Restaurant Systems
DPOS Point of Sale runs the live operation. DPOS Food Cost gives the kitchen and owner a disciplined view of recipes, ingredients, purchasing and cost. They are separate applications, designed to work together.
DPOS Point of Sale
Front of house, tables, ordering, kitchen and bar routing, Expo, manager control, payments, cash-up, purchasing, receiving, stock, workforce, reporting and audit all sit inside the operational system.
DPOS Food Cost
Food Cost is a separate application for recipes, ingredients, supplier products, yields, conversions, price evidence, menu costing and purchasing decisions. It is built to show where a number came from rather than hiding uncertainty behind a total.
How the systems work together
Guest spends money
Table, order, kitchen, payment, sales, stock usage, cash or card reconciliation and accounting.
Restaurant spends money
Supplier, purchase order, receiving, invoice matching, payment, bank and accounting.
Owner keeps control
Food cost, stocktake, waste, supplier price movement, labour, cash-up, reports and audit.
Built for restaurateurs
DPOS follows every rand and every product through the restaurant, from supplier to storeroom, from waiter to kitchen, from guest payment to bank, and leaves an audit trail behind it.