Restaurant
The Kitchen, the Floor and the Register Should Be Reading the Same Order
A server writes the order, the kitchen reads a ticket, the register rings something else. Food cost is a guess because nobody connects what was cooked to what was bought.
How InnovanSIS helps
What We Set Up Around Your Day
One order, from table to kitchen
Orders go from the table to the kitchen and end at the register, so there is one record and fewer arguments.
Recipe cost you can trust
Dishes are built from ingredients with their purchase prices, so when a supplier raises a price you see which plates lose margin.
Purchasing from what you actually sell
Orders to suppliers start from consumption and not from memory, which cuts down both waste and emergency runs to the store.
Apps we use
The Apps Behind It
Odoo Community apps, the free open-source edition, set up around how your business works.
Point of Sale
Table service, kitchen orders, split bills and tips (Restaurant mode).
Inventory
Ingredient stock, expiry dates and counts by storage area.
Manufacturing
Recipes as bills of materials, with ingredient cost per dish.
Purchase
Supplier orders and price history by ingredient.
Website
A menu, hours and a contact page that you can edit yourself.
We work with Odoo Community, the open-source edition. InnovanSIS is an independent company, founded by Cuban entrepreneurs, that sets it up around your business; we are not Odoo. Anything marked paid belongs to a paid Odoo edition or to custom work, and we state that before quoting.
Questions
Common Questions
Odoo has a self-order feature in the point of sale. We review whether it fits your service style and your payment setup before turning it on.
Not by default. Some integrations exist and others would be custom work. We tell you what is realistic for the platform you use before we quote.
The server screen is simple to learn. The harder part is agreeing on how to record waste, comps and staff meals. We write that down with you and train in a quiet hour.
Next step
Tell Us How Your Day Works
A short conversation, or an assessment you can fill in on your own, is enough to see where to start.
Prefer to talk? 786-258-1088 • [email protected]