GV Resto · for restaurants, cafés and coffee shops

The restaurant POS with QR menu, kitchen tickets and real cost per dish

The menu, the order and the kitchen on one screen. Guests order from the QR code at their table, the ticket lands in the kitchen with its own timer, and every dish deducts the ingredients it used. At the end of the day you see sales, cost of goods and what you kept — not just how much you billed.

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Want to try it with your own data? Fill out the form and we'll set up a private demo account for you for 15 days.

AvailableUSD49/moPRO 75 · all included

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It is a demo with a made-up venue and data: tap, choose and see what happens on the other side.

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What slows you down today — and how GVenue solves it

Inventory disappears and you don't know where

Every dish deducts its ingredients by recipe, with storerooms by area and physical counts at opening and closing. If four kilos of tenderloin are missing at close, the shrinkage audit shows it to you in pesos —at cost and at sale price— instead of leaving you with a hunch.

You know what you billed, not what you made

Enter a dish's recipe once and the system calculates its real cost and margin. The daily report is sales minus cost of goods: what you actually made, including the impact of promos and of what you bought.

Orders get lost between the notepad and the kitchen

The order lands on the kitchen display as soon as it's confirmed, with table, time and status. Each ticket starts with «Start» and its own timer, so you measure prep time, not the queue. If it's canceled, the stock goes back on its own.

Tables sit waiting for a server to show up

From the table's QR code, guests order, see their check live as they go, and ask for the check with a suggested tip. And if they'd rather talk to someone, they call with one tap: service, menu, check or adding credit.

Everything in one system

The day's service opens on its own

You enter your venue's weekly hours once and you're done. Tuesday's service starts by itself the moment someone opens the register, the KDS or a table — nobody has to remember to create it, and a venue open 300 days a year doesn't set up 300 services by hand.

Digital menu with a QR code per table

One QR per table with your menu and your prices. Edit an entire menu without it going live and apply it whenever you want: prices are copied to the active menu in a single transaction, and the system tells you which item was left uncovered.

Orders from the table, or through the server

Guests choose and confirm with nothing to install: they enter their WhatsApp, get a code and, the first time, join your rewards club in the same step. If the code doesn't arrive, the server unlocks the table. When a table would rather talk to a person, the server takes exactly the same order from their phone.

Split tickets: the kitchen gets its part, the bar gets its part

A schnitzel and two beers are one order for the guest —one number, one ticket, one check— and two separate jobs on screen. Routing is set by category, not dish by dish: you load 200 dishes and you don't tag 200 times.

Open tab per table

The table orders first and pays at the end: the balance adds up item by item and always reconciles against the total, with the session locked in the same transaction. Cash and Point card reader, with no double charges. Tips are recorded per server and never touch the balance, because that money belongs to the staff.

Each server sees only their own tables

Sections are assigned per service: whoever works the dining room on Tuesday can work the terrace on Saturday, and last night's section doesn't carry over to today. Each server opens their screen and sees their tables with what each one owes, whether the table called and which orders are still pending. Sales are charged to the table being served; tips, to whoever received them.

Split the check evenly

One tap and the check is split among as many people as needed, up to fifty. The ticket shows how much each person pays <em>and the remainder</em>: three people on $10,000 pay $3,333.33 and one cent is left over — if the ticket doesn't say so, the register comes up short and the count won't balance. The table's balance doesn't change: it's a label, not a second number to argue about.

Online table reservations

Guests book from your link and only see times with availability; the table is held for that slot against the real floor plan. You can also enter them from the dashboard, or let the WhatsApp bot take them.

Recipe-based stock and cost per dish

Ingredients with yield, recipes, storerooms by area, purchase orders, transfers and stock counts from your phone. You buy by the kilo and sell by the plate: the recipe does the deduction, not a spreadsheet. The register opens with the counted cash and closes with a cash count.

Daily specials by time of day

Daily menus apply themselves based on the day, and each dish can have its own <strong>selling hours</strong>: the lunch special from 12 to 3 p.m. shows up on the menu and sells only during those hours. Outside that window it isn't offered anywhere —not on the QR, not at the register, not on delivery— and if an old screen tries, the system rejects it and shows the hours.

Your customer base belongs to you

Each venue has its own database, kept separate from every other GVenue customer: no one else sees it or uses it. Every guest has a profile —what they ordered, when they came, how much they spent, their birthday— and a record of every visit. It's your business's asset, and it stays with you.

Automated emails to your customer base

The birthday greeting goes out on its own a few days before, with your logo and, if you want, a gift to redeem at the venue. Announcements for every special date with your flyer and a reservation button, and campaigns to your whole base with unsubscribe included, as it should be.

