About Servora

Know your numbers before month end

Servora helps food and beverage operators see their food cost while there is still time to act on it — not weeks later, from a spreadsheet, after the money has gone.

Headquartered in Kuala Lumpur Free for one outlet

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A chef checking an order on a tablet in a restaurant kitchen

Food cost · this week

29.4% 1.8 pts

Invoice read

14 lines · 2 prices changed

Why we exist

When do you find out what last month cost you?

Most restaurants find out weeks after the money has gone: once the supplier invoices are keyed in, the stock is counted and someone has a quiet evening with a spreadsheet. By then a price rise, an over-portioned dish or a missed delivery has already cost a month of margin.

Servora puts that work where it happens, so the numbers are ready while you can still do something about them.

Mon

Day 1Day 30

You find out on day 34

Thirty days of cooking, buying and wasting with no number to go on. When the spreadsheet is finally done, the month it describes is already over.

You know as you go

Invoices are read as they arrive, recipes re-cost when prices move, and every Monday the week is written up — four chances a month to fix what is leaking.

What Servora does

One set of numbers for the whole operation

Purchasing, stock counts, wastage, transfers and sales all run on the same figures — so nothing has to be reconciled at the end.

Costing

A market list of every ingredient, with recipe and prep-item costs that stay current as prices change.

Supplier invoices are read for you
Recipes re-cost themselves when a price moves
Prep items cost through into every dish that uses them

Purchasing

Purchase requests, purchase orders, deliveries, goods received, invoices and credit notes — for one outlet or bought centrally.

Orders go to suppliers from the same screen
Deliveries are checked against what was ordered
Invoices and credit notes land on the same numbers

Inventory

Stock takes, wastage, transfers between outlets and par levels, all valued at what you actually paid.

Count on a phone or tablet in the store room
Wastage recorded when it happens, not remembered later
Transfers move cost with the stock

Sales & reports

Sales by item and department, imported from your POS, with food cost and menu performance on the same page.

Food cost % by outlet, week by week
See which dishes earn and which only sell
A week written up in time for Monday's meeting

Central Kitchen

Production, orders from outlets and deliveries for businesses that prepare food centrally.

Outlets order from the kitchen like a supplier
Production planned from what was ordered
Delivered cost lands in each outlet's food cost

The rest of the operation

Food safety labels, training and SOPs, audits, assets, and HR & payroll — as add-ons when you need them.

Shelf-life labels printed at the prep station
SOPs and training on staff phones
Clock-in, payroll and claims for the team

See every feature

Who it is for

From one outlet to many brands

Built for the whole team — at a desk, at the pass, and on a phone in the store room.

Independent restaurants Cafés Bakeries Chains Central kitchens Multi-brand groups

Owners

One view of every outlet, without waiting for month end.

Chefs

Know what a dish costs before it goes on the menu.

Outlet managers

Orders, counts and wastage done during the shift, not after it.

Purchasers

Prices tracked supplier by supplier, line by line.

Finance

Invoices, credit notes and stock values that already agree.

Kitchen staff

Clock-in, labels and training on their own phones.

How we build it

Three rules we do not bend

From real kitchens

Servora is shaped by the operators who use it every day, and what they ask for is what we build next.

For the people with the least time

Screens work on a tablet at the pass and on a phone with wet or gloved hands — not only at a desk.

Your numbers, your data

What you put into Servora stays yours. We do not sell data or show advertising.

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Who is behind Servora

“In every role, the answer arrived too late — at month end, from a spreadsheet, after the money had gone.”

Affandy

Founder · F&B operations specialist

Servora was started by Affandy, an F&B operations specialist whose career has run across franchising, business development and marketing. That mix meant seeing the same problem from every side of the business: the outlet manager counting stock after closing, the franchisor trying to compare outlets that each keep their numbers differently, the business developer who needs a concept's real margins before opening the next one, and the marketer pricing a promotion without knowing what the dish actually costs.

As much a technology enthusiast as an operator, Affandy set out to build the tool that had always been missing: one place where costing, purchasing, stock, sales and the team run on the same numbers — simple enough to use during service and clear enough to take into Monday's meeting.

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