Inventory management
Track warehouses, inbound, outbound and stock in real time to reduce waste and improve food-cost control.
Restaurants
Advanced POS system for restaurants
Inventory, menu costing, accounting and staff in one platform, with implementation at your location.
How we work
On-site implementation
The platform is the system; the value is configuring it to your operation and getting the team to adopt it. Assessment, setup and training go together.
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1 · Assessment
Operational analysis
We review the dining room, kitchen, cashier and shifts to define the scope of implementation based on how you operate today.
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2 · Diagnosis
Inventory, costs and reports
We identify gaps in the menu, inventory, costing, roles and financial visibility. We prioritize what most affects operations.
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3 · Configuration
ERP setup
We configure modules, recipes, prices and the menu so the system reflects your real operation.
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4 · Training
Team training
We train service, cashier and administration for an effective go-live and consistent use of the system.
Platform
ERP capabilities
It brings administration and operations together in the cloud: orders, inventory, finance and staff, configured in your restaurant.
Order management
Tickets tied to inventory and costs
Record orders and sync them with the kitchen. Each ticket hits inventory and costing, so the sale is tied to operations, not just the check.
Finance
Accounting and financial visibility
Centralize purchases, sales, expenses, taxes and economic performance. Reports designed for hospitality, with visibility for administration and management.
Staff and labor costs
Shift planning and time clock
Organize shifts, track hours and calculate night, overtime and Sunday premiums. Time clock records feed payroll, audits and labor-cost control.
Product demo
A walkthrough of the LMC Code ERP
A view of the platform: orders, inventory, recipes, finance and staff. During implementation we configure it to your operation.
Administration and operations in one system
In minutes you will see order management, inventory, recipes, accounting, shifts and invoicing. During implementation we adapt it to your menu, kitchen and processes.
If you want to evaluate it in your restaurant, request a demo.
Guide
Resources for running a restaurant
Operating criteria: waste control, accounting and staff costs.
Platform
Platform modules
Operations, menu, kitchen and finance functions — integrated and configured in your restaurant.
Menu management
Update dishes, categories and prices in real time. Changes publish to the digital QR menu.
Order management
Take orders on the floor and send them to the kitchen immediately, with inventory traceability and coordination between service and production.
Accounting and finance
Purchases, sales, chart of accounts, taxes and payables, with access for administration and the accounting team.
Recipes and menu costing
Link ingredients, yields and purchase prices to calculate the cost of each dish and set prices with data.
Electronic invoicing and payroll
Centralized issuance of invoices, credit notes and payroll, inside the same operating flow.
Process
From assessment to go-live
A defined implementation process: scope, on-site configuration and team adoption.
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Step 1
Scope definition
Fill in the form or call us. We review the type of venue, volume and processes (cashier, kitchen, inventory, menu) to define the implementation.
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Step 2
On-site assessment
We analyze operations at the restaurant and define configuration, menu and the team training plan.
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Step 3
Go-live
We set up LMC Code, update the menu and train the team, with follow-up to make sure it is adopted.
Next step
Request a demo
Tell us about your restaurant. We will schedule a meeting to assess the scope of implementing LMC Code.
Email: info@lmc-code.com
Phone: +34 649 698 328
Business hours: Monday to Friday, 9:00 a.m. to 6:00 p.m.
