What Software Do UK Restaurants Use?
A restaurant runs five or six systems and most articles describe only the till. This sets out the full stack, what each layer actually does, roughly what it costs, and which layers a small independent can genuinely skip.
The stack
The layer most often missing is back of house, because it is the only one that does not announce itself. Nobody forgets to buy a till.
What ERP means in a restaurant context
“Restaurant ERP” usually means a platform combining procurement, inventory, recipe costing and reporting across multiple sites. It is a genuine category for groups. For a single independent it is almost always the wrong shape — the implementation cost exceeds the benefit, and the flexibility you lose matters more at small scale.
The useful question is not “do I need ERP” but “which of my five systems actually need to talk to each other”. Usually the answer is EPOS to accounting, and recipes to stock. The rest can stay separate.
What back of house is for
- Dish costing from real supplier prices, so menu engineering is based on numbers rather than instinct
- Allergen information across the menu — a legal requirement for loose food, and a labelling requirement for anything pre-packed
- Stock that reflects what service consumed
- Food safety records your EHO will ask for
The compliance half is the part that carries risk. If you pre-pack anything — grab-and-go sandwiches, prepared salads — it is PPDS food and needs a compliant label. See Natasha’s Law for restaurants.
A realistic small-site stack
- EPOS — whichever suits your service style; this is where most of your budget goes.
- Accounting — non-negotiable, and cheap.
- Back of house — kitchen management software for costing, allergens and food safety, from £25/month inc. VAT.
- Add bookings and rota later, when covers or headcount justify them.
Frequently asked questions
What is the best CRM for restaurants? For most independents, the booking system is the CRM. A separate CRM rarely earns its cost below a few hundred covers a week.
What software do professional chefs use? Beyond the till, mostly recipe and costing tools plus allergen management. See what software chefs use.