A restaurant generates dozens of records every hour: orders, kitchen stock, supplier delivery notes, receipts and invoices. When the software does not connect them in a single system, margin leaks through the cracks. We implement sector-specific ERPs that join the floor, the kitchen, purchasing and accounting — compliant with Verifactu from day one.
The Spanish hospitality sector operates under growing regulatory pressure. Royal Decree-Law 15/2025 sets the Verifactu obligation for sole traders and SMEs from 1 July 2027 (companies subject to Corporation Tax: 1 January 2027): every receipt and every invoice must be generated with a high-integrity record, include a verifiable QR code and be available to the Tax Agency. An isolated POS that is not integrated with the ERP turns that compliance into error-prone manual work. We configure the ERP so that the invoicing flow is automatic, traceable and audit-proof.
Beyond Verifactu, EU Regulation No 1169/2011, transposed in Spain by Royal Decree 126/2015, requires the declaration of the 14 mandatory allergens for every dish at any catering establishment, regardless of size or kitchen type. Penalties for non-compliance can reach 600,000 euros under Law 17/2011 on Food Safety and Nutrition. The ERP we implement manages the technical datasheet for each preparation — ingredients, suppliers, batches — and automatically alerts when a supplier change introduces a new allergen into the recipe.
The most common operational challenge in multi-site restaurant groups is fragmentation: a POS at each location, a spreadsheet for costings, a separate system for purchasing and the phone to coordinate with the central warehouse. When we integrate the ERP, recipe management, waste control, supplier orders, accounting and integration with delivery platforms — Glovo, Uber Eats, Just Eat — all run on a single platform. The result is a real-time cost view that enables data-driven decisions on menus, shifts and purchasing.
We audit the current workflow: POS, stock management, purchasing, allergens and tax compliance. We identify bottlenecks and non-compliance risks under Verifactu and EU Regulation 1169/2011 before proposing any solution.
We select the modules and platform best suited to the size and business model: single site, multi-restaurant chain or group with a central kitchen. We define the integration with the POS, delivery platforms and accounting.
We load recipe datasheets with allergens, menu prices, suppliers and purchasing history. We train the front-of-house, kitchen and administration teams so that adoption is fast and the team does not lose service pace.
We accompany the live launch with technical presence during the first critical services. Afterwards we activate periodic follow-up: regulatory updates (Verifactu, allergens), costing adjustments and system evolution as the business grows or opens new locations.
The operational detail: what we deliver as part of the work and what we keep alive afterwards.
Touchscreen POS with native Verifactu
Point-of-sale terminal configurable for tables, bar counters and terraces, with automatic generation of Verifactu records, QR code on every receipt and submission to the Tax Agency according to the mandatory schedule.
Allergen management and technical datasheets
Recipe database covering the 14 mandatory allergens (EU Regulation 1169/2011). Automatic alert when an ingredient or supplier change affects the declared composition of a dish.
Kitchen stock control and waste tracking
Real-time inventory of ingredients and beverages with batch traceability. Automatic waste calculation per recipe to detect deviations between theoretical and actual consumption.
Delivery platform integration
Connection with Glovo, Uber Eats and Just Eat to centralise online orders on the kitchen display screen (KDS) and update stock and invoicing without double data entry.
Purchasing and supplier management
Supplier order module with delivery note receipt, price comparison and invoice control. Integrated with the stock module so that replenishment is automatic based on consumption thresholds.
Accounting and management reports
Daily cash closing, payment method reconciliation, profitability analysis by dish and by shift. Export of accounting entries to the accountant's tax management software or to the ERP's own accounting module.
A hospitality ERP is the technological backbone, but its value multiplies when combined with the automation of repetitive processes and the data intelligence offered by other Grupo Summum divisions.
For businesses that need to adapt their invoicing to Verifactu and the forthcoming mandatory B2B e-invoicing, with integration into the existing ERP.
View service → sistemasAutomation of repetitive back-office hospitality tasks — supplier orders, closing reports, stock alerts — with Power Automate integrated into the ERP.
View service → iaAutomatic extraction of data from supplier delivery notes and invoices for direct entry into the ERP without manual keying, reducing errors and administrative time.
View service →Yes. The Verifactu system is mandatory for all taxpayers that issue invoices using billing software, with no exception based on size or turnover. Royal Decree-Law 15/2025 sets the deadline at 1 January 2027 for companies and 1 July 2027 for sole traders and other businesses. An ERP with native Verifactu guarantees compliance without additional work.
EU Regulation No 1169/2011 and Royal Decree 126/2015 require disclosure of 14 allergens: gluten, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin and molluscs. The information may appear on the menu, on a board or in a written register, but it must be available to the customer before the order is placed.
It depends on the business model and the volume of operations. We work with Odoo (highly flexible for groups with multiple locations), Sage (robust in Spanish accounting and tax management) and sector-specific hospitality verticals. The initial diagnosis allows us to recommend the option that best fits your specific case.
For a single site with no complex historical data, the go-live can be achieved in four to six weeks. For multi-site chains or groups with a central kitchen, the project is structured in phases to avoid disrupting operations. We accompany each phase with on-site or remote training for the team.
Yes. The platforms we implement offer integration with the main reservation systems (TheFork, Google Reserve, proprietary platforms) so that room occupancy, pre-orders and diner data flow directly into operational management and the customer history.