Categories, items, variants, modifier groups, add-ons, combos, allergens and schedules — priced once and served to every surface that sells.
SEE IT IN ACTION
The same catalogue powers the register, the digital menu and the kitchen ticket.
OVERVIEW AND BENEFITS
Change the price once
A menu item is defined in one place and rendered everywhere it can be sold. Its recipe determines what it costs you, its modifiers determine what the guest actually gets, and its schedule determines when it appears.
Know the margin per plate
Ingredient recipes turn a sale into a stock movement and a cost, automatically.
Modifiers that price correctly
Groups, options and add-ons carry their own pricing and flow through to the kitchen ticket.
Menus that respect the clock
Breakfast stops at eleven without anyone remembering to switch it off.
WHY IT MATTERS
You cannot manage a food cost you never measured
Most small properties price from instinct and discover the margin at the end of the month. A recipe attached to the item turns that into a number you can see on the day.
1catalogue behind every sales surface
0separate QR menu to maintain
100%of sold items deducted from stock
Illustrative figures — replace with measured results before publishing.
PRODUCT DETAILS
Everything a real menu needs
Built for kitchens that run variants, options and combos rather than a flat price list.
Categories & items
Structure the menu, with images, descriptions and per-item availability.
Variants
Sizes and portions priced independently under one item.
Modifier groups
Required and optional choices with min/max rules and their own prices.
Ingredient recipes
Attach ingredients and quantities so a sale deducts stock and yields a cost.
Combos
Bundle items into a set price without losing the individual lines.
Schedules & allergens
Time-bound availability, plus allergen tagging that feeds the guest warning.
Compound ingredients, for the things you make yourself
A sauce you produce in-house is an ingredient with its own recipe. Cost it once and every dish that uses it inherits the number.
Prep once, use everywhere:define the batch, then reference it from any menu item.
Cost flows through:the dish’s cost of sale includes the compound’s components.
Stock still moves:selling the dish deducts the underlying raw ingredients.
COMPARISON
Vestibel vs. a printed menu and a price list
Capability
Vestibel
Price list
Standalone POS
One catalogue for POS and QR menu
Ingredient recipes with costing
Modifier groups with min/max rules
Compound (made in-house) ingredients
Time-based menu schedules
CUSTOMER STORIES
“
Vestibel gave us one guest record across rooms, restaurant and spa — check-in time is down 40% and we stopped losing restaurant charges entirely.
Dinesh Weerakoon · General Manager, The Banyan House
Placeholder story — no customer-story content exists yet.
A 30-minute walkthrough with your rooms, rates and outlets — no slides.
FAQ
FAQ
No. The digital menu renders the same catalogue the register sells from, so a price change or an item going off is immediate on both.
Selling the item deducts its ingredients FIFO from the warehouse when the order completes, including through compound ingredients you produce in-house.
Yes. Schedules make an item or category available only during defined windows, so a breakfast menu does not need a manual switch every morning.
Items carry allergen tags, and a guest with recorded allergens triggers a warning at the register before the order is fired — advisory, never blocking.
