Run the whole property — kitchen to books — on one system.
Hotels, restaurants, lodges, and safari camps live or die on cost of sales. Acacia connects procurement, stores, kitchens, and outlets so every plate and every night is costed and accounted for.
The chaos you know
In hospitality, the margin hides in the stores and the kitchen — and so do the losses.
Cost of sales you only learn too late
Food and beverage cost is calculated weeks after the month closes, by which point the leaking margin is already gone for good.
Perishables walking out the back
Fresh stock spoils in the cold room, portions drift, and nobody can tell wastage from theft from a recipe that quietly changed.
Outlets that do not talk
Restaurant, bar, and camp store each keep their own stock and takings, so the property never has one honest picture of the day.
Billing and compliance scramble
Guest bills are assembled from scattered chits, and eTIMS-compliant invoicing becomes a manual end-of-day rush instead of a by-product of the sale.
How Acacia runs a property, day to day
Five connected workflows tie procurement, the kitchen, and the front desk into one set of books.
Procurement & suppliers
Purchase requests, approvals, and supplier orders run in one place, with goods received against the order so what arrives, what is invoiced, and what is paid finally agree.
Step 01
Procurement & suppliers
- Purchase requests & approvals
- Supplier management
- Goods-received matching
Stores & perishables
Kitchen and bar stores are tracked with expiry and par levels. Near-expiry stock is flagged before it spoils, and counts surface the gap between what should be there and what is.
Step 02
Stores & perishables
- Expiry & par levels
- Spoilage alerts
- Variance on counts
Recipes & cost of sales
Menu items and drinks are costed from their recipes, so every sale draws down ingredients and reveals true food and beverage cost as it happens — not weeks after the month closes.
Step 03
Recipes & cost of sales
- Recipe costing
- Live food & beverage cost
- Portion control
Multi-outlet operations
Restaurant, bar, and camp store run as outlets on one platform, sharing stores and rolling up into a single set of books while each outlet keeps its own view.
Step 04
Multi-outlet operations
- Restaurant, bar & store
- Shared stores
- One set of books
Billing, payments & compliance
Charges flow to the guest folio as they happen. KRA eTIMS-compliant bills are produced automatically and settled by M-Pesa or card, with takings reconciled against sales at close.
Step 05
Billing, payments & compliance
- Guest folio
- KRA eTIMS billing
- M-Pesa & card settlement
Built for properties, not just back offices
Procurement & suppliers
Purchase requests, approvals, supplier orders, and goods-received matching so cost is controlled at the source.
Perishables control
Kitchen and store inventory with expiry tracking, par levels, and spoilage alerts before fresh stock is lost.
Recipe & cost of sales
Menu and drink costing from recipes, with live food and beverage cost as each sale draws down ingredients.
Multi-outlet operations
Restaurant, bar, and camp store run as outlets on one platform, sharing stores and a single set of books.
Staff & shifts
Manage staff, rosters, and shifts across outlets so labour lines up with how the property actually runs.
eTIMS billing & M-Pesa
Guest folios, KRA eTIMS-compliant invoicing, and M-Pesa and card settlement built into every sale.
Three ways to run it on Acacia
Run your property on Acacia ERP, extend your current ERP with Acacia Connect, or compose your own blend with Acacia Compose.
Acacia Connect
Keep the ERP you already run and extend it with the operational engine on top.
See pricingHospitality questions, answered
Still weighing it up?
Talk to our team. We will walk you through exactly how Acacia would run your operation.
Book a CallCost every plate and every night, automatically.
See Acacia run a property from procurement to an eTIMS-compliant guest bill.
Book a Demo