All the hotel’s food service, one stock.
Breakfast, restaurant, bar and events run from the same kitchen: what’s sold, what it costs and what it earns.
Sound familiar?
“The bar, the restaurant and events all draw on the same store, and nobody tracks it.”
“I don’t know what a seminar really earns.”
“HACCP records depend on who’s on shift.”
What changes for you.
Every outlet has its figures
Sales per point of sale, food cost and margin per day.
Events whose margin you know
Every event as a project, with its cost and revenue.
Hygiene that doesn’t depend on who’s in
Checks from the phone, signed and time-stamped, whoever is cooking.
How Zesto does it.
Events, with their margin.
Every event becomes a project: its recipes, cost, revenue excl. VAT and margin.
Sales, per point of sale.
Restaurant, bar: each point of sale has its till, and each day its revenue, food cost and margin.
Hygiene, ready for inspection.
Temperatures, oil, cleaning and goods in logged from the phone; the food-safety plan exports as PDF.
Show us your kitchen and your outlets.
We set them up together during the demo, in 30 minutes.
How you get started.
- 1
Your points of sale
Restaurant and bar, each with its till.
- 2
Your recipes
Costed, breakfast included.
- 3
Your records
Equipment, temperature limits and cleaning plan.
Frequently asked questions
Another question? Write to us at contact@zesto.app
Can I separate the restaurant and the bar?
Yes: each point of sale has its own till and sales, on shared stock.
What about event sales?
They’re recorded by manual entry and take ingredients out of stock like any other.
Several hotels?
Each property gets its own Zesto, and the group compares purchases, food cost and waste.
Which tills work?
Square and Zelty directly; any other by CSV or Excel export.
The modules behind the hotel.
Orders, stock, recipes, sales and hygiene for all your food service.
See it run on your own kitchen.
30 minutes, with your menu and your suppliers.