Back 2 Front

The platform

The back office, as a service.

Stock and inventory, recipe costing, bookkeeping from invoice to monthly P&L, HR and rotas. Built to replace the outsourced accountant, the stocktaker and the HR admin — and proven inside Back 2 Front’s own restaurants first.

Run the free Health CheckSign in to the app

The platform does not have a product name yet. Until it earns one, it is the Back 2 Front platform.

Why it exists

Foodics owns the till. It does not do your books.

Nobody does the full back office as a service in Saudi Arabia. The point of sale is well served; everything behind it — what the food should have cost, what it did cost, why they differ, and what that means for the month-end — still lives in spreadsheets and an outsourced accountant’s inbox.

The platform was built from one operator’s real numbers. The rule set rediscovers eleven of eleven costing faults that were first found by hand in those spreadsheets, and that test is the thing kept green.

The first live site running the whole system end to end is Papagno in Riyadh, opening September 2026.

Back-Office OS

What is inside.

  • Stock

    Counts, goods in, waste and the variance between what you should have used and what you did.

  • Recipe costing

    Live gross profit per dish as ingredient prices move. Nine validation rules that catch the faults a spreadsheet hides.

  • Bookkeeping

    Invoices in, monthly P&L out. The part most operators are paying an accountant for.

  • People

    Rotas and labour percentage against revenue, with a payroll-ready export.

  • Filings

    The statutory calendar with working papers. Saudi rules verified; it lists an obligation rather than guess a date elsewhere.

  • Isolation

    Every restaurant is its own tenant, enforced in the database. A chef cannot read the P&L; one site cannot see another.

Subscription price: not yet published.

We would rather say so than invent a number. Tunji gives the figure directly. For context only, the comparable US products are listed below.

Ask Tunji for the price

Health Check · Free

Four numbers against the published ranges.

Enter what you have. You get each figure beside the range for a full-service restaurant, and a count of how many sit outside it. That is all — the reading, not the diagnosis.

Food cost · of food sales
28%–32%
Beverage cost · of drink sales
20%–28%
Gross profit · of revenue
68%–72%
Staff cost · of revenue
under 30%
Rent · of revenue
under 10%
Prime cost · of revenue
under 60%
GOP margin · of revenue
15%–25%
Nothing is stored unless you ask us to send it.

The ladder

Start where you are.

  1. 01

    Health Check

    A read of where a restaurant sits against the published industry ranges. Four numbers, one minute.

    FreeFree

  2. 02

    Back-Office OS

    Stock and inventory, recipe costing, bookkeeping from invoice to monthly P&L, HR and rotas. Built to replace the outsourced accountant, the stocktaker and the HR admin.

    SubscriptionPrice not yet published

  3. 03

    Feasibility Builder

    Model a site before signing. Free to use. SAR 1,200 for the investor-ready plan, the live Excel model and the GCC build-cost benchmarks.

    One-timeFree to model · SAR 1,200 for the plan

  4. 04

    Pre-Opening Pack

    Project cost benchmarks, critical path, pre-opening budget.

    One-timeOn request

  5. 05

    Consulting

    Competitive analysis, opening support and feasibility review with Tunji directly.

    DirectPlan review SAR 4,500 · sessions by the half hour

Feasibility Builder · One-time

Model the site before you sign.

A plan should start from the room — floor area, seats, table turns, average spend — not from a revenue number someone hoped for. Everything follows from that.

  • Free to model.
  • SAR 1,200 for the investor-ready plan, the live Excel model and the GCC build-cost benchmarks.
  • Plan review with Tunji: SAR 4,500 for ninety minutes on your numbers.

Availability

The Builder is being prepared for release with real GCC build-cost benchmarks rather than estimates. Leave your email and you will have it the day it opens.

Tell me when it opens

For context

Comparable products — other companies’ pricing.

Restaurant365US. Closest to the full model.~US$469+/mo
MarginEdgeInvoice scan to P&L.~US$330/mo
MarketManInventory and purchasing.~US$239/mo
FoodicsOwns POS in KSA. Does not replace a back office.POS pricing

Indicative public list prices at the time of writing. Listed for context, not as a claim about those products.