Restaurant software that runs in the cloud
One platform for the whole back of house: menus and prep, food cost and margins, stock and purchasing, HACCP checks and sales analytics. Open it from any device, in the kitchen or from home.
Simple day-to-day operations, numbers you can trust
Qubi keeps every area of the venue in one place: dishes and preparations, stock movements, purchasing and sales. The same data is available on every device, so kitchen, floor and office finally work from a single set of numbers.
Costing is built bottom-up. Raw materials, sub-preparations and yields are combined with monthly overheads and labour to give a realistic cost per dish, a margin you can defend and a suggested selling price.
Purchasing sits on the same catalogue: compare suppliers, build a cart, send the order by email and see the goods land in stock. Delivery notes and invoices can be imported from a PDF or a photo, so nobody retypes anything.
Dishes, preparations and portions in one shared library
Build every dish from its components and sub-preparations, set yields and portion sizes, and share the same specs with every shift. What leaves the pass stays consistent no matter who is on.
Reliable margins on every dish and every menu
Direct and indirect costs come together in a single figure per dish. Set your margin targets, get a suggested price and see straight away which items carry the venue and which quietly drain it.
Compare suppliers, build the cart, send the order
Line the same item up across suppliers and pack sizes, pick the best option, then send a complete order by email with delivery details. Any price change flows straight back into your costing.
Stock under control, reports on sales and margins
Track movements, stock value and waste, count what is actually on the shelves, and read sales, margins by category and price swings over time. Decisions stop being based on memory.
Why a cloud platform beats a folder of spreadsheets
A spreadsheet is a photograph of one day. A cloud platform keeps costing, stock and purchasing aligned as prices move, which is exactly when a venue loses money without noticing.
Because everything shares one catalogue, a single price update reaches every dish, every menu and every report at once. No copies to reconcile, no version that only one person knows how to open.
Roles and permissions let chefs, managers and owners see what they need without stepping on each other, across one site or a group of them.
Restaurant software FAQ
Practical answers about costing, purchasing, stock and reporting
What does cloud restaurant software actually cover?
It centralises dishes and preparations, food cost and margins, stock and waste, supplier ordering and reporting, all reachable from a browser on any device without installing anything.
How is food cost calculated?
Components and sub-preparations are costed with their yields and portion sizes, then monthly overheads and labour are layered on top to estimate a full cost per dish and the margin you make on it.
Can I compare suppliers before I order?
Yes. You can compare the same item across suppliers, pack sizes and conditions, build a cart with the best options and send the order by email with full delivery details.
Do I have to type supplier documents in by hand?
No. Delivery notes and invoices can be imported from a PDF or a photo: the AI reads the lines, matches them to your catalogue and updates purchase prices for you.
Does it work for a group with several sites?
Yes. Multiple locations share the same catalogue and specs while keeping their own stock and figures, and permissions decide who sees consolidated data.
Does it run on tablets and phones?
Yes. The interface is designed for use on the floor and in the kitchen, so stock counts, checks and orders can be done from a tablet or a phone.