Rewards club with discounts and gifts

Your guests become members —right from the table, with their WhatsApp— and get the discounts and gifts you set. Every member stays in your database, ready to be invited back.

Wristbands for kids in the play area or game room

If your venue has a ball pit or a game room, every child gets a numbered QR wristband at the door, linked to their family's account: they pick up at the bar what the adults ordered and, if the adults allow it, buy on their own up to the daily limit, with a notice for every purchase. It already runs at beach clubs today, and we turn it on for your venue on request.

What changes in your day-to-day

With GV Resto

A flat monthly fee per location, with no percentage of your sales and no per-terminal charges.
QR menu, kitchen tickets and kitchen display: included in the base plan.
Runs on the phone or tablet you already own, no proprietary hardware.
PRO · stock goes down by recipe: you buy by the kilo, sell by the plate, and shrinkage shows up in pesos.
PRO · guests order and pay from their phone with the table's QR code.
If you also host events, it's the same system: one account, one end-of-day close.

What you no longer handle separately

Paying extra every time you add a register, a tablet or a server's phone.
Keeping the QR menu in one place and the stock in another.
Buying special equipment just to get started.
Working out by hand how much tenderloin went into the dishes you sold.
Finding another tool so guests can order on their own.
Cross-checking spreadsheets between the dining room, the bar and events.

01 · Statistics to decide

Selling isn't enough. You need to know how you're doing.

Sales, share and profitability: the information to decide comes from the same system you charge with.

How are your sales trending?

Pick today, the week, the month or a date range and see the sales of each location; on the owner's dashboard, day by day for the last 31 days.

Coming soon: Month-over-month and year-over-year comparison on a chart.

Which products concentrate your sales?

Every day's close shows sales product by product, with quantity and amount; with several locations, the best sellers of each one over the period you choose.

Coming soon: Each item's percentage share of total sales.

Do your prices keep up with replacement cost?

Every dish has its cost by recipe, valued at the last purchase price of each ingredient: when you receive a purchase, the cost updates by itself. The cost sheet shows cost, price and margin for every product, and the daily close how much went to goods. With GV Resto PRO.

Coming soon: The gross profitability of what was sold, item by item.

A restaurant doesn't work like a nightclub

GV Resto and GV Barra run on the same engine: the catalog, recipes, costs, stock, counts, shrinkage, promos, combos, menus, kitchen display, register, cash count and daily report are literally the same code. What changes is the unit of work.

In a nightclub the unit is the night: one date, one register, one cutoff, and the bartender serves drink after drink against the clock. In a restaurant the unit is the table: it opens, orders add up, it splits if needed, and it closes when the guests leave — and the venue opens every day, for lunch and dinner. That's why GV Resto works on operating days, a Tuesday service with no event and no tickets involved, rather than on show dates.

That isn't a design promise. The operating day has been in production since August —one of our clubs uses it today for nights it opens without selling a single ticket— and it now opens by itself every day from the venue's weekly hours. And the thousands of bar sales the system has on record were never tied to a ticket: the bar never needed the ticketing side to charge. The engine is proven with real money; what GV Resto adds is the dining-room setup.

What it costs, and why there are two ways to sign up

GV Resto costs 49 US dollars per month per venue, billed in pesos at the official exchange rate of the day. It's a flat fee: no percentage of your sales, and your dining room's revenue is one hundred percent yours.

It's licensed per location, not per terminal: each venue uses as many PCs, phones, tablets and kitchen displays as it needs —a location with a register, an order station, two kitchen displays and eight servers with their phones pays the same as one with a single device—. For chains, the price per location goes down with the number of locations, and management sees them all together on a single dashboard. Electronic invoicing is a separate module, billed per tax ID (CUIT), not per point of sale.

If your venue already runs on GVenue with the bar module, you add table service as an add-on and land on the same number. If you've never run an event in your life and only want the restaurant, you sign up for GV Resto on its own. Both ways cost exactly the same on purpose: it's the same product, and a different price depending on how you came in would be a difference someone has to explain later.

The base plan includes the menu, sales, kitchen tickets with their display, the end-of-day register close and the daily report. If you also want the real cost of every dish, stock by storeroom with shrinkage in pesos, and the QR code so guests can order and pay from their phone, that's GV Resto PRO: 75 dollars per month, all together. Separately those three add up to 218, so PRO saves you 29 — and it's the plan most restaurants end up needing.

We say it this plainly on purpose: the base plan doesn't include recipes, shrinkage control or ordering from the guest's phone. We'd rather you know now than once you're already up and running.

