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Sales analytics down to the last detail.

How much your restaurant sells, at what time, which dish and which waiter. On the same POS you take payment with.

Book a free demo5.0+100 Google reviews

The terms, before you ask.

  • No lock-inYou stay because it pays off
  • No commissionwhen you take payment with your own card terminal or in cash
  • Unlimited licencestake orders from any phone
  • VeriFactu and TicketBAIincluded
  • Support 365 days a yearby phone and WhatsApp

You take payment at table 1. The rest takes care of itself.

Every payment already carries the time, the dishes, who served, how it was paid and the VAT. FYS files it all in the right place and, when you open Analytics & Metrics, it’s all added up. No spreadsheets, no handwritten notes.

This month, against last month.

Pick today, this week, this month, a quarter or any dates you like and, if you only care about the lunch service, a start and end time. FYS compares it with the previous period of the same length and sums it up in one sentence.

When you sell, what you sell and who sells it.

The three questions owners ask themselves most, answered from the payments you’ve already taken.

When you sell

Every day of the week, hour by hour. With Orders you see when it’s busiest, and with Revenue, when the money comes in. It helps you plan your shifts.

What you sell

The dishes, categories and extras that bring in the most, with units sold and average price. And where every euro comes from: bar, terrace or dining room.

Who sells it

Orders, revenue and average ticket for each waiter, counted by who took payment or by who took the order. Plus their cancellations and refunds.

On top of that: payment methods, order type (dine-in, quick tab, pickup and delivery) and where each order comes from: your venue, Uber Eats or Glovo. The order pad on each waiter’s phone records who took the order.

Watch the short: Is opening on Monday worth it? Look at it by time slot.

Is opening on Monday worth it? Look at it by time slot.

Opening costs money before you sell the first coffee. In Analytics & Metrics you pick that Monday and see what you took, and in “When you sell”, every day of the week hour by hour: maybe it pays to open for only part of the day.

A short from our YouTube channel, in Spanish.

The quarter, with no surprises.

Download what your accountant asks for in Excel: invoices with net amount, VAT and total; sales with their products, quantities and waiter; the billing summary; and cash in and out. The period’s VAT comes broken down by rate. And every cash-up lands in your inbox as a PDF.

  • InvoicesEvery invoice with its net amount, VAT and total.

  • SalesEvery sale with its products, quantities and waiter.

  • Billing summaryWhat you billed in the period, on one sheet.

  • Cash in and outWhat goes into and out of the till, other than sales.

TaxesVAT breakdown for the period

RateNetVATTotal
VAT 10%€41,032.31€4,103.23€45,135.54

Food&ServiceTo: you and your accountant

Cash-up report - Casa Olivo - 30/09/2026 23:48

Sales
€1,262.80
Average ticket
€27.45
Tips
€15.20
Difference
€0.00Balanced

cash-up-report.pdf

The cash-up is done on the POS, and invoices are issued with VeriFactu.

What you sell, against what you spend.

With Expense Control, your sales are matched against the supplier invoices you already approve, and out come the three numbers that tell you whether the business is making money, with your target and a traffic light.

Expense Control reads your supplier invoices and Inventory works out what each dish costs you, recipe by recipe.

What you no longer need.

  • The till notebook
  • Doing the cash-up on a calculator
  • Receipts on the spike, waiting to be counted
  • The Excel sheet you fill in by hand

You count it once: when you take payment.

Everything you need to know how the business is doing is already logged by the POS while you work. You just pick the dates.

Book a free demo

Hundreds of venues already trust us.

5.0+100 reviews on Google
Watch the story
Denis, from Cafetería Aretha

La plataforma de FYS TPV funciona muy bien: es clara, práctica y bastante completa. Además, el equipo de atención al cliente responde rápido y siempre con muy buena disposición. Muy satisfecha con el servicio.

Ristorante da Monicaon Google
  • Adrián Pintor

    Después de varios meses con ellos, todo funciona muy bien. El software es sencillo de usar, intuitivo, y si alguna vez he tenido alguna duda, han estado ahí para resolverla. Los recomiendo.

  • Ely Torrejon

    Programa muy rápido y fácil de gestionar, con todos los servicios. Los chicos te atienden muy rápido para cualquier duda, llaman enseguida. Muy recomendable.

  • Gastro In Situ

    Al equipo de FOOD&SERVICE agradecerles el apoyo y ayuda que he estado recibiendo estos días. Le he dado un vuelco total al sistema y es de muchísima ayuda.

  • Maria del carmen Porras

    Me atendieron Eugenio y Gabriel ambos muy atentos y simpáticos. Por ahora muy contenta con el programa es muy completo y la asistencia por si tengo alguna duda o algún problema son rápidos.

