Most restaurant software stops at the bill. Dot Sms Business One starts there: the same order that prints the kitchen slip also consumes the recipe’s ingredients from the shelf, values them at the branch’s moving average, and posts the cost of sales to the ledger — automatically, at the moment of sale.
Every menu item carries a recipe. Ringing up a bill takes the flour, chicken and packaging off the shelf in base units — no stock entries by hand. Sub-recipes (a batch of sauce, a tray of dough) are produced in the kitchen and become stock items of their own, costed from what went into the pot.
Why it matters: Owners see true food cost per branch, per day, per dish — not an estimate.
Purchase invoices, sales, cost of sales, fund transfers, stock issues and receipts, wastage, adjustments, salaries and bank payments each post their own voucher. Delete protection follows the links: a payment cannot be removed while its receipt stands.
Why it matters: The books are always complete — there is no “post to accounts later”.
Stock is valued per item per branch at the moving weighted average. When a shop sells before the delivery is booked, the sale is charged provisionally and settled to the real cost when the goods arrive — the difference goes back to the sales it belongs to, with a one-click “Revalue cost of sales”.
Why it matters: Food-cost reports stay honest even when bills arrive after the goods.
Purchases through head office, stock issued to branches through Stock In Transit, cash sent up through Cash Funds in Transit, inter-branch current accounts that net to nought. Branch-wise Profit & Loss, Balance Sheet and Daily Closing — and the company as a whole.
Why it matters: One login shows the chain; each manager sees only their branch.
The Worth Report and Balance Sheet print seven identities with their gaps: stock ledger against the physical cost book, inter-branch accounts against nought, company against the sum of branches, cash against the cash book. A difference is shown, never hidden.
Why it matters: Auditors and owners get the reconciliation without a spreadsheet.
A touch POS for counter, table and delivery orders; QR codes per table so guests order from their phone; a Kitchen Display with order timers; delivery orders handed to the rider through WhatsApp; tips, split payments, credit customers, sale returns, combos, deals and promotions.
Why it matters: Faster service with fewer mistakes between counter and kitchen.
A registry of kitchen machines and physical gas cylinders with serial numbers scanned at the Goods Receipt. Machine Monitoring shows what is running on which cylinder; “Mark Empty” closes the runtime and posts the stock adjustment. Runtime and consumption reports per machine.
Why it matters: Gas cost per machine per hour — a figure no restaurant has had before.
Waste Entry with policy-driven reasons, an approval step, and a Recovery Sale for what could still be sold. Stock Reconciliation counts the shelf; the approval decides; the adjustment posts.
Why it matters: Shrinkage becomes a report with names and reasons, not a mystery in the food cost.
User privileges per form, per action (add, edit, delete, print) and per branch, with day limits — checked by the server on every save, not just hidden buttons. Every refusal is written to the audit log.
Why it matters: A cashier cannot delete an order through the browser’s console either.
A phone app for the owner (installable web app and Android APK) with its own logins: today’s sales, cash position, stock alerts, negative-stock warnings and daily-loss alerts pushed to the phone. Its reports run the ERP’s own code, so the figures match the desktop to the rupee.
Why it matters: The owner reads the business from anywhere without a desktop login.
Set the POS to Urdu and the menu, kitchen slip and customer bill carry the Urdu names — kitchen and customer separately switchable. A thermal-printer agent prints slips and bills directly, with no print dialog.
Why it matters: Built for how kitchens in Pakistan actually work.
Two pages open on the same business cannot overwrite each other: every save names the version it worked from, and a stale page merges rather than erases. Unsent entries queue in the browser and go up when the line returns. A closed day is closed for everyone, including the admin.
Why it matters: The failure modes of spreadsheet-era software are designed out.
| What a restaurant needs | Spreadsheets + a separate accounting package | A POS that stops at the bill | Dot Sms Business One |
|---|---|---|---|
| Every sale takes the recipe off the shelfin base units, at the moment of sale | No | Partly | Yes |
| Every sale posts its own accountingcost of sales and revenue, no month-end re-keying | No | No | Yes |
| Stock valued at moving average, settled when the bill arrives | No | No | Yes |
| Balance Sheet, P&L, Cash Flow, net worth — per branch | Partly | No | Yes |
| Head office and outlets on one ledgerstock and cash in transit, inter-branch accounts | No | No | Yes |
| Built-in reconciliationseven identities printed with their gaps | No | No | Yes |
| Rights checked by the server, not just hidden buttons | No | Partly | Yes |
| An audit log nobody can edit; a closed day that stays closed | No | Partly | Yes |
| Owner app with push alerts, same figures as the desktop | No | Partly | Yes |
| Kitchen display, QR table ordering, rider via WhatsApp | No | Partly | Yes |
| Orders kept when the internet drops | No | Partly | Yes |
| Urdu menu, kitchen slip and bill | No | Partly | Yes |
See each of these on your own menu and your own branches.