Restaurant & F&B
Floor, kitchen and books on one system. An order goes from the table to the kitchen screen, the ingredients come off stock as the dish goes out, and the two numbers that decide whether a restaurant makes money sit on your dashboard as a live percentage of today's sales.
Built in Singapore, for Singapore: GST at 9%, CPF for part-time staff, and the delivery platforms you already sell on.1
Illustrative figures. Prime cost is food plus labour, and it is the one number a restaurant lives or dies on.
Who it is for
Snapbook already does the books, the payroll, the GST and the staff app for any small business, at S$365 a year. This is for the ones where the software has to run the operation as well: the floor, the pass and the walk-in fridge.
A hawker stall with two staff, a cafe, a restaurant group with a central kitchen. The same system, with each outlet's numbers separate and the group's numbers added up.
Table orders, counter orders, your own online ordering and the delivery platforms. All of it arriving on one kitchen screen instead of four tablets nobody is watching.
Rostered by shift, clocked in on a phone, hours flowing straight into payroll with CPF worked out. Labour cost updates as the shift runs, not when the month closes.
How it works
Nothing is typed twice, and nothing waits for someone to remember it at the end of the night.
At the table, at the counter, from your own ordering page or from a delivery platform. Modifiers, no-onions and set meals all come through as the kitchen needs to read them.
It lands on the right station screen the second it is sent. Wok, fryer, cold, drinks. Timed, so the pass knows what is late before the floor does.
The dish has a recipe, so the ingredients leave the count as it goes out. You know what is left of the chicken thigh at four in the afternoon, not at stocktake.
Takings, platform payouts and supplier invoices post into the P&L in the right month with GST split out. Staff hours go to payroll. Nobody reconciles anything by hand.
Step three is the one nobody else joins up. A till that does not know your recipes can tell you what you sold. It cannot tell you what it cost you.
The kitchen
A kitchen screen is read at arm's length, with wet hands, in a hurry. Everything here is built for that first and looks tidy second.
Every ticket carries where it came from and how long it has been waiting.
Prime cost
Food cost and labour cost. Together they are your prime cost, and a few points either way is the difference between a good year and a closed shutter. Most operators learn theirs weeks after the month they could have done something about.
Recipes are costed from what you actually paid your supplier this week, not from a number typed in last year. Sell a dish and its cost leaves with it. When a supplier raises the price of beef, every dish with beef in it reprices itself and you can see which ones stopped making sense that morning.
Staff clock in on their phones, the hours reach payroll with CPF and part-time rules already applied, and the cost lands against the same day's sales. A quiet Tuesday with three people on shows up while you can still send someone home, not in next month's accounts.
This is why it sits on Snapbook rather than beside it. A till knows your sales. A payroll app knows your wages. Neither can give you a percentage, because neither has the other half.
Price
The floor, the kitchen, the stock and the roster, and the whole Snapbook platform underneath: books, GST, payroll, invoicing, CRM, the staff app and your own online shop. Not a subscription on top of a subscription. One bill. No per-terminal fee, no percentage of your takings, no charge for the kitchen screen.
Early kitchens keep the launch price for as long as they stay. If you help shape it while it is being built, you do not pay more later because it got better.3
Questions
It is being built now, which is why this page carries a notice instead of a sign-up button. The honest answer is that the date depends partly on who talks to us early: a kitchen that shows us a real service shapes what gets built first. Tell us what you run and we will tell you where it stands, with a date rather than a vague soon.
Eventually yes, because the whole argument is that one system knows both the sale and the cost. But you do not have to do it on day one to get value: the books, payroll, GST and the staff app all work today on Pro 365 at S$365 a year, and the kitchen side comes when it is ready. When it does, that platform is already inside the price rather than added to it, and nobody is asked to switch a live service over a weekend.
Bringing platform orders onto the same kitchen screen, and reconciling their payouts against what you actually sold, is on the build list because it is one of the two things operators ask for first. Tell us which platforms you are on and how much of your revenue they carry, and that decides the order they get built in.
Yes. Each outlet has its own service, its own stock and its own numbers, and the group sees them added up with the outlets side by side. A central kitchen that supplies the others is a different shape again, and it is exactly the kind of thing worth telling us about early.
No. The S$299 includes it. You are not paying for the platform and then paying again for the kitchen: it is one plan, one login and one bill, and it carries every module a Singapore business needs alongside the kitchen side. If you are already paying for Pro 365 when you move up, that is absorbed rather than added.
Nothing changes and nothing is migrated. This is depth added to the same account: the same login, the same P&L, the same staff, the same customers. Your history stays exactly where it is, and what you were paying for the platform comes off the new price rather than sitting beside it.
It is what we expect to launch at, per outlet, with the whole platform inside it rather than billed separately. It is written here rather than hidden behind a form because a price you have to ask for wastes everybody's afternoon. If it moves before launch, anyone who came in early keeps the price they were quoted.
Get in early
What you serve, how many covers, what your service actually looks like at seven on a Friday, and which part of it hurts. Early kitchens shape what gets built first and keep the launch price.
No sales call unless you ask for one. If Pro 365 on its own already covers you, we will say so rather than sell you depth you do not need.
We will come back to you with a straight answer: where the build stands, whether your kitchen is one we can shape it around, and whether Pro 365 on its own already solves what you described.
Anything to add in the meantime, [email protected] reaches the same place.