We follow the same path in every operation: first the foundation, then the connections, then the monthly operation. You take the steps you need; your team handles the rest with our guidance. One-off work has a fixed price before we start. Nothing is billed by the hour.
01 · One-off
We build your foundation
Products, recipe costing, suppliers, items, purchasing, stores and commissary
02 · One-off
We connect your POS and accounting
Sales come in automatically and purchases reach accounting
03 · Every month
We operate with you
Purchase receiving and maintenance
A foundation built from what you buy and cook, not from a template.
Every product and material with a generic name, unit, family, analysis account and allergens with their traces. With equivalences (bottle to ml, piece to weight), cuts and butchery yields, nutritional information, minimums and maximums.
Your team learns
Adding a new product without creating a duplicate.
Your recipes, ready for planning.
A restaurant with a bar: 432 preparations and almost 2,000 lines. By hand, more than 30 hours.
From your spreadsheet or recipe book, we digitise your intermediate and final preparations with their lines, yields, cuts, allergens and steps. And we build them the way you need them in tSpoonLab so that, based on what you sell, you can plan purchasing and production: with packaging in the cost, each dish in its analysis account, dine-in and delivery, and groupings for menus and events.
Your team learns
Creating a new dish and keeping its cost up to date.
Every supplier, ready for their delivery notes to be read automatically.
The full supplier record (tax ID, contact, type) and what it takes to read their delivery notes: how to recognise them, how to read their columns, what to ignore and what to do with items without a code. In groups, one shared supplier replicated to each site.
Your team learns
Setting up a new supplier properly from day one.
What weighs most in your food cost.
A restaurant with a bar: 556 items. By hand, about 18 hours.
Every item a supplier sells you, matched to its product with its code, description and real purchase format: a case of six as a case of six. One preferred supplier per product and site. Safe matches are made automatically; doubtful ones come to you in a single list.
Your team learns
Matching a new item when it appears on a delivery note.
Ordering properly from day one.
Order templates with what you really order from each supplier, analysis accounts aligned with your accounting software, VAT rates and other costs such as delivery charges and packaging.
Your team learns
Ordering with templates.
Ready for the first stock count.
Every product you buy, in its store and location, in the order it is counted, with minimums and maximums. No products in two stores and no purchases outside all of them.
Your team learns
Counting stock by location and closing the month.
Your central kitchen, selling like a supplier.
Only if you have a central kitchen or commissary.
A catalogue of what it sells to each site, with its minimum sales format and transfer price, and each site ordering from it like any other supplier. What is sent matches what is received, with batch traceability, and each site sees its real cost.
Your team learns
Ordering from the central kitchen, preparing orders and dispatching them.
So theoretical consumption matches reality.
We connect your POS via SFTP or API (more than 40 connected) and map each item to its dish and its sales group: dining room, delivery, bar. First we review the POS: reused codes, generic names, unmapped modifiers, notes that should be buttons.
Your team learns
Mapping a new dish the day it goes on the menu.
Purchases in your accounting software, without retyping.
Your purchases reach your accounting software with their analysis account and VAT, via API or SFTP depending on what each system allows.
Your team learns
Checking what reaches accounting before closing.
If receiving goes in wrong, everything else gets dirty. We make sure every delivery note goes in correctly and on time: read, checked, received into its store, with anything unusual flagged. Your team keeps receiving at the door and answering questions; we make sure what goes into the system is clean.
From 149 € a month per site
See the serviceWhat depends on it going in right
Your dish costs
One price received wrong changes every recipe that uses it.
Your stock counts
Without a store or with the wrong format, the count doesn't match.
Your reports
Real cost stops resembling theoretical cost.
Your accounting
Invoices that don't match their delivery notes.
Maintenance
Every month we compare your account with the previous month across all your sites: what's new and what broke. We fix it and tell you what we did.
See the serviceBy site and by brand, comparable across sites.
What you bought, in its store and in its format.
With well-built recipe costing, what you sell tells you what to order and produce.
Where do you start? We'll look at it on a call.
Book a diagnostic