Stock, food cost, orders, staff and production in one system, designed by NS Consulting from its work in professional kitchens. For restaurants, pizzerias, hotels and chains.
New clients start from January 2027 · From €99 a month per location, excluding VAT · Phone and tablet app included
How NsystemERP flows
in real time
Supplier prices
Purchase prices kept up to date from your suppliers
Stock
Live stock levels and suggested orders for your purchasing manager
Food cost
The real cost of every dish, on fixed and variable costs
Orders and till
Sales dish by dish, from the floor to the kitchen
Margin
What you keep, with analysis and forecasts
Before and after
Six situations every restaurant owner knows. See how they change when your venue's numbers run through one system.
Food cost
Estimated, often by eye
Calculated dish by dish on real costs
Inventory
On paper or in scattered spreadsheets
Every location's inventory in one system
Waste
Thrown away and never counted
Recorded, with its impact on margin
Supplier orders
From memory, often at the last minute
Proposed from stock levels, confirmed with one click
Recipes
In notebooks or in the chef's head
In a shared recipe book, visible to the people you choose
Menu prices
Set by looking at competitors
Set knowing the cost of every dish
Features
Ten areas, from the storeroom to the chain. The label shows the first plan that includes each one: every plan has everything in the one before.
Inventory, several storerooms, suppliers and price lists, up-to-date purchase prices, goods receiving, batches and expiry dates. NsystemERP tells your purchasing manager which orders to place, based on stock levels: you confirm with one click.
The real cost of every dish, calculated in real time on fixed and variable costs, with costing sheets, waste, the venue's recipe book and allergens. When an ingredient goes up, the dish cost updates.
Orders taken on tablets and phones, a kitchen display, a link to the till with compatible systems, and a QR-code menu. With every dish sold it takes the ingredients out of stock and suggests orders from sales data. It handles more than 1,000 orders at the same time.
Drink recipes linked to the bar and its orders: for a restaurant's bar and for bars, pubs and wine bars without a kitchen.
Shifts, attendance, labour cost and team training on the same recipes and procedures.
Production plans, labels, HACCP, quality checks and audits: the kitchen knows what to prepare and the paperwork is always in order.
Ingredient yields, theoretical versus actual food cost, menu engineering, suggested prices, a dashboard, budget, profit and loss, and forecasts.
Monthly, quarterly, six-month and annual forecasts, with income and outgoings, VAT payable and receivable, average receipt, hourly staff cost, electricity and gas, and outside costs such as the accountant and the lawyer.
Site comparison, central recipes that are the same in every location, and central kitchen management.
NS Consulting's standardisation system, with on-site set-up and training and a monthly review of the numbers with your consultant.
Do the maths
Move the slider to your venue's annual revenue: see what each point of margin is worth and how many points pay for each plan.
One point of margin is worth
€6,000 a year
Standard · €1,188 a year
pays for itself with 0.2 points
Pro · €3,108 a year
pays for itself with 0.5 points
Enterprise · €14,280 a year
pays for itself with 2.4 points
The starting revenue is an example. Annual fees excluding VAT, without the one-off set-up: an estimate.
Practical
Use it on the venue's computer, your phone or your tablet. Your data stays in the venue, with a cloud link on servers in Italy.
Included in every plan: stock, orders and the venue's numbers always to hand. From Pro, you count your stock straight from your phone.
The venue's data stays on the venue's computer. The cloud server in Milan, on Amazon Web Services, is only a bridge: it connects the app and lets you see the numbers when you are away.
Each device signs in with a username and password, then each person picks their name and enters their PIN. The owner sees everything, including the evening's takings; the chef sees orders, stock and purchasing; the executive chef sees food cost, but not the takings.
No need to change it: from the Pro plan, NsystemERP connects to compatible tills and reads their sales.
Italian, English, French and Spanish, included in every plan.
Chat and email with your reference consultant, included in the subscription.
Plans and pricing
Three plans: start with what you need today and move up as your business grows.
To get stock and purchasing in order.
€99per month per location
Book a demo2 accounts
To know what you earn on every dish.
€259per month per location
Book a demo3 management accounts and unlimited order-taking devices
For chains, groups and central kitchens.
