Software for restaurants in Panama that actually controls the cost per dish.
Orders that reach the kitchen, recipes that deduct inventory and DGI electronic invoicing. You know how much each dish costs you and how much it makes you.
The restaurant is full and the month still doesn't add up.
The three leaks we see most in Panamanian restaurants.
You don't know which dish makes you money
Without a loaded recipe, the cost of a dish is an estimate. Your star dishes may be the ones with the lowest margin.
Inventory goes out as waste
Ingredients that spoil, portions that grow and unrecorded withdrawals. The kitchen uses more than sales can explain.
Endless shift closes
Tips, voids, comps and discounts sorted out by hand every night.
From the kitchen ticket to the cost per dish.
It's implemented in stages, in the order that least disrupts your operation.
Orders and tables
Order taking by table or for takeout, sent to the kitchen and charged with a DGI electronic invoice.
Cost per dish
Every dish deducts its ingredients. You see the real cost and the margin per menu item.
Ingredients and waste
Control by ingredient, waste logging with a reason and quick counts by area.
Ordering from suppliers
Replenishment based on real usage and purchase price control per ingredient.
Cash close and tips
Cash count per shift, control of voids and comps with an owner.
What sells and what makes money
Dish ranking by sales and by margin, sales by hour and by server.
Everything that applies to a restaurant, and how far each piece goes.
Fifteen services you can hire separately or together, with a single point of accountability. Each one has its own page with the scope in writing, so you can see what you're buying before talking to anyone.
The system and collections
What keeps the restaurant running every day.
ERP system built on Odoo
The system where the restaurant's operation lives, configured for the kitchen and the dining room.
- Tickets by station: hot kitchen, cold kitchen and bar
- Recipes with trim loss, not just gross weight
- The same ingredient in three presentations, with different yields
- Shift close with tips, comps and voids, each with an owner
Electronic invoicing in Panama
Billing the DGI accepts, running from day one.
- Electronic invoice folios monitored before they run out
- Electronic signature certificate managed
- Integration module with the ERP
- Support when the DGI rejects a document at month-end close
The numbers that decide the menu
Which dish sells and which one makes money. They're not the same, and they almost never match.
- Ranking by sales and by real margin
- Sales by hour, by table and by server
- Waste compared against the physical inventory
AI agents
Each one says what it does and what it doesn't. The limit is in writing.
Takes the takeout order
Confirms the address, builds the order and puts it into the system without anyone transcribing.
What it doesn't do: It doesn't promise a delivery time the kitchen hasn't confirmed.
Quotes catering and private events
Builds the proposal with your menu, your portions and your margin, whenever they ask.
What it doesn't do: It doesn't close discounts outside the range you authorized.
Chases the corporate account that eats on credit
Step-by-step reminders with the real account statement, without anyone having to call.
What it doesn't do: It doesn't negotiate payment terms on its own.
Answers in plain language about your data
“How many ribs did I sell this week, and at what margin?”, asked and answered.
What it doesn't do: It doesn't show anything the person asking isn't allowed to see.
The vendor's invoice comes in without being typed
Reads the document and loads ingredient, quantity and unit price.
What it doesn't do: It doesn't approve the purchase: it leaves the draft for someone to review.
Answers the phone at rush hour
Takes the reservation when nobody's free to pick up the call.
What it doesn't do: It doesn't replace the host when the guest is already at the door.
AI governance
The rules for what an agent can say on behalf of your business.
What the AI can say on your behalf
In writing before you switch it on, not after the first problem.
- What it answers about prices, complaints and comps
- What it has to escalate to a person
- Which customer data it can use and which it can't
Who authorizes a change
With partners or a franchise, this is what keeps everyone from changing the agent's script.
- Person responsible for approving script changes
- Log of what changed and when
- Periodic review of what it answered
Monthly AI usage report
Without that number you don't know if it's working for you or you just like it.
- How many conversations it resolved on its own
- How many it escalated and why
- Where it got things wrong and what that cost that month
Where it runs, network and security
The layer nobody notices until checkout gets slow.
Server, backup and availability
Where the system runs and what happens when something fails.
- The POS keeps charging if the internet goes down, and syncs later
- Tested backups, not just scheduled ones
- Monitoring that alerts before you notice
Guest WiFi and the checkout network
Two networks, not one. It's the difference between a full restaurant and a slow checkout.
- Guest network separate from the one running the point of sale
- Coverage in the dining room, terrace and kitchen
- Cabling and access sized for real capacity
Device and perimeter protection
Your register holds customers' payment details. That's your responsibility.
- ESET on checkout stations and administration
- Managed firewall that gets reviewed, not installed and forgotten
- Control over who gets onto the network from the dining room
Custom work and support
When the standard isn't enough, and who answers after go-live.
What the standard doesn't solve
When your kitchen workflow doesn't fit the system, we build on top of it.
- Kitchen display with the workflow your chef asks for
- Integration with your delivery platform
- Documented code, in your name
Who answers on a Friday at 9 p.m.
Because that's when it goes down, not on a Tuesday at ten in the morning.
- Assigned account owner who knows your operation
- Response times written into the contract
- Hands-on support through the first month-end close
We don't publish a price for this for the same reason we don't publish one for the system: it depends on how many locations, how many recipes need to be loaded and how custom it needs to be. The one-hour consultation sets the scope and a fixed price.
From where you are to where you want to be.
Assessment
We look at how you operate today and where time or money is being lost. A fifteen-minute call to define the next step.
Data load and setup
We load your menu, recipes, ingredients and suppliers. We configure kitchen areas and printers.
Assisted go-live
We train the team that will use it and support you through the first month-end close.
Ongoing operation
Support with an assigned account owner and contractual response times.
What people ask before signing up.
Do orders print in the kitchen?
Yes. Printers are configured by area — hot kitchen, cold kitchen, bar — and each ticket prints where it belongs.
Does it deduct inventory automatically when a dish is sold?
Yes, through each menu item's recipe or costing sheet.
Does it work for multiple locations?
Yes. Each location with its own register and inventory, with consolidated reports for management.
How we quote.
We don't publish a price list because it would be made up: two companies in the same industry can need very different things. What we do guarantee is how you get to the number.
Quote after the assessment
After the call, if the case calls for it, a one-hour consultation sets the scope and a fixed price. If the scope changes, it's quoted separately and you approve it first.
Processes, data and users
POS, recipes, inventory, purchasing, shifts and margin reports. How many people will use it, how much data needs to be migrated, and how custom it needs to be.
Support by plan
Ongoing operation runs on a monthly plan, with an assigned account owner and contractual response times. It's contracted separately from the implementation.
Let's find out how much each dish makes.
A fifteen-minute call and you walk away with a clear next step — even if the answer is that you don't need us yet.
Book your assessment
Leave us your details and we'll set it up for the next business day.
You're talking to Génesis, Valtriom's AI