The menu, the order and the kitchen on one screen. Guests order from the QR at their table, the ticket lands in the kitchen with its own timer, and every dish deducts the ingredients it used. At close you see sales, food cost and what was left — not just what you billed.
¿Querés probarlo con tus propios datos? Completá el formulario y te habilitamos una cuenta de demo privada por 15 días.
You load the weekly opening hours once and that's it. Tuesday's service is born on its own when the first person opens the till, the kitchen screen or a table — nobody has to remember to create it, and a place that opens 300 days a year does not load 300 services by hand.
One QR per table with your menu and your prices. You can edit an entire price list without it going live and apply it when you choose: prices copy into the active menu in a single transaction, and the system tells you which item was left uncovered.
Guests pick and confirm with nothing to install and no login, verified by the last four digits of their ID. Your server takes exactly the same order from their phone when the table would rather talk to a person.
A steak and two beers are one order for the guest — one number, one ticket, one tab — and two separate jobs on screen. Routing is set per category, not dish by dish: you load 200 dishes and you do not tag 200 times.
The table consumes first and pays at the end: the balance accrues movement by movement and always reconciles against the sum, with the session locked in the same transaction. Cash and card terminal, no double charges. Tips are recorded per server and never touch the tab, because that money is the staff's.
Ingredients with yield, recipes, per-station storerooms, purchase orders, transfers and stocktakes from a phone. You buy by the kilo and sell by the plate: the recipe does the deduction, not a spreadsheet. The till opens with the counted amount and closes with a reconciliation.
Un toque y la cuenta se reparte entre los que sean, hasta cincuenta. El ticket canta cuánto le toca a cada uno <em>y el resto</em>: tres personas sobre $10.000 pagan $3.333,33 y sobra un centavo — si el ticket no lo dice, la caja recibe de menos y el arqueo cierra mal. El saldo de la mesa no se toca: es un rótulo, no un segundo número para discutir.
El cliente reserva desde tu link y ve sólo las horas con lugar; la mesa queda bloqueada esa franja contra el salón real. También las cargás desde el panel o las toma el bot de WhatsApp.
Insumos con rendimiento, recetas, depósitos por sector, órdenes de compra, traslados y conteo desde el celular. Comprás por kilo y vendés por plato: el descuento lo hace la receta, no una planilla. La caja abre con el monto contado y cierra con arqueo.
Las cartas por día se aplican solas según el día, y cada plato puede tener su <strong>horario de venta</strong>: el ejecutivo de 12 a 15 aparece en la carta y se vende sólo en ese horario. Fuera de hora no se ofrece en ningún lado —ni en el QR, ni en la caja, ni en el delivery— y si una pantalla vieja lo intenta, el sistema lo rechaza diciendo el horario.
Cada local tiene su propia base, separada de la de cualquier otro cliente de GVenue: nadie más la ve ni la usa. Cada persona con su ficha —qué pidió, cuándo vino, cuánto gastó, su cumpleaños— y la trazabilidad de cada visita. Es el activo de tu negocio, y queda con vos.
El saludo de cumpleaños sale solo unos días antes, con tu logo y, si querés, un regalo que se canjea en el local. Avisos de cada fecha especial con tu flyer y el botón de reserva, y campañas a toda tu base con la baja incluida, como corresponde.
Tus clientes se hacen socios —desde la mesa, con su WhatsApp— y acceden a los descuentos y regalos que vos definís. Cada socio queda en tu base, listo para volver a invitarlo.
Si tu local tiene pelotero o salón de juegos, cada chico recibe al entrar una pulsera numerada con QR ligada a la cuenta de su familia: retira en la barra lo que piden los adultos y, si ellos lo habilitan, compra solo hasta el tope del día, con aviso de cada compra. Funciona hoy en balnearios y lo activamos para tu local a pedido.
We would rather say it here than on your first day of service. These four are designed and prioritised, but you cannot use them today — and that is why they are not charged for. Everything above is: it is in production.
Today the system already records who opened each table and what tip they earned. What is missing is each server seeing only their own tables, with the tab attributed to them.
Today the check closes as a whole. The first thing to exist will be an even split at print time, which is what nearly every table asks for; assigning item by person comes later.
Daily price lists already exist and are applied by hand. What is missing is the lunch menu coming in and going out on its own by the clock. This one goes carefully: a price list applied at the wrong time charges wrong for a whole service.
Guests booking from the web with the table held for that slot. Today reservations are written down outside the system.
GV Resto and GV Barra are the same engine: the catalogue, the recipes, the costs, the stock, the counts, the waste, the promos, the combos, the price lists, the kitchen screen, the till, the reconciliation and the 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 till, one cut-off, and the bartender serves drink by drink against the clock. In a restaurant the unit is the table: it opens, it grows, it splits if needed and it closes when the guests leave — and the place opens every day, for lunch and for dinner. That is why GV Resto works on operating services — a Tuesday service with no event and no tickets involved — and not on show dates.
That is not a design promise. The operating service has been in production since August — one of our venues uses it for nights when it opens without selling a single ticket — and from the venue's weekly hours it now opens by itself every day. 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 framing.
GV Resto is 129 US dollars per month per venue. It is a flat fee: no percentage of your sales, and the dining room's takings are one hundred percent yours.
If your venue already runs on GVenue and has the bar module, you add table service on top and land on the same number. If you have never seen an event in your life and only want the restaurant, you buy GV Resto on its own — you do not have to switch on ticketing, the door, or any other module. The two doors cost exactly the same on purpose: it is the same product, and a different price depending on which way you came in would be a difference you would have to explain later.
Concierge — the QR that lets guests order and pay from their own phone — is added separately, at 35. A venue that only wants tickets and the check on a server's tablet does not need it. And if you want per-storeroom stock, costed recipes and promos together, the Resto Pro bundle puts them at 169.
Ese plan base trae la carta, la venta, la comanda de cocina con su pantalla, el cierre de caja y el informe del día. Si además querés el costo real de cada plato, el stock por depósito con la merma en pesos y el QR para que el comensal pida y pague desde su celular, eso es <strong>GV Resto PRO</strong>: 189 dólares por mes, todo junto. Sueltos esos tres suman 218, así que el PRO descuenta 29 — y es el plan que la mayoría de los restaurantes termina necesitando.
Lo decimos así de claro a propósito: el plan base no trae recetas ni control de merma ni el pedido desde el celular del cliente. Preferimos que lo sepas ahora y no cuando ya estés operando.
A phone or tablet with internet, and your menu with prices. What takes time is not the system: it is loading the dishes with their recipes, because that is where the real cost comes from. You can start with just the menu and the prices — that same afternoon you are charging and closing the till — and add recipes, costs and stock when you want to sharpen the control.
There is nothing to buy. It runs in the browser, with nothing to install, on the device you already have in the dining room.
We will load ten dishes with their recipes and show you the daily close with your own numbers. Flat monthly fee, no percentage of your sales.
¿Querés probarlo con tus propios datos? Completá el formulario y te habilitamos una cuenta de demo privada por 15 días.