One extra case
and you’ve already paid for the POS this month
They bill you for two cases of beer that never came off the van. No delivery note to hand, you sign and pay. One mismatch like that covers the software.
Expense Control
Snap the delivery note. The expense writes itself.
Photo the delivery note on WhatsApp, forward the supplier invoice, or upload it in the POS. The system reads it, you give it the once-over, and you’ve got the month’s spend, the stock that came in, and the pack for your accountant.
- Photo, WhatsApp or email
- Match invoice and delivery note
- Ready for your accountant
Albarán
Distribuciones Norte
119,50 €
WhatsApp
ALB-0847
Mahou 33 cl
Foto del albarán
âś“âś“ 21:14
Control de Gastos
Agosto 2026 · Bar La Plaza
Ventas del periodo (sin IVA)
0 €
Gastos del periodo (sin IVA)
0 €
Food cost
0,0%
Objetivo ≤ 30%
Acciones pendientes
- Documentos por revisar4
- Conciliaciones por resolver2
- Incidencias abiertas3
Ăšltimos documentos
Nuevo albarán por WhatsApp
Albarán · Distribuciones NortePendiente
Factura · Mahou San MiguelAprobado
Ticket · MakroWhatsApp
The money doesn’t vanish in one go. It leaks in pinches.
The wholesaler receipt
in the glove box until the 5th
The cash-and-carry ticket, the baker’s note, the electricity bill in your inbox. If it isn’t booked the same day, by month-end you don’t know what you missed — and the accountant still wants it.
It pays for itself
with what slips away unseen
Shortages you never claim, broken bottles with no credit note, a price rise you didn’t catch. You don’t need a big hole: the weekly drips cover the POS.
Hundreds of hospitality professionals across Spain already trust us
Three inboxes
Send it. Don’t type it.
WhatsApp and email are the venue inbox: you send paperwork into the system, not out of it.
ConfiguraciĂłn
RecepciĂłn de documentos
Fotos o PDF al asistente
đź“· ALB-0847.jpgâś“âś“ 21:14
ReenvĂa la factura del proveedor
bar-laplaza@gastos.foodyservice.com
Desde el TPV
Foto o PDF, hasta 10 ficheros
Subir documento
Review
The paper on one side. The reading on the other.
Check the supplier, lines, expense family and whether that line should hit stock. Approve is the only gesture that makes the document final.
Albarán ALB-2026-0847
Distribuciones Norte · 12 ago 2026
Albarán de entrega
Distribuciones Norte S.L.
B-12345678 · 12/08/2026
Cerveza Mahou 33 cl · 4×686,40 €
Agua Solán 1,5 L · 2×614,20 €
Patatas extra 10 kg18,90 €
119,50 €
Leyendo documento…WhatsApp
- Proveedor
- Distribuciones Norte
- NÂş documento
- ALB-2026-0847
- Fecha
- 12 ago 2026
- Total
- 119,50 €
| LĂnea | Familia | Stock |
|---|---|---|
| Mahou 33 cl | Bebidas | Contabilizar stock |
| Solán 1,5 L | Bebidas | Contabilizar stock |
| Patatas extra | Materias Primas | Solo gasto |
Aprobar
Matching
The invoice, against what actually arrived.
This isn’t the bank. It’s checking that what they billed you is what came through the door, with the spend on the day the stock arrived.
ConciliaciĂłn
Cuadre automático de facturas con sus albaranes
| Factura | Proveedor | Albaranes | Diferencia | Estado |
|---|---|---|---|---|
| F-2026-331 | Distribuciones Norte | 3 albaranes | 0,00 € | Conciliada |
| F-2026-340 | Mahou San Miguel | 2 albaranes | 12,40 € | Con incidencias |
| F-2026-351 | Pescados Atlántico | 1 albarán | — | Faltan albaranes |
Numbers
Product, labour and the month-end pack.
The numbers come from what you’ve approved and what the POS has taken. The accountant pack is a download — it isn’t sent on its own.
AnalĂticas
Ingresos, gastos y los KPIs del hostelero
Food cost
0,0%
En objetivo ≤ 30%
Coste de personal
0,0%
En objetivo ≤ 34%
Producto + personal
0,0%
VigĂlalo
ZIP completo (Excel + originales)CSVPDF
Two places
Whoever receives, counts. You approve.
