20 demo apps for hospitality and events, with the company names changed. The administrator account is already filled in.
In every demo, the Veziv crate in the bottom-right corner tells you what the app does and which modules it uses. The apps themselves are in Romanian.
Waiters take orders per table on the POS, tickets go to the kitchen and bar screens, and guests can order from the QR menu or pre-order on the website. Stock goes down by recipe, supplier orders are drafted automatically, and e-invoices from the tax portal become goods receipts. Reservations, staff shifts and daily reports live in the same app.
Supplier invoices come from the national e-invoicing system and become goods receipts per stock location (kitchen, bar, front desk), with products mapped to the item list. The chef plans recipes and sees which ingredients are missing for tomorrow, supplier orders are created from the shortfall, and the till sells for the restaurant, bar and hotel. There is also stocktaking by weighing, a payment due-date calendar, calorie and allergen labels for the menu and user-built reports.
Head office sees sales and KPIs for every coffee shop, keeps the recipe book and stock with consumption forecasts, gets resupply alerts and plans delivery runs. Franchisees have their own portal with the menu, documents and suggestions, and inspectors run category-based quality inspections straight from their phone.
Supplier invoices arrive from the national e-invoice system, we match them once to our raw materials and they enter stock through a goods receipt, with lots and expiry dates. Orders come from the waiter's POS, from the table via QR code or online, and every portion sold takes its ingredients out of stock by recipe.
From the first tasting to the final sheet, every wedding or corporate event keeps the client, menu, drinks and price in one file, and the configurator builds the quote on the spot. The final sheet produces the kitchen requirements, the supplier orders and the staff call-ups, then goods receipt, consumption and payments show up in the reports per event and per venue.
The supermarket, restaurant and hotel in two cities keep separate stock, but goods come in through the same receiving desk with a goods-received note checked against the supplier invoice. The recipe book costs every dish from its ingredients, prices and shelf labels change from one place, and the accountant sees the till, VAT and supplier due dates.
Orders come in from the wall kiosk, the counter or the customer app and show up straight away on the kitchen screen, with the elapsed time and the allergens of each item. The back office keeps the menu, stock by recipe, suppliers, users by role and sales reports by hour and by product.
The owner runs a café bar, two pastry shops with their own bakery and a few stores in the same village. The bartender sells on the POS and opens and closes the shift with a cash count, and every sale takes stock off by recipe. The storekeeper gets a reorder list worked out from minimum stock, sends orders to suppliers and books deliveries, while the owner sees sales by location, attendance and reports.
The waiter takes the order on a phone at the table, and dishes go straight to the kitchen screen while drinks go to the bar screen. Everyone sees what is new, in progress and ready to serve, with no paper slips and no WhatsApp messages on busy weekends. The owner keeps the menu, tables, staff accounts and sales reports in one place.
The system of a pizzeria chain with several locations in three cities. The till sells from the recipe book, and every pizza takes flour, mozzarella and the other ingredients out of stock at the location where it was sold. Purchasing from suppliers, waste and margins, staff per location, invoices and chain-wide reports are in the same place.
Waiters see which tables are free or taken and send orders to the kitchen, while guests can order from the online menu at the table or ahead of arriving. Supplier invoices arrive from the tax portal, are received line by line and turned into goods receipts, and kitchen and bar stock shows what expires in the coming days. Menu, prices and photos are changed in one place and published online.
Waiters take orders on a tablet from the table map, and the kitchen sees them on separate screens for soups, pizza, grill and gyros. Orders from the kiosk, from the table via QR code and from delivery platforms land in the same flow. The manager follows stock, recipes, staff and the day's sales.
We run two restaurants, an events food truck, a central kitchen and a bakery, and the system ties them together: orders from the dining room, the delivery platforms and the QR-coded tables take stock out by recipe. The central kitchen receives internal orders and produces batches, while e-invoice receipts, purchase planning, HACCP checks and timesheets sit in the same place.
Cashiers sell from the till screen and orders go straight to the kitchen monitor. Every product has its recipe, so location stock drops with each sale, while the central depot receives goods from suppliers and transfers them where they are short. Cleaning is checked every shift with photos, and the owner sees sales, waste and profit per location.
We run a hotel, a guesthouse, a restaurant with terraces, an event hall and a few shops, all sharing staff and stock. One panel shows bookings and rooms to clean, tables and kitchen orders, upcoming weddings and conferences, recipes, stock per storeroom, time sheets, procedure-based tasks and alerts from the cameras.
The cafés, the bistro and the fuel station sell from the same POS, and stock goes down by the central recipe book for each location. Goods come in through reception, move between storerooms by transfer and are checked in stock counts done on the phone. Staff get tasks confirmed with a photo, and alerts and the audit log show what changed and who did it.
The restaurant, the guesthouse, the mountain hut and the two slope kiosks sell from the same till system, each on its own stock location. The central kitchen works from recipes, takes raw materials out of stock and sends goods to the kiosks with transfer notes. The guesthouse shows rooms, bookings and occupancy, and invoices are passed on to the accounting software.
Travellers search stays by destination, look at the rooms and book online. Each host sees bookings, rooms, guests and money in their own panel and syncs the calendar with the big travel platforms. The platform administrator follows the listed hotels, the bookings and the commissions.
We run a fast-food place with burgers, pizza and salads, where guests order at the counter or by themselves at a touch-screen kiosk. The counter till and the kiosk share one menu, and the panel shows today's orders and sales, average preparation time, the split between counter and kiosk and which items have run out.
Open the demo Tava Rapidă (opens in a new tab)We run several hotels and a guesthouse and see what is happening in each of them in one place: department tasks, maintenance tickets, opening and closing checklists and staff shifts. Timesheets, employee files and performance reviews live here too, and every role, from general manager to housekeeper, sees only what concerns them.
In a demo we show you the modules on an example close to your company and talk about what would need adapting.
