How does restaurant inventory software help a Nigerian restaurant?

It makes stock movement visible day to day instead of only at a month-end count, so waste, over-portioning and loss show up per item while the trail is still fresh.

Does selling a dish reduce stock automatically?

Yes, when the dish has a recipe. Each recipe lists its ingredients and quantities, and a sale deducts them.

Are ingredient costs in Naira?

Yes. Costs come from your recorded purchases, so they stay current in Naira as supplier prices change.

Can each branch track its own stock?

Yes. Stock, purchases and counts are held per branch.

Nigeria

Restaurant inventory software for Nigeria

Restovax inventory software lets a Nigerian restaurant track what it buys, what it uses and what is left. Ingredients are counted in their own units, purchases update stock and cost in Naira, and recipes link dishes to ingredients so selling a dish deducts them automatically. The variance between expected and counted stock is measurable per item.

For a multi-branch group, each outlet holds its own stock, purchases and counts.

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Built for how restaurants run in Nigeria

Restaurant groups in Lagos and Abuja often run several outlets under one owner — Restovax handles each as a branch with its own menu, staff and stock, and a consolidated view for the owner.
Payments in Nigerian restaurants are a mix of cash, card, bank transfer and mobile money. Restovax records a single bill split across all of them, and the payment-method breakdown shows exactly how a day was paid.
All pricing, sales and reporting are in Nigerian Naira (₦).
Because the system is cloud-based and runs in a browser on any phone, tablet or laptop, a new till is a device the restaurant already owns rather than dedicated POS hardware.

What Restovax covers

Inventory management

Track ingredients and supplies by unit and location, record purchases and stock counts, see stock on hand and value, and measure variance between expected and counted stock. Low-stock alerts by email.

Purchasing

Record supplier purchases and receipts against inventory items so stock levels and ingredient costs stay current.

Recipe & ingredient management

Build recipes from inventory ingredients with quantities. Selling a dish deducts its ingredients from stock automatically, so stock movement reflects what was actually cooked.

Recipe costing & food cost

Each recipe carries an ingredient cost derived from purchase prices, giving a plate cost and a food-cost percentage against the menu price. Costs move as purchase prices change.

Full detail: Restaurant Inventory Management Software

Restaurants across Nigeria

Lagos Abuja Port Harcourt Ibadan Kano Benin City Enugu Calabar

Frequently asked questions

See Restovax on your Nigeria restaurant

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