You buy the same stock twice. You only sell it once.
Missing portions, unrecorded waste or theft. The replacement purchase keeps service going, but the first loss is still there.
YOUR RESTAURANT. YOUR MARGIN. YOUR LIFE.
Stock missing.Costs climbing.Stay in control.Even when you’re not there.
A busy restaurant should leave you with more than a busy day. Kwan connects what you buy, use and sell so you can spot unexplained stock losses, see which dishes earn their keep and check what needs attention from your phone.
A personal walkthrough of your kitchen, bar and owner view.
LESS CALLING TO CHECK.
More knowing what
needs your attention.
9:41
KWANEXAMPLE VIEW
Your restaurant
Tonight
SalesR24,600
Open tabsR3,200
Worth a look
3 items- Stew yield gap10 portions to check
- Chicken purchase price10% above recent buys
- Stock running lowHouse lager
01Protect the profit you earned✳02Give your team clear limits✳03Get your time back✳
BUSY IS NOT THE SAME AS PROFITABLE
The small gaps are eating the big effort.
Your best seller gets busier. Its margin gets smaller.
Ingredient prices climb while the menu price stays put. More orders can mean more work for less return on every plate.
You leave the restaurant. The restaurant never leaves you.
Calls for stock updates. Messages for approvals. Photos of voids. Your day becomes the connection between records that should already tell the story.
FIND THE PROBLEM THAT SOUNDS FAMILIAR
That sounds familiar. Here’s how Kwan helps.
Choose the problem you want gone. See where it costs you, what Kwan shows you and the decision you can make.
THE PROBLEM
The pot ran out before the portions added up.
You planned a batch, sold part of it, and now the kitchen needs more meat. The extra purchase hides the first problem. Was it portion size, waste, a recording mistake or stock leaving without a sale?
HOW KWAN HELPS
Kwan connects batch yields, recipe use, recorded sales, waste and stock counts. Review the unexplained gap by item, with its value, then check the cause with the kitchen.
WHAT THAT MEANS FOR YOU
Find the expensive gaps first. Put a value on the problem before the next batch repeats it.
BATCH RECONCILIATIONIllustrative scenario
House stew
Expected portions60
Sold + left + waste50
10 portions unexplained
At an example ingredient cost of R30 per portion, that is R300 of food cost to investigate.
Cost to investigateR300
EXAMPLE FIGURES
YOUR PHONE. YOUR RESTAURANT. THE FULLER PICTURE.
Be away. Stay in control.
Dinner with your family should not turn into a shift of chasing updates. Check what needs attention, ask a precise question and let your team get on with service.
Show me my owner viewKnow where to focus
See outlet sales, purchases, variance, voids and open alerts in one owner view. Find the restaurant or issue that needs you.
Get past “we think…”
Move from the headline number to the stock, purchase or bill record behind it. Give your manager something specific to act on.
Keep control. Share decisions.
Set approval thresholds and delegation around your team. Routine work can move while bigger decisions still reach you.
THE PAPERWORK EXISTS. THE ANSWER STILL TAKES HOURS.
Stop filing the answers where you cannot see them.
Your team already does the work: counts, delivery checks, waste notes. Kwan makes those records useful to the owner as well as the person holding the clipboard.
OFFLINE-FIRST BY DESIGN
Keep working when the connection drops.
Kwan is built on Darikoda's offline-first engine. Capture stock counts on your phone, keep entries saved on the device and sync when connectivity returns.
A count sheet filed after the shift
A blind count checked against expected stock
See which items need a recount or an explanation.
Purchase prices copied between records
Receipt costs alongside your buying history
Spot the change and check what it does to plate cost.
Spillage explained from memory
Waste recorded with quantity, reason and optional photo
Separate known waste from the stock still unexplained.
A stock problem passed around verbally
A reconciliation issue with a resolution note
Keep the explanation with the problem when it is closed.
ALREADY HAVE A POS? START HERE.
Your POS tells you what sold. Kwan helps you protect what’s left.
Sales are only part of the picture. Kwan connects purchases, recipe costs, batch yields, stock counts and waste with your sales review. See where the expected margin turns into an unexplained gap, and give your team a clear next action.
We sold the dish. Did we use the right amount of meat?
Compare recipe and batch expectations with actual use and counts.
The takings look good. Did our food margin hold?
Review buying-price changes, plate costs and actual-versus-expected cost.
There is a variance. Where do we start?
Review the item, quantity and value, then separate recorded waste from unexplained stock.
I am away. Which outlet needs my attention?
Check outlet sales, purchases, variance, voids and open alerts in one owner view.
SEE WHAT THIS WOULD LOOK LIKE IN YOUR RESTAURANT
Less money slipping away. Less of you holding it all together.
Tell us the problem you are tired of dealing with. We will show you the relevant Kwan workflow, what your team captures and what you see from your phone. Start with your kitchen, your bar and the result that matters to you.
Show me Kwan for my restaurant