Speed at the Pass, Control over Margin
In hospitality, the time between order and service drives revenue per seat, while cost of goods drives margin. Beyonetix ties both figures into one system. The point of sale and mobile ordering share a single data layer: an order taken on a tablet reaches the kitchen without a second keystroke, the ticket maps to the table, and the sale lands directly in your reporting. Table turnover speeds up and entry errors fall away.
Inventory management works at the ingredient level. Every item sold posts its cost of goods against stock, so theoretical consumption can be measured against the physical count. The gap between expected and actual usage becomes visible before it settles into routine. Reservations and the floor plan run on the same state as the register, so double-booking does not happen. Staff scheduling is set against forecasted revenue, which keeps the labour ratio per shift predictable rather than reactive.
The demand forecast estimates sales per dish by weekday, season and weather. It runs on open-weight models (Llama, Mistral, Qwen) served with vLLM on our own servers in Germany. Your sales history stays in your house, with no US cloud and no external APIs in the loop.
- POS and mobile ordering on one data layer, no duplicate entry.
- Cost of goods per recipe reconciled against the physical count.
- Reservations and floor plan with no double-booking.
- Scheduling against forecast revenue for a predictable labour ratio.
- Online and delivery as an added channel on the same stock.