Key takeaways
- Disclosure: ChaChaCha is a POS vendor. We compared six other options using only what each vendor publishes on its own website as of September 2026.
- Restaurant inventory is not retail inventory. You need recipe-level deduction, unit conversion from purchase unit to recipe unit, par levels, purchase orders, wastage logging and a stock take that shows variance.
- POS-integrated inventory suits most single outlets and small groups. Dedicated back-of-house platforms suit groups with a central kitchen and group purchasing.
- Published prices exist for some POS-integrated options. ERP and back-of-house platforms, and ChaChaCha, quote per setup.
Last reviewed: September 2026
How we compared (and who wrote this)
This guide compares the restaurant inventory management software (also called restaurant stock management software) Singapore F&B operators most often shortlist, from stock tools inside the POS to dedicated back-of-house platforms. ChaChaCha is a point-of-sale system for Singapore businesses, powered by AppsPOS Pte. Ltd., a Singapore POS company operating since 2013. We sell a POS system, so we compete with several vendors on this page. Please read our view with that in mind.
Our rules for this comparison:
- Vendor websites only. Every feature and price we state for another vendor comes from that vendor’s own site, linked where we use it. Where we could not find something, the table says “not stated on their website”. That does not mean the feature is missing, only that we could not confirm it.
- No scores or ranking. We have not run every system in a live kitchen, so we group options by the kind of operation they appear to suit.
- Dated and checkable. Everything was checked in September 2026. Plans change, so confirm with each vendor before you sign.
How we picked the options: we included POS vendors serving Singapore F&B that publish inventory features (Eats365, Qashier, Dinlr, EPOS and HashMicro) and one dedicated back-of-house platform with a Singapore office (Food Market Hub). We also looked at Supy, but the contact page we found lists a Dubai office and no Singapore address, so we left it out. Leaving a vendor out is not a judgement on it.
What good F&B inventory software does
A retail shop sells the same item it bought. A kitchen buys a 10 kg sack of rice and sells plates of chicken rice. That gap is why restaurant inventory control software has to do more than keep a stock list. Check each of these in the demo.
- Recipe or bill-of-materials deduction. Each menu item is linked to a recipe, so selling one plate deducts the right grams of each ingredient automatically. Without this, stock levels are guesswork.
- Unit conversion. You buy by the carton, store by the kilogram and cook by the gram. The system should convert between purchase, stock and recipe units without manual maths.
- Par levels and low-stock alerts. Set a minimum for each ingredient and get alerted before service, not during it.
- Purchase orders. Raise POs to suppliers from the system and receive deliveries against them, so you can spot short deliveries and price changes. Our purchase order guide for restaurants explains matching orders to invoices.
- Multi-outlet and central kitchen transfers. Move stock between outlets or from a central kitchen with a record on both sides.
- Wastage logging. Record spoilage, dropped plates and staff meals, so they do not show up as unexplained loss.
- Variance against stock take. Count what is on the shelf, compare it with what the system expects, and investigate the gap. Our stock take guide explains how to run one.
Together these give you actual food cost, not theoretical. See our guides to restaurant food cost and reducing food waste for what to do with the numbers.
Restaurant inventory software comparison table
What each vendor states on its own website, checked September 2026. Prices exclude GST unless stated.
