Confianza del sector
+500
restaurants trust Guava4.9★
RATING94%
RENEW24h
IMPLEMENTATION
Smart scanning of invoices
AFTER — Full cost control
NÓMINAS
✓
€1.2k✓
€1.4k✓
€1.1kAUTO-ESCANEADO
MARZO 2026
SUMINISTROS
Ene
Feb
Mar
Abr
−12% AHORRO
Nóminas
Alquiler
Suminist.
Seguros
Otros
VENTAS vs COSTES
Ventas
Costes
TIEMPO REAL
PREVISIÓN IA
PREVISIÓN CON IA
Auto
Payroll
Alerts
Rent
−12%
Utilities
100%
Fixed costs
Real time
Profitability
IA
Forecast
BEFORE — Uncontrolled expenses
Juan P.
€1.200
María L.
Carlos R.
Ana G.
ALQUILER
€340
€580
€720
SIN CONTROL
A
B
C
?
?
?
?
?
?
?
?
?
SIN DATOS
€???
A CIEGAS
0 PREVISIÓN
Manual
Payroll
Forgotten
Rent
Chaos
Electricity/Water/Gas
???
Fixed costs
Blind
Profitability
0
Forecast
BEFORE — Uncontrolled expensesAFTER — Full cost control
Drag to compare before and after
Always updated recipes
Every price or recipe change automatically readjusts the real cost of each dish.
Waste and loss control
Record real losses and detect where the margin is slipping away unnoticed.
Plate-by-plate margins
Know which dishes bring you more profit and which ones you should review or remove.
Consumption and replenishment
Order right.
Not more, not late.
Guava cross-references real consumption, sales, and stock to avoid overbuying or running short during service.
Real consumption per recipe
Inventory is deducted based on what is actually served, not estimates.
Alerts before stockout
Warnings when an ingredient enters the risk zone.
Consumption history
Understand patterns to adjust orders and production.
Suggested replenishment
Based on real consumption
Parmesan Reggiano
Supplier: Makro
Suggested: 12kg
Min: 5kg
12
San Marzano Tomatoes
Supplier: Makro
Suggested: 24 cans
Min: 12 cans
24
Fresh Basil
Supplier: Makro
Suggested: 2kg
Min: 0.5kg
2
Inventory is no longer a mystery.
Everything that comes in, goes out, and is wasted is reflected for you to make decisions with real data.
Real stock, not theoretical
Detect differences between expected and real to correct errors and waste.
Visible deviations
Changes in consumption or cost that directly affect the margin.
Clear profitability
Know which dishes sustain the business and which ones weigh it down.
Margins are lost in small daily errors.
Unrecorded waste, outdated recipes, and disappearing product make real profit never add up.
Invisible waste
Losses that are not recorded and accumulate day by day.
Disappearing product
Stock that should be there but isn't, with no clear traceability.
Outdated margins
Dishes that seem profitable but aren't when costs change.
Sales
Recipes
Stock
Margins
Inventory as a living system.
Every sale, recipe, and adjustment feeds the inventory in real time.
Margin stops being an assumption.
Every dish impacts the inventory automatically.
Consumption is deducted based on real recipes across all channels.
Accuracy
Real-time
Manual adjustments
0%
Fermented Dough Bread
SKU: BAK-001
24 units
Live
Table 12-2 units
Table 14-1 unit
Takeaway #883-4 units
Recipes automatically deduct ingredients.
MK
Makro
Main Supplier • Fresh
Lead time
2 days
Order day
Mon / Thu
Last order
Yesterday
Price change
+2.4%
Suppliers no longer live in emails and memory.
Guava records products, prices, delivery times, order frequency, and historical changes per supplier. Supplier knowledge becomes institutional, not personal.
Automation
Replenishment that anticipates demand.
Guava anticipates consumption, monitors stock minimums, considers delivery times, and suggests quantities. You order before stress appears.
Action required
Replenishment suggestion: Fresh
Based on 7-day forecastAvocados (Box)
Stock: 2 (Low)
+5 Boxes
Bunches of mint
Stock: 4 (Risk)
+10 Units
Useful alerts
Alerts only when margin or stock is at risk.
Understand what's happening
AI explains changes in consumption, cost, and margin impact.
Everything connected
Sales, recipes, and inventory share a single truth.
Expected vs real
Detect deviations before they become a problem.
Is Guava suitable for your kitchen?
Not suitable if...
- You don't control recipes or costs.
- Your menu is very simple and stable.
- You don't review margins.
Perfect for you if...
- You work with variable recipes and costs.
- You care about plate-by-plate margins.
- You want to reduce waste and losses.
- You need to know which dishes sustain the business.