Odoo for food and beverage.
One counter for the morning rush,closed out to the cent.
The Odoo Point of Sale keeps the queue moving: tap the product, take the payment, next customer. Every ticket lands in your books the moment the day is closed.
It keeps selling when the connection drops, and the register count at closing tells you exactly how the day went, per product and per hour.
Ingredients and finished goods,counted while they are still fresh.
Flour, butter and finished croissants live in the same stock ledger. Every sale and every production run moves quantities the moment it happens.
Reordering rules watch your ingredient minimums so the Saturday rush never meets an empty flour bin, and counts stay quick enough to do daily.
From recipe to production run,with costs that add up.
Recipes become bills of materials: each batch of croissants consumes its flour, butter and yeast automatically, so ingredient stock is always honest.
Production orders tell the kitchen what to bake and in what quantity, and every run rolls its real ingredient cost into your margins.
Wholesale orders from cafés and hotels,on the same price list.
The café that orders sixty croissants every morning gets its own prices and payment terms, and its order flows into the same production plan as the counter.
A confirmed order becomes a delivery and an invoice without retyping, so wholesale stops being a separate spreadsheet world.
Know what the day sold,before the ovens cool down.
Counter tickets, wholesale orders and production runs feed the same reporting. No till exports, no weighing receipts against a notebook.
- Follow revenue by product, counter and wholesale channel.
- See waste and unsold stock before it eats the margin.
- Plan tomorrow’s production from real sales history.
Net sales, this week
$12,480
+8.2% vs last week