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FoodSync
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For restaurants that already have a POS

Your margin isn’t
what you think.

Most software costs a dish at list price. FoodSync uses what you actually paid for the batch that got used, adds waste in euros and your team’s hours, and turns it into the supplier order, the set menu and the rota. It plugs into the POS you already run, so nothing changes on day one.

See it with my numbers See how it works
How FoodSync sits on top of your current systems

What you already run

  • Last.app POS
  • Revolut Card terminal
  • CoverManager Bookings
  • Delivery notes On paper
The layer FoodSync
It sits on top. Nothing changes on day one.
  • Plugs into what you run
  • True cost per batch
  • Per-ingredient forecasting
  • Recipe costing and margins

What comes out

  • Supplier order rounded to the pack size, inside the cut-off
  • Set menu on margin, using what is about to expire
  • Staff rota matched to forecast covers
  • Monthly P&L on real cost, not list price

Try it · no sign-up

Build your FoodSync
in ten seconds.

Type your restaurant’s name and we’ll set it up: the book, the kitchen, purchasing, the menu and the rota, with your name on them. Plus a booking call handled by a voice agent, so you can watch one land on its own.

The agent speaks Spanish and Catalan.

Bar Manilo · FoodSync

The agent answers the phone and writes the table down.

The call Withheld number
    Today’s book Saturday 22 August
    Time
    —
    Under the name
    —
    People
    —
    Time Name Pax
    20:00 Soler family 2
    20:30 Cycling club 8
    21:00 Nuria Camps 3

    None yet. You’ll see it land right here.

    The call is a scripted re-enactment, not a live one. The number you can actually ring arrives with the live version. The rest are product screens with invented data.

    Layer · Ingestion

    Your POS takes the money. FoodSync does the thinking.

    There is no migration because there is nothing to migrate. Your systems send us whatever happens and FoodSync puts it in order. The same way in for sales, bookings, delivery and clock-ins.

    Send it again, as many times as you like

    Send something twice and it will not duplicate. If one record is malformed, it does not drag the rest down. You can resend a whole day without fear of throwing anything out.

    Integrations

    • Last.app POS In production
    • Revolut Card terminal Tells us instantly
    • AI vision Delivery notes & invoices In production
    • CoverManager Bookings Connector ready

    In-house connectors. Your systems tell us when something happens, rather than us asking every few minutes.

    POST · sales batch 
    {
  "origen": "mi-tpv",
  "ventas": [
    { "ref": "0001", "plato": "Arroz de costilla", "uds": 2 },
    { "ref": "0002", "plato": "Escalivada",        "uds": 1 }
  ]
}
    The reply, identical wherever it came from 
    { "recibidas": 128, "duplicadas": 0 }
    AI vision

    AI types it. You sign it.

    Photograph the delivery note and a draft comes back with a confidence score on every field — anything doubtful is flagged in red. Whoever takes the delivery checks it line by line against the paper and confirms. The draft never has authority. The person signing does.

    See it running

    Front of house checks the quantities without seeing what you paid. The priced delivery note simply will not open for them.

    Layer · Service

    Service, without the friction

    Orders, kitchen, bookings and the menu your guest actually sees. All of it in the browser on the tablets you already own.

    The kitchen sorts by time, not by arrival

    Each ticket’s border changes at 12 minutes and again at 20. You can read it from the other side of the pass without walking up to the screen.

    • Separate stations: kitchen, bar, whatever you need
    • Closing a station blocks its dishes in service and on the QR menu
    • Table allergies surfaced on the ticket
    See it running

    And the menu your guest sees

    EU allergen pictograms, dishes that disappear on their own the moment you 86 them, and ordering from the guest’s phone that lands in quarantine until front of house accepts it. It never touches your stock unless a human validates it.

    One QR per table
    The code identifies the table, so an order already knows where it came from.
    No internal data
    The public menu exposes only dish, description, photo and allergens. No cost, no margin, no stock.
    Guests follow their order
    They can see what the table has ordered, without prices, while they wait.
    See it running

    Layer · Decisions

    From forecast to purchase order, no spreadsheet

    The chain is closed end to end. Nobody has to open Excel halfway through.

    1. 01

      Consumption history

      what you actually used

    2. 02

      One model per ingredient

      whichever errs least

    3. 03

      Forecast per open day

      respects your closing calendar

    4. 04

      Minus stock on hand

      what is left in the walk-in

    5. 05

      Order per supplier

      delivery day, cut-off, minimum, pack size

    6. 06

      Pre-filled delivery note

      ready to confirm on arrival

    One model per ingredient, chosen on evidence

    There is no single model for everything. Each ingredient gets whichever one predicts your own history best, and that choice keeps revising itself as more data arrives. By Monday morning the week’s order is already drafted.

