← Tenderely BPM
INDUSTRY SOLUTION
Process management and software for restaurants and cafés.
A restaurant earns its margin in the kitchen and loses it where nobody is looking: waste, an ingredient price rise that never reaches the menu, a shift recorded short. Tenderely BPM gathers those records in one place — it does not replace your till, it sees what the till cannot.
What does a restaurant repeat?
01
Stock and counting
Without a daily or weekly count, waste, loss and short deliveries all disappear into the same gap.
02
Recipe costing
A dish's cost moves when ingredient prices move. Untracked, the menu price stays anchored to last year's cost.
03
Supplier orders
Who ordered what and when, and whether the delivery matched the order — a short delivery unnoticed is a short delivery paid for.
04
Staff shifts
Rotas, absence and overtime need recording, because pay is calculated from them.
05
Hygiene and temperature logs
Fridge temperatures and cleaning checks are asked for at inspection; a sheet filled in afterwards inspires no confidence.
06
Comparing sites
With more than one site, "why is this one's cost higher" is only answerable if both keep records the same way.
Where does this break down today?
Counts are written on paper
The weekly count goes on a sheet and somebody types it into a spreadsheet later. Error and delay accumulate between the two steps.
Costs are never updated
When an ingredient price rises, recipe cost is not updated by hand, so menu profitability is wrong for months.
Short deliveries slip through
If the delivery is never checked against the order, missing goods are invoiced and paid.
Hygiene sheets are backfilled
The sheet is completed in bulk before an inspection: a record exists, but it does not describe reality.
What changes with Tenderely BPM
01
Counting on a phone, once
The form runs in the iOS and Android apps, so the count enters the record directly instead of being retyped.
02
Cost calculated from the record
Formulas and row tables are configured without code, so recipe cost moves when ingredient prices move.
03
Orders checked against delivery
Goods received are booked under the order; if there is a gap the step does not close and the shortfall becomes visible.
04
Hygiene logs on time
The check opens on a timer, and a late entry stays flagged — it cannot be completed in bulk afterwards.
05
Sites recorded the same way
Because the same form runs everywhere, comparison becomes meaningful and differences show on a dashboard.
FAQ
Does this replace our POS?
+
No. Tenderely BPM is not a till. It manages the side the till cannot see — stock, recipe costing, supplier orders, shifts and hygiene records — and can exchange data with your POS through the API or webhooks.
Can we manage several sites from one place?
+
Yes. A unit hierarchy separates the sites: each sees its own records while head office sees all of them. Because the same form runs everywhere, comparisons actually mean something.
Can we track staff shifts too?
+
Yes. Shifts, absence and overtime are records; approval flows and reminders are built with the same engine, and pay summaries come out of the data.