etlas ops

Guide · 8 tips

etlas ops guide: 8 tips to know what you make without spreadsheets

Purchasing, inventory, cost per dish, invoices from a photo and profit and loss. How to keep your venue’s numbers up to date.

  1. Start with your 10 star dishes

    Cost out what you sell most first. With ten recipes you already know where you make money and where you don’t.

    Where Back office → Recipes
  2. Snap every invoice

    The photo of the supplier invoice is read automatically: you check and save. Purchase prices stay up to date.

    Where Back office → Invoices
  3. Stock minimums

    Set a minimum for what you can’t run out of and get an alert before you do.

    Where Back office → Inventory
  4. Order from several suppliers at once

    One order that splits itself by supplier, with what you are short of.

    Where Back office → Purchasing
  5. See which dish loses margin

    If a supplier raises prices, you see instantly which dish stops being profitable.

    Where Back office → Recipes → Margin
  6. Count stock once a month

    A valued count each month tells you what gets lost along the way.

    Where Back office → Stock count
  7. Profit and loss with a budget

    Sales, purchases and expenses for the month next to the forecast. You know how you are doing before it ends.

    Where Finance → Results
  8. Your team, in the same place

    Shifts, clock-in and absences are included: staff costs go into your numbers.

    Where Team

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Part of etlas.

Each product is sold on its own. Together they share the same customers, the same team and the same numbers.

Need more than one?

Everything is together at get.etlas.me. Add products and the discount applies automatically: 2 products −10% · 3 products −15% · 4+ products −20%.