    “Data before model.”

    How we think about forecasting

    And what to do with the menu

    Every dish lands in a quadrant by volume and margin, measured against the rest of your own menu rather than a generic benchmark. It does not tell you a dish sells badly: it tells you what to push in service, whose price to revisit and which recipe to rework.

    Margin → Threshold: your menu’s median

    Stars

    Sells well, strong margin. Keep it visible.

    • Rostit croquettes 124 srv · 71% 1,240 € ↗ 12%
    • Pork rib rice 96 srv · 68% 1,104 € ↗ 6%

    Popular

    Moves, but the margin is thin.

    • Seafood fideuà 138 srv · 44% 1,518 € ↗ 9%
    • Cannelloni 81 srv · 47% 672 € ↘ 3%

    Worth pushing

    Good margin, low volume. Suggest it in service.

    • Escalivada with anchovies 22 srv · 74% 215 € ↗ 18%
    • Coca de recapte 17 srv · 69% 148 € ↗ 4%

    Needs a look

    Low volume, low margin. Rework it or drop it.

    • Bluefin tuna tartare 9 srv · 38% 148 € ↘ 22%
    • Quinoa salad 6 srv · 41% 71 € ↘ 11%

    Volume →

    Layer · Money

    Where the money goes

    Your margin is not worked out from the ingredient’s list price but from what you paid for the goods that were actually used. That gap is the one nothing else shows you.

    • Real COGS in the P&L

      It comes from what you paid on each delivery, not from the latest price your supplier quoted.

    • Waste valued in euros

      What gets binned stops being an anecdote and runs through the margin: gross, after waste, net.

    • Immutable cash close

      One per date, no edits, no deletes. The variance is calculated on cash only; card and Bizum trust the terminal.

    • If a figure is missing, it says so

      When an older movement is missing its price, the result is flagged as estimated rather than invented.

    Profit & loss · July

    Revenue 41,280 €
    Real COGS −13,910 €
    Waste −742 €
    Gross margin 26,628 €
    Covers 1,842
    Avg. spend 22.41 €

    The rota can see the covers coming

    Every day of the week shows its forecast covers. The generator spreads shifts respecting availability, approved absences and your staffing ratios, and flags in red the days that come up short. Clock-in only counts from the venue’s own network, and readjusts by itself if your internet provider changes it.

    See it running

    Scope

    What it covers

    Seventeen modules, grouped by the conversation they settle. If you want the detail on one, we’ll go through it in the demo.

    • Service, kitchen and guest

      • Orders with joined tables and covers
      • Visual floor plan
      • Kitchen display by station
      • Bookings with check-in that opens the order
      • QR menu with ordering from the phone
      • Delivery and takeaway

    • Purchasing and stock

      • Lots with expiry: whatever expires first goes out first
      • Delivery notes with photo and AI pre-fill
      • Supplier invoices matched to delivery notes
      • Automatic orders per supplier
      • Price-increase alert on confirmation
      • Preparations with inherited allergens

    • Menu and plate profitability

      • Recipe costing with live cost and margin
      • EU allergens with pictograms
      • Multi-option set menus
      • Menu suggestions by margin and expiry
      • Menu engineering by quadrant
      • Today’s 86 list

    • Cash, P&L and margins

      • Payment method and tips on close
      • Immutable daily cash close
      • Monthly P&L on real COGS
      • Average spend per cover
      • Sales by waiter and by product
      • Price history per ingredient

    • People and rotas

      • Clock-in only from the venue network
      • Rota with shift templates
      • Automatic generator with ratios
      • Absences and shift swaps
      • Planned hours against clocked hours
      • Employee self-service portal

    • Data and control

      • Demand forecasting
      • Periodic report in your own branding
      • Advanced analysis: trend, Pareto, anomalies
      • Movement audit trail
      • Undo an import
      • Access keys with tightly scoped permissions

    Scope

    Today it lives alongside your POS.
    Tomorrow you decide if you need it.

    Nothing changes on day one. What happens next is that more and more of the service runs inside FoodSync, and your POS is left with a single job.

    Already runs inside FoodSync

    16
    • Tables and floor plan
    • Orders, including ones split across tables
    • Kitchen display
    • Order ticket
    • Order close with payment method
    • Daily cash close, immutable
    • Verifactu-compliant invoicing
    • Cash variance and tips
    • QR menu with ordering from the table
    • Bookings
    • Delivery and takeaway
    • Supplier orders and delivery notes
    • Batch-level stock
    • Recipes and costings
    • Rota and clock-ins
    • Profit and loss

    Still your POS’s job

    1

    Taking the card.

