Dining room during evening service

Odoo 20 for restaurants — Belgium

From the floor to the books. One system.

Your floor, your pass, your takeaway, your food cost, your hours and your accounting — in one place instead of five. Built on Odoo 20, set up by people who have worked a Saturday night.

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45 minutes, between services. No PowerPoint, no sales pitch.

Twenty past six. The first table sits down.

By eight you are turning tables you never planned for.

Every one of them is already in the same system.

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/ 01 — A normal Friday

Six moments
you already know.

No feature list. Six things that happen in every restaurant in the country, and what changes when they all sit in one system.

Guests settling the bill at their table

01

“Table six wants to split three ways.”

Two cards, one cash, and a bottle they shared with table seven. The bill splits on the tablet at the table, everyone gets their own ticket, and nobody walks back to a terminal to do it.

Host greeting guests at the door

02

“Two walk-ins at quarter past eight.”

You are full on paper, but table four is already on dessert. The floor plan shows what is actually free tonight, and the kitchen knows about two more covers before you have finished seating them.

Chef plating a dish at the pass

03

“The sea bass is gone.”

One tap at the pass and it is off — every tablet on the floor, the takeaway page, and tomorrow's order list. Nobody sells what you do not have, and nobody has to shout it across the room.

Takeaway orders being packed

04

“Forty covers and thirty bags.”

Friday service and takeaway at the same time. Online orders queue with the floor on one kitchen screen, with one menu behind both — so a price change happens once, not once per platform.

Produce being checked in at the back door

05

“Beef went up eighteen percent.”

The new supplier price lands and every dish with beef in it reprices itself. You see the margin per plate before you reprint the card — not three months later when the accountant asks about it.

Staff briefing before service

06

“It's the third and payroll wants the hours.”

Shifts, clock-ins and breaks are already in there, and so is every day's Z-report with the VAT split already right. One export, in the shape your sociaal secretariaat asked for.

Half eleven. The last plate goes out.

The till counts itself. The VAT splits itself.

You go home instead of doing paperwork.

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/ 03 — Straight from Odoo

The same evening,
unedited.

Four screens straight out of Odoo 20, one for each tab of the stage further up. Same dishes, same prices, same service — so you can hold the simulation against the software it simulates.

Odoo floor plan with ten tables, six of them running an order

Floor tab

Ten tables, six of them running

The room as the floor sees it, mid-service.

Odoo kitchen display with six order tickets, two of them past their timer

Pass tab

Six tickets, two of them late

Takeaway #1041 queued beside the tables, one menu behind both.

Odoo product form for a dish, showing sale price against cost price

Food cost tab

€34,50 out, €13,90 in

12% on the dish, 21% on what it was bought with, and the cost change dated.

Odoo daily Z sales report with category totals and the VAT breakdown

Close tab

143 items, €1.877,64

The Z-report as it prints: 21% on drinks, 12% on the dining room.

/ The name

Restodoo is exactly what it says: your resto, on Odoo. No platform of our own to sell you and no licence we invented — the software your accountant's world already runs on, set up for a kitchen.

/ 04 — Beyond the floor

One system,
not just the till.

Once this is in place you can go further: buying from your suppliers, your stock, your books and your team's hours — all in the same Odoo, on the same menu and in the same ledgers.

Odoo purchase order to a food supplier, with restaurant ingredients and totals

Purchase

Order from your suppliers

A purchase order for the week's ingredients, priced and ready to send.

Odoo inventory receipt for a restaurant, listing the goods coming in

Inventory

What comes in, what's in stock

Goods received against the order, from the beef to the beer.

Odoo accounting dashboard with the sales, purchase, bank and cash journals

Accounting

The books keep themselves

Turnover, costs and VAT, fed straight from the till and kept current.

Odoo attendances list with staff hours grouped by employee

Time tracking

Your team's hours, per day

Who worked when, totalled per person, ready for the payroll office.

/ 05 — How it's priced

Priced per zaak,
not per surprise.

