Live COGS on every plate
Goods receipt by photo
Reconcile & audit trail
Produce once, transfer out
The deepest read on your margin.
Stock captures every cost, so Papaya can show profit at every level — menu price down to net, after food cost, option groups, discounts and delivery commissions. It points to where margin leaks, and acts on it for you where it can.
- Find the leaks. Profitability at every level shows exactly where margin goes — a 30% delivery commission, a discount quietly eating the plate.
- Acted on for you. Copilot drafts the fix — a channel-specific price, a tighter promo, a menu swap — to approve from your phone.
- Understand it all. Channels, categories, items and outlets in one view — your whole business, deeper than a spreadsheet ever went.
Uber Eats commission is eating 30%. Price this dish at $17 on Uber Eats to hold a 30% margin.
Every sale knows exactly what it cost you.
Build a recipe — or a prep and batch recipe — once. From then on, each item sold depletes the right ingredients through a modifier-to-ingredient mapping: extra cheese pulls 30g, "no rice" puts it back. Your COGS, yield and plate margin stay live, dish by dish.
- Recipes, prep & batch recipes. Sauces and stocks cost once, then flow into every dish that uses them.
- Modifier → ingredient mapping. Every option, add-on and swap depletes the right stock automatically.
- Menu engineering & profitability. See stars, plough-horses and quiet money-losers — yield and margin included.
Count by area. Reconcile theory against reality.
Run stock counts by area — walk-in, dry store, bar — on a phone, then reconcile what you counted against what the recipes say you should have. Every adjustment, receipt, sale, transfer and write-off lands in one movements ledger you can audit line by line.
Walk-in, dry store, bar — count where it lives.
Full audit trail of every stock change.
Theoretical vs counted, with the gap explained.
Log spoilage and staff meals against COGS.
Produce in one place, transfer to every outlet.
Prep sauces, stocks and batch items in a central kitchen, then transfer them to outlets as ready-to-use stock. Cost and quantity travel with the transfer, so each location's COGS stays honest and head office sees the whole network at once.
- Inter-outlet transfers. Move batch recipes and raw stock between venues with value attached.
- Network-wide stock view. One base recipe set, per-outlet on-hand and food cost.
- Built for multi-venue groups. Same engine that runs your POS, payments and counts.
From the recipe card to the loading dock.
Recipes & cost
- Recipes, prep & batch recipes
- Modifier → ingredient mapping
- Live COGS & plate margin
- Menu engineering & yield
Receiving & suppliers
- Goods receipt by photo new
- Line matching & price alerts
- Supplier management new
- Purchase orders & receipts
Counts & movements
- Stock counts by area new
- Movements audit ledger new
- Wastage & spoilage tracking
- Central kitchen transfers
Soon, Stock orders for you.
The data is already there. Next, we turn it into ordering decisions — so you stop running out of prawns on a Friday and stop over-buying greens you'll throw away.
Demand forecasting Coming Soon
Predict how much you’ll sell — by dish, day and outlet — from your own history.
Smart bulk PR / PO Coming Soon
Build one purchase request across outlets and split it into the right POs per supplier.
Auto re-ordering Coming Soon
Hit par level, draft the order. Approve from your phone, send to the supplier.
Good to know.
It's built into the same system as your POS — so the costing happens without anyone touching it mid-service.