Hospitality operations software
Control restaurant cost, inventory and profitability.
GastroMando connects recipe costing, ingredients, purchasing, production, sales and traceability so you can manage the operation from one command centre.
- Public trial
- Base plan from €8/month
- Desktop, tablet and mobile
- Multi-location management
Operational control
Stop managing your restaurant in the dark.
Every supplier increase, waste percentage and portion changes the margin. GastroMando turns those movements into clear decisions.
Recipes and food cost
Total cost, cost per portion, food cost, margin, waste, allergens and technical sheets.
Available
Profitable menu
Identify profitable dishes, risky items and recommended selling prices.
Available
Inventory and traceability
Stock, batches, expiry dates, locations, consumption, waste and blocks.
Available
Production and menus
Scale preparations, plan requirements and calculate cost per guest.
Available
POS sales
Import CSV or JSON sales and turn each sale into controlled stock consumption.
Available
Synchronized data
Users, locations, permissions, backups and restaurant-level data isolation.
Available
Real profitability
From supplier price to dish margin.
When an ingredient price changes, GastroMando updates the real cost and lets you review profitability before the cash register exposes the problem.
- Cost per portion and food cost.
- Ingredient waste and true yield.
- Recommended selling price.
- Low-margin dish alerts.
1 workspace
connecting costs and operations
Multi-site
users across multiple restaurants
RLS
restaurant-level data isolation
PWA
mobile, tablet and desktop
A working product
See GastroMando in action.
These screens show the working product. Every image can be replaced from the WordPress editor.
Dashboard
Costs, margins, inventory, purchasing, alerts and activity in one executive view.
Recipes and costing
Cost per portion, food cost, margin, status and selling-price simulation.
Ingredients and costs
Supplier, purchasing format, waste and real usable-unit cost.
Profitable menu
Margin analysis and recommended price for every menu item.
Technical sheets
Portions, ingredients, method, allergens and current cost.
POS and sales
Validated imports, recipe mapping and duplicate-deduction prevention.
Built for hospitality
A command centre for whoever owns the result.
From an independent kitchen to a multi-location operation.
Independent restaurants
Daily control of recipes, purchasing, stock, production and margin.
Chefs and kitchen managers
Technical sheets, allergens, costing, planning and consistency.
Groups and chains
Multiple locations, members, permissions and synchronized data.
Hotels and catering
Menus, events, scaled production and cost per guest.
Born at El Chigrín
Not designed in a boardroom. Demanded by a real kitchen.
GastroMando grew from Emma González’s experience running El Chigrín. The need was concrete: know the true cost of every dish, buy better, reduce waste and act before margin disappeared.
That is why the product speaks hospitality: portions, food cost, batches, expiry dates, production, orders and menu profitability.
Technology is useful when it returns control. Everything else is decoration with a password.
See what GastroMando can control in your operation.
Request a demonstration or open the public trial.