The improvements we have released in the Panel, the POS and the Comandero. Everything listed here is already available to restaurants that use Gastrosabor.
Last updated: October 3, 2026
When taking an order, each dish is assigned to a course (starters, mains, desserts) and to a diner, with modifiers and quick notes.
The kitchen display shows orders by course and station, with a timing traffic light and a view of totals per dish.
The bill can be split by dish or by diner, with partial payments until it is closed.
Quick notices between waiters and the kitchen without leaving the order.
Each device can automatically print the kitchen ticket when the order is sent, or print it later from the bill.
The Inventory Management indicators are calculated from real stock movements and explain what each figure means.
Gross and net margin calculated excluding VAT, taking staff costs and premises costs into account.
From Clients › Loyalty you can create a stamp card that your customers keep on their phone.
Upload products from Excel or CSV and download your inventory as CSV or XLSX.
Allergens are shown when taking the order and on every dish on the kitchen display. The kitchen can mark a dish as sold out and the dining room stops offering it.
When taking payment from the Comandero you choose cash, card or Bizum and record the tip, just like on the POS.
Discounts, tips, quick sales and the final payment are saved even if the network goes down, and sync when it comes back.
Each dish can have its own VAT rate and the receipt breaks down each rate separately. In Panel › Tax details you choose what appears on the receipt.
You can now log in with your account email and password.
Creating or editing a dish no longer means jumping between steps: price, ingredients and allergens (with their icon) in one view.
New charts in Dish Analysis and AI Forecast, and a date picker that lets you look up any past period.
Import your costings from an Excel sheet instead of typing them in one by one.
We will show you how it works with your menu and your way of working.
