Daily financial clarity for restaurants

Your hard work deservesmore than guesswork.

See your restaurant’s sales, food cost and estimated profit—every day, on WhatsApp.

Talk to Rozaana See the daily report

A restaurant owner checks his phone in a working commercial kitchen, with two staff preparing food behind him.

An owner holds a phone upright; the Rozaana daily report is composed within its screen.

✓ Daily profit estimates✓ Bills reviewed by your team✓ Delivered on WhatsApp

Behind a busy restaurant

Busy doesn’t always mean profitable.

You deserve to see the difference while you can still act.

Sales tell only part of the story.

A full house shows demand. What remains after ingredients, commissions, wages and rent tells another story.

The costs take time to catch up.

Bills need checking. Stock needs counting. By the time the accounts are ready, the next month is already underway.

Earlier insight. Earlier action.

A daily estimate helps you spot rising costs and review purchases before the same decisions repeat.

Built around the day’s work

From daily records
to daily clarity.

Your team records sales, checks bills and counts stock. Rozaana connects the numbers.

01 / COLLECTIONS

Bring the day’s
sales together.

Import sales or enter collections. Bring cash, UPI, cards and delivery sales into one view.

Automatic syncing with connected systems is in development.

RozaanaDemo data

Sample outlet05 Sep

Daily collections

Cashier view · All payment modes

Cash₹8,540

UPI₹9,800

Card₹2,000

Delivery platforms₹10,900

Collected₹31,240

✓ Collections recorded

Your recorded total is read-only. POS comparisons are visible to the reviewer.

OverviewPurchasesStockTeam

The day’s collections, together.01 / 05

Interactive preview · Sample figures and fictional vendors

02 / PURCHASES

Photograph the bill.
Check the details.

Rozaana reads the bill and matches its items. Your team checks the details before records and ingredient rates are updated.

A phone held above supplier bills and a handwritten restaurant ledger.

Possible duplicates and uncertain entries are flagged for review.

03 / STOCK

Know what’s
in stock.

Track kitchen requests and store issues. Verified physical counts keep the ledger aligned with what’s on the shelf.

A store team member checking labelled ingredients on restaurant storage shelves.

Stock tracking is in use. Food cost from measured consumption is in development.

04 / THE CALCULATION

See what went out.
And what remains.

Follow sales through GST, platform commissions, food cost and daily fixed costs to the estimated profit or loss.

Every deduction is visible. The food-cost basis is stated.

05 / THE MORNING VIEW

Your daily view.
On WhatsApp.

Yesterday’s sales, food cost and estimated profit arrive together. Read the report when it suits your day.

Delivered each morning.

Try a bill review, or use Stock to request and issue sample ingredients.

An estimate that explains itself

Clear numbers.
Clear assumptions.

Every estimate states its food-cost basis. You can see where the number comes from—and where better records are needed.

Better records.
A stronger basis.

Measured consumption In development

Food cost based on verified stock counts and purchases, for a stated period.

The outlet’s recent average

Your last 7 days of food-cost data, using days with recorded dish sales.

The owner’s estimate

Your assumption, clearly labelled, when fuller records are unavailable.

No supported figure

When there is no reasonable basis, the report says “unavailable”.

A routine the team can share

Shared work.
Clear responsibilities.

Each person sees what their role needs. The owner’s financial details stay private.

A cashier records collections beside the restaurant till at the end of the day.

The complete daily picture.

Review estimated profit and stock records. Financial details are visible only to you.

Daily estimateStock ledgerPrivate financials

Separate entry and review.
Cashiers record collections; accounts checks them against the POS. The team shares a food-cost goal.

The food still comes first

Understand the costs.
Protect what makes
the food yours.

The taste people come back for matters. Our approach starts with wastage and purchasing, so you can manage costs with quality in mind.

01Reduce avoidable wastage.

02Compare suppliers for the same quality.

03Make informed decisions about pricing and portions.

The final decision is always yours.

Fresh paneer, coriander and a bowl of cream on a restaurant preparation table.

In daily use

Already part of a
working restaurant.

Used daily at Amar Restaurant & Juice Center, the founder’s restaurant.

In use

The daily financial picture

Sales capture, itemised profit estimates and a daily WhatsApp report.

In use

Purchases and stock

Bill review, supplier records, ingredient movements and verified stock counts.

In use

Responsibilities and review

Role-based access and human approval before purchase records are posted.

In development

A fuller picture
is taking shape.

We’re building toward measured food costs, monthly accounts and connected purchasing.

In development · Not available yet

Food cost from actual consumption

Use verified stock counts and purchases to calculate the cost of ingredients actually used.

A monthly accuracy score

See how closely the daily estimates matched that month’s actual accounts.

A readable monthly P&L

Follow sales through ingredients, packaging, commissions, wages and rent to the month’s operating result.

Purchase orders that connect to bills

Compare supplier bills with purchase orders and flag differences for review.

Connected systems and simpler setup

Automatic syncing, guided setup and linked supplier records to reduce everyday data entry.

Outlet data stays separate.

Each outlet’s records stay separate, with access limited to its authorised team.

A person stays in the loop.

Bill approvals and verified stock counts keep judgement in the hands of the people responsible.

The basis stays visible.

Estimates carry their assumptions. Records are checked for inconsistencies that could affect the numbers.

From the owner’s side of the counter

Built from the
owner’s side.

Rozaana began at Amar Restaurant & Juice Center, run by its founder, Rakshhit Bhimani. It has been in daily use there since August 2026.

“The restaurant doesn’t stop while the accounts are being prepared. You still have to buy ingredients, pay people and get through the next service. I wanted a way to understand where we stood while I could still do something about it. That’s the thinking behind Rozaana.”

Rakshhit BhimaniFounder, Rozaana · Restaurant operator

For your restaurant

See Rozaana
at work.

Tell us about your outlet. We’ll walk you through the daily workflow and how it could fit your team.

Talk to Rozaana Talk to us on WhatsApp

Your hard work deservesmore than guesswork.