For restaurants

How Naetos works.

Sales, recipe costs, supplier invoices, stock and suggested orders, built to work from the same numbers.

The modules

Sales sync
Start the day with yesterday’s sales, set against what each dish should cost.
Brings each day’s sales in from a connected till, so stock and costs start from what was actually sold.
Running at our pilot
Recipe costing
Know what each dish should cost to make, before service starts.
Works out what each dish costs to make from the ingredients in its recipe and your ingredient prices.
Running at our pilot
Supplier invoices
Have supplier invoices read into line items, for your team to check rather than type.
Reads the lines off a supplier invoice, so nobody has to type them in.
Built
Stock counts
Keep your stock counts in one place, and see what your sales and recipes say should be on the shelf.
Records a count of what’s on your shelves, item by item, and sets it against what sales and recipes say should be there.
Built
Suggested orders
Get a suggested order drafted for your team to review. You stay in control, and you place the order.
Drafts a suggested order for your team to check before anything is placed.
Built, not yet in use

Supplier accounts
Your own account, with your price list, delivery days and cut-offs kept in one place.
Gives a supplier their own account, with their products, prices, delivery days and cut-offs.
Built

Write to contact@naetos.com. Tell us your venue’s name and where it is.

When you ask, Nate Struga, our director, will tell you how a count would work for your venue before anything is arranged.