The technology powering 
advisory.
ostro+ is where your restaurant data turns into clear action: invoices captured automatically, recipe cost cards always updated, and a live profitability dashboard that replaces spreadsheets.
Illustrative values
Full desktop experience available on larger screens.
Everything that removes manual work from your routine.
Automated invoice capture
Send via WhatsApp or email, automatic extraction and categorizing — without typing a thing.
Centralized recipe cards*
A single repository of technical sheets for all dishes and prep batches, with ingredient costs updated in cascade and complete change logs.
Real-time profitability dashboard
Margin per dish, food cost, and prime cost visible at all times, without waiting for the end of the month.
Waste and cost deviation alerts
Automated alerts when an ingredient price increases or a dish margin falls below threshold.
POS and billing system integration
Direct synchronization with leading POS and billing systems across the hospitality market.
Periodic reports & Export
Monthly profitability executive reports, comparative evolution, and clean exports for management or accounting.
* Authorities do not inspect your secret recipes, but they do inspect food safety. In ostro+, centralized recipe cards support compliance with HACCP standards and allergen controls.
Three steps: connect, process, decide.
Connect
Connect WhatsApp, email, or your current billing and POS software.
Process
ostro+ parses invoices and updates costs, recipe cards, and margins automatically.
Decide
Review the dashboard and make decisions on pricing, purchasing, and menu structure with real data.
What automation gives back to your operation every month.
Fewer hours lost on repetitive administrative tasks and absolute precision over hidden waste silently eating into margins.
Time saved monthly by the manager from manual invoice typing, supplier price updating, and food cost calculations.
Reduction in administrative overhead via automated document ingestion and direct cost reconciliation.
Average annual impact of unbilled waste in a single daily staple ingredient (e.g. onion peeling and trim factor).
Recipe cards updated in real time without depending on outdated spreadsheets or manual updates.
Case Study: The invisible financial impact of ignoring prep yield and waste
In a restaurant consuming an average of 15 kg of onions per day, natural peeling and trimming loss (approx. 15% shrinkage) represents more than 675 kg of raw ingredient lost per year. If recipe cards calculate cost based strictly on gross purchased weight without factoring in real kitchen yield, portion margins are distorted — creating a silent margin drain that can exceed €1,800 to €2,500/year on this single ingredient alone. ostro+ builds real yield factors directly into each recipe so you price dishes accurately against real costs.
* Figures and timelines are average estimates based on the operational routine of mid-sized restaurants in Portugal and Europe (120 to 200 invoices/month and standard kitchen production). Actual time and financial gains vary based on purchasing volume, menu complexity, and individual kitchen workflows.
See in action.
Schedule a live demo or speak with us about pairing the platform with our strategic advisory.