Get through the morning rush on a tablet you already own, then see what sold, what is running low and what the day actually made.
SageBizet is a free, browser-based café system: a till with sizes, options and split bills, bar and kitchen screens, tables, recipes that use up beans and milk as drinks sell, food cost and waste, suppliers, loyalty, and each day’s takings and profit.
Between seven and nine the queue reaches the door, and every second spent hunting for an item or working out change costs a sale. A cash box or a basic register also leaves no record of what sold.
Milk, beans, cups and pastries run out on the busiest day because nobody knew how fast they were going. Ordering by feel means either empty shelves or stock in the bin.
Office regulars and the staff from the shop next door drink on account, and the notebook behind the counter never quite matches what they think they owe.
A full café can still lose money once milk, rent and wages are paid. With takings in the till and costs in a shoebox, the owner finds out at the end of the month.
06:30
Open a cash drawer session with the morning float. SageBizet adds every cash sale to the expected total, so closing later is a count, not a calculation.
07:15
Tap the latte, pick Large and oat milk, and take the payment. The drink appears on the bar screen with its options and the customer’s name, and the pickup board calls it when it’s ready. Card and mobile-money payments go through your own terminal and are recorded as Card or Mobile.
10:30
Each drink sold has already used its recipe’s beans and milk, so the ingredients page shows how many days each one lasts at this pace. The suggested order tops up what’s low in whole packs, and checking in the milk delivery updates stock and its cost.
13:00
Attach a regular to the sale and choose On tab. Their balance updates, and their customer record shows exactly what they owe when they come to settle.
15:00
Check the dashboard: today’s takings against a usual same weekday, the projected close and sales by hour. Record the pastry supplier’s invoice as an expense.
18:00
Record the unsold pastries as waste, count the drawer, and read the closing report: takings by payment method, tips, waste, best sellers, what sold out and what to order tomorrow.
Sizes, milks and extras are asked when a drink is tapped and priced by the server; dine-in, takeaway and pickup, tax, service charge, tips and split bills are on the same screen, and orders go to the bar and kitchen.
Ingredients in grams, millilitres or pieces are used up by each drink’s recipe as it sells, with days of stock left, purchase orders to suppliers, waste by reason and stock counts.
Regulars and nearby offices can drink on account, with a running balance per customer instead of a notebook behind the counter.
Open with a float and close with a count; the difference is recorded every day, so a short drawer shows up the same evening.
Café insights show food cost against your target, which items are stars and which are dogs, how fast the bar and kitchen are, and signals worth a look, such as a supplier price rise.
Milk, beans and rent recorded as expenses turn the day’s takings into a net profit figure you can act on.
A two-minute setup asks how you serve (dine in, takeaway, pickup), your tax and service charge, and where orders are made, then adds starter sizes and options. Recipes, suppliers and loyalty can follow once the counter is running. The table shows how cafés usually set up what they sell and use.
| What you sell or use | How to set it up | Stock tracking |
|---|---|---|
| Espresso drinks and tea | Menu items in a Coffee category sent to the bar, offering sizes and milks; a recipe such as 18 g beans and 200 ml milk | Off for the drink — its recipe uses up the beans and milk |
| Pastries and cakes | Menu items with a price, or a recipe with a yield (a tray of 12) | On for bought-in pastries; log unsold ones as waste |
| Bottled drinks and snacks | Items with a barcode or SKU so a scanner adds them | On |
| Beans, milk, cups and lids | Ingredients in grams, millilitres or pieces, costed from what a pack costs | On; deliveries checked in, weekly counts |
Free during early access: POS, inventory, booking, an online store and reports included. No credit card, no per-user fees, set up in minutes in your browser.