Most restaurant owners have had the same quiet suspicion: sales are good, but the margin isn't what it should be. Somewhere between the grocery invoice and the guest's plate, paneer is disappearing. It could be over-portioning, sampling, spoilage or something worse. Without a record of what should have been used, there's no way to tell.
Jamanvar starts with the recipe. Each dish on your menu is mapped to its ingredients, down to the gram: so much paneer, so much butter, a pinch of kasuri methi. Every time that dish is punched, those quantities come out of your digital pantry automatically. Stock on hand is always what the system says it should be, which makes anything that doesn't add up stand out.
That gives you the simple, useful things owners actually want. A warning when the mint and coriander are almost gone, well before the kitchen finds out mid-service. A place to log wastage so it stops hiding inside "usage". Purchase orders that go to vendors and get checked off when the goods arrive. And a food-cost percentage for each dish that stays current as your recipes and sales change.
A good fit for kitchens that already cost their recipes, and for owners whose food-cost margin has been creeping up.
