Run the kitchen, not the spreadsheet.
Tables, orders, kitchen tickets and stock in one system — where every dish knows its recipe, and every recipe knows what it cost you today.
Seated
42,000
38 min
Free
Seated
18,500
12 min
Cleaning
Free
Seated
96,000
71 min
Food cost today
31.4%
Gross profit
TZS 428,600
What makes it different
Every plate, traced to the shilling
Most restaurant software tells you what you sold. This one also tells you what it cost to make — because the order is joined all the way through to the batch it came out of.
- 1
Order
A guest orders nyama choma
- 2
Recipe
280 g beef, 1 bun, 30 g kachumbari
- 3
Stock
Taken from the batch that expires first
- 4
Cost
Priced at what that batch actually cost
- 5
Profit
Margin on the plate, not on a guess
Front of house to back of house
Everything a service needs
A floor you can actually run
Tables by area with their real seat counts. Claim a table, mark it clean, join an empty one to a growing party, split a bill or merge two — and free a table the moment the guests leave.
A till built for service
Sizes, extras and special requests on every line, the table stated when the order goes to the kitchen, and split payments across cash, mobile money and bank on a single bill.
Kitchen display, not paper
Tickets appear at the right station and move through accepted, preparing and ready. Nothing jams, nothing runs out of paper, and every ticket keeps its timings for the reports.
Recipes down to the gram
A dish is a recipe, not a shelf unit. Yields, waste and modifiers are all part of the calculation, so a plate of nyama choma consumes exactly what it consumes.
Stock that knows its batches
Deliveries land as batches with their own cost and expiry, and are consumed first-expired-first-out. Waste is recorded against a reason, not written off into thin air.
Buying, and what it cost
Suppliers, purchase orders and receiving, with reorder suggestions from what you actually use and a price history that shows when a supplier moved.
Reports an owner reads
Profit from sales less food cost less running costs, the waiter leaderboard, best sellers and slow movers, peak hours, and cash against mobile money for the day's reconciliation.
Roles that fit a restaurant
Waiter, cashier, chef, storekeeper, manager — fifteen permissions rather than one admin switch, so a waiter can take orders without seeing anyone else's sales.
What it does not do yet
Worth knowing before you commit, rather than after.
- No kitchen printing. Tickets go to a screen. If your kitchen needs paper, say so — it is not built.
- No offline mode. It needs a connection. If your power and internet are unreliable, plan for that.
- No delivery or QR ordering. Dine-in and takeaway today.
Pricing
Start free. Pay when it earns its keep.
One month free with no card. After that, pick the package that matches how many kitchens you run.
Free
One month to see whether it fits your kitchen.
30 days, no card needed
- One month, then choose a package
- 1 branch, up to 8 tables
- Point of sale + kitchen display
- Menu, recipes & modifiers
- Ingredient-level stock with real food cost
- Up to 3 staff accounts
- Community support
Starter
One kitchen, everything you need to run it.
.
- 1 branch, up to 20 tables
- Point of sale + kitchen display
- Menu, recipes & modifiers
- Ingredient-level stock with batches & expiry
- Real food cost per dish
- Waste tracking
- Up to 10 staff accounts
- Email support
Growth
Several branches, and the buying to keep them stocked.
.
- Everything in Starter
- Up to 5 branches, unlimited tables
- Suppliers, purchase orders & receiving
- Reorder suggestions & price history
- Production runs for prep & semi-finished items
- Stock transfers between branches
- Up to 40 staff accounts
- Consolidated reporting across branches
- Priority support
Enterprise
Unlimited sites, with the controls a group needs.
.
- Everything in Growth
- Unlimited branches, tables & staff
- Full reporting suite & profitability analysis
- Advanced permissions & audit trail
- API access for integrations
- Accounting integration
- Dedicated onboarding
- Dedicated support & SLA
Prices exclude VAT. Change or cancel your package at any time.
Questions restaurateurs ask
How is this different from the POS?
The POS sells things you bought; Resto sells things you made. That single difference changes everything underneath — a plate is a recipe with a yield and a waste factor, not a unit taken off a shelf, so stock has to be tracked by weight, by batch and by expiry.
Will it refuse an order when stock is low?
No. Stock informs an order, it does not veto it — the kitchen decides what it can cook, not the software. You are shown the shortfall and the order goes through, and the chef can mark a dish unavailable for the day when it truly runs out.
Do I need a kitchen printer?
No. Tickets appear on a screen at the station, which cannot jam or run out of paper and records how long each ticket took. If your kitchen would rather have paper, tell us — printing is not built yet.
What happens when someone walks out without paying?
You free the table and say why. If the kitchen had not started, the ingredients go back to stock. If the food was already made, the cost stays on the books and the uncollected money is recorded as a write-off — shown on its own line in the profit report rather than hidden in sales.
Does it work with the rest of Olbongo?
Yes. Staff and permissions come from your existing organisation, and every closed bill posts a balanced journal to Accounting — revenue, tax and the real cost of sales.
Can I try it before paying?
One month free, no card, one branch and up to eight tables. After that you choose a package or stop.
Bring your community onto Olbongo
Open Olbongo in your browser today, or get the Android app. One platform to communicate, trade and grow — karibu!