Guía: cómo elegir un software de gestión para restaurantes
Good restaurant management software connects the table booking, the waiter's order, the kitchen and the kitchen stock into a single flow. The wrong choice leaves you with a paper reservation book, a menu in Word and a cash register that knows nothing about what you sold. This guide shows how to choose restaurant management software: the features that matter, the Romanian legal obligations and the cost components.
Los criterios esenciales (respuesta corta)
- Comprueba los cuatro módulos básicos: reservas con plano de sala, carta con escandallos, comandas enviadas a cocina y control de stock.
- Keep the electronic fiscal cash register for the fiscal receipt: the management application complements it, it does not replace it.
- Check the whole flow during a busy service: booking, seating, order, send to kitchen, payment, report.
- Pide informes por día, por plato y por camarero: sin ellos no puedes ajustar ni la carta ni los turnos.
- Work out the total cost: subscription, floor and kitchen equipment, the fiscal register, staff training and the time to set up the menu.
Las funciones esenciales
- Table reservations on a floor plan, showing the reserved and the free tables.
- A QR digital menu, linked to recipe cards with portion weights and the production cost of each dish.
- Orders taken at the table and sent to the kitchen.
- Ingredient stock levels, tracked in the same application as the menu.
- Shift clock-in for the team.
- Sales reports by day, by dish and by waiter.
Tabla: herramientas sueltas vs. software específico para restaurantes
Muchos locales empiezan con una libreta de reservas, un grupo de chat para los turnos y un TPV aislado. La tabla compara el enfoque fragmentado con un sistema único, en los criterios que notas en cada servicio.
Herramientas sueltas vs. software específico para restaurantes
| Criterio | Herramientas sueltas | Software específico para restaurantes |
|---|---|---|
| Reservas | Una libreta en la entrada y mensajes en el móvil | A floor plan with the reserved tables |
| La carta | Un archivo impreso, actualizado a mano con cada cambio de precio | A QR digital menu, tied to recipe cards |
| La comanda | Una comanda escrita a mano y llevada físicamente a cocina | The order goes from the application to the kitchen |
| Stock | Inventario en una hoja de cálculo, una vez al mes | Ingredient stock levels, in the same application |
| Informes | Recalculados a mano a partir del cierre de caja del TPV | Sales by day, by dish and by waiter |
Qué dice la normativa
- Cada cobro debe documentarse con su tique o factura simplificada, que emite tu TPV. Revisa con tu gestoría los requisitos de tu comunidad autónoma.
- Tu software de facturación o TPV debe cumplir la normativa fiscal vigente; confírmalo con tu proveedor de TPV y tu gestoría.
- Los 14 alérgenos deben comunicarse al cliente en los alimentos no envasados: en la carta o en un documento visible y disponible (Reglamento UE 1169/2011, art. 44).
- Todo negocio que prepara y sirve comida debe aplicar procedimientos basados en los principios APPCC (Reglamento CE 852/2004).
- La hostelería suele tributar con IVA reducido en la comida servida, mientras que otras bebidas pueden ir al tipo general. Consulta los tipos vigentes con tu gestoría.
- Tus obligaciones de registro contable y fiscal dependen de tu forma jurídica; tu gestoría te indicará cuáles aplican.
- Los precios deben mostrarse completos en la carta y el cliente debe estar correctamente informado, según la normativa de consumo.
Qué importa según el tipo de local
- À la carte restaurant: the floor plan, the reserved tables and orders sent to the kitchen.
- Café: a simple menu, with a recipe card for each drink, and reports by day and by dish.
- Bar: per-serving pour sizes in the recipe card and the stock levels of drinks.
- Pizzeria: the QR digital menu, a recipe card for each pizza and orders sent to the kitchen.
- Catering and food courts: recipe cards with the weight of each portion and the production cost of the dishes.
Ejemplo práctico
Example: a 60-seat bistro with 8 employees. Before, reservations lived in a book and orders were handwritten and carried to the kitchen. After moving to a single system, the waiter sends the order from the application to the kitchen, and at closing the report shows sales by day, by dish and by waiter.
What you can measure yourself: the time between taking an order and sending it to the kitchen, before and after the switch. Note it for a few evenings, so you have a figure for your own venue, not an advertised one.
Errores frecuentes
- Comprar un sistema solo para cobrar y seguir con las reservas en una libreta: las dos cosas no vuelven a cuadrar.
- Assuming the management application replaces the cash register, when the fiscal receipt is issued only through the cash register.
- Not entering recipe cards with portion weights, so production cost stays a guess.
- Ignoring shift clock-in, even though staff cost is one of a restaurant's largest expenses.
- Deciding without seeing the full flow during a busy evening — exactly when the system matters most.
Cómo te ayuda 4restaurants.net
- Reservations, the floor plan, orders, stock and shift clock-in sit in the same application.
- The QR digital menu is based on the recipe cards with weights, from which the production cost is computed.
- The waiter's order reaches the kitchen.
- Reports by day, by dish and by waiter are based on the recorded sales.
- It is part of the 4b2b ecosystem; other products, such as 4invoices or 4notify, are separate.