Odoo ERP for Restaurants and HoReCa

Short answer: Odoo ERP gives a restaurant, café or HoReCa business one database for the till (POS), floor and tables, kitchen display, recipes, stock, purchasing, delivery and accounting. When a dish is sold, its ingredients are deducted from stock by recipe, so you see the real cost (food cost) and profit of every dish. Dine-in, takeaway, aggregator and branch orders end up in one report, and Uzbek requirements (online cash registers, Payme/Click, Didox, Asl Belgisi) are connected through integrations.

Margins in the restaurant business are usually thin, so precise tracking of every product and ingredient matters enormously. Yet many restaurants still keep kitchen and stock records on paper or in Excel. At month end more meat, oil and rice has gone than planned, and nobody knows which dish, shift or branch lost it. Paper tickets vanish, Yandex Eats and Uzum Tezkor orders are retyped into the till, and branch reports arrive late.

Below is how a restaurant, café or fast-food chain runs on Odoo ERP, from the till to food cost, stock, delivery, branches and rollout.

What is restaurant ERP and how is it different from a till program?

Restaurant ERP is a system that runs every process in one database, from orders and ingredient purchasing to the kitchen, stock, staff and finance. A till program only sees sales; ERP also sees which ingredients went into each dish, what they cost and what the dish earned.

A restaurant in Odoo usually runs on these apps:

• Point of Sale (POS) in restaurant mode: floor plan, tables, orders, bill splitting, payments.
• Kitchen Display: orders on kitchen and bar screens.
• Manufacturing: dish recipes and prep items.
• Inventory: stock, expiry dates, counts, write-offs.
• Purchase: supplier orders and prices.
• Accounting: revenue, expenses, profit and loss.
• Staff and loyalty apps: attendance, shifts, bonuses, coupons.

The life of one dish: ingredients are received, a waiter takes the order on a tablet, the kitchen screen shows it, the guest pays, ingredients are deducted by recipe, and the shift close posts takings to accounting. Nothing is typed twice.

HoReCa (Hotel, Restaurant, Café) includes hotels: their restaurant and bar work the same way; room bookings need a separate solution. On till hardware: Odoo POS for retail.

What problems do restaurants and cafés face?

Most restaurant losses have one root cause: sales, kitchen and stock data are not connected. Typical situations:

• Unknown food cost. Prices follow "the market". When meat goes up, nobody notices which dish slipped into a loss.
• Ingredients "disappear". Sales say 20 kg of meat, but 26 kg is gone. Waste, big portions or theft? Nobody knows.
• Cash shortages. Cash, card, Payme and Click takings don't match the report; discounts and voids go unchecked.
• Aggregators live apart. Their orders are retyped, and the commission never shows in profit.
• Stock-outs or overbuying. A key ingredient runs out at peak time while overbought perishables end up in the bin.

How does Odoo POS work on the floor and at the till?

In restaurant mode, Odoo POS works from a floor plan: the waiter picks a table, enters the order on a tablet or phone, and it goes straight to the kitchen. POS runs in a browser on a PC, tablet or touchscreen terminal.

• Floors and tables. Main hall, terrace, VIP room: occupied tables and open orders in real time.
• Orders by table. Each order has a table and guest count and can move to another table.
• Bill splitting. Per dish or evenly.
• Takeaway. Flagged separately, with its own prices or taxes if needed.
• Service charge and tips. Both are recorded as separate lines.
• Permissions. Staff log in with a PIN; discounts, voids and price changes can be limited to managers.
• Offline mode. If the internet drops, the till keeps selling and syncs later.

What should a restaurant plan for at the till in Uzbekistan?

• Online cash registers. Receipts must reach the tax authority via an online or virtual cash register. Standard Odoo has no Uzbek fiscal module, so POS is integrated with a certified fiscal device or provider; check current rules with them.
• Payment methods. Cash, Uzcard/Humo, Payme, Click and Uzum are separate methods with their own shift totals.
• Taxes. The tax is set on the dish (for example, 12% VAT for VAT payers) and applied on the receipt and in accounting. Confirm your regime with your accountant.

How does a kitchen display (KDS) speed up service?

A kitchen display system (KDS) replaces paper tickets: an order entered in POS appears instantly in the kitchen or bar and is tracked through preparation stages.

1. Routing by station. Salads go to the cold station, shashlik to the grill, tea to the bar, based on POS categories.
2. Stages. Orders move through stages such as "Preparing", "Ready" and "Served", so waiters see when a dish will be ready.
3. Timer. Each stage has a target time, and late orders are highlighted.
4. Analysis. Preparation times and peak-hour load become visible.

