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FOOD & BEVERAGE

From every ingredient to every site’s P&L.

Connect the POS with recipe/BOM, perishable inventory, central-kitchen production, purchasing, labor, Finance and multi-site control on one logical Platform Core.

Design the F&B journeySee the one-core handoff
Recipe & dish costing FEFO & waste control Multi-site P&L
Built for: F&B founders · Operations · Central kitchen · Procurement · Finance

The POS carries POS entitlement, UX, pricing and commercial motion; Platform owns the enterprise journey.

FOOD & BEVERAGE
RecipeStandardized 
StockFEFO-aware 
P&LBy site 

These readouts describe management scope, not performance claims.

ONE LOGICAL CORE

Front office sells. The shared core fulfills. Enterprise control closes the loop.

POS and Platform are different commercial experiences on the same logical business data plane—not separate islands that must be reconciled forever.

1

Front office · the POS

  • Orders and sale context
  • Outlet and shift context
  • Menu and price touchpoints
  • Counter promotions and voucher redemption
2

Shared Platform Core

  • Company and master data
  • Recipe/BOM and item records
  • Inventory and procurement
  • Finance records and allocations
3

Enterprise control · Apus Platform

  • Central-kitchen planning
  • Dish and site economics
  • Labor and shift cost
  • Waste, variance and multi-site P&L

When the POS is yours, or another vendor's

The three columns describe one logical business core — true by construction when the counter runs a POS supplied by Apus, and true through integration when it is anything else. These four points are settled before configuration starts.

  • Standard data and owning system: dishes, sale prices, shifts and sale sessions stay with the POS; ingredients, recipes, suppliers and accounts stay with Platform.
  • How data travels and who may write: an API, an end-of-shift export or a read-only replica — chosen against the system you actually run, because it decides whether you read food cost daily or weekly.
  • Integration log and confirmation: every shift leaves a state — received, reconciled or still open. No shift disappears quietly.
  • Control totals before posting: shift revenue, cash and variances must agree before the system draws down ingredients and posts cost of sales.

The POS in the first column can be the one you already run, another vendor's, or a POS supplied by Apus — the handover point is the same, only the integration effort differs. Physical topology and rollout sequencing are designed per operation; no one-click migration or zero-downtime cutover is implied.

OPERATING GAPS

Margin leaks when sales, recipes and supply do not share a trail.

01

Recipes drift by outlet

Portions and substitutions change without a controlled baseline.

Economics and control

Use recipe/BOM and yield assumptions as the costing and replenishment reference.

02

Perishables expire unseen

Shelf life, lots and transfers are separated from demand.

Economics and control

Prioritize FEFO, lot visibility and accountable waste capture.

03

Site P&L arrives too late

Purchasing, labor and dish cost are assembled after the fact.

Economics and control

Connect variable-price purchasing, shift labor and dish economics to each site.

OPERATING SCOPE

Join the service counter to supply and finance.

Front office and fulfillment

POS front office

Point-of-sale ownership, UX and commercial journey live with the POS.

Recipe/BOM & dish costing

Relate ingredients, yields, portions and current input cost to each dish.

FEFO inventory & waste

Track lots, shelf-life priority, transfers, consumption and recorded waste.

Central kitchen & purchasing

The POS carries the outlet, the experience and the selling journey.

A DAY IN OPERATIONS

A day across the chain, from the order at the counter to each site's P&L.

The counter is recorded by the POS. From the moment a dish leaves the kitchen, ingredients, labor and margin carry on across the shared core — not reconciled again at period end.

Site manager

Goal

Close the shift with ingredient stock and revenue that agree.

Modules
  • POS
  • FEFO inventory
  1. Sales orders and shifts are recorded by the POS — that is the counter's system, not a Platform screen.
  2. Receive goods from the central kitchen and from suppliers: record lot, shelf life and storage location.
  3. Record waste during the shift — spoiled, tasted, discarded — with someone confirming it, not lumped into one month-end number.
  4. Order replenishment for tomorrow from the recipe yields and what actually sold.
  5. Close the shift: count the main items and explain the variance before leaving the site.

Central kitchen manager

Goal

Produce exactly what the sites need, with no perishables left over.

