Restaurant management software: know the cost of every plate.
Restaurant management software tracks ingredient stock, recipe costs, supplier orders, staff shifts and branch results for restaurants and cafés. Pirdir isn’t an EPOS system: your current POS takes the orders, sales data comes into Pirdir and stock is deducted according to each recipe.
Who it’s for
Single and multi-site restaurants, cafés and kitchens
Includes
Stock, income and expenses, staff, supplier accounts
Setup
3–5 weeks
Starting price
Setup from €2,900
A Friday at a restaurant
One day in the back office of a fish and grill restaurant with 18 staff. The POS takes the orders; the rest is in Pirdir.
09:00
Deliveries go in at today's price
The fishmonger brought 6 kg of sea bass, now €15.10 a kilo instead of €14.20. Chef Marco enters the note and the grilled sea bass plate cost goes from €6.10 to €6.50.
11:30
The evening rota is filled
Lucas is off today. The manager puts Sofia and two part-time waiters on the evening shift, and everyone sees their start time on their phone.
16:10
An order suggestion for mince
Mince is down to 9 kg and a Friday night sells about 45 meatball portions. The system suggests 15 kg from the butcher, Marco approves and the order goes by email.
23:00
The POS day-end comes in
The POS end-of-day report is imported: 64 bills, €2,480 in takings. The 46 meatball portions and 8 sea bass sold come off stock by recipe.
23:20
The count difference is recorded
Marco counts 8 items at closing. The system says 7 sea bass, the fridge holds 6; the difference goes in as waste and the day's food cost comes out at 30%.
An ingredient’s path through the kitchen
As you scroll, stock goes down with sales.
In
Ingredients from the supplier go into stock with the delivery note.
Sales are deducted
Sales on the POS come off stock according to the recipe.
Waste and stock counts
Waste records and the end-of-day count show the difference.
Reorder level
An order suggestion for ingredients that drop below the level.
From an old cost sheet to today's plate cost
The same restaurant, three months before and three months after going live.
Recipe cost
Costs were worked out in a spreadsheet a year ago and purchase prices have moved since.
When an ingredient price changes, the plate cost updates the same day.
Current plate costsIngredient orders
The chef checks the fridges at night and phones suppliers with what is missing.
Ingredients that drop to the reorder level come with a suggested order quantity.
Orders in 5 minutesShifts
The weekly rota is taped to the kitchen door and changes get lost in a group chat.
Shifts and leave are on one screen, and timesheets are ready at month end.
Timesheets readySupplier balances
Butcher, fishmonger and greengrocer invoices sit in a folder; due dates are in someone's head.
Each supplier's balance and due date is in accounts, and invoices are matched to deliveries.
Due dates in one listdrop in food cost percentage at the example restaurant over three months; once dishes with rising costs were repriced in time and waste was recorded, it went from 34% to 31%.
Programs set up for restaurants and cafés
The most requested modules in this industry. They all connect to the same core, and you start with the ones you need.
09:00 · Kitchen storeroom
Marco books this morning's 6 kg of sea bass into stock on the tablet; the new price goes straight into the plate cost.
Example setup: a restaurant with 18 staff
These amounts come from our price list. You can change users and modules to fit your restaurant in the pricing section.
Discovery
Recipes for the 42 dishes on the menu and the supplier list are written down, and we look at your POS day-end report.
Setup
Ingredients, recipes and an opening stock count go in; POS sales and the shift rota are connected.
Trial
For a week the closing count is compared with the system and recipe weights are corrected.
Go-live
Supplier balances are imported and the whole team sees their shifts in the system.
Fish and grill restaurant · 18 staff, 7 users
Amounts in euros, excluding VAT. How the POS connects and the final figure are confirmed in writing after discovery.
Slide to see the price
Setup is paid once and includes the core and 2 modules. Usage is billed monthly per user, with a minimum of 5 users. Prices are in euros and exclude VAT; we confirm the final price in writing after discovery.
Similar businesses
See how the same modules are set up in related industries.
Let’s see the cost of every plate.
On the call we work out the recipe of one dish on your menu together, and during discovery we settle how sales data will come in from your POS.
Restaurant management software: common questions
Ask anything not covered here on the call, and we’ll send the answer in writing too.
Does Pirdir replace my EPOS system?
No. Your current POS system takes orders and payments. Pirdir manages stock, costs, suppliers, staff and branch reports, and sales data is transferred from the POS.
How are sales from my POS transferred?
Automatically if the POS offers an API, and otherwise by exporting the end-of-day report. Which is possible is settled during discovery.
How is recipe cost calculated?
From the latest purchase price of each ingredient in the recipe; when a price changes, the cost updates automatically.
Is it suitable for multi-site businesses?
Yes. Each site’s stock and results are tracked separately, and head office sees the total.
How is the price worked out?
It’s made up of a one-off setup fee and a monthly usage fee per user. Setup starts at €2,900 and includes the core and two modules; each extra module is €650. Usage is €24 per user per month, with a minimum of 5 users. Prices are in euros and exclude VAT; the final price is confirmed in writing after discovery.
Let’s hear about your business in 20 minutes.
The call is free. By the end you’ll know which modules you need, how long setup will take and what it will cost.
On the call you’ll speak with Anıl and Hatice. They are also the ones who build your software.