Gastronomie (HoReCa)
Horeca betreibt täglich echte Unternehmen, und diese Erfahrung bringen wir in Projekte. Wir vereinen den gesamten Ablauf von Cafés, Restaurants und Hotelküchen in einem System: QR-/Digitalmenü, Tisch- und Bonverwaltung, Kasse (POS) und Zahlungen, Küchendisplay (KDS) sowie Kurier-/Lieferverfolgung.
Service flows as one, from the door to the kitchen
In a venue the waiter opening a table, the cook in the kitchen, the parcel on the courier and the check at the till all live the same moment. These screens aren't separate programs — they're steps of one flow.
POS & order tickets
From the order at the table to the closed check, every line on one ticket — comps, discounts and a split bill included.
Table & floor plan
The real floor layout on screen; which table is occupied, how long they've been seated and which waiter it belongs to, at a glance.
Menu & recipe
Every item has a defined recipe; as sales happen ingredient stock is deducted, and cost and margin fall out on their own.
Kitchen display (KDS)
Orders land on a kitchen screen, not on paper; preparing, ready and served states flow by color.
Delivery & courier
Gather phone and online orders in one queue, match address and courier, and follow delivery status on a map.
Shift & staff
Waiter, cook and courier shifts, clock-in/out and tip distribution kept in order; who worked when, on record.
The core that holds a food-and-drink business together
A restaurant or café's evening runs fast and unforgiving: tables fill, the kitchen scrambles to keep up, delivery orders tie up the phone, the queue at the till grows. At that tempo you need one core, not three programs that don't talk to each other. Vosetu's HoReCa engine brings the check, the kitchen, the floor and the courier onto the same data — a changed order at a table changes on the kitchen screen and in the cost calculation at the same instant.
The same engine runs for a small café and for a multi-floor hotel restaurant alike. You start with a single terminal; as tables, branches and delivery channels grow, the engine grows with you. At day's end, how many guests were served, which item sold how much, how much waste the kitchen produced — all of it recorded data, not guesswork.
- One core, many terminals
- Same engine, café to hotel
- Recipe-based cost tracking
- A recorded day-end, not a guess
What turns under the engine
Order ticket & till
Every table, parcel and counter order runs on one order-ticket logic. The waiter adds lines, comps an item, splits the bill in two; the till collects cash, card and meal-card on one screen. The end-of-day Z report, collections and refunds come out on their own — any cash discrepancy leaves a trail of who, when and on which transaction.
- Bill split, comps and discounts
- Cash, card and meal-card
- End-of-day Z report and till trail
Menu, recipe & cost
Behind every menu item stands a recipe: which ingredient, how much. When a plate sells, its ingredients are deducted from stock and the true cost and margin are computed instantly. So 'is this item making money' becomes a number, not a feeling; you see the effect of a price change before you sell.
- Recipe-based stock deduction
- Live cost and margin
- Waste and spoilage records
Kitchen display & service
The moment an order leaves the waiter's hand it lands on the kitchen screen; paper tickets, lost orders and 'but I told you' arguments end. Per station, preparing–ready–served states flow by color and prep time is measured. On a busy evening the kitchen's pulse is visible on screen.
- Paperless kitchen flow
- Station and prep-time tracking
- Color-coded status tracking
Delivery & courier
Phone, online-channel and counter orders gather in one queue. The address is saved, the order is assigned to a courier and delivery status is followed; the customer gets preparing–on the way–delivered notifications. When the same customer calls again, their address and past orders are ready.
- Many channels, one queue
- Courier assignment and delivery tracking
- Customer address and order history
We go live before the shutters open
Menu & table setup
We set up your menu, recipes, tables and floor plan; prices, categories and comp rules are tuned to how you actually run.
Terminal & hardware
The POS terminal, kitchen display, receipt printer and handheld are installed; payment and meal-card devices are connected and everything is tested together.
Team training
We give the waiters, cashiers and kitchen team a short on-site training; the system is learned beforehand, not in the rush of the first service.
Go-live & care
We stand by during the first busy services; then updates and support continue under an SLA maintenance plan.
What ships as standard in every deployment
Good restaurant software makes itself invisible; it keeps the waiter looking at the table, not the screen, and the cook looking at the plate, not the ticket. Our job isn't to slow service down — it's to remove every bit of friction in front of the flow.
Frequently asked
Is it for a single café or a multi-branch chain?
Both. The same engine runs in a single-terminal café, a multi-floor hotel restaurant or a multi-branch chain. You start with one point and grow as you add branches and terminals; central reporting compares all branches on one screen.
Does it work with our existing printers, terminals and meal-card devices?
Usually yes. It's set up to work with receipt printers, kitchen displays, handhelds and common payment/meal-card devices. We review your existing hardware together before setup and, where compatible, use it without replacement.
Can we update the menu and prices ourselves?
Yes. Items, categories, prices, recipes and promotions are yours from the management screen; a change reflects instantly on all terminals and delivery channels. Every change is logged with who made it and when.
If the internet drops, does service stop?
The critical sales flow is designed to run on the local terminal; if the connection drops you can keep opening checks and collecting, and data syncs once it returns. During setup we decide the local/online balance that fits your environment together.
Let's bring your service onto one engine
We'll listen to how your venue runs and map out where to start, from table to kitchen. The first conversation is non-binding.