See what the business actually earns.
Bring sales, purchasing, stock movement, waste and labor into a clearer operating view. Separate known figures from estimates and unresolved exceptions.
Margin with context
Made for the way hospitality works here
A healthier restaurant.
A better shift.
ChopOS connects orders, kitchen, bar, purchasing and stock, so owners can understand the numbers, managers can spend less time re-entering them, and teams can focus on the guest in front of them.
Built around Nigerian service realities. Designed for owners, managers and the people on shift.
A Saturday in Lagos
SERVICEOrchid Terrace · Victoria Island
Open tables08Dining + terrace
Kitchen tickets122 need attention
Receiving01Pack change to review
SHIFT JOURNALLOCAL TIME
Receiving
Rice delivered in a new 25 kg pack. Review conversion before posting.
Hot kitchen
Fried rice recipe fired. Egg lot flagged for chef inspection.
Floor
Remake linked to Table T3. Guest bill unchanged.
A good shift is a system, not a spreadsheet.
From Mile 12 to the passFrom the bar rail to the billFrom tonight's close to tomorrow's decisionsOffline-tolerant across NEPA & grid dipsBuilt for Victoria Island, Lekki, Ikeja & AbujaZero WhatsApp disorderPure service factsFrom Mile 12 to the passFrom the bar rail to the billFrom tonight's close to tomorrow's decisionsOffline-tolerant across NEPA & grid dipsBuilt for Victoria Island, Lekki, Ikeja & AbujaZero WhatsApp disorderPure service facts
One operating picture
Less chasing the numbers.
More time to run the place.
When every team keeps its own notebook, WhatsApp thread and spreadsheet, the story of a shift gets lost. ChopOS links the work at the moment it happens.
Review exceptions, not every line.
Capture an invoice once. Match familiar supplier lines, flag changed pack sizes, and send the uncertain details to a person who can resolve them.
Less duplicate entryMake the next good action clear.
Give floor, kitchen and bar staff useful tickets, recipe context, handoffs and a fair way to record spills, remakes and mistakes.
Service without blameOne busy service, connected
From supplier
to satisfied guest.
A practical thread through the work: record what arrived, prepare the dish consistently, recover well when something goes wrong, and close with facts instead of guesswork.
Walk through the productRECEIVING · BODIJA
One photo. A reviewable receipt.
Known items and units can be suggested. A new rice pack size is flagged for review before stock is posted.
KITCHEN · HOT LINE
Clear tickets, confident cooking.
Course, modifier and station are visible. A suspect egg lot can be quarantined and the remake linked to the original table.
BAR · TERRACE
Move with the guest.
Track open bottles and tabs. Record a spill or comp as service recovery, then hand the guest and their bill to the floor team.
CLOSE · OWNER & MANAGER
Understand the night, not just sales.
Review cash, stock variances, logged waste and open questions together. A variance starts an investigation; it is not a verdict.
Built for the people in it
Every role should
leave with something.
Controls matter. So do time, trust, good food, fair pay and a guest who comes back. ChopOS should make those things easier to see and act on together.
01Owner
Understand margin and the costs behind it, without mistaking sales for profit.
02Manager
Spend less of the day copying receipts, reconciling totals and chasing approvals.
03Chef & kitchen
Know the recipe, the modifier, the station and the right way to recover a dish.
04Bar & floor
Keep tabs, guest handoffs and service recovery moving, even through a network dip.
05Staff
Get clear permissions and a path to review recorded shifts and configured pay allocations.
The lights can flicker. Service need not.
Built for the night
you actually have.
NEPA changes to generator. Internet drops during the rush. A fish delivery is late from Epe. ChopOS is designed around these realities, with local order handling and kitchen print fallbacks where the venue has the right setup.
- Continue local orders and kitchen chits during supported outages
- Review weighed receiving against supplier quantities
- Keep source documents with the receiving record
VESPERA · SAMPLE VENUEEPE FISH WHARF 11:42 AM
Wild croaker, target 25kg
Received 22.4kg REVIEW
Substitution requested
Chef review required
SOURCE PHOTO ATTACHED · NOT YET POSTED
Better operations are built together
Keep the margin.
Keep the good people.
Start with a conversation about your venue, or explore the product flow before you decide.