iResto brings recipes, purchasing, stock, HACCP and management information together in one platform, with a minimum 10% purchasing advantage at your wholesaler. For restaurant groups and hotel F&B that want to deliver the same quality every day, at lower cost and with less hassle.
From hotel restaurant to breakfast and banqueting: one recipe standard, one purchasing policy and the same figures at every location. From Maastricht to the Voer region.
Mise en place, the Kitchen App at the station and the plate leaving the pass. This is what consistent quality looks like.
Recipes that differ per location, price increases you only notice on the invoice, HACCP on paper and mise en place by feel. iResto replaces those separate screens and lists with one platform in which the kitchen, purchasing and administration work with the same figures.
Central dishes with video preparation steps, mise en place and allergens. A new cook joins on day one and delivers the dish as intended.
Cost price, recommended selling price and margin are always traceable to current product prices. A wholesaler price increase shows in your dish margin within 24 hours.
Production plan and order advice follow your reservations, occupancy and sales history. Less waste, fewer shortages and a kitchen ready for tomorrow's covers.
Central recipes, semi-finished products, buffets and menus with version control. The fourteen EU allergens and nutritional values are managed centrally.
Cost price, selling price and margin per dish, impact analysis of price changes and menu engineering based on POS data.
Order advice from your production plan, electronic ordering at your wholesalers with a guaranteed purchasing advantage, and goods receipt with checks.
Invoices arrive in a dedicated mailbox, are read automatically and matched to your orders. Differences are visible immediately and the export is accounting-ready.
Stock per location and storage area, counts, best-before dates and FEFO, production of semi-finished products and waste registration with reasons and photos.
Tablet app for the kitchen: recipes with video, registrations in three taps, label printing and all HACCP tasks. Works offline too.
Operational and financial dashboards per location, with target indicators and the same definitions for everyone. Compare locations side by side, see POS data within 15 minutes and export reports to Excel or PDF, or have them sent on a schedule to whoever needs them.
Independent chefs build complete dishes in iResto: recipe, photos, an instruction video per preparation step and allergens. You put them on your menu with one click and your brigade cooks them step by step. And the chef earns on every plate sold.
iResto talks to the systems you already use. Products, prices and orders flow electronically to and from your wholesalers, sales data comes from your POS at receipt-line level and occupancy from your PMS drives the forecast. All through one integration layer with monitoring, so an integration never silently breaks in the background.
Products, prices, allergens, ordering and order status. With email and file import as a fallback.
Sales data at receipt-line level, such as Booq. The basis for margin, menu engineering and theoretical usage.
Occupancy and covers from your PMS, such as MEWS, and reservation systems as input for production and purchasing.
Accounting-ready invoice exports and a public API with OAuth2 and webhooks.
Restaurant, breakfast and banqueting across multiple locations. One view of cost price, margin, waste and HACCP per hotel, side by side and with the same definitions.
Multiple locations, one menu and one purchasing policy. Central recipes with room for a location's own dishes.
Seasonal peaks, changing staff and many kitchens. Instructions that get everyone up to speed on day one and planning that follows occupancy.
