Restovento
Open the system

A PLATFORM FOR RESTAURANTS

Your whole restaurant.
Working as one.

Orders, kitchen, stock, costs and team — in one system.

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ONE SYSTEM

From the first order to the end of the shift

Dining room & guest service

Menu and ordering for guests. Seating and service for the restaurant team.

Kitchen, stock & costs

Preparation, inventory and ingredient costs — connected operations.

Staff & management

Shifts, responsibility and reports — the basis for management decisions.

RESTOVENTO IN ACTION

Your whole restaurant. One clear view.

Choose the floor, inventory, team, reports or costs. Try the everyday actions your team needs.

RestoventoOpen module

Main dining room

A clear view of the floor

Revenue
€235.00+9.3%
Preparation time
13.5 min-9%

vs the same hours yesterday

Light on: occupied · light off: availableSwipe to explore the floor
Table 08Assigned to Alex · 4 completed orders

ONE SYSTEM

Manage the restaurant. See the whole picture.

24 modules connect guest service, restaurant operations and resource management. Open any module and try its workflow.

Management & leadership

Inventory, costs, staff and data for management decisions.

10
08

Inventory & stock counts

Stock by warehouse and lot, transfers, consumption and write-offs. Actual counts are reconciled with calculated balances.

  • Receipts, transfers, consumption and write-offs with evidence.
  • Stock counts and discrepancy approval.
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24

Costs & financial results

Expense categories, evidence, approvals and budget versus actual. Financial results account for sales and cost coverage.

  • Costs by category and budget versus actual with sources.
  • Ingredient costs are not presented as full profit.
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11

Recipes & ingredient costs

Recipe versions, prepared components, yield and losses. Calculated and actual consumption are separate data.

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13

Staff management

Access, availability, shifts, replacements and timesheets. Assigned areas and handovers retain responsibility history.

  • Shift plans, availability, replacements and actual hours.
  • Area assignments and explicit service handovers.
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15

Management reports

Sales, purchasing, stock, costs, shifts and service quality. Each metric shows its source, coverage and freshness.

  • Period, source, sample size and coverage for every report.
  • The same calculation in tables, charts and maps.
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16

Dining room optimisation

Heatmaps, period comparisons and area workload. A manager decides whether to apply explainable proposals.

  • Compare areas, periods and waiter workload.
  • Recommendation reasoning and a manager’s decision.
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09

Purchasing & receiving

Suppliers, requirements, purchase orders and actual deliveries. Partial deliveries, packaging and discrepancies remain visible.

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10

Documents & import

Invoice originals, line items, matching and delivery reconciliation. QR detail needs source validation; import is not stock receipt.

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14

Tasks & checklists

Opening, closing, cleaning and preparation. An assignee, deadline, result and completion confirmation.

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20

Restaurant network

Summaries of permitted restaurants and comparison of compatible data. Each location retains its own operational records.

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Guest service & guest management

Public menu and ordering form a separate module. Internal profiles and consent are a different process.

02
02

Guest service

A separate module: restaurant page, menu, options and QR/NFC ordering. Guests see permitted statuses of their own orders.

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03

Guest management

Profiles, visit history, preferences and consent. Loyalty is configured separately; an anonymous order does not identify a guest.

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Restaurant operations

Seating, reservations, order acceptance, kitchen, bar and service.

04
04

Dining room & service

Areas, locations, seating, requests and service handovers. Layout and responsibility history is retained.

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05

Reservations

Capacity, time slots, confirmation, rescheduling and waiting list. A reservation links to a visit when guests are seated.

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06

Order management

Restaurant acceptance, items, changes and cancellations. Try the local demo from guest to service.

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07

Kitchen, bar & dispatch

Stations, routing and readiness per item. Service, preparation and payment have separate states.

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Foundation & connections

Access, mobile tools, integrations and reliability.

08
01

Restaurant, access & settings

A restaurant workspace, roles, permissions and audit history. Restaurant data stays separate.

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12

Mobile stock work & labelling

Android and iPhone/iPad: scanning, remaining quantities and QR labels. Reprinting preserves original dates and expiry.

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17

POS integrations

Separate POS adapters, mappings and exchange history. Capabilities are verified for each POS.

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18

Bills & payments

Requesting a bill and confirmed payment are separate events. Online payment and fiscal links require connections.

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19

Notifications & requests

Assignee, channel, delivery and escalation. Guest messages respect consent and recipient language.

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21

Subscription & platform

Enabled modules, access and support with an audit trail.

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22

Local operation & sync

Order and kitchen operation without internet when LAN and server are available. Cloud shows the age of the confirmed copy.

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23

Setup & equipment

Catalog import, area, role and route setup. Scanner, printer and scenario checks before launch.

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See it in action

See your restaurant in action.

Floor, guests, kitchen, inventory and team — choose a module.

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