Tables and tabs
Order management linked to table and tab service.
TELOVIS TECH PROJECTS
01 / CONTEXT
The problem addressed
Connect table service to order preparation, ingredient consumption and the restaurant’s financial control.
02 / SOLUTION
Key features
Order printing
Separate print routing for the kitchen and the cashier.
Recipe sheets and inventory
Ingredient control with stock deduction driven by recipe sheets.
Finance and closing
Cost of goods sold calculation and blind cash count at closing.
Access layers
Separate profiles for kitchen, service, cashier, supervision and management, with areas limited by role.
03 / DELIVERABLES
Results delivered
- Integrated flow between order, printing and ingredient consumption.
- Stock deduction linked to recipe sheets.
- Cash count and costs available in financial management.
Results presented as delivered capabilities. There are no published quantitative indicators or testimonials for this project yet.
IN PRACTICE
System screens
Table map with occupancy status and an open tab alongside
Open tab with product search by category and total to close
System menu with tables, counter, kitchen, cashier, menu, COGS and inventory
Screens recreated with fictitious data to protect client information.
ACCESS LAYERS
Each team, its own space.
The operation, connected.
What the kitchen sees doesn’t have to be what the cashier or management sees.
Kitchen
Production has a dedicated profile, with access limited by role.
- Preparation queue
Illustrative representation of the documented profiles; this is not a session in the client’s system.
KitchenILLUSTRATIVE EXAMPLE
Sample order · Table 04
2 dishes of the day
Being prepared
Production in focus. No financial indicators on this screen.
COST OF GOODS SOLD (COGS)
How much of each sale
goes into ingredients?
In our food service projects, COGS connects costs, supplies and management. What does that look like in your numbers?
Simulate your business’s COGS
Use values from the same period. The starting numbers are only an example, not client data.
COGS = opening inventory + purchases − closing inventory
ESTIMATED COGS FOR THE PERIOD13,000.00
32.5%of revenue going to the cost of goods
After cost of goods27,000.00
This balance is not profit: salaries, rent, taxes and other expenses still apply. There is no single ideal percentage for every business.
I want to understand my costsIllustrative period COGS simulation; it does not reproduce the recipe- or flavor-based calculation used in the projects. Values are not saved or sent while you type. When you open WhatsApp, only the result goes with your message.
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