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Industry solution / Gastronomy

When the party grows, the kitchen needs a revised service plan

A food business must line up bookings, dishes, ingredients, stock and staff before the first plate leaves the pass. The gastronomy desk records these working facts; kitchen and floor still decide what to serve.

Pricing & getting started
Industry photograph: Gastronomy
Photograph · Matt Jones · Image credits

  1. See changes before plating

    Review bookings against the table plan so two extra guests do not surprise the kitchen at the pass.

  2. Check dishes and ingredients together

    Menu items link to allergen records. A cook must still verify the current recipe, substitutions and cross-contact.

  3. Plan stock and people

    Food cost, stock and shifts help compare what is available with what the service needs; purchasing stays a business decision.

How Sektura helps with everyday work

Two more guests just before dinner

Example: An eight-person booking becomes ten. A guest asks about sesame in a starter while the kitchen finds an ingredient running low.

  1. Confirm the new party

    Floor staff update the booking and review the tables before promising the change.

  2. Ask the kitchen

    The chef checks the recipe and stock, updates the dish record if needed and gives the floor a verified answer about sesame.

  3. Adjust the service

    Kitchen and floor agree on portions, course order and staffing; a food cost entry records the changed assumptions.

Both teams have a current plan. Staff decide whether the dish suits the guest and whether more stock is needed.

Getting started is simple

How it works

  1. Enter a real short menu

    Add three dishes with checked prices, ingredients and allergen information.

  2. Try a fictional party

    Create a sample booking and table plan, then change the guest count.

  3. Walk through kitchen costs

    Record a low-stock ingredient, review food cost and shifts, and discuss the effect on service.

Questions before you start

Does this suit a takeaway without tables?
Menu, kitchen, stock and food cost may help. Use table planning only if your business actually allocates seats.
Does an allergen entry make a dish safe?
No. Your team must verify recipes, deliveries, cross-contact and the answer given to the guest.
Will food cost import every supplier invoice?
No. Costs can be recorded and reviewed; a connection to every supplier or till is not assumed.

Check local requirements

Fiscal workflows and food information depend on your location and service model; verify the concrete setup before opening.

No credit card is needed to start your trial.

Prepare a sample dinner service with fictional guests

Start 30-day free trial ↗Pricing & getting started ↗

Industry solution

Food service businesses with kitchens

  • food service operator
  • hospitality kitchen

Editorial workflow draft — not a product screenshot.

Preparing evening food service

A food service business has changed reservations and needs to prepare the kitchen for the evening.

  1. Review bookings and dietary requests with the service team.

  2. Discuss the order of courses with the kitchen lead.

  3. Note staffing needs and outstanding ingredient purchases for the shift.

Kitchen and service staff have an agreed working plan for the evening.

Gastronomy · Actual product view with saved fictional example data.
Tischplan · Actual product view with saved fictional example data. Interface language: German.
01

Multi-Location Management

Central menu, prices and reporting for all branches – changes instantly active everywhere

02

Revenue Centre Analysis

Evaluate kitchen, bar, terrace and events separately – contribution margin per area transparent

03

Course Control & Management

Recall, delay or advance courses separately – usable for banquet and catering events too

04

Rota & Staff Costs

Plan shifts, track working hours and analyse staff costs per revenue centre

05

Purchasing & Supplier Portal

Maintain purchase prices centrally, monitor food cost % and automate orders

Less paperwork

Standard features included

These features are included in every sektura solution.

01

Customers

Guests and regular customers with preferences, allergies, reservation history and contact details.

02

Invoices

Invoices for GastronomyDesk services under local law. Automatic numbering, PDF export and dunning management.

03

Appointments

Table reservations, events and deliveries. With guest count and special requests.

04

Documents

Menus, HACCP records, hygiene plans, supplier contracts and certificates.

05

Projects

Events, banquets and special dining with guest count, menu, staffing and budget.

06

Reports & KPIs

Reports for GastronomyDesk: revenue by service type, utilisation, averages and profitability per job.

07

Feature voting

Vote on new GastronomyDesk features. Which functions matter most? Your vote counts in product development.

08

tischplan

09

artikel

10

bestellungen

Getting started is simple

How it works

  1. 01

    Import or create menu, dishes and prices

  2. 02

    Configure multi-location management and enter initial data

  3. 03

    Configure revenue centre analysis and enter initial data

  4. 04

    Configure course control & management and enter initial data

  5. 05

    Create the first invoice or quote and test the workflow

Switching from existing systems

Before you switch, we check which data we can transfer from your existing system.

orderbird · Lightspeed Restaurant · gastromatic · ready2order

Prices by country

Germany · Austria · Switzerland · United Kingdom · France · Spain · Italy · Netherlands · Poland · Portugal · Sweden · Denmark · Norway · Finland · Czechia · Romania · Hungary · Türkiye · Russia · Ukraine · Indonesia · Vietnam · Thailand · Saudi Arabia · China · Japan · South Korea · India · Greece · Croatia · Serbia · Bulgaria · Slovakia · Slovenia · Lithuania · Latvia · Estonia · Albania · Malaysia · Philippines · Bangladesh · Pakistan

04 / Getting started

One industry. One clear price.

Choose your industry, country and billing cycle. You will see the corresponding industry price; book add-ons separately when needed.

30

days free trial

No credit card is needed to start your trial.

Billing cycle

Monthly industry price

€69.00/ month

Net price · add-ons separate

This transaction is exempt from VAT under section 19(1) of the German VAT Act (UStG).

No credit card is needed to start your trial.

13 add-ons · available separately as needed +

Add-ons are billed separately in EUR. Displayed prices reflect your selected country and billing cycle.

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Industry photograph: Bakery
Photograph · Nutrition, Food Safety & Health / Colorado State University Extension · Image credits

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