Know the profit on every single dish.

You enter each recipe once — ingredients, quantities, and portion sizes. HifiFood uses your current purchase prices to calculate the true cost of every plate. When supplier prices change, your food cost updates automatically — no spreadsheet maintenance.

Yes. The menu profitability report ranks every dish by gross profit and food cost %. You'll spot bestsellers that actually lose money, fix recipes or pricing, and focus promotion on items that earn.

That's one of the biggest reasons owners switch. Once each dish has a real cost, you can price with a target margin instead of gut feel — and see instantly what happens if chicken or oil goes up 10%.

No. Costs roll up from your inventory purchase prices and recipes. Update a supplier price or receive stock at a new rate, and every affected dish recalculates.

Yes. Enter macros on each ingredient and they roll up to every recipe and menu item automatically — useful for health-conscious menus, staff training, and customer transparency.

Every POS sale deducts ingredients from stock based on the recipe. You see what's on hand, what was used, and where shrinkage appears — without end-of-day manual counts for every item.

Yes. Production logs let you record batch preps (marinated chicken, bases, sauces, etc.). Raw ingredients deduct automatically and finished prep lands in stock — ready for the next service.

When theoretical usage (from sales + recipes) diverges from actual stock, you see the gap. Waste can be logged explicitly, and alerts help you catch patterns before they eat a full month of margin.

Yes. Create purchase orders, track deliveries, and tie incoming stock to costs that flow into your recipes — so your food cost reflects what you actually paid.

HifiFood is built as one connected system — POS, kitchen display, inventory, and costing share the same data. That means no brittle integrations and no syncing recipes between tools.

Yes. Run all service types from one POS. Delivery and takeaway orders deduct inventory the same way as dine-in, so your food cost stays accurate across every channel.

HifiFood is designed to work offline. You can keep serving and ringing orders when connectivity drops; data syncs when you're back online.

Yes. FBR-compliant digital invoicing is built in — one less system to manage and one less place for billing mistakes to hide.

Yes. The pre-opening wizard walks you through timeline, properties, leases, recurring fixed costs, upfront fees, staff signing advances, CapEx, and opening cash. Finance stays in pre-opening mode until your go-live date, with burn and runway on the dashboard.

You finish the wizard or set a go-live date. Finance switches to operating mode — session sales, expenses, fixed costs, and assets use the same ledger. Pre-opening prepaid deposits stay visible but are excluded from operating burn.

Many owners still export to an accountant, but HifiFood gives you investment waterfall, unpaid obligations, and recoverable deposits in one place — far beyond a POS sales report.

During the pre-opening wizard (step 3 — Fixed costs) or anytime under Finance → Fixed costs. Pick the expense account (rent, electricity, salaries), enter the monthly amount in PKR, link it to a property if needed, and set the start date. After go-live, fixed costs roll into your operating P&L automatically — no duplicate entry.

It varies by city and size. For a compact 800–1,200 sq ft leased café in Karachi, Lahore, or Islamabad, owners often plan Rs 25–40 lac total: lease deposits (typically 3 months security + 1 month advance), fit-out and kitchen equipment (Rs 5–8 lac), licenses and signage, staff signing advances, plus 3–4 months opening cash. HifiFood's Typical café template starts around Rs 27.5 lac — replace every figure with your actual quotes.

Open Finance → Pre-opening and click Typical café in the wizard. It pre-fills lease deposit, advance rent, trade license, marketing, kitchen CapEx, a head-chef signing advance, and monthly rent and electricity — matching common Pakistani commercial leases. Every line is editable and draft auto-saves as you adjust.

Deposits (lease security, advance rent) are cash out the door but recoverable — they sit on your balance sheet, not in burn. Burn is money actually spent: licenses, equipment, marketing, staff advances. HifiFood separates them so you and investors see true runway, not inflated 'investment' that comes back at lease end.

A practical rule in Pakistan is 3–4 months of fixed costs (rent, utilities, insurance) plus early payroll before sales ramp. On the example café that's about Rs 15 lac opening cash for roughly 4 months runway on rent and K-Electric alone — add staff salaries if you're paying chefs and servers before break-even.

Create the branch, go to Finance → Pre-opening, and run the 8-step wizard: timeline & go-live date, property & lease details, fixed costs, upfront one-time fees, staff advances, CapEx/CIP, opening cash, then review the investment waterfall. Set your go-live date — finance flips to operating mode on that day and POS session P&L takes over.

No — that's the point. Track deposits, unpaid vendor bills, CapEx, and daily burn in one ledger. Many Pakistani owners still share exports with their chartered accountant for tax filing and FBR, but you won't maintain a parallel spreadsheet for launch tracking.

Yes. Staff payroll tracks salaries, advances, attendance, and leave. When staff eat on the house at POS, the food bill posts to their payroll automatically — no notebook reconciliation.

Staff with login access use a simple portal to request leave and view payroll summaries. Managers approve or reject from the admin side.

Yes. Orders and payments can be tied to who served the table, helping you spot discrepancies and hold the floor team accountable.

No per-order commission. Your ordering website is included in the flat monthly price — keep delivery and pickup margin instead of giving 15–30% to aggregators.

Yes. A commission-free storefront for your brand is part of the plan — connected to the same menu, stock, and kitchen flow as your in-house POS.

Most restaurants start that way. We help you document recipes during onboarding. After that, costing, stock deductions, macros, and profit reports run automatically.

Many branches go live in days, not months — especially if you start with core menu items and expand. We focus on your highest-volume dishes first so you see ROI quickly.

Everything — recipe costing, POS, kitchen display, ordering website, inventory, prep logs, waste tracking, staff payroll, FBR invoicing, and offline mode. One price per branch, unlimited orders.

Same flat rate per branch. No enterprise upsell for a second location. Each branch gets its own operations while you build toward consolidated visibility.

No setup fee on standard onboarding. Start with a free demo — we'll cost your real menu and you decide if the numbers make sense before committing.

Most cloud POS platforms charge tiered monthly plans (often $25–65/mo) and then bill extra for an ordering website, QR menu, mobile waiter, extra registers, and advanced features like KDS or payroll. A comparable stack on other platforms often runs $60–100+/month per branch. HifiFood is one flat price per branch — recipe costing, POS, kitchen display, ordering website, inventory, staff payroll, delivery tools, and more included. We also show honestly where features are still partial or coming soon on our comparison page.