What happens to our data if we leave?

You export it, in full, in a format you can read. That is not a retention feature we would ever want to rely on.

How long does it take to get running?

For a single outlet, days. For a group with a central kitchen and existing recipes, plan for four to six weeks, most of which is getting your recipes and supplier prices correct rather than software setup. We will tell you what we need from you before you commit.

Do our suppliers have to sign up?

No. A purchase order can be shared as a link that a supplier opens without an account. If they later register, the trading history you already recorded with them carries across.

Can we start with one outlet and expand?

Yes, and it is usually the right way to do it. Prove it in one location, then bring the rest across once your team knows the shape of it.

Fivooo

Every plate, costed.

One nasi lemak, traced from what it costs to make to what it costs to keep making. Scroll to follow it.

Check out our demo

Recipes

Every plate is a recipe with quantities.

Seven components, each its own line — costed, tracked, never a guess.

Coconut rice 180 g
Ayam goreng 1 pc
Sambal 40 g
Egg 1
Ikan bilis & peanuts 15 g
Cucumber 3 slices
Banana leaf 1 pc

0 ingredients

Catalog

Save it once. Cost it forever.

Every recipe lives in the same library — this plate is one of them, and sambal is a sub-recipe batched five kilos at a time inside it.

1 recipes

Nasi Lemak

Cook the rice in coconut milk with pandan leaf.
Fry the chicken until deep golden.
Pound and fry the sambal until fragrant.
Fry the ikan bilis and peanuts until crisp; boil and slice the egg.
Plate everything on banana leaf with cucumber.

Coconut rice 180 g
Ayam goreng 1 pc
Sambal 40 g
Egg 1
Ikan bilis & peanuts 15 g
Cucumber 3 slices
Banana leaf 1 pc

Yield

Know what the raw thigh weighed.

Fried on the plate traces back to raw in the chiller, at the yield that links them.

Fried thigh 1 pc

Raw thigh 160 g

0% yield

Inventory

Stock drops with every order.

Raw thigh comes off a shelf counted in real time, against a par level you set once.

14.0 kg

kg on hand

Procurement

Below par raises the order for you.

A draft PO, quantity and rate already filled from this supplier's last order. One tap to send.

PO-2026-0418 · Date 18 Apr 2026

Supplier Ayam Muda Poultry Supply Sdn Bhd, Lot 12, Jalan Industri 3, Shah Alam

Item Chicken thigh, boneless, skin-on · 20 kg · RM 11.50 / kg

Total RM 230.00 (SST 0%)

Illustrative document. Amounts are for demonstration, not a real order.

Receiving

Receive it, and every recipe cost updates.

Checked against its order line by line, then the weighted cost of every recipe using it moves — never an invoice total on faith.

Received 0 kg · RM 230.00 · unit cost updated

RM 0.00/kg

New unit cost

Production

Cook it, and stock moves with it.

The wok draws down the same raw thigh the recipe named. No separate step, no separate number.

Raw thigh on hand

20.00 kg 20.00 kg

−160 g per portion

Costing

Back to the plate — now you know what it costs.

Cost, price and margin, in that order, for the plate this story started on.

RM 0.00 Cost

RM 0.00 Price

0% Margin

Sales and POS

Sell it, and the loop closes.

A POS sale posts the stock-out automatically — no count sheet, no end-of-day reconciliation to catch it.

Receipt

1 × Nasi lemak ayam goreng RM 11.90

Coconut rice 42.5 kg 42.3 kg
Ayam goreng 19.8 kg 19.7 kg
Sambal 12.0 kg 11.9 kg
Egg 8.4 kg 8.3 kg
Ikan bilis & peanuts 5.1 kg 5.1 kg
Cucumber 6.2 kg 6.2 kg

Synced from your POS

Purchase order

PO-2026-0418

Date 18 Apr 2026

Supplier

Ayam Muda Poultry Supply Sdn Bhd

Lot 12, Jalan Industri 3, Shah Alam

Item	Quantity	Rate	Amount
Chicken thigh, boneless, skin-on	20 kg	RM 11.50 / kg	RM 230.00

SubtotalRM 230.00

SST0%

TotalRM 230.00

Illustrative document. Amounts are for demonstration, not a real order.

Pricing

Start free. Talk to us when it is time to pay.

Every group runs differently: how many outlets, whether there is a central kitchen, which POS and delivery platforms. A price list would fit nobody exactly, so you start free and we quote your setup in writing before you pay anything.

Start free

No commitment

Free to get started

Set up your catalog, recipes and costing, and see your own figures in Fivooo before you decide anything.

Full catalog, recipes and costing
Stock ledger and count sheets
Purchasing and goods receipt
Your existing POS connected
Set up with a person, not a ticket queue

Start free

Pricing for your group

Quoted per group

Priced to how you actually run: number of outlets, a central kitchen, several companies or a franchise structure.

Everything in Start free
Central kitchen production planning
Inter-outlet transfers with in-transit reconciliation
Consolidated multi-outlet reporting
Multiple companies, multi-currency and custom integrations

The things that are usually hidden

No implementation fee for the first cohort of groups joining in 2026. After that it will be quoted before you commit, never after.
Data migration from your current system is included. We would rather do it properly than have you carry bad figures across.
POS and delivery platform integrations are included. We do not charge per connection.
Your price is quoted in writing before you pay anything. Billed monthly, with no annual lock-in and no penalty for closing an outlet.

Questions worth asking

That is a fair question and the honest answer is influence. The groups joining in 2026 shape what gets built and in what order, and they get their launch pricing locked for three years. If being first is not worth that to you, wait — we will still be here.

That was one plate. Your kitchen sells hundreds.

Start free and let Fivooo cost, forecast and reconcile every plate the same way — automatically, from whichever POS you already use.

Check out our demo Start free

Connects to the POS you already run — no new till, no new habit.

Prefer a walkthrough? Book a demo with us