| Option | Type | Ingredient or recipe deduction | POs and suppliers | Multi-outlet and transfers | Stock take | Published price |
|---|---|---|---|---|---|---|
| ChaChaCha (powered by AppsPOS) | POS with head-office ERP | Yes: recipe-level deduction and recipe costing | Ask us to confirm | Ask us to confirm | Ask us to confirm | Quote-based |
| Eats365 | F&B POS; inventory through third-party integrations | Not stated on their website | Not stated on their website | Organisation, brand and shop structure for groups | Not stated on their website | POS from SG$39/month (annual); integration cost not stated |
| Qashier | POS with built-in stock | Not stated on their website | Not stated on their website | Stock synced across outlets and channels | Not stated on their website | $5/day, all features |
| Dinlr | iPad POS with ingredient inventory | Ingredient tracking down to small units | Purchase orders emailed to suppliers | Multiple outlets on one platform | Sheet-to-shelf stock take | Dinlr Waiter S$89/month (annual), inventory included |
| EPOS | POS with built-in inventory | Ingredient-level deductions | POs based on lead time, sales and stock; suppliers | Outlets and warehouses | Not stated on their website | EPOS360 Grow from SGD50 |
| HashMicro | ERP with F&B POS | Recipe-based deduction; units of measure | Reorder rules and POs | Inter-location transfers; central kitchen module | Stock take and cycle count | Not stated on their website |
| Food Market Hub | Standalone back-of-house platform | Recipes and cost per dish | Group procurement and outlet POs | Priced central kitchen and inter-outlet transfers | Not stated on their website | Custom quote |
Inventory options in detail
ChaChaCha (powered by AppsPOS)
ChaChaCha is F&B-first, with reports and ERP for head office in the same system as the POS, and Xero integration for the books. Our inventory management page describes how stock works with the POS. Each sale deducts ingredients by recipe, and recipe costing shows the cost and margin of each dish. Because every kitchen is different, ask us to confirm the rest of your checklist, including unit conversion, par levels, purchase orders, transfers and stock-take variance, and get the answers in writing. More in “Where ChaChaCha fits” below.
Eats365
Eats365 is an F&B-only POS. Its back office page says inventory can be reached and edited from the Merchant Portal, and describes inventory management through third-party integrations, with out-of-stock items syncing to menus so customers cannot order them. The back of house page also refers to third-party inventory integrations. Groups can use an organisation, brand and shop structure. Ask which inventory partner Eats365 would pair you with, and what that partner charges. POS Basic is SG$39 a month on an annual plan.
Qashier
Qashier’s QashierPOS page lists products and stock “synced across outlets and channels”, and its multi-outlet page describes sales, payments and stock rolled up across stores in real time, with online store stock kept in sync. We did not find ingredient-level or recipe deduction, purchase orders or stock-take tools described on the pages we checked, so ask Qashier to demonstrate these with your menu. Everything is included in the $5-a-day plan.
Dinlr
Dinlr’s Waiter POS page has the most detailed F&B inventory description among the POS vendors here: ingredient inventory including liquor, real-time levels with low-stock alerts, tracking “down to a unit as small as a grain of rice”, stock takes with a sheet-to-shelf layout, and purchase orders that email suppliers automatically. Multiple outlets run on one platform. The pricing page says the S$89-a-month Waiter licence (annual billing) covers inventory.
EPOS
EPOS’s features page lists automatic stock updates with every sale or purchase order, “including ingredient-level deductions”, purchase orders generated from lead time, sales trends and on-hand stock, supplier records, low-quantity alerts, outlets and warehouses, and a seven-day demand forecast with recommended reorder quantities. Its EPOS360 pricing page shows the Grow plan from SGD50.
HashMicro
HashMicro is an ERP vendor with an F&B POS. Its F&B software page lists recipe management, recipe-based deduction, units of measure with shrinkage tracking, run-rate stock alerts and food-cost analytics, with a central kitchen module in its product menu. The inventory page adds multi-warehouse stock, inter-location transfers, batch and serial tracking, and stock take with approval workflows and discrepancy reports. Pricing is not stated on their website. It suits groups that also want accounting, HR and purchasing in one ERP.
Food Market Hub
Food Market Hub is a dedicated back-of-house platform for multi-outlet groups and central kitchens, headquartered in Malaysia with a Singapore office listed on its contact page. Its homepage describes central kitchen production planning, group procurement, priced transfers between the central kitchen and outlets, recipes and cost per dish, par-level alerts, and reports on spend, variance, wastage and food-cost percentage by outlet. It connects to POS and accounting systems. The pricing page lists Premium and Central Kitchen plans by quote, with free branches included.