A small café can start with a kitchen printer, which cannot time preparation. There is also a QR menu: guests scan a code on the table and order by phone, and fast food can use kiosk mode. These orders reach the kitchen display too.

How are recipes and dish cost (food cost) calculated?

Food cost is the cost of a dish's ingredients as a share of its selling price, and it is the key figure for managing restaurant profit. Formula: food cost % = ingredient cost / selling price excluding VAT × 100.

In Odoo, a recipe is a bill of materials (BoM) in the Manufacturing app. Restaurants usually use a "Kit" BoM: selling the dish creates no manufacturing order, and the ingredients are deducted from stock automatically.

An illustrative recipe for one portion of plov:

• rice: 150 g;
• beef: 100 g;
• carrots: 120 g;
• vegetable oil: 40 ml;
• onion, chickpeas and spices: per recipe.

Odoo costs the portion at purchase prices. If the ingredients cost 14,000 sum and the menu price excluding VAT is 45,000 sum, food cost is about 31%. When meat goes up, the cost is recalculated, so dishes that cross your threshold show up in time. A 25–35% target is often quoted, but it varies widely by format (coffee shop, fast food, steakhouse), so set yours from your own numbers.

What to get right in a recipe:

• Units of measure. Rice is bought in kilograms and used in grams, oil in litres and millilitres; Odoo converts automatically.
• Gross and net weight. Trimming and peeling lose weight; ignore it and theoretical usage comes out below actual.
• Prep items. Broth, dough, sauces and mince get their own recipes and manufacturing orders, which is key for central kitchens. More: Odoo Manufacturing.
• Modifiers. "No onion" or "extra cheese" changes usage too; product variants can handle this with some setup.

As a result, the owner knows exactly which dish makes money and which loses it, and shapes the menu and pricing accordingly: a popular dish with high food cost gets a new price or portion, and a slow, low-margin one comes off the menu.

How do you control stock, purchasing and waste?

Restaurant stock control compares theoretical and actual usage: sales tell the system what should have been used, and the stock count shows what was. The gap is waste, portion creep or theft.

• Several locations. Main store, kitchen and bar are separate, with internal transfers between them.
• Expiry dates. Dairy, meat and fish are tracked in lots; the nearest expiry goes first (FEFO).
• Minimum stock. Below the minimum, the system drafts a purchase order.
• Write-offs. Burnt or spoiled items are written off with a reason, making waste visible.
• Cycle counts. Meat, oil and alcohol are counted daily or weekly, the rest monthly.
• Purchase prices. A new price on a receipt flows straight into dish costs.

More: Odoo Inventory: warehouse management.

How do Didox and Asl Belgisi apply to a restaurant?

• E-invoices. Suppliers send e-invoices through operators such as Didox. With Deep Vision's ready-made Didox module, nobody retypes them into Odoo. More: e-invoicing and Didox.
• Product marking. Alcohol, beer, water and soft drinks for the bar are marked in Asl Belgisi: codes are accepted on receipt and sales recorded correctly (DataMatrix needs a 2D scanner). Catering rules can differ from retail; check the current ones. Deep Vision has a ready-made Odoo module for Asl Belgisi. More: Asl Belgisi guide.

How should you handle delivery and aggregators?

Delivery orders should follow the same path as dine-in: one menu, one kitchen display, one stock and one report. Otherwise you see delivery revenue but not its profit.

1. Your own delivery. Phone, Telegram bot or website. With an Odoo website or integrated bot, orders go straight into the system, paid via Payme or Click.
2. Aggregators. Yandex Eats, Uzum Tezkor and similar. Standard Odoo has no ready-made connector: an integration is built as far as the aggregator's API allows, or orders go in as a separate sales channel. Confirm options with the aggregator first.

For every channel: give it its own payment method or pricelist, book aggregator commission as an expense, update the stop list everywhere at once, and put packaging in the recipe.

How do you manage a restaurant chain?

Menu, recipes and prices are set centrally, sales and stock are run in each branch, and management sees everything in one system.

• Each branch has its own POS and stock, all in one database.
• Shared recipes. A recipe is entered once; different branch prices use separate pricelists.
• Central kitchen and purchasing. Prep is made centrally and transferred to branches; branch needs are combined into bulk purchases.
• Staff. Attendance and shifts. Payroll needs adapting to Uzbek law, so raise it early.
• Branch profit. Analytic accounts show each branch's revenue, food cost, payroll and rent.