What you need to get started

A phone or tablet with internet, and your menu with prices. What takes time isn't the system: it's loading the dishes with their recipes, because that's where the real cost comes from. You can start with just the menu and prices —that same afternoon you're already charging and closing the register— and add recipes, costs and stock whenever you want tighter control.

You don't need to buy anything. It runs in the browser, with no apps to install, on the device you already have in the dining room.

Anywhere in the worldIt runs in the cloud: it works from any country, on a PC, a tablet or a phone.

In the language you needToday it speaks Spanish and English, and another language can be added on request.

100% configurableHours, names, permissions, prices and screens adapt to the way each client works.

You talk directly to the developerNo help desk, no middlemen: whatever you ask is heard by the person who builds the system, and if it helps your business, it gets built.

📥 Everything explained, ready to download

The dossier and the manual, always in their latest version: they update themselves every time the system changes. (In Spanish.)

Dossier GV RestoDossier: what it is, who it is for and what it costs · PDF 0,6 MB · updated on 15/10/2026 Dossier Mapa del salónDossier: what it is, who it is for and what it costs · PDF 1,0 MB · updated on 15/10/2026 Manual GV RestoManual: how to use it, step by step · PDF 2,1 MB · updated on 13/10/2026 Manual GV MesaManual: how to use it, step by step · PDF 2,2 MB · updated on 23/07/2026 Manual kiosco y pantalla de cocinaManual: how to use it, step by step · PDF 0,8 MB · updated on 25/07/2026

Frequently asked questions

How much does GV Resto cost?

There are two plans, both with a flat monthly fee per venue, billed in pesos at the official exchange rate of the day, with no percentage of your sales. GV Resto, 49 dollars: menu, sales, kitchen tickets with their display, end-of-day register close and daily report. GV Resto PRO, 75 dollars: everything above plus real cost per dish with recipes, stock by storeroom with shrinkage control, and the table QR code so guests can order and pay from their phone. If your venue already uses the GVenue bar module, you add table service as an add-on and land on the same price — both ways of signing up cost the same. You pay per location, not per terminal: add as many devices as you like. For chains, the price per location goes down with the number of locations.

What does the 49 plan NOT include?

It doesn't include recipes with cost per dish, stock by storeroom with shrinkage auditing, or the QR code for guests to order and pay from their phone. Those three come with GV Resto PRO (75), or you can add them one at a time if you prefer. With the base plan you charge, close the register and see the day's sales: what you won't see is your cost of goods or how much you lost to shrinkage.

Do I need to buy tablets for my servers?

No. It runs in the browser on the server's phone, with nothing to install. If you already have tablets in the dining room, they work just the same. For the kitchen display, any tablet or monitor with a browser will do.

What if a guest doesn't want to order from their phone?

The server takes the order on the same screen and the table never knows there was a QR code. The QR is an option, not a requirement: the system works fully even if no guest ever uses it.

What happens if the internet goes down mid-service?

Sales keep going: GV Offline comes included with the bar module and lets you take cash with the menu and prices already loaded, with an on-screen notice that you're offline. When the connection comes back, everything pending uploads on its own, and the register won't let you close while anything is still waiting to upload.

Can I use it together with GV Barra?

It's the same system. A venue that's a café by day and a bar by night works by table and by drink on the same catalog, the same stock and the same register close. They aren't two programs you have to cross-check by hand later.

Does GVenue issue tax invoices?

Yes, as a separate module. The register issues electronic invoices with a CAE from ARCA (Type A and B invoices and credit notes). It's billed per tax ID (CUIT), not per point of sale: a restaurant, bar and delivery under the same CUIT pay once, with unlimited points of sale. It's activated with your certificate, which we generate together with your accountant.

How many terminals can I use?

As many as you need. GV Resto is licensed per location, not per terminal: the register PC, the order station, the kitchen displays, the tablets and every server's phone are all covered by the same license. For chains, the price per location goes down with the number of locations.

Can I see it working before I sign up?

Yes. At gvenue.com.ar/demo-resto/ you can walk through the dining room, online reservations, QR ordering, the kitchen and the end-of-day close of a sample restaurant. If you want to try it with your own data, request your private demo: we enable it for 15 days. And if you send us ten dishes from your menu with their recipes, we'll show you the end-of-day close with your own numbers.

Keep exploring

GV Resto in Mar del Plata GV Barra · the same engine, for the night GV Mesa · QR code table ordering Pubs and bars with live music Event venues Build your GV Resto and see the price

Modules that work well together

Add them whenever you need them: each one with its price in plain sight, on the same panel and the same support.

Bring your menu and we'll show it running

We'll load ten dishes with their recipes and show you the end-of-day close with your own numbers. Flat monthly fee, no percentage of your sales.