HoReCa
HoReCa: one platform for every type of restaurant
A la carte, self-service, chains and catering: orders, kitchen, recipes, stock and checks at every station.
Who it is for
For restaurants of every type: a la carte, fine dining, bistros, self-service, quick-service, chains and catering. Orders come from tables, the counter and delivery platforms, the kitchen needs one queue, recipes and stock must match what was sold and the manager needs the day's numbers per location. SiteQuilt connects the dining room, the kitchen and the back office on the same data.
HoReCa
Typical problems
Orders from many channels
Tables, counter and Glovo and Bolt orders arrive in different places.
Recipes and real consumption
Stock does not match what was sold because recipes are not linked to sales.
Kitchen standards on paper
Temperature records, cleaning and allergen labels are hard to show.
Supplier invoices typed by hand
Food cost per location is known at month end.
Rotating, multilingual staff
New colleagues learn the standard from whoever is on shift.
Guest questions
Repeated questions about hours, menu and reservations take time from the team.
Platform
Modules that solve them
POS marcaj și gestiune
Order entry, card payment, fiscal receipt and inventory, or a connection to your current system.
See the module →Kitchen display, recipes and stock
Orders on one kitchen screen, recipes and technical sheets, stock per location.
See the module →Vision checks with cameras
Optional checks on the cameras you already own, processed on site.
See the module →Staff voice assistant
Procedures and shift questions answered by voice, in each person's language.
See the module →Multilingual chat assistant
Answers customers on chat and hands over to the team for anything else.
See the module →HoReCa
A typical day, step by step
How a restaurant day runs in SiteQuilt.
1
Opening
The opening checklist covers the kitchen, temperatures and the dining room, with photo where needed.
2
Receiving
Supplier invoices arrive from the national e-invoicing system and are matched to the delivery.
3
Service
Table, counter and Glovo and Bolt orders arrive on one kitchen screen, by station.
4
Recipes and stock
Each sale consumes stock by recipe, so stock per location follows what was sold.
5
Staff questions
The team asks the voice assistant about recipes and procedures in their own language.
6
Closing and report
Sales are matched to the Z report and land in the P&L and cash flow of each location.
FAQ
Questions we hear
Does it work for a la carte restaurants, not only quick-service?
Yes. Table service, counter service, self-service and catering use the same POS, kitchen screen and back office.
Do Glovo and Bolt orders appear in the kitchen?
Yes. Glovo and Bolt orders arrive on the same kitchen screen as table and counter orders.
Can we keep our current POS?
You can use POS marcaj și gestiune or connect your current system where it offers an API or exports.
Is stock calculated from recipes?
Yes. Each sale consumes stock by recipe and technical sheet.
Do we need new cameras?
No. Vision checks are optional and use the cameras you already own, processed on site.
How is it priced?
See the pricing page for the monthly plans; larger chains are quoted in the Personalize plan.
Keep exploring
Related pages
- Quick-service restaurants
- Cafes & patisseries
- Glovo and Bolt on one kitchen screen
- All industries
- Problems we solve
- Checklists and digital audits
- Vision on your existing cameras
- A virtual assistant on chat and phone
- Multilingual training
- Documents AI and P&L per location
- SiteQuilt vs a standalone POS
- SiteQuilt vs audit software
- Pricing
See SiteQuilt on your own workflows
A walkthrough built around your industry and locations. Works on top of your current POS, ERP and accounting.