Busy every day.
So where did the money go?
Most cafes do not lose money because they are empty. They lose it because ingredient cost is never recalculated, the drawer is short at every close, consignment is settled by hand, and tax is only thought about when the bill arrives. We build the operating system that closes those gaps — the cashier and the kitchen are just the way in.
What actually
drains a cafe
Cashier software records what came in. What sinks a cafe is usually what never got recorded at all.
Revenue is visible daily, but the cost of each cup is a number someone worked out in a spreadsheet once, before the bean price moved. Margin erodes for months without a single alarm.
The cash is counted, the difference is written on paper, and the shift ends. Voids, refunds and petty spending live outside the count, so a shortfall has no trail back to a person or a moment.
Vendor titipan is reconciled at month end from a notebook, opname happens when someone remembers, and ingredient purchases sit in a third place. Three records that never have to agree.
What this
system closes
Deeper than cashier software, lighter than an enterprise restaurant suite, and built around how your venue actually runs. Every item below is a gap we have already closed in a working cafe.
COGS calculated once in a spreadsheet, never revisited when prices move
Every sale draws down ingredients through the recipe, and cost follows the price you actually last paid
Count the drawer, write the difference on paper, go home
Each session carries its opening float, its movements, its voids and a variance attached to a person and a time
Vendor titipan rebuilt by hand at month end, and argued over
Each consigned item sold books the vendor’s share at their own commission, and the vendor can check it themselves
Counting happens rarely, and gaps are never traced
A count is compared against recorded movement, and the difference surfaces per ingredient instead of as one lump
Regional PB1/PBJT and income tax thought about when the bill lands
Tax is computed from the same transactions as everything else, and the money can be set aside as it is earned
Paper tickets, shouting, and a guest with no idea where their order is
QR ordering, live station boards for bar and kitchen, and status the guest can follow without asking
Who
it is for
Not malls, not enterprise chains. This is for owners whose margin is thin enough that leakage matters and whose venue is complex enough that a cashier app cannot see it. One venue is handled as one system — if you have a second location, that is a conversation we have during discovery rather than a checkbox on this page.
You have recipes, perishable ingredients, and staff who handle cash. All three are places money leaves quietly.
Many menu items, many ingredients, thin margin. You need cost per dish to be a live number, not an annual estimate.
You need the day’s cash, stock and profit to reach you without standing at the till — including the alerts you would rather hear immediately, on WhatsApp.
How we
put it in
Not a months-long IT project. We design for a fast go-live so the benefit shows up while you still remember the meeting.
We map the order flow, kitchen, stock, recipes, cash handling and consignment arrangements — and find where the money is actually going.
Menu, tables, staff roles and permissions, ingredients, recipes and opening stock, plus the basic hardware you need.
Cash sessions, COGS and margin, consignment settlement, tax reporting, owner dashboard — and, if chosen, CCTV live view and analytics.
Training for cashier, kitchen and owner separately, because they need different things. Then a supported first period while habits form.
Realistic timeline: 1-2 weeks for core operations, longer where CCTV analytics or additional hardware is involved.
How we
phase it
No fixed packages. We normally get daily operations running first, then close the money layer once the data coming in is trustworthy, and only add video intelligence when it earns its place. Scope follows your venue, hardware and integrations — worked out together during discovery, with the cost told to you honestly before anything starts.
Get the floor running tight
- QR ordering and cashier
- Kitchen and bar station flow
- Menu, tables and staff roles
- Receipts and order status
- Training for each role
Where the margin is won
- Recipes, COGS and margin per item
- Cash sessions and variance
- Stock opname and leakage
- Consignment settlement and partner portal
- Tax reporting and owner view
Added only when it earns its place
- People counting
- Heatmap and dwell time
- Visitor demographics
- WhatsApp alerts
- Weekly operational insight
Want to know where your cafe’s money goes?
We start with operational discovery, not with software. We look for where you are actually losing it — recipe cost, cash handling, consignment or stock. If it turns out an ordinary cashier app is enough for you, we will say so.