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Brivio

Your data, your call

Choose what we may store on your device

No analytics or marketing script runs before you decide — not even in the background.
Each category is a separate decision. Accepting one does not accept the rest.
You can change or withdraw your choice at any time, in one click.

Choose what we may store on your device

We use essential cookies to run the platform and, only with your consent, functional, analytics or marketing cookies. Nothing non-essential loads without your consent. Details in our Cookie Policy

Strictly necessary

Authentication, security (CSRF), language and theme preference, remembering your consent choice. Always active.

Functional

Remember additional preferences (e.g. display settings) for an improved experience.

Analytics

Help us understand how the site is used (aggregated statistics). Not loaded without your consent.

Marketing

Used for personalized advertising by third parties. Not loaded without your consent.

Hospitality

The day closes itself, with stock already drawn down

For restaurants, cafés, hotels and guesthouses. A sale draws its ingredients out of stock, bookings cannot overlap, and at close of day there is nothing left to add up by hand.

Start free See pricing

What it costs you today

Stock does not move when you sell

You sell a dish, but the ingredients stay on the books. Real stock only appears at the next count.

Bookings overlap

Phone, message and notebook. Two bookings on the same table or room are discovered when the guest arrives.

The till is a separate system

Receipts on one side, invoices on the other, and accounting reconciles them by hand at month end.

You do not know which dish is profitable

The selling price is visible, the recipe cost is not. Margin per item is guesswork.

What you get

Menus with recipes

Every dish carries its ingredients, so a sale draws stock down automatically.

Point of sale

Receipts and takings wired straight into invoicing and accounting.

Bookings without overlaps

A calendar for tables, rooms and resources, with confirmation for the guest.

Rooms and rates

Availability, seasonal rates and cancellation policies for hotels and guesthouses.

Recipe costing

Real margin per dish, computed from ingredient cost.

Shelf life and lots

Expiry dates and lot traceability, for health inspections.

Numbers

95,882

hospitality firms in Romania

5,610

restaurants with 5+ staff and over 1M RON

Recipe → stock

a sale draws ingredients down automatically

Start free

Hospitality

The day closes itself, with stock already drawn down

For restaurants, cafés, hotels and guesthouses. A sale draws its ingredients out of stock, bookings cannot overlap, and at close of day there is nothing left to add up by hand.

Start free See pricing

What it costs you today

Stock does not move when you sell

You sell a dish, but the ingredients stay on the books. Real stock only appears at the next count.

Bookings overlap

Phone, message and notebook. Two bookings on the same table or room are discovered when the guest arrives.

The till is a separate system

Receipts on one side, invoices on the other, and accounting reconciles them by hand at month end.

You do not know which dish is profitable

The selling price is visible, the recipe cost is not. Margin per item is guesswork.

What you get

Menus with recipes

Every dish carries its ingredients, so a sale draws stock down automatically.

Point of sale

Receipts and takings wired straight into invoicing and accounting.

Bookings without overlaps

A calendar for tables, rooms and resources, with confirmation for the guest.

Rooms and rates

Availability, seasonal rates and cancellation policies for hotels and guesthouses.

Recipe costing

Real margin per dish, computed from ingredient cost.

Shelf life and lots

Expiry dates and lot traceability, for health inspections.

Numbers

95,882

hospitality firms in Romania

5,610

restaurants with 5+ staff and over 1M RON

Recipe → stock

a sale draws ingredients down automatically

Start free