How much does restaurant management software cost?
Restaurant management software has three cost parts: the subscription, the devices in the venue and any messages sent to guests. Exact figures depend on the quote, so confirm in writing what each offer includes.
Short answer
- Online restaurant software is paid as a subscription, and the exact figure is set in the quote you receive.
- The cost depends on which features you really use and on the devices your floor and kitchen need.
- For a typical restaurant, compare two or three written quotes that cover the same list of modules.
- A fiscal till, where one is required, and the devices for the floor and kitchen are a separate cost, to be priced on their own.
- SMS or WhatsApp messages to guests, sent through 4notify, are confirmed in the quote as a separate part of the cost.
What you pay for (components)
The cost components of restaurant management software
| Component | Online (e.g. 4restaurants.net) | Installed on your own server |
|---|---|---|
| Platform and hosting | A monthly subscription for the online application | A licence, plus your own server and backups |
| Restaurant modules | Reservations, a recipe-based menu, kitchen orders and ingredient stock in one application | Modules depend on the supplier you choose |
| Hardware | Floor terminals, kitchen devices and any fiscal till, each with its own cost | The same devices, plus a dedicated computer |
| Messages to guests | SMS and WhatsApp through 4notify, with the cost confirmed in the quote | Integration with a messaging provider, configured separately |
| Maintenance and backups | The supplier's responsibility, to be confirmed in the contract | Your responsibility or that of an IT administrator |
Rules to check where you operate
- Check whether local rules require a certified till or receipt device for takings, whatever software you use, and budget for it.
- Connecting a till to an official tax reporting system, where one exists, can be a start-up cost to clarify with the till supplier.
- Menus usually have to show full prices and allergen information for food served unpackaged, so confirm the local requirements with an adviser.
A practical example
Illustrative example: a 50-seat bistro with waiter terminals and kitchen equipment. The application covers reservations with a floor plan, a digital QR menu, orders sent to the kitchen, stock levels and reports, while 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 the total with the venue's turnover to see whether the proportion suits you.
Common mistakes
- Comparing only the base subscription and ignoring modules you really need, such as stock or staff clock-in and clock-out.
- Forgetting the cost of any required till or receipt device and of connecting it.
- Paying for a costly implementation without checking that the venue needs it.
- Picking the cheapest offer without checking which devices and modules you actually need.
How 4restaurants.net helps
- One subscription, with costs itemised in the quote, for an online application.
- Reservations, a recipe-based menu, kitchen orders, stock and staff clock-in and clock-out in a single account.
- You set up your menu and recipe cards in the application as you prepare them.