Modules
  • Recipe/BOM
  • Central kitchen
  1. Collect tomorrow's demand from the sites and convert it into ingredients through the recipe yields.
  2. Release the day's production orders; the system reserves ingredients from the lots closest to expiry.
  3. Record actual output and the waste on each batch.
  4. Transfer finished goods out to each site — the paperwork is written at both ends.
  5. Compare the standard with actual consumption to catch a recipe drifting off the baseline.

Purchasing manager

Goal

Input prices move, yet dish costing still has one price to work from.

Modules
  • Purchasing
  1. Open the purchase demand generated by the production plan and each site's stock levels.
  2. Compare suppliers by ingredient category and place the order.
  3. Receive goods and match purchase order, delivery note and invoice before anything enters stock.
  4. Update the new purchase price so dish costing uses the rate currently in force.
  5. Track the suppliers delivering late or short as the basis for the next negotiation.

Chain accountant

Goal

Know which site actually makes money, once everything is deducted.

Modules
  • Finance
  • BI
  1. Take the closed-shift revenue from the POS on the reconciled handoff.
  2. Attach ingredient cost, shift labor cost and waste to each site.
  3. Allocate shared cost on the rules agreed up front, unchanged mid-period.
  4. Compare P&L across sites on the same operating format to find the one drifting.
  5. Open dish economics: which dish pulls revenue, which one eats the margin.

Costing rules, waste capture points and how shared cost is allocated are fixed during design. The POS carries the POS front-office journey; Apus Platform owns the economics and the control behind it.

AGENTS ALREADY DO

Reconciling, chasing due dates, summarising and rolling up — the repetitive work running through the day above.

PEOPLE STILL DECIDE

Approving spend, settling on a plan, signing — anything that needs judgement still stops with a person.

IMPLEMENTATION PATH

Standardize the economic trail before scaling sites.

  1. 01

    Map owners and records

    Confirm Commerce, Platform and operating-team responsibilities.

  2. 02

    Baseline recipes and items

    Agree units, yields, BOMs, lots, sites and cost sources.

  3. 03

    Connect one operating flow

    Pilot POS-to-stock-to-Finance handoffs at a bounded site or kitchen.

  4. 04

    Gate expansion on evidence

    Resolve variances and controls before adding more sites.

Integration, relocation and cutover work depends on the current estate and agreed topology.

BEST FIT

For operators who need one economic trail across locations.

Multi-site restaurant groups

Standardize recipes, procurement and site P&L while keeping outlet execution fast.

Central-kitchen networks

Coordinate production, transfers, shelf life and downstream demand.

Cafés and food retail

Connect POS demand, perishables, labor and outlet economics.

CONTROL GATES

Three questions before configuration.

01

Who owns each record?

Name the owner for menu, recipe, item, lot, price, site and finance records.

02

Where does cost come from?

Agree purchase-price, yield, labor and allocation rules before reading margin.

03

What proves the handoff?

Define status, exception, reconciliation and approval evidence across products.

Software supports the operating controls configured by the business; it does not replace food-safety or financial accountability.

FAQ

Clarifying the F&B product boundary.

Is POS part of Apus Platform?

The POS is a specialist front-office application that integrates with Apus Platform on the same operating data layer. Use the POS you already have, or one supplied by Apus.

We already run a different POS — do we have to replace it?

That POS keeps its role at the counter. Apus Platform sits behind it and takes the handover, so the project builds an interchange rather than replacing a working till. How much integration work that takes is surveyed against your actual system and settled during solution design — there is no pre-built plug-and-play package.

How does a POS supplied by Apus differ from another vendor's?

The handover point is identical; the difference is workload. A POS supplied by Apus already stands on the same logical core, so a sale session flows straight into stock and cost of sales; an outside system needs a controlled interchange, and that bridge has to be maintained through upgrades on both sides.

Can the solution calculate dish cost?

The operating scope connects recipe/BOM, yield and purchasing inputs to dish economics. The exact costing rules are agreed during design.

How are perishables handled?

The target flow covers lot and shelf-life context, FEFO priority, transfers, consumption and recorded waste; capture points are configured per operation.

Does one core mean one physical deployment?

Not necessarily. Topology and rollout sequencing vary and may require integration, relocation or cutover.

Design one trace from order to site P&L.

Map POS ownership, recipes, inventory, purchasing, labor and Finance with Apus.

Discuss F&B operationsReview the Trust center
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