You receive
The delivery arrives. Someone scans it with the phone. Stock goes up, the lot gets its date, the invoice waits for your approval.
Receiving by scanner
The problem
Nobody knows where the money went.
0to0%
the food cost variance well run groups hold
0%
the point past which variance is treated as a real problem
0to0%
ingredient loss in a bakery, before theft and breakage
How it works
Three actions. The rest counts itself.
You sell
Service runs. Every dish sold takes its ingredients out of stock, to the recipe, whether the sale came from here or from your till.
A sale takes out its recipe
You know
Next morning the food cost is already worked out, per dish and per site. Worked out, not estimated.
The cost, worked out
Product
One clear view on every decision.
The right figures are no use when they arrive late. NexusERP holds all four in one place, and every one of them is worked out from the same stock movement.
From the order to the shelf, from the recipe to the margin: every movement stays joined to the next.
Living stock
From the movement to the shortage.
Purchasing joined up
Every order has a reason.
Recipes with a cost
A cost that tracks what happened.
A margin you can read
Knowing what to protect.
NexusERP
- Dashboard
- Stock
- Sales
- Lots
- Recipes
- Reports
Main store
Dashboard
Revenue excl. tax
€3,330.40
7 sales
Gross margin
84.1%
cost €528.87
Food cost
13.2%
counted from stock movements
Stock value
€1,686.47
6 lines, all costed
Revenue by day
Margin by product
Butter croissant80.5%
Country loaf89.8%
Worked out from the recipe, at the real purchase price.
Cost engine
Butter croissant
Material cost€0.2735
Price excl. tax€1.40
Margin80.5%
Recalculated from the six ingredients on the recipe card, each at its latest purchase price.
Open the recipe cardNexusERP
- Dashboard
- Stock
- Sales
- Lots
- Recipes
- Reports
Main store
Stock
Search a product
AllRaw materials
ProductOn handMinimumCoverStatus
Caster sugar51.3 kg10.8 kgOK
Fine salt8.7 kg2.2 kgOK
Flour T55610.0 kg43.2 kgOK
Fresh yeast3.8 kg1.1 kgOK
Unsalted butter114.6 kg8.6 kgOK
Whole milk280.8 L16.2 LOK
Losses
Recorded, each with its reason
€15.74over 7 days
Flour T55Sac éventré à la réception
6.0 kg€4.68
Unsalted butterBeurre hors température
1.4 kg€11.06
NexusERP
- Dashboard
- Stock
- Sales
- Lots
- Recipes
- Reports
Main store
Sales
No.DayRevenueCostMargin
SL-20260924-0007Thu 24€332.40€53.5083.9%
SL-20260923-0006Wed 23€743.80€115.7184.4%
SL-20260922-0005Tue 22€562.80€88.7684.2%
SL-20260921-0004Mon 21€442.80€71.0384.0%
SL-20260920-0003Sun 20€477.60€76.1584.1%
SL-20260919-0002Sat 19€367.80€59.0783.9%
SL-20260918-0001Fri 18€403.20€64.6484.0%
Total · 7 sales€3,330.40€528.8784.1%
Cost breakdown
SL-20260923-0006 · Wed 23
Revenue€743.80
Cost€115.71
Margin84.4%
305 × Butter croissant
€83.40
88 × Country loaf
€32.31
NexusERP
- Dashboard
- Stock
- Sales
- Lots
- Recipes
- Reports
Main store
Lots
LotItemLeftUse byStatus
L260915-5Whole milk12.56 L27 Sep · 3 dUse by soon
L260916-5Whole milk19.80 L28 Sep · 4 dActive
L260917-5Whole milk19.80 L29 Sep · 5 dActive
+ 7 more lots · whole milk
L260918-1Unsalted butter3.19 kg9 Oct · 15 dActive
L260919-1Unsalted butter10.56 kg10 Oct · 16 dActive
+ 5 more lots · unsalted butter
L260917-0Flour T550.36 kg16 Mar · 173 dActive
L260918-0Flour T5552.80 kg17 Mar · 174 dActive
+ 6 more lots · flour t55
Traceability
L260915-5 · Whole milk
7 salesdrew on this lot
12.56 L left of 19.8 L
Use within 3 days. If this lot ever has to be withdrawn, NexusERP already knows which sales it went into.
See the whole chainNexus Go
Your team never touches the ERP.
They have a phone.
Scan
Receiving
Stock count
Waste
Transfers
- It works with no signal. In a cold room or a stockroom with no bars, scans stack up in a queue and send themselves when the signal comes back.
- It refuses what makes no sense: a quantity larger than the stock, a lot already past its date, a product that does not belong to this site.
- Everyone sees only their own tiles. A kitchen porter sees no cost, no margin and no purchase price.
Try it
Hold it. The dash becomes a figure.
Recipe cost
—
One ingredient in four has no confirmed purchase price. So the engine offers no selling price at all.
The principle
A system that refuses to guess.
It refuses to suggest a price.
If one ingredient has no known cost, the engine suggests no selling price. A partial sum is not a total, and the margin worked out from one is always wrong in the direction that loses you money.
It refuses to show a zero.
When a figure does not exist the screen shows a dash and explains why. Never a zero, which looks like a real value and reads like good news.
It refuses an impossible write off.
Declare a 12.5 kg loss on a room holding 8 and it hands you both figures and records nothing. A stock that accepts anything is worth nothing.
Multi site
Every site keeps its own books. You keep all of them.
01 One site
Its own stock. Its own books. Its own clock.
Each site keeps its own books. What it consumes moves nobody else's stock, and its day starts at the hour it actually is there.
FrançaisEnglishالعربية
Time zone per company
The principle
02 Every site
One set of accounts.
- Move stock between sites, with a transfer note and a signed receipt.
- Compare variance site by site, to see which one over orders and which one throws away too much.
- One product catalogue and one recipe, shared by every site.
Questions
What people ask before they sign.
This is too complicated for my team.
Your kitchen porter never touches the ERP. They have a phone and a scanner: they scan, they confirm, done. The management screen is yours.
How long before it runs?
It depends on your catalogue and your recipes: entering what you sell and what goes into it is the real work, not the install. We open one site at a time, starting with the one that worries you most, and the first is running before we touch the second.
What if the team does not use it?
Then stock lies, the same as before. That is why the phone does it all in one action, and why the screen refuses an impossible entry instead of accepting it quietly.
Does it work with my till?
A sale can arrive from an outside till. It comes in through the same door as a sale entered here: same recipe, same stock movement, same margin, and it is never counted twice.
Demo
See it on your own figures.
Tell us how many sites you run and what you use today. We will show you the system on a case close to yours.