Purchases, recipes, inventory, waste and expenses in one system. Understand your operating costs, plan what to order and identify purchasing changes with a meaningful financial benefit.
Invoices, sales, stock counts, waste and expenses. Tablefy reads your files, checks and matches the information, and updates the platform. You log in to review costs, inventory and results.
Every PRO feature, with processing and data entry handled by Tablefy.
Choose a file type to see what it updates.
Supplier, item, quantity and price.
Prices connect to the corresponding ingredients and their recipes.
Items, quantities and prices move from your files into Tablefy without your team typing them in.
New entries feed into costs, inventory, waste and expense reporting.
Your team has more time for customers, staff and operations. You see what needs attention.
Your team takes physical stock counts, provides recipe quantities, records waste and confirms deliveries. You send the actual information and Tablefy takes care of entering it.
When a detail needs clarification, we ask for the specific missing information. Exceptions also receive human review. Final purchasing decisions stay with you.
Updated records give you a clear view of costs, purchasing and day-to-day operations at every location.
Sales, actual ingredient costs, payroll, rent and bills together. See what remains after recorded expenses and identify which costs are increasing.
See the cost of each recipe and portion. Compare theoretical food cost from recipes and sales with actual cost calculated from purchases and stock counts.
See what was lost, in what quantity and for which recorded reason. Identify recurring waste and separate out consumption differences that still need investigation.
Forecasts combine sales, consumption, available stock, incoming deliveries and lead times. Estimate what you will need and when, to help reduce shortages and unnecessary purchases.
See better prices by item, accounting for additional costs and maintaining the required quality. We recommend replacing a product or ingredient only when the net annual benefit is meaningful.
Compare costs, inventory and results by location. Follow central production, transfers and deliveries, and plan the ingredient quantities required for each event.
Sales, suppliers, recipes, stock counts and expenses. Identify the records you have and what is missing.
Connect items, units, recipes and locations. Agree how the records will be kept current with PRO or Agentic.
Track costs, waste and expenses. Review future inventory needs and purchasing opportunities that offer a meaningful benefit.
The same platform and reporting. With PRO, your team manages it. With Agentic, we also process the files you send.
Your team records purchases, checks deliveries and manages inventory and recipes in Tablefy.
Billed annually, at the price of 10 months.
Send your files. Tablefy handles processing and data updates, with human review for exceptions.
Billed annually, at the price of 10 months.
All prices exclude VAT. For groups, central production or specific requirements, we agree the work and capabilities you need before getting started.
Need an on-site operational audit? Consulting is a separate service, not part of product setup. Explore consulting
From building the platform to your first walkthrough, you know the people responsible.
Product design and development of the Tablefy platform.
Your Tablefy walkthrough, a conversation about your needs and help choosing the right way to work together.
Start with how your business works: costs, purchasing, inventory and expenses. Review the records you have, what needs organizing and whether PRO or Agentic fits your team.
Maria KazanjidiCommercial & Growth DirectorLeave your business details. Maria will contact you to discuss how Tablefy fits your day-to-day work.
Tablefy connects sales, purchases, recipes, stock counts and expenses. See what your sales should cost in ingredients, actual consumption, recorded waste and the expenses affecting your business. It is designed for restaurants and hospitality businesses.
Theoretical food cost is the ingredient cost calculated from recipes and portions sold. Actual food cost comes from opening inventory, purchases and stock movements, less closing inventory. Compare the same period and product scope to see the difference in euros and percentage points. Recorded waste can explain part of the variance; the remainder needs investigation.
Ingredient cost is one part of the total. Review recorded operating expenses, such as staffing, rent and energy, alongside it. This shows the operating result supported by the available records, before interest, tax, depreciation and amortisation.
It combines sales and consumption history with stock on hand and expected deliveries. This estimates which items will need replenishment and helps plan order quantities and timing. Forecasts depend on complete records and changes in demand. Your business chooses what to order.
Compare the same item, unit and equivalent specifications. Estimate the annual benefit from the price difference and the quantity you use, then subtract extra delivery charges and other switching costs. Consider quality, usable yield, minimum orders and delivery terms. We do not recommend replacing a product or ingredient for a marginal net benefit. The benefit is a cost saving that affects profit, not an increase in sales revenue.
Agentic includes every PRO feature plus processing and entering the files you send. It handles reading, matching ingredients, units and locations, checks and updates to purchases, stock, recipes and expenses. Reports, forecasts and purchasing suggestions use those updated records. Your team still carries out physical counts and supplies recipe quantities. Unclear information requires a specific clarification.
You can send PDF invoices, Excel/CSV files, photos and other business records. Tablefy reads them, matches them to the correct business, location and products, and checks the updates. Missing or unclear information receives human review or a request for clarification before it affects your records.
Tablefy PRO costs €79/month or €790/year. Tablefy Agentic costs €149/month or €1,490/year. A one-time €300 setup fee applies to either plan, covering initial setup and adapting the process to your business. All prices exclude VAT.
We review how your business works, organize your initial Tablefy structure and adapt the purchasing, data and review process. For groups, central production or specific requirements, we agree on exactly what is included before starting.
Tablefy includes tools for POS data and daily checks, menus and production by event, and dispatches and confirmed deliveries from central production. POS compatibility and required configuration are assessed against your existing systems and business processes.
Yes. You can view each location separately and compare purchase prices, inventory and food cost across locations. Group-level organization and additional central functions are configured around your requirements.
Yes. Restaurant Operations Consulting is a standalone on-site assessment of recipes, portioning, purchasing, waste, staffing and costs, followed by a written prioritized report. No Tablefy subscription is required, and it is separate from the €300 product setup.
We will show you how sales, recipes, stock counts, waste and expenses connect. We will discuss the information you have, what is missing and whether PRO or Agentic fits your team. You do not need to choose a plan first. A full on-site operational audit is available separately through our consulting service.
