Illustration of Reach Ops for a restaurant and café chain

Reach Ops · Restaurants · Eateries · Cafés

Restaurant chain management software — the till reconciles at every handover, at every outlet

Till counts reconcile every shift, on the spot. Weekly ingredient pricing and dish margins are built to order.

Restaurants · eateries · beer joints · hotpot & grill · coffee · milk tea · bakeries

Start free trial →What can Reach Ops do?

Cost per dish, tonight's shift

Dishes needing a price review

2/24

Tonight's shift revenue

18,6tr đ

Orders via delivery apps

42%

Beef hotpot for two · cost holding steady64%
Honey-glazed grilled chicken · chicken price up this week45%
Seafood fried rice · shrimp price up, menu price unchanged-6%
Grab, ShopeeFood and walk-in orders combined, tonight18,6tr đ

From your own Dish-pricing procedure: if an ingredient price rises more than 10% week over week, flag it to the head chef before the shift opens — don't wait until end of day.

A Reach Ops screen for Restaurants · Eateries · Cafés — illustrative figures

Industry-specific features

Built specifically for Restaurants · Eateries · Cafés

Built around your own process

Illustration of Restaurants · Eateries · Cafés's industry-specific features

Cost & margin per dish

Ingredient prices shift week to week and dish cost recalculates itself — a dish that drops below your margin target gets flagged right away.

Ingredient inventory & shrinkage report

Selling a dish deducts stock automatically by its recipe; counting actual stock at close of shift shows the shrinkage rate right away.

Grab / ShopeeFood / walk-in order consolidation

Grab, ShopeeFood and walk-in orders land in one list, matched against the platform's payout file so you can see the commission and who ate the promo.

Revenue per shift

Takings close out separately for morning, afternoon and night shifts, tied to whoever was on duty — not lumped into one daily figure.

Recipe & ingredient standards per dish

Enter exactly how many grams of noodles, meat, broth and herbs one bowl of phở takes — each size or topping variant carries its own standard.

Size, topping & combo menu variants

Every size, sugar-and-ice level and topping carries its own price and ingredient standard, combos included.

Profit & loss per location

Monthly P&L splits out by location — you see which store is losing money right away, not buried in a chain-wide total.

QR ordering at the table

Guests scan the table's code, browse the menu and order themselves — the ticket goes straight to the kitchen without a server writing it down.

Dish-based loyalty & repeat-guest tracking

Recognize a guest by phone number, see what they've ordered before, and award points by dish and by how often they come back.

Food-safety (ATTP) compliance log

Log fridge and freezer temperatures on schedule, keep a daily food sample, and trace any ingredient batch back to its supplier when inspectors ask.

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Problems every Restaurants · Eateries · Cafés business runs into

Ingredient cost keeps creeping up and nobody can say where it goes — spoilage, waste, short deliveries, none of it measured
Meat and produce prices move every week and you stop knowing which dishes still make money
What Grab and ShopeeFood pay back is always less than expected, and nobody can work out how much commission and promotions actually took

Focus

Dish cost recalculates with ingredient prices, every channel's orders land in one list, revenue splits by shift — built around how your restaurant runs.

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