OverviewCommandsFeaturesIn PracticeFAQCommand GuidePricing
🍲 For Restaurants & Food Vendors

Run Your Restaurant or Food Business From One App

Sales all day, ingredient costs that eat margin fast, and a real profit number that's easy to lose in the noise of service.

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Food businesses sell constantly through the day and spend constantly on ingredients, and the two can be hard to line up in your head by closing time. BOS Afora logs each sale and each ingredient purchase as it happens, so the evening briefing shows a real profit figure after cost of food, not just the day's takings.

Sound like your restaurant or food business?

Sales come in steadily all day...
But recording each one on paper slows down service.
Ingredient costs eat into margin...
Yet you rarely see the two numbers side by side.
Portions and pricing vary by order...
Making manual tracking error-prone.
Catering orders paid partly upfront...
Are easy to lose track of before the event.
01 · Talk To BOS Like This

What You'd Actually Type

Real examples for a restaurant or food business. Plain language, no fixed syntax to learn.

Sold 12 plates jollof rice 24,000
Bought tomatoes and pepper 15,000
Catering order deposit 50,000 for Saturday event
What's my profit today?
How much have I spent on ingredients this month?
Close for today
02 · Built For This

What Matters For Restaurants & Food Vendors

Fast sale logging that doesn't slow down service
Ingredient and expense tracking by category
Real profit margin, after cost of food, in the daily briefing
Deposit tracking for catering and event orders
Voice notes for logging between orders
Weekly summary to review the whole week's margin
03 · In Practice

What This Looks Like Day to Day

A busy lunch service

Log sales in seconds by voice or a quick line of text, without stepping away from the kitchen or counter.

A market run for ingredients

Log each purchase as an expense, so the day's real margin is visible that evening, not estimated later.

A catering booking

Record the deposit against the client, and track the balance until the event is fully paid.
04 · Questions

FAQ for Restaurants & Food Vendors

Is recording sales too slow for a busy service?

A sale can be logged in a few words or a short voice note, quick enough to keep up with steady orders.

Can BOS show real profit after ingredient costs?

Yes, log ingredient purchases as expenses, and your daily and weekly profit figures already account for them.

Can I track a catering deposit and balance?

Yes, log the deposit against the client, and the remaining balance is tracked as their debt until the event.

What plan fits a single restaurant or food stall?

Starter at ₦4,000 a month. Start with 75 free transactions to start, no credit card to see how it fits your service.

Ready to Run Your Restaurants & Food Vendor From BOS?

Start free, no card required, and see your first briefing tonight.

Start Free