A monthly licence per location, and a one-off setup scoped to your restaurant. You will not find a price list here, because no two restaurants cost the same to set up: the figure comes after the demo, once we have seen your room and your card, in writing.

One-off · itemised

Getting you live

The licence is the easy part. Setup is a project with a start and an end: scoped per restaurant, quoted before you commit, and it does not come back next month.

Quoted after the demo · hardware separate · scoped per restaurant

KMO-portefeuille

The training in that list is subsidised. For a small business with an operating seat in Flanders, the KMO-portefeuille pays 30% of the training, excl. VAT — we are a registered service provider, so you claim it in your own portefeuille and we invoice you the rest. The scheme is being abolished from 1 January 2026: this year is the last in which it can still be used.

Training only: not the licence, the hardware or the rest of the setup. 30% is the rate for a small business, 20% for a medium-sized one, and both are capped per calendar year. Flanders only — Brussels and Wallonia run their own schemes, and we will tell you which one you fall under before quoting.

Registered service provider DV.O246707

Get it scoped

/ 06 — Before you ask

The seven
you were going to ask.

Straight answers, including where the honest answer is “it depends, and here is what it depends on”.

What happens if the internet drops in the middle of service?

The till keeps taking orders and printing tickets while it is offline, and syncs everything the moment the line is back. A dead connection costs you the takeaway page and live reporting until it returns, not the service in front of you.

Do I have to close for a day to switch?

No. The setup is built and tested before a service, not during one: hardware installed on a closing day, your menu and prices already imported, staff trained on the floor. You go live on the quietest service of the week with someone from us standing in the room.

Can my accountant keep working the way they do now?

Yes, and most of them prefer it. The books are standard Odoo accounting, which many Belgian accountants already work in. Briefing your accountant and setting up their access is part of the setup, not an extra.

Am I locked in to you?

No, and that is deliberate. This is standard Odoo with no platform of our own bolted on, so any Odoo partner can pick it up, and your data stays exportable. We would rather you stayed because the service is good than because leaving is expensive.

Does it satisfy the Belgian registered cash register rules?

Odoo is a Belgian product, built by a Belgian company, so the Belgian VAT rates, the daily Z-report and a compliant set of books come from the publisher itself and are kept current with Belgian law — not bolted on afterwards by us. Whether your own business falls under the registered cash register obligation is a separate question that depends on your activity and your turnover, and if it does there is a certified device to put alongside the software. We go through that with you before quoting and tell you straight if your case needs one.

Can I keep the hardware I already have?

Often a good part of it. Receipt printers, kitchen printers and payment terminals are checked against your list before we quote, so the quote says what stays and what is replaced instead of surprising you on installation day. Whatever does get replaced comes through the one hardware supplier we work with, from a range we have tested against Odoo ourselves — so a printer that plays up in the middle of service is ours to sort out, not yours to go looking for a receipt for.

How long does it take from the go-ahead to going live?

A single room is a matter of weeks, not months, and the quote names the date rather than leaving it open. What moves that date is almost always the menu and the recipes: the sooner you hand over your card and your supplier prices, and the less we have to key in by hand, the sooner you are live.

Something not here? Ask it directly — you get a person, not a ticket number.

/ 07 — Who you're dealing with

Fifteen years
in the same platform.

Restodoo is the horeca practice of Impulse Technology Consulting, an Odoo partner. We have been building on this platform since before it was called Odoo — it is not a kitchen tool we bolted onto it last year.

Fifteen years in one platform buys you the thing a restaurant actually needs on a Friday: someone who has already seen it go wrong. We know where Odoo bends and where it does not, which is why the answer to “can it do this?” is sometimes no — and why, when it is yes, the date in the quote holds. No platform of our own, no licence we invented, no lock-in: standard Odoo, set up for a kitchen, and any Odoo partner could take it over tomorrow.

Kitchen team at the end of service

Curious what this
could mean for you?

Book a demo, or send us your questions by email.

01

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We show you how the system works and go through what your place needs. Pick a time that suits you.

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02

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