Supplier A£8.40
Supplier B£7.10
Supplier C£8.05
Example · mozzarella £8.40 vs £7.10 per kg
Compare every supplier
See the same product across catalogues, the best price and the movement over time before a basket is sent.
RESTAURANT POS & MANAGEMENT PLATFORM
Hospitality in 1
Take orders and payments on iPad — H1 runs your stock, suppliers, rota and accounts for you.
Running in a London restaurant · iPad & iPhone · Stripe card machine · Xero
The real POS, in miniature
A service day, without the theatre.
Tap through a sample order. The controls mirror the decisions a team makes in the room.
Auto-play · tap Food Menu to begin
i Sample menu, sample recipes and sample orders only. This page demonstrates the interaction, not production data.
Financials
Where the money goes, and where it comes back.
Every operational decision has a number behind it. H1 keeps the source, calculation and next action together.
fiordilatte 4 kg£28.40
agreed price£24.80
dish margin68.4%
Example · a £3.60 invoice variance
Catch price rises
Invoice lines are checked against agreed prices, and the dish margin changes when the cost does.
TheoreticalActual£42 variance
Example · 6.2 kg theoretical / 5.4 kg actual
Cut waste
Stock, waste and staff food are recorded at the point they happen, so variance has a reason.
12:0018:0023:00
rota & hours£1,240
Example · labour at 27.8% of takings
Labour vs sales
Rota, approved hours and takings sit on one view, with the useful comparison ready for a manager.
Restaurant-owned data
Your guests, your data.
Every booking can build a guest profile — visits, spend, preferences, allergies and consent — owned by the restaurant, not a booking platform.
AGAlex Green7 visits · £486 spend
no dairywindow seatconsent recorded
The system, by department
The parts are specific. The picture is shared.
Open a department to see the inputs, outputs and the small decisions it is responsible for.
Built around the restaurant day
One app for the people running the venue.
Hospitality in 1 is a restaurant POS and management platform, running in a London restaurant. Orders, stock, suppliers, people and accounts share one connected system.
Questions, answered
Plain answers for a busy room.
The product follows the work your team already does, with the detail exposed when it matters.
How long does setup take?
Setup is tailored to the venue. We work through the menu, suppliers, roles and devices with you, then agree the rollout in a demo rather than promising a one-size-fits-all number.
Can you import our menu and supplier price lists?
Yes. Menu and supplier data are part of the setup conversation. We bring over the information you have, check the naming with you and show what still needs a decision.
How do you train the team?
Training follows the roles people actually have: managers, supervisors and team members each get the part they need to use during service.
Which devices can we use?
The POS is designed for iPad and iPhone workflows, with kitchen and back-office views suited to the screens your venue already has. We confirm your exact device setup before rollout.
Can I control who sees what?
Yes. Permissions follow roles, so the team can do the work they are responsible for while managers keep control of approvals and sending.