Flow by NBS ties your ingredients, your sales and your books together. See what you made, what it cost you, and what is actually left at the end of the month.
Food businesses lose money quietly. Ingredients go out of the store room faster than the takings suggest, supplier prices move without anyone noticing, and the day ends with cash counted but nothing costed. Flow records what you bought, what the kitchen used and what you sold in one place, so the margin is visible while you can still do something about it.
Stock levels for every ingredient, updated as they are received and as the kitchen uses them. Reorder alerts before a line runs out mid-service.
Record a production run and the materials it consumed. The ingredients leave stock and their cost follows through into the finished item.
Record what arrived, what you paid and what is still owed, alongside the day's sales. One place for money in and money out.
Monthly profit and loss, expenses and cost of sales drawn from the same ledger as everything else. Books that tie out at year end.
Yes. Record what the kitchen produced and the materials it consumed, and Flow takes those ingredients out of stock and carries their cost into the finished item. That is what turns a day of cooking into a cost you can actually look at.
Yes. Set the level you want to reorder at and Flow flags it on your dashboard once stock drops below, so you order before service rather than during it.
Yes. Record goods as they arrive against the supplier who sent them. Flow keeps what you received, what you paid and what is still owed, so the monthly supplier conversation is a lookup.
Each company in Flow keeps its own products, staff and ledger, and data is isolated per company. If you run more than one outlet as separate books, they stay separate.
Yes. Entries post as balanced double-entry following IFRS for SMEs, so your accountant and auditors get books that tie out rather than a shoebox of receipts.
Book a 30-minute demo. We will show you Flow running on a real food business setup.
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