Odoo for Food & Hospitality

Yes, through bills of materials for menu items, so ingredient cost rolls up to the plate. Yields and trim loss need to be realistic, otherwise theoretical food cost will not match what the stock count says.

Yes, with per-location stock and sales, and central purchasing where that makes sense. Outlets usually need some local autonomy over ordering, which is a policy question to settle before configuration.

Wastage can be recorded as its own stock movement with a reason, which is what makes the difference between theoretical and actual consumption explainable rather than just visible.

Orders can be routed to the relevant preparation area from the point of sale. How many stations and what routing rules apply depends on your kitchen layout rather than on the software.