Frequently asked questions

A restaurant management system that connects purchasing, stock, recipes, dining room, orders, kitchen, till and customers. It makes the team's daily work easier and helps the owner decide with accurate data.

In the browser on phones, tablets and computers. Each person uses whichever device suits their station best and sees the screens for their role.

Yes. Orders can be for the dining room, the bar or takeaway. Takeaway orders have a target time that the kitchen takes into account when planning.

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

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.

StockRest suggests the order based on courses, the dependencies between preparations, tasks already started, the times in each recipe and the capacity of stations and equipment. Each task shows the reason for its priority and the person in charge can change it.

If the kitchen has not started it, its reserved ingredients are released. If it was already being prepared, the usage is kept and what is done with the prepared food is recorded.

Yes. Joining tables and merging bills are separate actions: a group can share tables and pay separately. When the tables are split again, their dishes, payments and history are kept.

No. The sauce uses up its ingredients when it is made and creates its own stock. The dishes that contain it use the sauce, not its original ingredients.

The cost is shown as pending. An unknown figure is never treated as zero, so the dish is not considered profitable until the figure is available.

No. The simulator suggests alternatives and shows their consequences, but reducing quantities or substituting ingredients is always the restaurant's decision, approved in the kitchen and published as a new version.

They are recorded per ingredient and per recipe, and reviewed when a brand or a substitute changes. Missing information is never taken to mean there are no allergens.

Yes. The card payment is taken on your card terminal and StockRest records the result and its reference. StockRest does not store card details.

By dish, in equal parts or by amount. Splits keep the exact total to the cent, and cash, card and other payment methods can be combined.

Yes. Each invoice generates its record with a chained hash and a QR code, and StockRest submits it to the AEAT (Spanish Tax Agency) with the restaurant's certificate. See how it works.

Yes. A full invoice is issued that replaces the receipt and remains linked to it. The original receipt is not changed.

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

Front of house sees what it needs to look after the visit. Contact details, spending and exports require their own permissions, which each restaurant decides.

Yes. Backups can be verified, tested in a separate environment and restored with the corresponding permission.

Yes. Training mode uses a temporary copy of the restaurant. Nothing done in it touches the real service or sends anything to the AEAT.