RestoMax runs your till, kitchen, stock and books in one system — then forecasts where your sales and profit are heading. Stop guessing. Start planning.
No more a till here, a spreadsheet there, and a WhatsApp group for the rest. RestoMax connects every part of the operation so a sale updates your stock, your books and your forecast the moment it happens.
A tab per table, tap to add dishes, split or settle cash and card. Whole-bill voids need a manager PIN — every removal leaves a reason.
Orders fire to the pass the instant they're sent. Tickets age from green to red so nothing sits, and settling clears the board.
Recipes tie each dish to its ingredients, so a sale depletes stock automatically — and you see what every plate truly costs.
A real P&L built from your own trading — wages, overheads and all — plus a forecast of the sales and profit ahead.
Import bank statements and match card settlements against the till — so the money that left the terminal actually reached the bank.
Points that earn and redeem at the till, guest history, and QR ordering from the table — no app for your customers to install.
Most systems tell you what already happened. RestoMax reads your own trading history — seasonality, weekdays, holiday peaks — and projects your sales and profit weeks ahead, so you can order, staff and plan against what's actually coming.
A dish tapped on the till appears on the kitchen screen at once. Tickets age in front of the chef, removals send a cancel line, and the moment a table settles the board clears itself. Service stays honest and nothing gets lost between the two.
RestoMax cross-examines its own ledgers — bank against till, stock against sales, purchases against payments — and lists exactly where they disagree. Shrinkage on the shelf, voids logged an hour after the bill, card money that never landed. An empty report is the goal; a finding is a thread to pull.
RestoMax doesn't just record your restaurant — it reasons about it. Price a new dish, weigh up a new branch, read the month ahead. The heavy sums, done for you.
Add an item and RestoMax costs it from your real ingredient prices, suggests a price for the margin you want, and estimates how it will sell.
Name a town or area. It estimates the fit-out and opening costs, the monthly running costs for that location, and how long until it pays back.
From your own trading — seasonality, weekdays, holiday peaks — it projects the sales and profit coming, so you plan against reality, not a hunch.
No dashboard to open. Ask on WhatsApp and the number comes back — and when something's off, it messages you first.
Sales, best days, a dish's margin, what's low in stock — ask in plain words, get the figure back in seconds.
A dish bleeding margin, stock about to run out, a day that missed target — it messages you first, not next month.
The agent replies to your number and the ones you authorize — nobody else. Access is yours to grant and revoke.
See RestoMax on your own numbers. We'll set it up, load your menu, and show you your first forecast.