RMSIntroducing RMS
Run the restaurant.
Connect the whole operation.
Bring the menu, the team, the branches, and the operating rules together, with a clear line from everyday service to cost and financial review.
RMSOperating overview
Start with the day.
See the wider picture.
Review sales, order activity, and the available operating charts in the restaurant workspace.
Read each figure with its period and filter.
Use the supported order and sales views to choose the next question.
Follow important differences into the underlying records.
RMSBrands and branches
Keep each branch distinct.
Keep the setup connected.
Organize restaurant brands and branches with the company, service, and availability settings that support each location.
Keep the branch’s identity and company context together.
Reuse the operating configuration where appropriate.
Review the settings that differ by branch.
RMSMenu structure
Give the menu
a consistent foundation.
Connect menus, categories, products, and selling context so each channel starts from the intended offer.
Maintain the menu available to the relevant restaurant context.
Use categories and product details to organize the offer.
Check the effective menu and availability settings before launch.
RMSProducts and options
Define what you sell.
Explain how it is served.
Maintain product identity, modifiers, preparation information, and the supported selling rules in one configuration.
Keep the title, category, and selling context aligned.
Use supported option groups and relationships.
Connect the product to the operating information needed downstream.
RMSRecipes and costing
Connect the item
to its ingredients and cost.
Use configured product and recipe information to relate what is sold to stock consumption and menu economics.
Maintain the supported recipe and unit relationships.
Review the current cost basis before a pricing decision.
Configured transactions determine the related stock and accounting effects.
RMSPrices and promotions
Make the price
match the offer.
Maintain applicable price lists, promotions, and discount rules for the way the restaurant sells.
Review the menu and channel context of the rate.
Check dates, products, limits, and combinations.
Test the final payable amount before advertising the offer.
RMSService types and sources
Different ways to order.
One clear set of rules.
Use order types and sources to define the requirements and confirmation path for each service flow.
Delivery, dine-in, takeaway, and reservations can require different details.
Configure the appropriate confirmation and branch handling.
Retain source and type as context for the resulting activity.
RMSTables and fulfillment
Keep service
connected to the floor.
Connect table context and preparation with the orders the front-of-house team is handling.
Find the order associated with the guest’s place.
Use the configured kitchen workflow.
Follow the actual order stage rather than inferring settlement.
RMSDelivery readiness
Know where you serve.
Know what can be promised.
Review delivery zones, branch availability, and the configured fulfillment requirements before accepting the request.
Use the configured zone and eligible branch.
Respect hours, closures, and any required schedule.
Keep the destination and fulfillment context with the order.
RMSSales channels
Bring each order source
into the same business.
Connect the supported POS, Call Center, online ordering, QR menu, and installed aggregator workflows to the operating records.
Know where the order came from.
Use the configured branch and preparation flow.
Keep sales and settlement linked to the downstream records.
RMSRoles and controls
Give each team
the right operating authority.
Use staff roles, branch context, and action permissions to keep sensitive actions with the people responsible for them.
Review the staff and branch access in use.
Discounts, corrections, and other actions follow the applicable permissions.
Use saved configuration rather than informal workarounds.
RMSOperating and financial review
Ask the next question.
Follow the evidence.
Use restaurant reports to review products, channels, branches, and payments, then connect the result with accounting and stock.
Review products, categories, order types, and branches under the selected filters.
Connect operational questions to stock and recipe context.
Use profit and loss, cash, receivables, and payables alongside service metrics.
RMSConnected with Fodista
One operating picture. Better-informed decisions.
Connect restaurant decisions to the orders, costs, stock, and accounting records that explain their effect.
See RMS in your business.
Discuss the workflow and setup that fit your team.