0%
SUN-THU: 9:00AM - 06:00PM (AST)
Saudi ERP
Contact Us
Contact Us
ENG
Industry

Hospitality ERP in Saudi Arabia

Hospitality margin sits in purchasing and portion cost. Getting stock and recipes into the ERP is what makes outlet profit visible.

  • Visible outlet margin
  • Lower food cost
  • Less wastage
  • Rosters that match demand
Hospitality ERP in Saudi Arabia

What we hear before a rollout

The same four problems come up in almost every conversation in this sector.

Recipe cost is out of date

Dish costing was calculated once and never updated as ingredient prices moved.

Store issues are not recorded

Stock leaves the store without a document, so variance cannot be investigated.

Purchasing differs by outlet

Each outlet negotiates separately and loses group buying power.

Labour cost is known too late

Rosters are planned on paper and reconciled to payroll after the fact.

How ERP supports hospitality & tourism

Procurement

Purchasing, approvals and supplier pricing across outlets.

Purchasing, approvals and supplier pricing consolidated across outlets.

Recipe costing

Cost per dish from live ingredient prices.

Cost per dish calculated from live ingredient prices rather than a stale sheet.

Stock control

Store issues, wastage and variance by outlet.

Store issues, wastage and variance recorded per outlet so leakage is investigable.

Outlet reporting

Revenue, cost and margin per outlet and daypart.

Revenue, cost and margin reportable per outlet and daypart.

Staff rosters

Scheduling, attendance and payroll for shift teams.

Scheduling, attendance and payroll for shift teams in one flow.

Asset maintenance

Preventive maintenance across rooms and kitchens.

Preventive maintenance across rooms, kitchens and equipment on a schedule.

Where most rollouts start

A first phase usually covers these four, then grows once the team is comfortable.

Accounting ERP

See the module

Inventory Management

See the module

HR Software ERP

See the module

Biometric Attendance

See the module

Procurement Software

Open
How we implement it

Hospitality ERP in practice: outlets, bookings and central procurement

Restaurant groups, cafés, catering companies and hotels in the Kingdom run outlets that each need a compliant POS and a back office that needs one view of purchasing, central kitchen transfers, food cost, staff and cash. Hotels add bookings, housekeeping and the property system; catering adds events, quotes and production planning.

We implement Odoo for groups that want POS with kitchen printing, central kitchen as manufacturing with recipes and yields, purchasing, inventory with expiry, HR and accounting on one system, and Zoho for smaller groups and catering companies who need bookings, quotes, CRM, Books invoicing and staff HR without a heavy ERP. Delivery apps, payment terminals and property management systems are integrated.

Reporting covers food cost and margin by outlet and item, waste, sales by hour and channel, labour cost against sales and cash reconciliation by shift. Staff scheduling, attendance and payroll run with GOSI and WPS.

Straight answers

Questions we are asked

Yes, with tables, kitchen printing and delivery-app integration.

Yes, as production with recipes, yields and transfers to outlets.

Yes, by outlet and item.

Yes, where the PMS offers an interface.

Yes, with GOSI and WPS.

Six to twelve weeks.
Based in Riyadh, working across the Kingdom

Talk to our ERP team

Tell us how your processes run today and we will come back with a practical view of scope, effort and timeline.

Book a Free Demo Call +966 54 176 1946