Accounting, POS and stock software for catering and cloud kitchens in Ghana

A cloud kitchen typically takes orders on delivery apps, WhatsApp, phone calls and walk-ins, while the catering side runs on emailed quotes. At the end of the day someone re-keys everything into a spreadsheet, and by the time you spot a missing order the money is already gone. Reconciling delivery-platform payouts against what the kitchen actually cooked becomes a weekend job.

Chicken, cooking oil, rice and packaging move on price constantly, and portioning drifts when the kitchen is busy. Without recipe-level costing you only discover that a GHS 60 plate now costs GHS 44 to make when the month's numbers land — long after you could have repriced or changed a supplier. Waste, staff meals and spoilage disappear into one big 'purchases' figure.

Catering runs on deposits: half up front, balance on the day, sometimes a corporate client paying 30 days later. Tracking who has paid what across dozens of weddings, funerals and office contracts in a notebook or chat thread means chasing balances you can't prove and occasionally cooking for someone who never paid.

Ghana's VAT and levies structure means your invoices and your purchases have to be captured properly all period, not rebuilt at the deadline. If receipts from Makola, fuel for the delivery bikes and supplier invoices live in a shoebox, preparing the VAT and Levies Return means guessing — and guessing in front of GRA is expensive.

Take delivery and counter orders on a fast POS that works on a tablet or phone, and raise catering quotes that convert to invoices in the same app. Every channel posts straight to the same sales ledger, so daily takings, platform orders and event invoices sit side by side without re-keying. Your dispatcher, kitchen lead and accountant all log in — unlimited users, no per-seat fees.

Build each dish or menu package from its ingredients, and Tallium AI depletes stock as orders are served so you always know what's left of the rice, oil and packaging. Compare theoretical usage to what actually left the store to expose over-portioning and waste, and see true margin per dish as supplier prices change. Low-stock alerts and purchase orders keep you from discovering an empty drum mid-service.

Record a deposit against a catering invoice and the balance stays visible until it clears, with the event date attached. Aged receivables show every corporate client running past terms so you can chase with an accurate statement rather than a guess. Recurring contracts — a weekly staff-lunch run, for example — can be invoiced on a schedule instead of from memory.

Snap supplier invoices and market receipts with your phone; the AI reads and categorises them and files them against the right supplier and expense account. Sales, purchases and the tax treatment you set are captured as they happen, so producing the figures for your VAT and Levies Return is a report rather than a rebuild — and your TIN and invoice details sit on every document. Tax rules, rates and e-invoicing obligations change, so confirm current requirements with GRA or a local tax professional.