Counter sales and food cost, together.

Built for quick-service and counter restaurants: fast tills that keep working offline, recipes that show real food cost, and suppliers, stock and payroll on the same books.

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Staff serving customers at a quick-service restaurant counter

Food cost this week31.4% · chicken up 6% · 3 branches

What gets in the way

The problems we hear most.

Food cost you discover too late

Ingredient prices rise and the margin shrinks for weeks before anyone notices.

Stock that does not match sales

Kitchen waste, staff meals and over-portioning disappear between purchase and sale.

Too many disconnected tools

The till, the supplier invoices and the payroll sheet each tell a different story.

The apps you would use

Built from Prospera apps, on one record.

AccountingIncluded CRMIncluded Point of saleIncluded InventoryIncluded PurchasingIncluded ManufacturingIncluded

How it works

A day in Prospera.

PrepIngredients are issued to the kitchen and expiring stock is flagged before service starts.

ServiceOrders are taken and paid at the counter, offline if needed, and each sale deducts its recipe ingredients.

PurchasingPurchase orders go to suppliers from reorder levels, and invoices are matched on receipt.

ClosingWaste is logged, shifts are closed, and food cost by dish and branch is ready the next morning.

What is included

Everything you need, on one record.

Fast counter tills that keep selling offline
Ingredients tracked by batch and expiry
Waste and staff meals recorded against stock
Supplier orders from reorder levels
Payroll for kitchen and counter staff
E-receipts on every sale
Recipes as bills of materials for dish food cost
Central kitchen production for branches

Good to know: Prospera handles quick-service and counter sales; table management and kitchen display systems are not included and connect through the REST API.

Questions

Asked by owners like you.

Can I use Prospera for a dine-in restaurant with tables?

Prospera covers counter and quick-service selling. If you need table plans or a kitchen display system, a specialist system can connect through the REST API.

How is food cost calculated?

Every dish has a recipe. Each sale deducts its ingredients at current cost, so food cost per dish is based on real purchases.

Can a central kitchen supply my branches?

Yes. The central kitchen produces against recipes and transfers prepared items to each branch's stock.

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See it with your own numbers.

A free systems review maps how your business runs today to the right Prospera apps, with a written plan and a fixed price.

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