- Meat bought in kilos, cooked for an hour, sold to a table of nine who all pay separately on M-Pesa. Most POS software was never designed for this. Ours was built here.
Built for how a choma bay really trades
Why generic POS software does not fit
A choma bay is not a fast food counter and it is not a fine dining restaurant. You buy meat by the kilo, cook it slowly, serve big groups who arrive together and pay separately, and do most of your business over a weekend. Imported software assumes none of that.
The choma bay realities
What owners tell us they struggle with.
[01]
Meat stock in kilos
You buy in kilos and sell in portions. Without linking the two, you cannot tell whether the goat actually produced what it should have.
[02]
Long cook times
Meat ordered now is eaten in forty minutes. Kitchens need to see what is coming, in what order, well before it is due.
[03]
Big groups, separate payments
A table of nine, several M-Pesa payments, one bill. On paper this is where money and patience get lost.
[04]
Weekend peaks
Most of the week's takings arrive in two days. Everything has to hold up exactly when it is busiest.
How Orderly handles it
- Stock tracked by weight - buy in kilos, link portions to what you serve, and see the yield you actually get
- Kitchen screen with timing so long-cook items start early and arrive together
- Split bills by item or by person, with each guest paying their own M-Pesa
- Every payment reconciled automatically, however many people paid
- Weekend reporting that shows what sold, at what margin, on your busiest days
- Void and discount logs so nothing walks out during a rush
Wanjiro's Choma Bays runs on Orderly.
| If you are | Plan | Why |
|---|---|---|
| A single choma bay | Orderly Growth | Till, split bills, kitchen screen, M-Pesa and online orders |
| Serious about meat costs | Orderly Pro | Weight-based stock, yield and portion control, anti-theft logs |
Common questions
Yes. It is built for waiters and cashiers, not accountants. Owners consistently say ease of learning matters most, especially with high staff turnover, and most teams are comfortable after one service.
Usually under an hour for basic till work. Training is included, and we are a phone call away when you hire someone new.
Yes. Split evenly or by item, merge tables into one check, and let each guest pay a different way.
Yes, using the waiter app. Staff take the order on a phone and it reaches the kitchen before they walk away.
Yes. Live sales, top dishes, staff performance and stock, on your phone, wherever you are.
Yes. Modifiers, add-ons and combo deals are captured accurately and priced automatically.