What reports does management see?

In an ERP, reports are ready in real time instead of being compiled by hand. The most useful for a restaurant:

• sales by hour and weekday (for shift planning);
• sales and profit by dish;
• average bill and guest count;
• discounts and voids by waiter;
• food cost by dish and branch;
• theoretical versus actual usage, and write-offs;
• sales by channel: dine-in, takeaway, delivery, aggregators;
• profit and loss and cash flow by branch.

On turning numbers into decisions: what is management accounting.

Specialised restaurant software or Odoo: which do you need?

For just the floor, till and kitchen, specialised software is enough; when purchasing, production, accounting and staff must share one database, Odoo wins.

• Restaurant software (iiko, R-Keeper, Poster and others in Uzbekistan): quick to launch, but accounting often lives elsewhere, for example in 1C.
• Odoo ERP: one database; best for chains, central kitchens or a wholesale arm, but needs more preparation.
• Hybrid: the existing till stays, Odoo runs stock, purchasing and finance, linked by integration.

How do you roll out Odoo in a restaurant?

The hardest part is not the software but turning the menu into recipes and moving staff to a new routine.

1. Diagnostics. Map ordering, purchasing and reporting.
2. Menu and recipes. Enter recipes, units and loss factors, led by the head chef.
3. Opening stock. Do a full count and load balances.
4. Till and hardware. Set up POS, floor plan, kitchen displays, printers, payments and the online cash register.
5. Pilot. Run one branch for 2–4 weeks.
6. Training. Short hands-on sessions for waiters, cashiers, cooks, storekeepers and managers.
7. Scale-up. Add branches, delivery channels and aggregators.
8. Support. Fine-tune recipes and reports on real numbers in the first months.

Timing depends on scope: usually 2–6 months, with standard modules often live in 6–8 weeks. Avoid launching at peak season.

Checklist: before choosing restaurant ERP

• Does every dish have a written recipe and portion standard?
• Do dine-in, takeaway and delivery share one menu and one stock?
• Is there a kitchen display or printer with routing by station?
• Can the online cash register, Payme, Click, Uzcard/Humo and aggregators be connected?
• Are Didox e-invoices and Asl Belgisi for the bar covered?
• Is there a theoretical versus actual usage report?
• Who may give discounts and void receipts?
• Who trains staff and supports the system after go-live?

How can Deep Vision help?

Deep Vision is an official Odoo Gold Partner in Tashkent: we fit Odoo to your processes, integrate it with Uzbek systems and train your team.

• Team: 7 certified Odoo specialists and 26 client projects in the Odoo partner catalogue (official partner page).
• For restaurants: POS, recipes, stock and purchasing, central kitchen, branch reporting.
• Integrations: online cash registers, Payme, Click, aggregators and Telegram bots, as their APIs allow.
• Ready-made modules: Didox e-invoicing and Asl Belgisi marking.
• Training and support in Uzbek and Russian.

More: Odoo implementation service. To see which modules you need, fill in a short brief and we will propose a step-by-step plan.

Frequently asked questions

Is Odoo suitable for a small café?

Yes, a single-till café can run on Odoo POS, inventory and recipes. A very small business often manages with a till and simple stock records, though; ERP pays off fully with branches, a central kitchen or a complex menu.

Does Odoo deduct ingredients automatically when a dish is sold?

Yes. With a "Kit" recipe (BoM) on the dish, a POS sale deducts the ingredients, provided recipes and units are correct.

Does Odoo work with Yandex Eats and Uzum Tezkor?

There is no ready-made connector in standard Odoo. An integration is built through the aggregator's API, or orders are entered as a separate sales channel.

Does the till work without internet?

Odoo POS keeps selling offline and syncs when the connection returns. Fiscal and payment integrations may need internet, so check this early.

We use iiko or R-Keeper. Do we have to replace everything?

No. The existing system can stay on the floor while Odoo runs stock, purchasing, the central kitchen and accounting. Choose after diagnostics.

How long does an Odoo rollout take in a restaurant?

Standard modules in one restaurant often go live in 6–8 weeks; a chain with a central kitchen and integrations usually takes 2–6 months. Recipes take the most time.

Is Odoo Community enough for a restaurant?

The core restaurant mode (floor, tables, orders, bill splitting) is in Community POS. Some apps, such as the Kitchen Display, are Enterprise-only, and the list changes between versions. See Odoo Community vs Enterprise.

Want to discuss Odoo for your restaurant, café or HoReCa chain? Fill in a brief for a free consultation or call +998 77 093 00 07.