Restaurant Operations & Channel Control Platform
A restaurant with a dining room, a takeaway counter and delivery through two aggregator apps plus direct WhatsApp orders. Orders reach the kitchen on paper. Stock is counted when something runs out. Several staff handle cash.
The reality
A restaurant runs a dining room, a takeaway counter and delivery through two aggregator apps plus direct WhatsApp orders. Orders reach the kitchen on paper. Stock is counted when something runs out. Several staff handle cash. Orders, stock and money are three separate paper systems, and the difference between what was sold and what was taken is explained after the fact rather than known.
Where it breaks
- An order reaches the kitchen on paper, so its progress is invisible until someone shouts.
- A single price gets used across dine-in, takeaway and aggregator channels, even though aggregator commission makes that price dishonest on one of them.
- Stock gets counted only when something runs out, so a shortage is discovered at the worst possible moment.
- A shift closes without a declared cash figure to check against, so a variance has nothing to be measured from.
The Afivox approach
Afivox doesn't sell a point-of-sale screen. It starts from the actual gap — three paper systems for orders, stock and money that only get compared after something's already gone wrong — and builds the system that keeps them as one continuously reconciled picture instead.
The system
Users
Servers, kitchen staff, cashiers, riders, owner or manager
Application
Menu and pricing, order capture, kitchen
Services
Inventory, payments and accountability, delivery
Data
MenuItem → RecipeLine → Ingredient, Order → OrderLine → Modifier, Shift → CashDeclaration
Integrations
Delivery aggregator order ingestion, WhatsApp and phone order capture
Security
Shift cash declaration, void/discount authorisation with name and reason
What it looks like
Concept mockups — illustrative interfaces, not a built system.
Executive dashboard
163
Orders today
₦612,000
Revenue
₦0
Cash variance
3
Low-stock items
11 min
Avg ticket time
41%
Aggregator share
Channel comparison
| Channel | Orders | Revenue | Commission |
|---|---|---|---|
| Dine-in | 58 | ₦218,000 | — |
| Takeaway | 41 | ₦134,000 | — |
| Aggregator A | 39 | ₦148,000 | ₦22,200 |
| Aggregator B | 25 | ₦112,000 | ₦16,800 |
Order queue
| Order | Channel | Items | Status |
|---|---|---|---|
| Table 4 | Dine-in | 2 items | |
| #TK-118 | Takeaway | 1 item | |
| #AG-4471 | Aggregator A | 3 items |
Kitchen display
Inventory variance
| Ingredient | Expected | Counted | Variance |
|---|---|---|---|
| Rice (kg) | 84 | 81 | |
| Chicken (kg) | 52 | 52 | |
| Cooking oil (L) | 30 | 26 |
Staff accountability
| Cashier | Declared | System | Variance |
|---|---|---|---|
| T. Balogun | ₦142,000 | ₦142,000 | |
| K. Musa | ₦88,500 | ₦91,000 |
How it flows
Secure by design
- Stock depletion is driven by the sale, never entered manually.
- An order line's price is captured at the moment of sale, not read live from the menu, so a later price change never rewrites history.
- A shift cannot close without a declared cash figure — the variance may be non-zero, it may not be absent.
- Every void carries a reason and an authorising user.
Designed to improve
- Order visibility — an order reaches the kitchen the moment it's taken, with its progress visible without anyone shouting.
- Cost accuracy — selling a plate depletes its ingredients automatically.
- Accountability — every void, discount, staff meal and wastage carries a name.
- Channel profitability — the owner sees which items make money at which channel price, including after aggregator commission.
Before
- Orders, stock and money are tracked on three separate paper systems that only get compared after something's already gone wrong.
- An order sits on a paper ticket, and its progress is invisible until someone in the kitchen shouts.
- The same price is charged everywhere, even on the channel where commission quietly erases the margin.
- A shift closes with no declared figure to check the drawer against.
After
- An order reaches the kitchen the moment it's taken, with its progress visible on screen.
- Selling a plate depletes its ingredients automatically.
- Every void, discount and wastage carries a name.
- The owner can see which items make money at which channel price, including after commission.
Your operation probably has a workflow like this.
One session. We look at what's breaking, and what we'd build around it — whether or not you hire us afterward.
Tell us where yours breaks