Best inventory software by operation
- Single café: keep it inside the POS. Track your 20 to 30 highest-cost ingredients by recipe, set par levels and count weekly. Dinlr and EPOS describe ingredient-level tracking; ask ChaChaCha or Qashier to show you theirs. See café POS.
- Multi-outlet restaurant group: you need one view of stock across outlets and transfer records. EPOS, Dinlr, HashMicro and ChaChaCha’s head-office ERP are worth comparing. If Odoo is on your list, read our comparison of Odoo POS alternatives. See restaurant POS.
- Central kitchen: look for production planning, batch costing and priced transfers. Food Market Hub is built around this, and HashMicro lists a central kitchen module. See cloud kitchen POS if you also run delivery brands.
- Bakery: recipes with yields (one batch of dough makes 24 buns), unit conversion and daily wastage logging for unsold items matter most. For the till side, see our bakery POS system comparison. Ask each vendor to show a batch recipe in the demo. See bakery POS.
Inventory software costs and the EDGE Grant
Published prices, from each vendor’s own page:
- Qashier: $5 a day for the whole platform, excluding GST.
- Dinlr: Waiter POS from S$89 a month billed annually, inventory included.
- EPOS: EPOS360 Grow from SGD50.
- Eats365: POS from SG$39 a month on annual billing; third-party inventory pricing not stated.
- HashMicro and Food Market Hub: quote-based.
The software fee is rarely the biggest cost. Budget for setup time: entering recipes, supplier lists and units for every ingredient can take days for a large menu. Ask each vendor whether they help with setup and what it costs. Our POS cost guide covers the rest.
Grants. According to Enterprise Singapore, PSG, EDG and MRA cease on 29 September 2026. From 30 September, business grant support is under the EDGE Grant, which states up to 70% support for SMEs and up to 50% for non-SMEs, with support levels differing by activity. Support is paid on a reimbursement basis. Ask each vendor how its package fits under EDGE. AppsPOS has been a PSG pre-approved vendor and is approved under the EDGE Grant. See our grant guide.
How to choose restaurant inventory software
- Bring a real recipe. Ask each vendor to set up one dish with its ingredients and units, sell it, and show the deduction.
- Test unit conversion. Buy in cartons, stock in kilograms, cook in grams. Watch whether the system handles it.
- Raise and receive a PO. Include a short delivery and a price change.
- Log wastage and run a stock take. Check that the variance report separates recorded waste from unexplained loss.
- Check multi-outlet needs. Transfers, central kitchen batches and head-office reports, if they apply to you.
- Check the POS link. If inventory is a separate system, ask how sales flow into it and how often.
- Get everything in writing from each vendor, including us.
Still choosing a POS? See our best POS system in Singapore and best F&B POS system comparisons.
Where ChaChaCha fits
ChaChaCha suits F&B businesses that want stock, sales and head-office reporting in one system with the POS and kitchen, from a Singapore company that supplies the hardware. What we can state:
- Back office: reports, ERP for head office and Xero integration, plus the AppsPOS AI agent on WhatsApp.
- POS and kitchen: hybrid POS that keeps taking orders if the internet drops, and a kitchen display system with station routing and prep timers.
- Ordering channels: QR ordering, a self-order kiosk and GrabFood integration, all feeding the same system.
For inventory specifics, see our inventory management page. Each sale deducts ingredients by recipe, and recipe costing shows the margin on every dish. Ask us to confirm the other details for your kitchen: unit conversion, par levels, purchase orders, transfers between outlets or from a central kitchen, wastage logging and stock-take variance. We will show them with your own menu in the demo and put the answers in writing. Pricing is quote-based. AppsPOS clients include Itacho Sushi, Soi 47 Thai Food and The Carpenters Bar. Book a demo.
