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VERI*FACTU invoicing built into the POS Customer area
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Every role sees what it needs to work

Everyday actions take just a few steps, with large buttons and specific messages. The same status looks the same on the floor plan, in the lists and in the kitchen, and never relies on colour alone.

Waiting staff

Less searching and fewer questions: knowing what to offer, whom to serve and which dish to take to each diner.

  • Tables and seats with their occupancy, what is missing, what is ready and what is running late.
  • Availability of each dish before offering it.
  • Orders by course, with the option of bringing a dish forward when needed.
  • Alerts for ready dishes, shortages and delays that show the table, area and seat.
  • The customer preferences needed to look after their visit.
Floor planDining room and terrace
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

Occupancy and service progress are shown separately.

Head chef and cooks

Work organised by timing, clear instructions and acknowledged changes to avoid backlogs and misunderstandings.

  • The head chef manages recipes, preps, stations, capacities, availability and priorities.
  • Each cook sees the work for their station, with instructions, start, finish and incidents.
  • A change made after preparation has started must be acknowledged by the kitchen.
  • Special requests and allergens are flagged on each task.
  • Remaking a dish creates a new preparation linked to the original incident.

Cashier

Bills, payments, invoices, refunds and cash counts without separate spreadsheets.

  • Taking payment, splitting a bill or moving a table does not deduct ingredients again.
  • Discounts are spread across the lines while keeping their tax treatment.
  • Card terminal payments are recorded with their reference, without storing card details.
  • A full invoice from a receipt already issued, when the customer asks for one.

Purchasing and stores

Purchase suggestions, deliveries, batches, expiry dates and stock counts with the real cost of what comes in.

  • Suggestions take into account pack size, full packs, offers, delivery charges, minimums, lead times and expiry.
  • What was ordered, what was accepted and what was actually paid are compared at each delivery.
  • A recent catalogue price confirms neither the purchase nor the delivery.
  • A stock count showing less stock than expected flags the affected reservations.

Owner or manager

A connected view of operations, costs and sales to prioritise improvements and check their effect.

  • Profitability, purchasing, use of tables and areas, and customer relationships.
  • People, roles, permissions, shifts, devices and restaurant settings.
  • Review of incidents, complimentary items, refunds and till discrepancies.
  • Every indicator leads to its detail and explains its calculation, its period and the missing data.
See profitability and recipe costing

And for your customers

Clearer answers, well-timed dishes and more attentive service throughout the visit.

  • Being identified is optional: they can book, eat and pay without a profile.
  • What they ordered once does not become a health profile or marketing messages.
  • They can take their leftovers home, with the container recorded.
  • Their profile can be corrected or archived when they ask.

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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