  • Janire Moura

    Un equipo increíble a la altura del programa más completo de hostelería que he visto. Resuelven dudas rápido y bien, están para lo que necesites. Y el software completísimo, una maravilla. Una suerte haberlos encontrado! ❤️

  • Jhosep Mejia delgado

    Excelente experiencia con FoodyService. Desde el primer momento, el trato ha sido profesional, cercano y muy atento. Destaco especialmente la rapidez, la buena comunicación y la disposición para resolver cualquier duda o incidencia. Da gusto trabajar con una empresa que se preocupa de verdad por ofrecer un buen servicio y facilitar las cosas al cliente. Totalmente recomendables. ¡Muchas gracias por vuestra atención y profesionalidad!

  • San Basilio

    Excelente experiencia con FoodyService. Es una plataforma muy completa, intuitiva y fácil de gestionar. La atención y el soporte técnico han sido rápidos, cercanos y muy resolutivos. Nos ha permitido modernizar la carta y mejorar notablemente la presentación de nuestros productos. Sin duda, un servicio muy recomendable para cualquier negocio de hostelería. Lo recomiendo al 100%

  • nerea garcia urueña

    Escelente

  • Wabi-Sabi Cuina Japonesa

    O atendimento foi excelente desde o início: comercial explica bem os itens inclusos no plano escolhido e depois com a equipe de suporte, no nosso caso foi o Eugenio que nos atendeu, foram rápidos e profissionais. Tudo que temos de duvida ele nos orienta rapidamente e a aplicação é simples e intuitiva de trabalhar.

  • Keli Martins

    Desde o primeiro contato até a instalação e depois com a utilização do sistema é tudo muito tranquilo e fácil. O atendimento é excelente e muito profissional. Eu troquei de aplicação e essa está me atendendo com muita qualidade, tem tudo que necesitamos e consigo acompanhar tudo da minha casa .

  • Nicole Ceolin

    Super Manuel! Mi ha installato il programma per la cassa nel mio locale in Fuengirola. É stato attento e professionale, con molta pazienza mi ha mostrato come utilizzare il programma e ha risposto a tutte le mie domande. Sono davvero soddisfatta! Consigliatissimo ;)

  • Amz

    Acierto total con esta empresa para mi nuevo TPV con comanderos, sistema completo. En cuanto al software super completo pero super amigable, fácil, práctico, completo, ideal. Y si quiero destacar a Manu, el técnico que nos ha acompañado en la instalación, profesional, conocedor sin dudar en ninguna de las muchas dudas que le hemos preguntado, y amable como ninguno. Deseando estrenarlo !!!Muchas gracias por todo

See more clients

For your kind of venue.

The same system, set up the way each business works.

Frequently asked questions about the POS analytics.

Another question? Write to us

  • What analytics does the Food&Service POS have?

    Five tabs in Analytics & Metrics: Sales, Bookings, Operations & Staff, Catalogue & Zones, and Reports.

  • Can I compare one month with another?

    Yes. You pick the dates and FYS automatically compares them with the previous period of the same length, in every figure and in the sales chart. You can also narrow it down by time, for example just the lunch service.

  • How do I know which dish sells best?

    Catalogue & Zones shows you the products, categories and extras that bring in the most, with units sold, revenue and average price, plus what each area of your venue sells.

  • Can I see each waiter’s sales?

    Yes, in Floor team: orders, revenue, average ticket and cash or card payments for each waiter, counted by who took payment or by who took the order.

  • Which reports do I send my accountant?

    Four in Excel: invoices, sales, billing summary, and cash in and out. VAT is broken down by rate in the Taxes tab, and the report for every cash-up arrives by email as a PDF.

  • Can I see them on my phone?

    Yes. You log in with your user account in the browser on your phone, tablet or computer, whether you’re at the venue or not.

  • Can my staff see them?

    Only people with the “View statistics” permission. They don’t appear for the rest of the team.

  • What if I have several venues?

    Each venue has its own analytics, and a central dashboard lets you compare how each one is doing. On top of that, at every cash-up its PDF report goes to the email of whoever you choose: sales, average ticket, tips, cash count, products and taxes. That way you keep track of every venue without being there.

See them up close in a free demo.

Get your demo.

We show you Analytics & Metrics with a venue like yours and how to get the reports for your accountant, and we give you a fixed price, with no obligation.

Watch the demo video
  1. You fill in the form: five details.
  2. We call you within 24 hours.
  3. We show it to you and give you your price.

Rather talk now? Call us or message us on WhatsApp at 644 99 01 34, or write to hola@foodyservice.com.

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