Reports
Numbers you can read in a minute and decide from.
Reports are built from the same data the restaurant runs on: sales by shift, day and branch, best sellers with their margin, peak hours, stock movement and value, and the financial statements.
What happens today
At month end you gather numbers from the till, the notebook and the invoices, and produce a report two weeks late that nobody quite trusts.
What changes with MENUVA
Reports are built from the same data the restaurant runs on: sales by shift, day and branch, best sellers, peak hours, and stock movement and value. No re-keying, no reconciling afterwards.
Stock flow
From the purchase order to the report
01Purchase
A purchase order naming where it is received.
02Warehouse and stock
Receipt enters the location and updates the average cost.
Leaves: Location balance
03The recipe
The dish's ingredients and quantities, costed by the server.
04The sale
The dish sells at the branch.
05Consumption
The ingredients come off the selling branch's stock.
Leaves: Cost of sales
06Reporting
Stock movement and value, and each item's margin.
Decisions on today's numbers rather than last month's estimate.
Decisions on today's numbers, not last month's estimate.
No hand-gathering from the till, the notebook and the invoices.
Each branch alone, or the whole business.
What it covers
- Sales by shift and branch
- From opening the shift to closing it.
- Best sellers
- Items ranked by quantity and revenue.
- Peak hours
- When you are busy, by hour and day.
- Stock value
- What you are holding now, by store.
Part of the same workflow
- Stock and cost →MENUVA keeps every item's balance per location — a branch store or a warehouse — and writes every movement to a ledger that cannot be edited. A sale draws its recipe's ingredients from the selling branch, and you can count while you trade.
- Point of sale →A touch till that sells inside an open shift: dine-in, takeaway and delivery from one screen, prices and VAT calculated by the server, and payment by cash, card or transfer — or split between them.
- Branches →Every branch sits in one account with its own stock, staff and orders. The server keeps an employee out of other branches' data, and management sees every branch and compares them.
How does accounting connect to sales?
Every paid sale posts its own double-entry journal automatically: the revenue and the VAT, and the cost of sales from the recipe.
So do purchase receipts, transfers, count differences, waste and refunds. Posted entries are never edited, only reversed, and they build the general ledger, trial balance, income statement, balance sheet, cash flow and VAT summary, with fiscal periods, closing, and supplier bills and payments. Every paid order gets a simplified tax invoice with a QR code. There are no sales on credit, so there are no customer receivables.
Every MENUVA answer →Try it on your restaurant.
14 days free, with no bank card.