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This is what the till looks like at the counter. Real screen, demo data.

See Kasse

The month’s VAT by 8.1 % and 2.6 %, calculated from paid orders.

See bookkeeping

Tell us how your place runs and which till you use today. Test access and our answer come by email.

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Know what’s in the cold room before it runs out.

Behind every pizza on the menu there is a recipe. Every sale deducts flour, mozzarella and tomatoes, and you enter counts and waste in the panel.

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Kitchen plating up under copper lamps
Photo: Unsplash.

Friday, 20:00, and the mozzarella has run out.

The cook calls it through the pass, and the room is full. Too late. With recipes, Forn knows what goes into every pizza and deducts it from stock with every sale. If the mozzarella drops below the minimum, you see it in the panel on Thursday and not at the pass on Friday.

How it works.

  1. 1

    Items and recipes

    Ingredients with unit and price, one recipe per dish.

  2. 2

    Keep track of stock

    Sales come off the stock by themselves, counting is done by hand.

  3. 3

    Purchasing

    Order from the supplier, check and book in the goods received.

What comes with it.

The panel shows per item what’s there, where the minimum is and what each sale has deducted.

  • StockQuantity per item, plus counts and waste by hand.
  • RecipesWhat goes into each dish and what it costs you.
  • SuppliersContact, orders and goods received per supplier.
  • HACCP logEnter temperatures and checks, and file them as a PDF.
What you should know beforehand.Your stock levels are only as accurate as your recipes and your counts. Count regularly and record waste. You place orders with suppliers yourself. The HACCP log helps with documentation and does not replace an inspection by the authorities.

In these products.

Management dashboardMenu, team, stock and figures, even from home in the evening.

In which plan.

StartNot includedCHF 79 per month plus VAT
ProIncludedCHF 149 per month plus VAT
KetteIncludedCHF 299 per month plus VAT

Prices are provisional. Which features go into which plan will be set together with the prices. Go to pricing

Questions about stock

All questions

Do I have to enter every ingredient?
No. Start with what’s expensive or often runs out, for example cheese, meat and drinks.
How does a delivery get into stock?
You check the crates against your order and book in what has really arrived.
What does the HACCP log do for me?
Temperatures and checks are in the panel instead of on loose sheets. When the food inspector comes, you show him the log as a PDF.

Goes well with

ReportsWhat sold, when and through which channel, as PDF or Excel.Bookkeeping & VATZ reports, expenses and the month’s VAT, ready for your accountant.RestaurantReservations, courses and table bills on an evening full of guests.

Tell us about your place.

You get test access by email and written answers to your questions. Send your menu along, and we’ll answer based on your dishes.

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Or write to us: info@forn.ch