Restaurant operations platform
Run the House. Every shift, connected.
The menu, the order, the ingredients behind it. House Ops brings your restaurant's orders, recipes, stock, purchasing and customer records into one place, so you can follow the work from service to reporting.
One operationThe house, connected
Orders & payments
Recipes & stock
Purchasing & suppliers
Sales & inventory reports
- Close the order
- Apply the recipe
- Update the stock
- Review the reports
From the order to the ingredients it uses.
For the teams behind every service
- Restaurants
- Cafés
- Quick service
- Restaurant groups
- Prep kitchens
- Branch managers
Modules
The whole operation. One place to run it.
Manage what you sell, what it takes to make it, and the records each service leaves behind. Each part connects to the work around it.
Menu & catalog
Products, categories, modifiers, combos and prices, with recipes and branch availability.
Orders & payments
Create and manage orders, apply discounts, record payments and close tills and business days.
Inventory & stock
Items, warehouses, transfers, stock counts and adjustments, with a record of each movement.
Recipes & production
Connect dishes to ingredients, build preparation recipes, and record the stock used and produced.
Purchasing & suppliers
Supplier records, purchase orders, approvals and receiving, through to the stock ledger.
Customers & loyalty
Customer profiles, order histories, loyalty points, coupons and discounts.
Branches & access
Manage restaurants and branches, assign users and roles, and set permissions for their work.
Reports & finance
Sales by day, branch and product; inventory movement and cost reports; an ERPNext finance connector.
Platform
See the work behind every order.
An order carries more than a sale. Its recipes connect it to the ingredients used, the branch's stock and the reports you review at the end of service.
Orders connected to stock
When an order closes, its product and modifier recipes record ingredient consumption against the branch's configured warehouse.
Preparation that fits the branch
Consume prepared items, their raw ingredients, or prepared stock first. Each branch can choose the approach that matches its kitchen.
Purchasing with a clear sequence
Move purchase orders through submission, approval and receiving. Receiving posts the stock movement so you can trace what came in.
A connection to the books
The ERPNext connector maps suppliers, customers, purchasing and closed business-day summaries to accounting records, while House Ops keeps the stock ledger.
English and Arabic
Work in either language, with right-to-left layouts for Arabic and localised names for your menu and operations records.
Request a demo
See House Ops in your own operation.
Tell us about your restaurant, its branches and how you work today. We will reply within two business days to arrange a demo around your operation.