AutoProbaho

Industry

Restaurant management software for the back office your POS does not cover

Most restaurants and hotels already have a POS or property system at the front. What is missing is everything behind it: what the kitchen actually consumed, what each dish costs this week, which outlet is profitable, who is on shift and what guests said afterwards. AutoProbaho builds the back-office systems and reporting that turn front-of-house sales into a business you can manage across outlets.

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Sales in the POS, purchases in a notebook, food cost a monthly surprise

A typical multi-outlet restaurant group sees sales per outlet from the POS, but purchases are recorded in supplier notebooks and WhatsApp photos of invoices, kitchen stock is counted on Sundays, and recipe costs were calculated once when the menu was launched. Staff schedules live on paper, and delivery-platform orders arrive on separate tablets that never talk to the POS or the kitchen inventory.

The gaps show up as food cost that swings without explanation, wastage nobody can attribute, price rises from suppliers that reach the menu months late, and management reports assembled from three exports at month-end. Hotels face the same problem across rooms, restaurants, banquets and housekeeping — each with its own system and none with a shared view.

Who this is for

  • Restaurant groups, cafés and QSR chains with several outlets
  • Cloud kitchens and delivery-first brands operating on multiple platforms
  • Hotels, resorts and guesthouses needing a shared back office across departments
  • Catering, banquet and event operators managing menus, purchases and staff per event

Current pain points

  • Food cost known too late

    Consumption is inferred at month-end; there is no daily view of theoretical versus actual cost per outlet.

  • Purchasing is unstructured

    Orders to suppliers go by phone; invoices are matched to deliveries by memory, and price changes go unnoticed.

  • Kitchen stock counted, not known

    Central kitchen and outlets keep informal counts; transfers between them vanish.

  • Multi-outlet reporting is manual

    Sales, purchases and labour are exported from different tools and stitched together in Excel.

  • Staff and guest communication are ad hoc

    Rosters, leave and overtime live on paper; guest feedback and reservations sit in chat inboxes.

What AutoProbaho builds

  1. Recipe and food cost system

    Recipes with yields and portion sizes, live ingredient prices, theoretical cost per dish and per outlet, menu margin analysis.

  2. Kitchen inventory and purchasing

    Central kitchen and outlet stores, supplier orders, goods receipt against invoices, transfers, wastage logging, par levels.

  3. Multi-outlet dashboards

    POS sales, delivery-platform orders, purchases and labour in one daily view per outlet and group.

  4. Staff roster and HR portal

    Shift planning, attendance, leave, overtime and tips allocation on mobile for managers and staff.

  5. Guest communication automation

    WhatsApp and web reservations, order confirmations, feedback requests and loyalty messages connected to the same data.

Modules & capabilities

  • Recipe & menu engineering

    Ingredients, sub-recipes, yields, portion costs, menu categories, margin per item and menu mix.

  • Purchasing & suppliers

    Supplier catalogue with prices, purchase orders, receiving with quantity and price checks, invoice matching.

  • Inventory & transfers

    Stock by kitchen and outlet, par levels, transfers, counts, variance and wastage reasons.

  • Sales integration

    POS and delivery-platform sales imported per item, mapped to recipes for consumption and cost.

  • Labour & rosters

    Shift templates, availability, attendance import, overtime, labour cost per outlet and hour.

  • Reservations & guest CRM

    Bookings from web and WhatsApp, table or room allocation, guest history and preferences.

  • Hotel back office

    Housekeeping tasks, minibar and amenities stock, banquet event orders, department cost reporting.

  • Reporting & alerts

    Daily flash report, food cost variance alerts, supplier price change alerts, scheduled management reports.

Interactive demonstration

Example workflows

Daily food cost

  1. 1POS and delivery sales are imported per item overnight
  2. 2Recipes convert sales into theoretical ingredient consumption
  3. 3Receipts, transfers and wastage update actual stock
  4. 4Variance per ingredient and outlet is calculated
  5. 5Outlet manager and head office see the flash report each morning

Purchase to receipt

  1. 1Par levels and forecast generate a suggested order
  2. 2Manager approves and the PO goes to the supplier by WhatsApp or email
  3. 3Delivery is checked against the PO on a tablet
  4. 4Price differences and shortages are flagged
  5. 5Invoice is matched and pushed to accounting

Guest reservation

  1. 1Guest books via website or WhatsApp
  2. 2Availability is checked and confirmation is sent automatically
  3. 3Reminder goes out before the visit or stay
  4. 4Feedback request follows the visit
  5. 5Guest profile updates for future offers

Integrations

  • POS systems and hotel property systems (API/CSV)
  • Delivery platforms (foodpanda, Pathao Food, Lieferando and others)
  • WhatsApp Business, SMS and email
  • Accounting software (Tally, QuickBooks, Xero, DATEV export)
  • bKash, Nagad, SSLCommerz and card terminals
  • Attendance devices
  • Google Workspace / Microsoft 365
  • n8n workflow automation

Implementation process

  1. 01

    Map front-to-back flow

    We follow one day of sales, purchases and staff across your outlets and note every notebook, export and chat.

  2. 02

    Choose the first module

    Usually recipe costing plus purchasing, or the multi-outlet daily report.

  3. 03

    Load recipes and suppliers

    Your menu, recipes and supplier prices are captured and validated with the chef and purchase manager.

  4. 04

    Connect POS and go live per outlet

    Sales import is set up and one outlet goes live first, with training in Bengali or English.

  5. 05

    Extend to rosters, guests and hotel departments

    Labour, reservations and hotel back office follow once cost data is trusted.

Expected business outcomes

  • Food cost you see daily

    Theoretical versus actual cost per outlet and ingredient, every morning.

  • Purchases under control

    Orders, receipts and invoices match, and price changes are noticed the day they happen.

  • One report across outlets

    Sales, purchases and labour in one place, no month-end stitching.

  • Guests and staff handled systematically

    Reservations, feedback and rosters run through the system, not through inboxes.

Security & ownership

  • Food safety and hygiene records

    Temperature logs, expiry checks, supplier certificates and cleaning schedules recorded and exportable for inspections.

  • Cash and stock controls

    Wastage, voids and stock adjustments require manager approval and leave an audit trail.

  • Guest data protection

    Reservation and loyalty data are access-controlled and retention-limited; DSGVO/GDPR-conscious for European hotels.

Frequently asked questions

No. We import sales from your POS and delivery platforms; the back office sits behind whatever you use at the front.

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See your food cost tomorrow morning

Book a free consultation. We will look at your outlets, POS and purchasing and propose the first module that gives you daily control.

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