F&B cost control with a till · Nairobi, Kenya
Every plate, every pour, every shilling — counted the moment it happens
A point of sale, stock control and a full set of accounts in one system, for restaurants, bars, hotel kitchens, caterers and banqueting. Your manager sees today’s food cost, sales and variance today, not at month end.
The store is a long way from the plate
That is exactly where the money goes.
Between the delivery and the guest’s plate sit portioning, spillage, waste nobody wrote down, and the back door. A spreadsheet costed on paper portions cannot see any of it.
Industry experience puts the loss at 3–8% of food and beverage cost. A property spending KES 1,500,000 a month on stock is losing somewhere between KES 45,000 and KES 120,000 every month — usually without knowing which item, which outlet, or which week.
What the ledger says
Opening stock, plus deliveries, minus what the recipes say the sales consumed. The theoretical figure: what should be on the shelf tonight.
What the shelf says
A physical count. Two numbers arrived at independently, from the same day.
The gap between them is the money, and it has a name: shrinkage.
If the till says 80 plates of beef went out, theory says 10kg. If the count says 12kg left the store, that 2kg — sixteen plates — went somewhere nobody recorded.
What the manager opens at 7am
- Point of sale
- Tabs, split bills, cash, card and M-Pesa, kitchen order tickets — depleting stock as it sells rather than at the end of the day.
- Stock and stocktake
- Deliveries, issues between outlets, wastage recorded where it happens, and bulk counts that produce a variance rather than an argument.
- Recipes and menu
- Every dish costed to a food-cost percentage, so a price change and a supplier change both show up immediately.
- Suppliers and invoices
- Purchase prices tracked per supplier, so the cost of an item moving is visible before it reaches the P&L.
- The full accounts
- Stock activity derives into a double-entry ledger with a trial balance, a P&L and a balance sheet. Everything exports.
- Multi-outlet
- A property with a restaurant, two bars and a banqueting kitchen is one account with separate stock, tills and staff.
Honest about scope
AkibaPOS reports what has already happened, precisely. It is not a forecasting tool. We would rather tell you exactly what went wrong last Tuesday than guess at next Tuesday.
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