Restaurant & café technology consulting
From the order screen to the kitchen pass to the P&L, I help F&B operators in Saudi Arabia run on systems that keep up with service.
Problems I'm usually called in to solve
“Food cost is a guess.”
Recipes and wastage aren't tracked, so margins are unknown until month-end.
“The kitchen loses tickets on Fridays.”
KOT printers and KDS stations don't match how the kitchen is laid out.
“We type delivery orders twice.”
Aggregator orders are re-entered by hand into the POS.
“Opening branch three was painful.”
Menus, prices and users were set up from scratch again.
Benefits of consulting with me
Margin visibility per dish
Recipe costing linked to purchasing and stock counts.
A calmer kitchen
Order routing, timers and station screens designed with your chefs.
Channels in one place
Dine-in, takeaway, delivery apps and payments flowing into one POS.
Copy-paste branch openings
A standard template for each new outlet, controlled centrally.
Questions clients ask
I'm opening a new restaurant. When should I involve you?
Ideally two to three months before opening, when the menu and kitchen layout are being finalised. That leaves time to select, configure and test properly.
Can you work with my existing POS?
Yes. Often the fastest gains come from reconfiguring menus, modifiers, recipes and reports in the system you already pay for.
Related guides
Written by Manoj Varghese, IT consultant in Riyadh with 20+ years in ERP, POS and business software projects across Saudi Arabia and the GCC.
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