Multi-branch retail and food businesses know their sales and still do not know their margin. Kaido implements systems where every till, branch and kitchen posts to one ledger, so stock, wastage and cash are reconciled every day.
Daily sales are exported from the till and re-keyed into accounting, so VAT, card settlements and cash are reconciled days late with unexplained gaps.
Each branch counts its own stock in a notebook, transfers are informal and central purchasing cannot see what is on the shelf.
Recipes are not costed, wastage is not recorded, and the kitchen's food cost percentage is a guess until the accountant finishes the month.
Discounts, loyalty points and aggregator orders are reconciled by hand, and commission deductions from delivery platforms distort reported sales.
Each till runs on the same product master as the warehouse and the ledger. A sale reduces branch stock, records VAT, splits the payment by cash, card or aggregator and posts to accounting at the end of the session. The daily cash-up compares the till count with the system and logs the difference per cashier.
Central purchasing sees stock by branch and reorders against minimums. Transfers between the central kitchen or warehouse and branches are documented, received and counted, so shrinkage shows up as a number rather than a feeling. Perishables carry expiry dates, and daily wastage is recorded with a reason.
In food, recipes are bills of materials. Selling a dish consumes its ingredients at cost, so food cost is reported per item and per branch every day. Kitchen display screens replace paper tickets. Loyalty, gift cards and promotions run on the till with rules set centrally, and aggregator orders flow in with the commission recorded as a cost, not as a lower sale.
Retail VAT at 5% is collected at the till, so the POS must issue compliant tax invoices, handle returns and exchanges correctly, and report by branch and by payment method. Prices shown to consumers are VAT inclusive, and the system has to back the tax out accurately on every line.
Corporate tax at 9% on profit above AED 375,000 makes stock valuation, wastage write-offs and intercompany charges between a central kitchen and branches matters that need documentation.
E-invoicing starts 1 January 2027 for businesses with revenue of AED 50 million or more and 1 July 2027 for the rest. Business-to-business supplies, including wholesale and corporate catering, must be issued in PINT AE format via an Accredited Service Provider on the Peppol five-corner model. Chains above the threshold needed an ASP by 30 October 2026, and late compliance carries AED 5,000 per month.
Kaido fixes the price before the build. Discovery covers your branches, product and recipe structure, payment methods, delivery platforms and reporting, and ends with a signed scope.
Delivery runs in phases: design, configuration, product and recipe migration, a pilot branch on live trading, rollout to remaining branches, go-live and hypercare. Each phase has a gate you approve.
The pilot branch runs for at least a full trading week before rollout. Hardware for tills and kitchen screens is specified in the scope. After go-live, a support contract keeps the same consultants on your account, with trading-hours cover agreed.
Yes on the main platforms. The till continues selling offline and syncs transactions when the connection returns. Stock and accounting update on sync. Restaurant kitchen screens on the local network keep running too. The scope specifies the hardware and network setup per branch so that offline operation is tested, not assumed.
Yes, once recipes are entered as bills of materials with current ingredient costs. Each sale consumes ingredients, wastage is recorded daily, and the report shows theoretical versus actual food cost by dish, category and branch. Purchase price changes update the recipe cost automatically, which is where most of the margin leakage is usually found.
Orders from delivery platforms are received into the POS or order screen where the platform offers an API, or entered under a platform customer where it does not. The platform commission is recorded as a cost, so gross sales and the net settlement reconcile to the platform statement. Settlement reports are matched to bank receipts.
Yes. The central kitchen produces semi-finished items using its own recipes, transfers them to branches at cost or an internal price, and branches consume them in their menu recipes. Production planning uses branch forecasts and orders. If the kitchen is a separate company, intercompany invoicing handles the transfer and the VAT.
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