    Not much else. FoodSync records the payment method and balances the till against the card terminal, but the transaction belongs to the bank, not to us.

    What’s missing before you can drop it

    • Service with the connection down A POS that dies when the internet dies is not a POS. In design, and it is a cross-cutting architecture change.
    • Integrated payments The transaction going through FoodSync instead of a separate card terminal. It is in the plan, not yet in the code.

    Neither of the two has a public date. We would rather tell you here than have you find out after signing.

    Roadmap

    What we are working on

    Everything above is built and running. This is not, yet. We publish dates once something is proven in a real venue, not before.

    Service through an internet outage

    In design · architecture

    A small machine in the venue itself holding the state of service, so front of house and the kitchen keep taking orders and taking payment over the local network even when the line drops. When the connection returns everything uploads to the central server without duplicating anything and without losing anything.

    How it will work

    A small machine in the venue holds whatever happens and takes charge: the tablets talk to it, not to the internet. Each tablet also keeps its own copy in case it loses the Wi-Fi inside the venue. When the line comes back, every order goes up identified one by one, so two orders taken at the same moment on two different tablets never collide or duplicate. Tickets wait their turn and still come out.

    This is a cross-cutting architectural change, not a checkbox. Which is why it ships without a date.

    Also queued

    • Printing straight to the thermal printer In progress
    • Menu translated to English Planned
    • Delivery aggregated in one feed Planned
    • Bank reconciliation Under review

    Control

    Who sees what

    In a restaurant not everyone gets to see the margins. Permission is not a coat of paint on the interface: it is enforced on the server too.

    • Financial visibility field by field

      Cost, margin, sale price and revenue are granted separately, per role. A waiter can verify delivery quantities without seeing what you paid.

    • Module permissions, with a ceiling

      Each role brings its own modules and you can tune them per user, but a tune-up can never open an admin-only area.

    • Access keys with tightly scoped permissions

      Never stored in the clear, shown exactly once, revocable whenever you want. Integration passwords are encrypted and hidden even in the audit trail.

    • An audit trail that is never rewritten

      Stock movements are never edited or deleted. A spreadsheet import can be undone whole within 24 hours.

    • One database per client

      Each restaurant runs isolated, with its own database. We run it: you install nothing and maintain nothing.

    • Backups verified and off the box

      Daily backup, retention, automatic verification and a client-side encrypted upload to external storage. Monitored with service alerts.

    Questions

    What everyone asks us

    Six questions, awkward answers included where they belong.

    Do I have to change my POS?
    No. FoodSync connects to the one you already have and nothing changes on day one. Over time more and more of the service happens inside FoodSync, but that is your call and at your pace.
    How long until it is running?
    It depends on whether we already have a connector for your POS: if we do, your sales start arriving on day one. What really sets the pace is loading your recipes and costings, because without those there is no real cost to calculate. In the demo we look at it with your menu in front of us and give you a concrete timeframe.
    Are you Verifactu compliant?
    Yes. FoodSync issues invoices under Verifactu, Spain’s anti-fraud invoicing regulation. It is what accountants ask about first, so we say it here rather than in the small print. Separately, the purchasing module matches your supplier’s invoice against their delivery notes and flags discrepancies, which is a different job. If your accountant wants the technical detail, ask in the demo and we will put it in writing.
    What if the internet goes down?
    Today FoodSync needs a connection. Keeping the service running over the venue network is in design, and it is a top-to-bottom architecture change, so it ships without a date. It is a real limitation and it is on the roadmap too, not buried down here.
    Will my team see what I make?
    Not unless you decide they should. Cost, margin, sale price and revenue are granted separately and by role, and permission is checked on the server too, not just on screen. A waiter can verify quantities on a delivery note without seeing what you paid.
    How much does it cost?
    It depends on the size of the venue and the modules you use. We do not publish a price list because a neighbourhood bar and a group with four venues do not pay the same, and a ballpark figure helps neither. You leave the demo with a number.

    Demo

    Half an hour, with your own numbers on screen

    Tell us which POS you run and how you buy. In the demo we set FoodSync up around your case instead of walking you through a generic tour. If we can see it does not fit, we will say so there and then.

    • We check whether your POS can be integrated today
    • We work out what your best-selling dish really costs
    • No commitment and nothing to install

    hola@foodsync.es

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