POS
Fast, reliable POS for restaurants and retail. Handle orders, payments, split bills, and receipts in real time — from any device.
Shift Management
Plan rosters, track attendance, manage swaps, and handle cover requests across multiple locations — all from one calendar.
Payroll
Automatic payroll for shift workers — overtime, differentials, piece-rate, and full payslip transparency. Zero spreadsheets.
Inventory
Real-time stock levels, waste logging, automatic deductions, and low-stock alerts across every location you run.
Accounting
Bookkeeping, tax summaries, and P&L reporting wired directly to your sales and payroll data. No manual journal entries.
Analytics
Sales trends, staff performance, cost-per-cover, and waste analysis — all in one dashboard, updated in real time.
Invoice
Raise purchase orders, track deliveries, and reconcile supplier invoices automatically against your inventory and accounts.
Loyalty
Build lasting customer loyalty with tiered memberships, points on every purchase, and personalised coupons — so your regulars keep coming back.
Storefront
A fully customisable restaurant website with live menu sync, online ordering, table reservations, and an integrated online shop — no coding required.
Stock Visibility
Every item. Every level. Always current.
Inventory errors rarely start at service time — they start three weeks earlier when a spreadsheet wasn't updated. Zuvesa keeps every item's count live, so the number you see matches what's actually on the shelf.
Stock updated on every POS sale in real time
Goods received logged against purchase orders automatically
Waste and spoilage captured with reason code and cost
Transfers between locations with full audit trail
Batch and expiry metadata attached to every stock movement
STOCK LOG — September 2026
Live
Opening stock (Tomato Sauce)
+48
− POS sale (lunch service)
−12
− POS sale (dinner service)
−8
+ Goods received (PO-2045)
+24
− Waste logged (spoiled)
−2
− Transfer to Kitchen 2
−4
Received
+24 units
Consumed
−26 units
On Hand
46 units
Common questions
Questions, answered.
Yes. Selling a dish deducts its ingredients, and receiving a purchase order adds them back. Counts stay current without anyone adjusting them by hand.
Yes. Each location holds its own stock and its own reorder points, with transfers between them recorded as movements you can audit.
Yes. Waste is logged with a reason and shows up in reporting next to theoretical usage, so the gap between what should have been used and what was is visible.
Inventory Management
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