Restaurants and cafés
Focus on outlet stock, recipe costs, purchasing, point-of-sale data and branch-level reporting.
Food and Beverage
Connect the kitchen, the branch and the financial picture
For restaurant groups, cafés and food-service businesses operating across kitchens and outlets. TDS connects recipe costing, purchasing, inventory and financial reporting so expansion does not depend on more disconnected spreadsheets.
Start with the right operating model
Central kitchens and food-service production
Connect ingredient purchasing, kitchen production, transfers and branch replenishment around the way you prepare and distribute food.
Food manufacturing and distribution
These operating models need a different discovery scope. Discuss batch production, lot and expiry tracking, warehousing and distribution through our manufacturing and inventory solutions.
Know where operational differences affect margin
A recipe change, unrecorded transfer, ingredient substitution or stock loss can change the cost of serving a customer. When sales and stock sit in separate systems, branch comparisons become harder to trust.
Connect daily operations
Recipes and purchasing
Define recipes and their ingredient costs. Link purchasing and replenishment to the operating model and approved product data.
Kitchens and stock
Organize kitchen-to-branch transfers, multi-location inventory and consumption records. Agree how yield, waste and stock adjustments will be recorded.
Sales and finance
Connect point-of-sale information to financial and outlet reporting. Existing POS, delivery, loyalty and payment systems require an integration review; compatibility is confirmed by system and version.
A representative workflow
Purchase ingredients → receive and allocate stock → prepare kitchen output → transfer to outlets → record sales and consumption → review stock, waste and financial results. Restaurants, central kitchens and manufacturing plants use different execution rules.
- Ingredients & recipes
- Kitchen & transfers
- Outlets & sales
- Stock & results
A clearer basis for branch decisions
Operations and finance work from agreed product, recipe and stock definitions. Managers can compare outlet activity and investigate cost differences using connected records instead of rebuilding the picture each month.
TDS experience and delivery approach
TDS food-service materials describe multi-branch stock, recipes, kitchens and reporting. We start with an agreed pilot scope, validate recipe and sales data, test integrations, train the operating team and expand in controlled stages.
Bring one menu and one branch workflow
Tell us how you purchase, produce, transfer and sell today. We will identify the handoffs and integration requirements for a practical demonstration.
- Ingredients & recipes
- Kitchen & transfers
- Outlets & sales
- Stock & results