One bill. From the table to the folio.
The hotel doesn’t buy a separate POS vendor. Every restaurant transaction lands on the same guest folio, in the same database, feeding the same AI, so the restaurant, the room and the loyalty profile are finally one system.
Shown here configured for Oda (Budva), an example of how it's branded and set up for each restaurant. We're in talks on the first installations.
The notebook, the invoice pile, and "how much meat did we go through?"
Every restaurant runs on the same paper: supplier invoices in a drawer, stock counts in a notebook, prices in someone's head. At the end of the month the accountant reports what happened, three weeks too late to do anything about it.
The system takes exactly that paper, a photo of the invoice, the fiscal QR code, the count sheet, and turns it into numbers that reconcile daily. Nothing exotic to learn: the same work, minus the chaos.
The same work you do now, done in minutes, kept forever.
Receiving
Photo of the invoice or its fiscal QR code, the delivery is in the system with prices and VAT.
Live stock
What's on hand and what it's worth, at real weighted purchase prices, not last year's.
Recipes & margin
Each dish knows its plate cost and margin. Change a supplier price, margins update.
Sales
Enter the day's sales (or import a file), the stock writes itself off through the recipes.
Theory vs fact
What should have left the kitchen vs what actually did, the difference has a name and a number.
Counts & waste
Stock-taking against the book with reasons, spoiled, staff meal, comp, all recorded.
Closed months
When a month is reconciled, you lock it. Nobody edits the past, like a proper ledger.
Roles
Owner sees everything; manager runs the day; staff enter data. Nobody deletes history.
Where do 2% of your revenue go? Nobody knows. Now you will.
In most kitchens the difference between what the recipes say you used and what actually left the shelf is 4–7% of revenue. Spoilage, generous plates, mistakes, and things nobody talks about. On €30,000 a month that's €1,200–2,100, quietly, every month.
The system splits that difference into what's explained, waste with a reason, count corrections, and what isn't. The unexplained number is the one to watch. Target: under 2%. Once people know it's measured, it shrinks on its own.
Not software you adapt to. A system adapted to you.
This isn't a box off the shelf. Each restaurant gets its own copy, its brand, its dishes, its suppliers, its habits. The version you see here is configured for Oda as an example. Yours will carry your name.
Your brand on the door
Your logo, your colors, your name in the corner, the staff open your system, not a stranger's program.
Your language
Crnogorski, Russian or English, per user. The chef and the accountant each read it their way.
We set it up by hand
We come, enter your items, suppliers and recipes together with you, and train the staff. You start with a working system, not an empty screen.
Next: the system starts advising, not just counting.
Every month of data makes the system smarter about your restaurant specifically, your seasons, your suppliers, your waste patterns. That's the foundation for the AI layer we're building on top.
No magic promised: it will suggest, you will decide. The first advisors are in development now.
While the system is in development, the final price is agreed individually, early restaurants get better terms and more of our hands-on time. No hidden fees, no per-user charges, cancel monthly.
- Setup by hand: your items, suppliers, recipes entered with you
- Staff training at your restaurant, in your language
- Your branding and your language in the interface
- Support from a real person in Budva, not a ticket queue
- Hosting, backups and updates included
- New features as the system grows, including the AI advisors
Put the restaurant on the same system as the rooms.
Gastromont.me as part of the Mont OS: or standalone for a venue that wants the AI runtime first.