Was kostet Gastronomiesoftware?
The cost of restaurant software has three parts: the monthly subscription, the equipment in the venue, and setup services, if you ask for them. The exact figures depend on the quote you receive, and what each offer includes should be confirmed in writing before you sign.
Kurze Antwort
- Online restaurant software is paid through a subscription, and the exact figure is set in the quote you receive.
- The cost depends on what you actually use and on the equipment the floor and the kitchen need.
- For a medium restaurant, the safest approach is to compare two or three written quotes for the same list of modules.
- The fiscal cash register (which stays the restaurant’s own) and the equipment for the floor and the kitchen are a separate cost, to be settled on its own.
- The initial setup of the floor, the menu and the recipes is confirmed in the quote as a separate part of the cost, if you ask for it.
Wofür Sie zahlen (Bestandteile)
Die Kostenbestandteile einer Gastronomiesoftware
| Bestandteil | Online (z. B. 4restaurants.net) | Lokal installiert |
|---|---|---|
| Plattform und Hosting | A monthly subscription for the online application | A separate licence, plus the venue's own server and backup copies |
| Gastronomie-Module | Reservations, menu with recipe cards, kitchen orders and ingredient stock, in one application | Modules depend on the chosen supplier |
| Hardware | Floor terminals, kitchen equipment and the fiscal register, at their own cost | Dieselbe Hardware, dazu ein eigener Rechner |
| Initial setup | Setting up the floor, the menu and the recipe book, with the cost to confirm in the quote | On-site installation and setup, to confirm in the quote |
| Wartung und Backups | The vendor's responsibility, to confirm in the contract | Bei Ihnen oder bei einem IT-Administrator |
Was rechtlich gilt
- Für Barzahlungen vor Ort benötigen Sie Ihre eigene, TSE-gesicherte Kasse – unabhängig davon, welche Software Sie nutzen.
- Connecting the register to the ANAF IT system is a start-up cost, to clarify with the register supplier, separate from the platform.
- The menu must show complete prices and allergen information for non-prepacked dishes (EU Reg. 1169/2011, OG 21/1992).
Praxisbeispiel
Example: a 50-seat bistro with terminals for waiters and equipment in the kitchen. For a venue like this, the application covers reservations with a floor plan, the QR digital menu, orders sent to the kitchen, ingredient stock levels and reports, while the equipment is listed separately, in the start-up budget.
Work out the first-year cost: the subscription multiplied by the number of months, plus the equipment, paid once. Then compare that sum with your venue's turnover, to see whether the proportion suits you.
Häufige Fehler
- Nur das Basis-Abo vergleichen und die Module ignorieren, die Sie tatsächlich brauchen, etwa Lager oder Zeiterfassung.
- Forgetting the cost of the fiscal cash register, which is mandatory anyway (OUG 28/1999).
- Paying for an expensive implementation without checking whether your venue actually needs one.
- Picking the cheapest offer without checking which equipment and modules you actually need.
Wie 4restaurants.net hilft
- A monthly subscription, with the costs itemised in the quote, for an online application.
- Reservierungen, Speisekarte mit Rezepturen, Küchenbestellungen, Lager und Zeiterfassung in einem einzigen Konto.
- You set up the menu and the recipe cards in the application as you prepare them.