Sales look healthy. Where's the profit?
One place to see whether your restaurant is actually making money
POS, inventory and finance in one system. Check dish costs, monthly P&L and current stock from your phone, even during a shift.
Setup included · Your data remains yours
SOUND FAMILIAR?
Many restaurant owners know this cycle
"Sales are up, but the account is empty by the end of the month."
Profit is still a guess because costs are scattered across notebooks and chat threads.
"Supplier prices went up, and I found out a month later."
Dish costs are not recalculated, so margins shrink unnoticed.
"We're short on stock again."
Write-offs are tracked from memory, and stock counts are done manually once a quarter.
"Payroll turns into another argument."
Shifts are in a notebook, rates are kept in someone's head, and calculations happen in Excel.
The numbers are split between the till, Excel and Telegram. Cortex ERP brings them together so you can see where the money went.
HOW IT WORKS
Everything you need to run the venue, in one system
POS
Shifts, orders, payments and kitchen status
Inventory
Deliveries, write-offs, stock counts and current stock levels
Food cost
Dish costs based on the latest purchase prices
Finance
P&L, cash flow, accounts and sales
Staff
Shifts, working hours and payroll sheets
Analytics
Dine-in and delivery sales, average check and sales channels
When the cashier closes a check, ingredients are deducted according to the recipe, food costs are refreshed and reports are updated automatically. No one has to enter the same data twice.
01 / POS
A POS your cashier can learn in one shift
Manage dine-in, takeaway and delivery orders, accept payments, open and close shifts, issue receipts and record write-offs. The kitchen sees each order status immediately.
02 / INVENTORY
Stock figures you can rely on
Create recipes for dishes and prep items, deduct ingredients automatically when a sale is made, record deliveries and write-offs, and generate stock-count reports.
03 / FOOD COST
See today's dish costs before month-end
Track food cost across the menu, review ingredient-level breakdowns, use the latest purchase prices and see the cost of goods sold.
04 / FINANCE
P&L without late-night spreadsheets
Review profit and loss, cash flow, accounts, sales by channel, average check and shift reports.
05 / STAFF
Shifts and payroll without disputes
Track hours by shift and generate staff reports and payroll sheets from the recorded data.
06 / ANALYTICS
Check the numbers from anywhere
Monitor dine-in and delivery revenue, sales trends and food cost reports from your phone.
ONE SOURCE OF TRUTH
The till, kitchen and office work from the same data
Orders and shifts update for everyone in real time
Cashiers see operational data, while owners retain access to finance
The system runs on a standard tablet or laptop
ROLLOUT
Go live without closing the venue
15-minute demo
We review how you work today, then show you the product using a setup similar to yours.
Setup
We transfer your menu, recipes and opening stock for you.
Training
We train cashiers and floor managers so they can start using the system with confidence.
Post-launch support
Contact us directly when you need help. We continue adjusting the system to fit your day-to-day operations.
PRICING
Pricing based on how your business operates
FAQ
What restaurant owners ask before switching
We migrate your menu, recipes and stock during rollout, so you do not have to rebuild everything manually. During the demo, we will explain how the transition would work for your venue.
DEMO
See how Cortex ERP works with numbers like yours
A 15-minute call on Zoom or Telegram covering POS, inventory and P&L. No hard sell.