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VERI*FACTU invoicing built into the POS Customer area
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Restaurant management software

Dining room, kitchen and till working from the same information

StockRest connects purchasing, stock, recipes, orders, kitchen and payments. Your team knows what to offer and whom to serve first, and the owner sees where margin is made and where it is lost.

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  • Stock reserved at orderingTwo waiters cannot both sell the last portion.
  • Kitchen organised by courseEach task explains why it goes first.
  • VERI*FACTU invoicingChained records and submission to the AEAT (Spanish Tax Agency).
StockRest Lunch service 13:51
Dining room and terraceRestaurant layout
3D view of the same floor plan: the venue in perspective with dining rooms, bar, kitchen, olive trees and terraces with their tables, chairs and shadows.
3D view Enlarge
Order 1052Table 42 diners · Dining room
Ready to serve
  • 1
    Tomato saladSeat 1
  • 1
    Tuna tatakiSeat 2
Main courseCoordinated preparations
Usage recordedTuna 0.12 kg · Tomato 0.25 kg
Kitchen2 dishes ready
TillBill open

From working blind to a connected restaurant

Dining room, kitchen, stores and till usually each work with their own information. StockRest brings it together so everyone decides with the same data.

Each area on its own

  • A dish is offered that cannot be made

    Front of house does not know whether there are ingredients left, and the kitchen finds out once the order has been sent.

  • Orders pile up

    The kitchen receives work without a clear sequence and dishes wait at the pass.

  • Margin slips away unseen

    A few extra grams of an expensive ingredient are repeated in every portion.

  • Decisions are made on gut feeling

    Sales, purchasing and tables are reviewed separately, and when it is already too late.

With StockRest

  • Real availability in the dining room

    Each dish shows the portions possible and the order reserves its ingredients when it is confirmed.

  • A planned kitchen

    Tasks by station, course and capacity, with the reason for each priority in view.

  • Recipe costing in view

    The share of each ingredient in the cost and a simulator to test adjustments before applying them.

  • Decisions backed by data

    Margin, waste, times, till, areas and customers linked in one place.

The same data runs through the whole restaurant

What comes in through purchasing reaches the recipe, the order, the kitchen and the bill. That is why the figures match on every screen.

    1. Purchasing and delivery

      Only what is received and accepted comes in, with its batch, cost and expiry date.

    2. Stock in batches

      Expired or blocked batches no longer count as available.

    3. Recipes and recipe costing

      Each dish knows which ingredients it uses and what one portion costs.

    4. Order and reservation

      When it is confirmed, all its ingredients are reserved in a single operation.

    1. A planned kitchen

      Tasks are ordered by course, station, equipment and the times in each recipe.

    2. Pass and service

      Front of house knows which dish is ready and which table and seat it goes to.

    3. Bill, payment and invoice

      Partial payments, splits that add up to the cent and VERI*FACTU documents.

    4. Reports

      Margin, actual usage, waste, times and till for each service.

The whole restaurant in one system

It works in the browser on a phone, tablet or computer. Each person sees the screens and actions for their role.

Dining room and tables

Floor plan with areas, tables and seats, and the service progress of each table.

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Orders and availability

Portions possible for each dish and joint confirmation of the whole order.

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Kitchen and the pass

Work by station, course, cooking batch and equipment, with priorities that explain themselves.

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Recipes and recipe costing

Versions, reviewed allergens, batch preps and cost per portion.

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Inventory and batches

Batches, expiry dates, movements, waste and reconciled stock counts.

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Purchasing and suppliers

Orders, partial deliveries, documents and price per usable quantity.

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POS and till

Bills, splits to the cent, mixed payments, refunds and cash count.

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Customers

Optional profiles, visits, stated preferences and usual dishes.

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Reports

Profitability, usage, waste, service times, till and areas.

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Profitability

A small excess is repeated in every dish

Reviewing quantities and seasonings can recover margin without raising the price. StockRest shows how much each ingredient weighs in the cost and lets you simulate the change. The kitchen approves flavour, presentation and allergens before it is applied.

Try the recipe costing simulator

Hypothetical example. Sale price of €10 excl. VAT and recorded ingredient costs, before other expenses.

Current recipe

Cost per portion
€8.00
Gross margin
€2.00 20%

Adjustment for the kitchen to approve

Cost per portion
€6.50
Gross margin
€3.50 35%
+€1.50gross margin per portion
+€150for every 100 portions sold

Practical help for every role

The same person can hold several roles. If they work at several venues, they choose which one to sign in to and with which role.

Knowing whom to serve first

The floor plan shows which tables are occupied, which dishes are missing, which are ready and who is running late. Each dish is linked to its table and seat.

  • See which dishes can be offered and how many portions are left.
  • Get alerts for ready dishes, shortages and delays, with table, area and seat.
  • Join or split tables and move diners without losing what was ordered.
See front-of-house work
Floor planDining room and terrace
StockRest 2D floor plan: two dining rooms, a private room, bar, kitchen, toilets and two terraces with their tables and chairs; each table number takes the colour of its status.
2D view Enlarge

Occupancy and service progress are shown separately.

Business questions worth answering

StockRest links sales, margin, times, waste and till so that every figure can be traced back to its source.

Which dishes sell a lot but earn little?

Cross-check demand against recipe costing to review quantities, yield, supplier or price, while protecting what you offer the customer.

Why is one area full and another not?

Compare use, spend, waiting times, capacity and shifts before reorganising the space or the team.

Where is time or money being lost?

Trace delays, remakes, waste, complimentary items and till discrepancies back to their specific cause.

Figures you can trust

An indicator is only useful if you know where it comes from. Every StockRest figure explains its calculation, its period and the data that is missing.

How each figure is calculated

  • An unknown figure does not count as zero

    If a price is missing, the cost is shown as pending and the dish is not considered profitable.

  • What has been sold is never rewritten

    Each order keeps the recipe version and the price it was accepted with.

  • The system suggests, you decide

    StockRest does not change recipes, quantities or priorities on its own.

  • Expected and actual savings, kept separate

    A simulation is never presented as a result achieved.

  • Every sale is counted once

    Splitting a bill, joining tables or linking customers does not duplicate sales or visits.

Invoicing

VERI*FACTU built into the POS

Every simplified, full or corrective invoice generates its record with a chained hash and a QR code. StockRest submits it to the AEAT with the restaurant's certificate.

  • Chained recordEach record includes the hash of the previous one.
  • QR code on the receiptThe customer can check their invoice with the AEAT.
  • Orderly submissionBatched submissions, the waiting times set by the AEAT and retries without duplicates.
  • Documents that are never overwrittenCorrections are made with corrective invoices linked to the original.
How invoicing works

Frequently asked questions

What restaurants usually ask before getting started.

Do I need to buy special equipment?

No. StockRest runs in the browser on phones, tablets and computers. Card payments are taken on your card terminal: StockRest records the result and its reference, without storing card details.

What happens if two waiters order the last portion at the same time?

Only the order that the inventory can cover is confirmed. The other one gets a warning listing the affected dishes so they can be changed and the order sent again. Part of an order is never accepted without warning.

Do I have to identify my customers?

No. The customer profile is optional and service without identification works just the same. When it is used, it helps remember preferences and visits.

Can I use it if I have several venues?

Yes. Each venue works with its own data and the same person can belong to several venues with different roles. When signing in, they choose which one they are working in.

See all questions

Request a StockRest walkthrough

Tell us how your restaurant works and we will show you how the dining room, kitchen, purchasing and till fit together.

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