Restaurant POS — Kitchen, Bar, Take-Away in One App
Restaurants lose more money to bad recipe costing and silent shrinkage than to bad food. Byz360 restaurant POS ties every menu item back to the raw ingredients, so a plate of pilau decreases your rice, your beef and your spices in real time — and tells you the true margin on every dish.
If any of this sounds familiar, you are not alone
Here is what owners in this industry tell us every week — and what Byz360 fixes.
- Kitchen tickets get lost or shouted across the line
- Bar shrinkage you cannot prove
- No idea what your real food cost % is
- Take-away and dine-in mixed up on the same till
How Byz360 fixes it
Recipe-aware stock
Set the recipe once. Selling a plate of nyama choma deducts 250g beef, salt, onions automatically.
Kitchen display & tickets
Tickets go straight to the kitchen or bar printer (or a screen) — no shouting, no lost orders.
Table management
Open, hold, transfer and split bills. Tip lines on receipts.
Modifiers & combos
Extra cheese, no onions, large size — modifiers and combos are first-class.
Bar shrinkage tracking
Track every tot. Reconcile against opening and closing bar stock at end of shift.
Daily kitchen P&L
See gross margin per dish, per category and per chef-on-shift.
Real example
"A 40-seat restaurant in Nairobi cut food-cost from an unknown number (probably 38%) to a measured 31% in 8 weeks using Byz360 recipe-aware stock and a daily kitchen P&L."
Features you will use the most
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Learn more →Accounting Software for Small Shops & SMEs
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Learn more →Ready to run your business properly?
Free 14-day trial. No credit card. We will help you import your existing data so you can start with real numbers, not blank screens.