Software and automation by industry
Software and automation for restaurants and hospitality
In hospitality, margins depend on what each dish costs, what gets thrown away and what gets over-ordered, and on top of that there are logs to fill in, rotas to juggle and bookings coming in five ways.
Common problems
Not knowing what each dish costs
Recipe costings live in a spreadsheet that isn't updated when supplier prices go up.
Food safety logs on paper
Fridge and cold-room temperatures written down by hand, relying on someone remembering, with no warning if something fails overnight.
Bookings everywhere
Phone, WhatsApp, social media and platforms: they all have to be copied into the same book by hand.
Supplier orders by guesswork
Orders are placed from memory, leading to running out or throwing food away.
What can be automated
Temperature control with sensors
Sensors in fridges and cold rooms log temperatures automatically, keep the history for inspections and alert your phone if anything goes out of range.
Recipe costing and real cost per dish
Each dish's cost is recalculated from supplier invoice prices, so you know your real margin.
Bookings in one place
Bookings from every channel in a single diary, with confirmation and a reminder for the customer.
Suggested orders
Order suggestions based on consumption and stock, so you order what you need.
Cash-ups and reports
Each day's sales, costs and till in an automatic summary.
You don't need to replace the software you already use. We start from your current tools and connect or automate them. We only suggest something new when what you have can't do the job.
Examples
You write down fridge temperatures by hand and find out about a breakdown the next morning.
A sensor logs the temperature and alerts your phone the moment something fails.
You work out dish costs once a year.
Costs are recalculated when supplier prices change.
You copy bookings from the phone, WhatsApp and Instagram into the book.
Every booking shows up in a single diary.
What changes day to day
- Less stock is lost to breakdowns
- You know the real margin of every dish
- Food safety logs are up to date and paper-free
- You spend less time on office work
To get started
Pilot project
from €250 + VAT
Together we pick one repetitive task in your company and build a first solution to automate it. If you like it, we move on to another.
- Process analysis
- Development
- Go-live
- Initial support
Free tools for your business
- FreeMargin calculatorCalculate margin, markup and selling price.
- FreeBreak-even calculatorHow much you need to sell to cover your costs.
- FreeEmployee cost calculatorGross salary plus social security: what an employee really costs in Spain.
Related services:IoT developmentBusiness automationCustom software
Frequently asked questions
Are temperature sensor logs valid for inspections?
They keep a continuous, time-stamped record you can view and export. We help you match the format to your food safety plan.
Do I need building work or new fridges?
No. The sensors are small, battery-powered and placed inside each fridge or cold room.
Does it work with my POS?
Many hospitality POS systems can export sales or connect. We check yours to combine sales, recipe costing and stock.
How much does it cost?
Temperature control or recipe costing are good first projects, and as a pilot they start at €250 + VAT.
Does any of this happen to you?
Tell us how you work now and we'll tell you what can be automated and whether it's worth it.
Tell us about your case