Food & Beverage
ERP software built for cafeterias.
A self-service or semi-self-service dining hall: pre-cooked dishes are displayed on a buffet/service line, customers select what they want (often by weight, by portion count, or a fixed thali/set-plate price), and pay at a checkout till.
How it works
The business model
Batch-cook-ahead model: the kitchen prepares a planned quantity of each dish before service opens (or in waves through service), not per-customer-order. Pricing is commonly weight-based (price per 100g/kg at checkout) or fixed-portion (a "meal" = 1 protein + 2 sides + rice, one price) rather than itemized à la carte. Very high throughput at meal-time peaks (lunch rush in an office/hospital cafeteria), low margin per plate, volume-driven.
What you get
Modules included
Everything a cafeterias business needs, in one subscription.
Visibility
Reports and dashboards
See how the business is doing without waiting on anyone.
Reports
- Daily Revenue · Kitchen Performance (batch-ticket throughput) · Food Cost % · Recipe Cost (per batch) · Waste (planned-batch vs sold, the headline cafeteria-specific report) · Best-Selling Items · Void/Discount Analysis · Shift Closing · Sales by Meal Wave (breakfast/lunch/dinner). Table Turnover and KOT-per-table metrics are omitted (no table-tracked orders)
Dashboard widgets
- restaurant.kot_pending (repurposed as Batch Production Board status)
- restaurant.top_items
- plus a cafeteria-specific waste/sell-through gauge per dish
- and platform widgets: today's revenue
- food cost % trend
- low-stock ingredient alerts. restaurant.tables_status typically omitted
Built for reality
What Muhasib handles
The situations that break generic software are designed in from day one.
86'd items mid-service: a batch sells out before the wave ends — must be pulled from the service line/checkout menu instantly; distinct from full-service 86'ing since it's a planned-quantity depletion, not an ingredient…
Kitchen delays: a batch isn't ready when service opens — flagged on the Batch Production Board, may require an emergency top-up batch or temporary item removal from the line.
Wrong orders: less common given self-service (customer sees and selects the actual food), but checkout weighing/pricing errors are the equivalent edge case — requires a reprice/void-and-reweigh flow.
Comps/void reasons: same reason-code requirement (e.g. spoiled portion, staff meal subsidy, pricing correction).
Over-batching (waste): the dominant cafeteria-specific risk — end-of-service unsold-batch quantity feeds directly into the Waste report and should inform next cycle's batch-planning quantities.
Under-batching: a dish sells out well before the wave ends — same 86 handling as above, but also flags the batch-planning quantity as too low for next cycle.
Built for your business. Ready in under an hour.
Subscribe today and get your cafeterias business fully set up on Muhasib — all modules, no hidden fees.