01 · PURCHASING
Purchase management
Send POs to your produce, dairy, and packaging vendors from one dashboard. Auto-reorder before you run out, not after Friday night finds you.
Connect Modern Food Operations Through an Integrated ERP
Connect purchasing, inventory, recipes, POS, and finance through one integrated ERP - so a busy Friday night doesn't turn into a Monday morning full of surprises.
01 · PURCHASING
Purchase management
Send POs to your produce, dairy, and packaging vendors from one dashboard. Auto-reorder before you run out, not after Friday night finds you.
02 · STOCK
Inventory management
Track every crate, keg, and case down to its expiry date. Get warned before spoilage eats your margin, not after it's in the bin.
03 · MENU
Recipe & product management
Standardize recipes to the gram, so a dish tastes the same across every outlet — and you always know its true plate cost.
04 · FRONT OF HOUSE
Point of sale
Ring up dine-in, takeaway, and table-side orders, synced instantly with kitchen stock — so what's sold is what's subtracted.
Where F&B Operations Start Losing Margin
Margins don't disappear all at once. They leak, ticket by ticket. Most food and beverage businesses aren't losing money in one dramatic moment - they're losing it in a hundred small, disconnected ones.
Stock nobody was watching
Crates go soft, kegs go flat, and nobody notices until the write-off pile is too big to ignore.
A recipe cost once, years ago
Ingredient prices moved a dozen times since. Your menu price never caught up.
Five outlets, five spreadsheets
Every manager keeps their own version of the truth. None of them agree by month-end.
POS sales that don't match the pass
What the register says you sold and what actually left the kitchen are two different numbers.
Supplier prices that crept up quietly
A 6% increase on cooking oil, buried in an invoice nobody reconciled against the quote.
Month-end that takes three weeks
By the time the numbers are ready, the decisions they should have informed are already made.
Built Around Your Entire
F&B Operation
Manage your entire F&B business efficiently. Ten connected areas, one shared set of numbers. Nothing gets entered twice, and nothing falls between the cracks.
12+Business Types
1Unified System
<2 WKSGo-Live Time
24/7Live Visibility
02 · STOCK
Inventory management
Track every crate, keg, and case down to its expiry date. Get warned before spoilage eats your margin, not after it's in the bin.
03 · MENU
Recipe & product management
Standardize recipes to the gram, so a dish tastes the same across every outlet — and you always know its true plate cost.
04 · FRONT OF HOUSE
Point of sale
Ring up dine-in, takeaway, and table-side orders, synced instantly with kitchen stock — so what's sold is what's subtracted.
05 · BACK OF HOUSE
Restaurant operations
Run prep lists, shift handovers, and kitchen checklists from a screen your staff will actually use during service.
06 · NETWORK
Multi-location management
See every outlet's stock, staff, and sales on one screen - whether you run 3 cafés or 30 branches.
07 · REVENUE
Sales management
Track dine-in, delivery, and catering revenue side by side, and know which channel is actually paying the bills.
08 · VENDORS
Supplier management
Score vendors on price, fill rate, and delivery time, so you know exactly who to call before the next order goes out.
09 · MARGIN
Cost control
Catch cost creep the moment ingredient prices move - before it quietly wrecks your food cost percentage.
10 · BOOKS
Financial management
Reconcile sales, purchases, and payouts automatically, so month-end closes in days, not weeks.
Recipe Costing That
Updates Itself
Every time a supplier changes a price, your recipe costs update automatically - so you always know your real margin per plate, not last quarter's estimate.
Ingredient-level cost breakdown
Automatic margin alerts when costs creep past target
One-click menu price recommendations
From Purchase Order to
Kitchen, Keep Stock
Under Control
Every Ingredient Has A Cost, Quantity, Shelf Life, And Destination.
Your ERP Should Give You Visibility Across That Entire Journey.
Track:
Purchase
Receipt
Storage
Transfer
Consumption
Sale
One Business. Every Outlet. One View.
Opening your fifth, tenth, or fiftieth location shouldn't mean creating another spreadsheet.
Manage your outlets from a centralized system while keeping each location accountable for its own performance.
Compare
Sales, costs, inventory, margins, and operational performance.
Control
Menus, suppliers, stock movements, users, and processes.
Consolidate
Bring outlet-level information together for management reporting.
Where Every Transaction
Comes Together
One loop, not ten disconnected tools.
