Your first week

Servora builds on itself: recipes need ingredients, ingredients need suppliers, and reports need all of it. Doing it in this order means nothing gets entered twice.

1. Search settings — type what you are looking for — "approver", "tax" — instead of hunting through the tabs.
2. Module tabs — show only one module's settings. All is everything.
3. Company Details — day 1: legal name, registration number, address and logo.
4. Roles & Access — day 1: your users, and the role each one has.
5. Branches — day 1: one row per outlet, and the central kitchen if you have one.

Day 1 — the frame

1. Company details (Settings → Company Details) — legal name, registration number, address, currency, tax type. These print on every document you send a supplier.
2. Outlets (Settings → Branches) — one row per physical location. Add the central kitchen too, if you have one.
3. Users (Settings → Roles & Access) — invite the managers first. Assign each one a role; do not give everybody Company Admin.

Day 2 — what you buy

1. Suppliers (Procurement → Suppliers) — name, contact, email. The email matters: purchase orders can be sent from Servora.
2. Product categories (Settings → Product Categories) — Produce, Dairy, Dry goods, and so on. Keep it to a dozen; categories are how every cost report groups.
3. Ingredients (Market List) — this is the big one. Each needs a purchase unit, a pack size, a price and a yield. See The Market List.

You do not have to type ingredients in one at a time. Upload a supplier price list or invoice under Review Documents and Servora reads it, matches what it can, and asks you about the rest.

Day 3–4 — what you cook

1. Prep items first — sambal, stocks, sauces, marinades. They are recipes, and other recipes use them.
2. Recipes — your menu. Each line is an ingredient or a prep item with a quantity.
3. Selling prices — set them and Servora shows you the food cost percentage against your target.

Day 5 — the daily habits

Everything above is set up once. These are what the team does every day, and the system is only as good as they are:

• Receive deliveries as they arrive, not at the end of the week.
• Record wastage when it happens.
• Enter or sync sales daily.
• Print labels at prep time, not at service.

Week 2 onwards

Do a full stock take. Until you have one, your closing stock is an estimate and so is your food cost. After that, look at Reports and AI Analysis weekly — the second one reads the first and writes what changed.