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Cafes & hospitality

Counter sales, ingredient stock, and shift staff in one place

F&B margins are decided by two numbers most shops cannot see daily: what actually sold, and what the kitchen actually consumed. Both should come from the same system.

Problems we hear about

  • Daily takings are reconciled from paper dockets after closing

  • Ingredient usage is never compared against what was sold

  • Part-time and split shifts make payroll hours a monthly argument

What changes with Humaneti

  • Fast counter checkout with riel change and printed receipts
  • Ingredient stock that moves as items are sold
  • Shift attendance for part-time and rotating F&B teams

Recommended modules

A practical rollout path

  1. 1

    Map the current Cafes & hospitality process, owners, records, and control gaps

  2. 2

    Configure shared people, organization, project, budget, and role context

  3. 3

    Roll out the highest-priority workflows with approvals and evidence

  4. 4

    Measure adoption, exceptions, cycle time, and reporting readiness

Talk to our team

Get a walkthrough tailored to your operations.