A purchase updates stock. Stock updates recipe cost. A sale on the POS updates stock again. Everything closes the loop back into your books, automatically.
Purchasing
Inventory
Recipes
POS & sales
Finance
From Setup to Go-Live
Add vendors and price lists for automatic PO generation.
Start taking orders while stock updates itself in the background.
Track cost, sales, and margin in real time from day one.
Designed for Every Type of F&B Operation
Built to meet the unique needs of every F&B business — from restaurants and cafés to cloud kitchens, bakeries, and multi-outlet operations.
Built for your kind of kitchen
One platform, tuned to how your business actually runs. A bakery doesn't run like a brewery, and a cloud kitchen doesn't run like a banquet hall. Fareway adapts to the shape of your operation.
Restaurants & QSR chains
Standardized recipes and live plate costing across every branch, without a head office spreadsheet in sight.
Cafes & bakeries
Manage perishable stock and daily-bake yields, so nothing gets thrown out at closing that could've sold at opening.
Cloud kitchens & delivery brands
Run multiple virtual brands out of one kitchen, with stock and costing split cleanly by menu.
Bars, breweries & lounges
Track pour cost and keg yield in real time, so a "free pour" doesn't quietly become a lost bottle a night.
Distributors & wholesalers
Manage bulk purchasing, lot tracking, and multi-customer pricing from one supplier-facing view.
Hotels, catering & banquets
Plan variable-headcount events based on actual ingredient availability, not a guess.
When Spreadsheets Stop Matching the Operation
Built around the moment a dish actually costs you money.
Real-time plate costing
Every recipe recalculates the moment an ingredient price changes - no more menus priced on last year's rates.
One system, start to finish
Purchasing, stock, POS, and finance share the same numbers, so nothing needs re-entering or reconciling by hand.
Built for multi-location chaos
Add a fifth outlet or a fiftieth without adding a new spreadsheet or a new headache.
Waste you can actually see
Spoilage, over-portioning, and shrinkage show up as numbers on a dashboard, not surprises at stocktake.
Fits Into The Technology
You Already Use
You don't necessarily need to replace every system you already have. Connect your ERP environment with the tools your business depends on. Connect the ERP with the tools your operation already depends on, where integrations are supported.
From Setup to Go-Live
✓
Understand Your Operation
We map your outlets, workflows, recipes, purchasing process, inventory, POS, and finance requirements.
✓
Configure Your System
Set up products, recipes, suppliers, warehouses, users, pricing, accounting, and business workflows.
✓
Connect Your Operations
Integrate relevant POS, payment, delivery, or other business systems where required.
✓
Go Live With Confidence
Train your teams, validate the workflows, and move into live operations with ongoing support.
What F&B Teams Say After Going Connected
“We were still calculating recipe costs using old ingredient prices, so some of our popular dishes looked profitable when they weren't. Now our recipe costs change when supplier prices change, giving us a much clearer view of which menu items are actually making money.”
“Stock expiry was becoming a regular problem, especially with dairy, produce, and other short-shelf-life items. We couldn't easily tell where the wastage was happening. With batch and expiry tracking, our team can monitor stock better and plan purchases based on actual consumption.”
“Managing inventory across our outlets meant every manager maintained a separate spreadsheet. Comparing sales and stock at the end of the month was always difficult. Now we can see outlet-wise sales, inventory, costs, and margins from one system without collecting files from everyone.”
“Our POS sales and actual stock consumption didn't always match, especially during busy shifts. That made it difficult to understand where the variance was coming from. Connecting POS with inventory has given us a much clearer picture of what was sold and what was consumed.”
Frequently Asked Questions
No. Fareway is built to connect with most common POS setups, so your front-of-house stays the same while everything behind it gets connected.
Yes. You can manage separate menus, stock, and P&Ls per outlet or brand, while still seeing the combined picture from one login.
Most single-location businesses are live within a couple of weeks. Multi-location rollouts are typically staged outlet by outlet.
It's used across the F&B chain - restaurants, cafes, cloud kitchens, bars, and distributors all use the same core system, configured for how they operate.
Pricing depends on the number of outlets and modules you need. Book a walkthrough and we'll size it to your business, not the other way around.
See Your Own Menu Run Through It
Bring one real recipe and one real headache. We'll show you exactly how Fareway handles both, in about 20 minutes.