How Kwan works

See what the paper count cannot tell you on its own.

A delivery form, a stock count and a POS sales report each hold part of the shift. Kwan brings the records into a clearer operating view, so you can follow a cost from what came in to what was counted, cooked and sold.

Stock counts

Turn a count into a question you can act on.

Record what is on the shelf, then compare it with the stock you expected to have. Review the gap by item and value, and use the count sheet, receiving record and service notes to find what needs checking.

Know which item needs a recount, an explanation or a closer look before the next order.

Recipes and batch yield

See what a pot should give you, and what it did.

Set the recipe and expected portions for a batch. Compare the yield with portions sold, carry-over and recorded waste. Keep saleable leftovers distinct from food that was actually discarded.

Understand the cost of the gap before you cook the next batch.

Purchases and operating cost

Catch a cost change before it becomes the new normal.

Keep purchase prices beside the ingredient and the dishes that use it. Review a supplier price change against recent buys, then see what it means for the cost of a portion and the margin you are protecting.

Know what changed, where it reaches the menu and what deserves a follow-up.

Owner view and POS records

Put sales and stock questions in the same view.

Bring POS sales records into the review alongside counts, recipes, purchases and waste. See which outlet or item needs attention, open the supporting record, and decide what to ask your team next.

Move from chasing separate sheets to a clearer view of the cost behind service.

Start with one recurring problem.

Bring a recent stock, cost or sales question. We will walk through the records around it and show you where Kwan fits in your operation.

Book a restaurant walkthrough