From the pot to the payment, all counted
Whether you run one buka or a grill house with three branches, IkokoHub follows every plate from the store room to the customer's table.
How a day runs on IkokoHub
The store issues
Ingredients go to the kitchen and drinks go to the frontdesk, each with a record of who took what.
The kitchen cooks and counts
Cook from your recipes and count the portions: 40 plates of jollof, 25 of egusi.
Portions go to the frontdesk
The kitchen hands over counted portions. The frontdesk receives them, so nothing walks away unrecorded.
The frontdesk sells
Sell by plate, half or full portion. Take cash, transfer, POS or a mix, and add the take-away pack as a line.
Close the day
Return leftovers to the kitchen or write them off with a reason: staff food, complimentary, spoiled.
You see the result
Cooked, sold, left and where the money went. Sent to your WhatsApp, wherever you are.
Legacy buka or modern restaurant
Counter sales, combo plates (swallow, soup and protein) and offline selling for the buka. Tables, tabs and bookings for the sit-down restaurant. Switch on only what your business needs.
- Transfers confirmed before they count, so fake alerts do not become sales
- Moniepoint, OPay and Palmpay POS terminals, cash and split payments
- Take-away pack charges and VAT at 7.5%
- Staff app and desktop till that survive light and network cuts
- Stock transfers between your branches
- Your own website, domain and SSL included
Ready to know where every plate went?
Tell us about your business. We will set you up, and you can start free on your own ikokohub.com address.