€1,190per month per location
Book a demo10 accounts
Prices exclude VAT, per location. Standard and Pro come with a 12-month subscription, Enterprise with a 24-month minimum term. A one-off set-up to configure your venue and train the team is added at the start.
For new clients, NsystemERP starts in January 2027. You can book your demo now: we show you the software and when each function of your plan starts.
Who it's for
To know the cost of every dish and stop losing margin between stock, waste and purchasing.
Standard or Pro
For hotel food and beverage with breakfast, bar and banqueting: Pro for the restaurant, Enterprise with several outlets.
Pro or Enterprise
To keep the same standards in every location: central recipes, site comparison and NS Consulting's standardisation system.
Enterprise
Getting started
01
In 30 minutes by video call, you tell us about your venue and we show you NsystemERP.
02
Standard or Pro for a single venue, Enterprise for chains, groups and central kitchens.
03
We set up NsystemERP for your venue, from the opening inventory to suppliers, and train the team. With Enterprise, set-up is done on site.
04
Your team works in NsystemERP on stock, orders and recipes; you see the venue's numbers and, from Pro, the food cost of every dish.
Why NsystemERP
NS Consulting works with five restaurant chains across Italy, France and Spain and has launched more than 16 businesses. NsystemERP puts the method we use with them every day into one piece of software.
In our experience, chains with an integrated production and cost-control system reach an average operating margin of 12–13%, against 7–8% for those without one.
Everyone signs in with their name and PIN and sees only what their role needs: only the owner sees the takings. NS Consulting's recipes stay signed and nobody can change them.
Use NsystemERP on your own, or have NS Consulting support you on food cost, menus and organisation. With Enterprise, the consultant is already included.
FAQ
Can't find yours? Add it to your demo request.
NsystemERP is the restaurant management software (ERP) designed by NS Consulting. It brings stock and purchasing, food cost based on fixed and variable costs, dining room and orders, staff and, for chains, production, advanced analytics and multi-site management together in one system.
Restaurants, pizzerias, bars, hotels and restaurant chains that want to know the real cost of every dish and keep stock, waste and purchasing under control.
There are three plans, with one subscription per location: Standard at €99, Pro at €259 and Enterprise at €1,190 a month, excluding VAT. Standard and Pro come with a 12-month subscription, Enterprise with a 24-month minimum term; a one-off set-up to configure your venue and train the team is added at the start.
Standard gets stock and purchasing in order, with 2 accounts. Pro adds food cost, dining room and orders, bar and drinks, stock counts from your phone, automatic suggestions from sales data, and staff, with 3 management accounts and unlimited order-taking devices. Enterprise adds production, advanced analytics, the management budget, multi-site management and NS Consulting's standardisation system with your consultant, with 10 accounts.
New clients start from January 2027. You can book your demo now: we show you NsystemERP and when each of its functions starts, and help you choose the right plan for your venue.
A computer in the venue, where the data stays, and an internet connection; the phone and tablet app is included. In the kitchen you need a stable Wi-Fi connection.
Yes. From the Pro plan, NsystemERP connects to the till, with compatible systems; we check yours during the demo.
On the venue's computer: it stays there. The cloud server in Milan, on Amazon Web Services, is only a bridge for the app and for access from outside.
It depends on the role. Each device signs in with a username and password, then each person picks their name and enters their PIN. The owner sees everything, including the evening's takings; the chef sees orders, stock and purchasing; the executive chef sees food cost and the rest, but not the takings.
No. NS Consulting's recipes are signed and nobody can change them, not even the executive chef. The venue's own recipes live in a separate section, where the team creates and edits them.
Yes. From the Pro plan there are drink recipes, linked to the bar and its orders: for a restaurant's bar and for bars, pubs and wine bars without a kitchen.
No. NsystemERP proposes them based on stock levels and you confirm each one with a click before it is sent.
Yes. In a free 30-minute demo by video call we show you NsystemERP and help you choose the right plan for your venue.
No, NsystemERP can be used on its own. If you wish, NS Consulting supports you on food cost, menus and organisation. With Enterprise, the standardisation system and a monthly review of the numbers with your consultant are already included.
Book your free demo: 30 minutes by video call.
or call +39 347 605 7304
