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Industry
POS, bookings, stock and accounting — connected to each other, on one system. Built and maintained in Paris by IDEALOGY.
Your challenges
A restaurant runs on four tools that do not talk to each other, on average. Here is what we see most often — and what we put in place instead.
You sell 40 specials, but the inventory does not move. Supplier orders are placed on a hunch, and food waste only shows up at the end of the month.
A till linked to your recipe cards: every sale draws down the real ingredients. Alert thresholds and purchase orders generated automatically. POS and stock software →
Phone, website, platforms, social media. A paper book on the counter, and double bookings on Saturday night.
A single floor plan that brings every channel together, with automatic confirmation and no-show handling. Booking software →
You know your revenue, rarely your real margin per dish. A supplier price rise goes unnoticed for weeks.
Recipe cards priced continuously: margin per dish, food cost per service, an alert when a purchase price changes. Business management software (ERP) →
Every month: print the Z reports, key them in again, send them. Then answer the questions about the discrepancies.
Automatic accounting export in the format your accountant expects, VAT split by rate, transmission on a schedule. Invoicing and accounting software →
One single chain
The point is not to own four good pieces of software, but that information entered once travels all the way through.
Every channel in one floor plan. Covers known the day before.
Order taking, kitchen printing, payment. Every ticket is time-stamped and traced.
Automatic drawdown from recipe cards, thresholds, supplier purchase orders.
Entries and VAT ready, sent to your accountant with no re-keying.
Project
Three separate tools and a paper booking book. We delivered a till linked to the recipe cards and a floor plan bringing together phone, website and platforms.
Frequently asked questions
No, and it is rarely a good idea in the middle of the season. We start with the block that costs you the most — usually the till or the bookings — then connect the others over the following months, without interrupting service.
The obligations that apply to your restaurant are identified during scoping and priced into the scope: unalterable records, retention, archiving and supporting documents. We tell you precisely what is covered before you commit.
The system is built for it: each site keeps its own till and its own stock, and head office sees the consolidated view. Recipe cards and prices can be shared or specific to each site, depending on how you are organised.
The till keeps working locally and resynchronises as soon as the connection returns. No ticket is lost — that is a baseline requirement in our projects, not an option billed on top.
See also
Let's talk
That is when everything shows. Thirty minutes is enough to spot the two places where you lose the most time.
