Why Your Restaurant is Busy but You Are Not Making Profit (And How to Fix It)

Why Your Restaurant is Busy but You Are Not Making Profit

The pot is empty by 4 PM, but your wallet feels light. Where did the money go? In the food business, profit hides in the details. It's the price of tomatoes jumping up, the extra bag of charcoal, or the "small chops" staff eat during the shift.

If you are just putting cash in a bag without tracking these expenses, you aren't running a business. You are running a charity. Here is how ChopMoney helps food vendors track the cost of every plate so you can finally see your real profit.

Track Every Ingredient Cost

When tomato prices jump from ₵50 to ₵80, does your jollof price change? Most food vendors absorb these costs without realizing they're now losing money on every plate. ChopMoney lets you log ingredient purchases so you can see exactly how food costs are eating into your margins.

Separate Daily Sales from Expenses

End each day knowing exactly how much you made. Log your sales as they come in, whether cash or Mobile Money, and subtract your expenses to see your actual daily profit.

Monitor Staff and Waste

That "small chop" culture costs more than you think. By tracking all food expenses, you can spot unusual patterns and address waste before it bankrupts you.

Simple Reports, Big Insights

At the end of the week, see which days were most profitable. Adjust your menu, pricing, or operating hours based on real data, not guesswork.

Start Cooking Profits

Download ChopMoney and turn your busy kitchen into a profitable business.