If you run the place yourself, you do it all in Expense Control. If someone’s on the delivery, they count the crates and never see payroll or the numbers.
Store room
When the order arrives
- 1
You count the crates when the van shows up.
- 2
You flag missing stock, breakage, or the wrong product.
- 3
You confirm the delivery note.
Albarán
Distribuciones Norte
3 cajas · 119,50 €
You
When it’s time to pay
- 1
You check prices, VAT and what the spend is for.
- 2
You sign off invoices and see if they match the delivery notes.
- 3
Payroll, the month’s numbers, and what you hand the accountant.
Signed off
Without your OK, the spend doesn’t count.
RecepciĂłn
Confirma lo que ha llegado
Distribuciones Norte
2 por confirmarAlbarán ALB-2026-0847 · 3 lĂneas
Pescados Atlántico
ConformeAlbarán ALB-2026-0901 · 20 kg lubina
What you actually control in the venue
Supplier paperwork no longer lives in a shoebox.
The paper comes in on its own
Photo from the POS, WhatsApp, or the supplier’s email. The system pulls out the supplier, the lines and the VAT.
Match invoice and delivery note
It compares each invoice with what actually arrived. If it doesn’t line up, you see it before you overpay.
Shortages and breakage in one tray
Whoever takes the delivery counts what arrived. You decide whether to claim, wait for a credit, or accept the difference.
Payroll in the same place
Employer cost is generated each month and feeds the labour ratio, next to the rest of your spend.
What the product actually costs you
What you bought, divided by what went through the till (ex-VAT) in the same period. Without the POS, that number doesn’t exist.
A pack ready for your accountant
Download a ZIP with the originals and an Excel file: issued invoices, received invoices, expenses and payroll.
This POS software is perfect for you if you have
Customer success stories
Featured success story
“What I like most about Food&Service is the service.”
D
Denis
Owner of CafeterĂa Aretha
Real reviews from restaurateurs
What those already working with us are saying
Reviews published on Google about what matters in the day-to-day: how easy it is to use, how fast it runs, and the support they receive.
“Al equipo de FOOD&SERVICE agradecerles el apoyo y ayuda que he estado recibiendo estos dĂas. Le he dado un vuelco total al sistema y es de muchĂsima ayuda.”
GSGastro In Situ8 months ago
“¡¡Súper contenta como siempre!! Son unos grandes profesionales súper atentos y amables. Recomiendo al 100% sus servicios.”
MMMariangeles Molero Muñoz9 months ago
“Muy buen servicio y solucionan problemas.”
CGChanakya Guru9 months ago
“Desde el principio muy diligentes, profesionales y atentos a cualquier duda.”
EBErvin Builes10 months ago
“Programa muy rápido y fácil de gestionar, con todos los servicios. Los chicos te atienden muy rápido para cualquier duda, llaman enseguida. Muy recomendable.”
ETEly Torrejon11 months ago
“Excelente servicio técnico, y de muy buen trato.”
RFRoberto Fernández11 months ago
“Rápido y fantástico servicio.”
RBRaul Bustamante11 months ago
“¡Son un equipazo! Súper amables y muy pendientes de ti en todo el proceso. La app está bastante bien y es muy fácil de usar. ¡Muchas gracias!”
LSLidia Sanchez12 months ago
“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.”
RMRistorante da Monica1 year ago
“Buen sistema, está muy completo y a la hora de escribirles para alguna duda te ayudan y son muy amables.”
EQElizabeth Quintero1 year ago
“¡Estupendo y muy fácil de manejar! Lo recomiendo 100%.”
MMManuel Molina1 year ago
“Aplicación bastante completa y el soporte técnico rápido y eficiente.”
DBDiego Pastor Boluda1 year ago
“Sencillo e intuitivo, el servicio al cliente es magnĂfico. Rápido y eficiente. Muy contento con la aplicaciĂłn, la recomiendo sin ninguna duda.”
NCNicolas Cotoner9 months ago
“Muy buen servicio para hostelerĂa, recomendado tanto para nuevos negocios como para aquellos ya establecidos. ¡Gente majĂsima!”
JMJavier Mohedas Mir9 months ago
“El servicio es de primera, contestan con rapidez y te ayudan a solucionar cualquier cosa. El sistema está muy completo y muy fácil de usar. Gracias por el servicio.”
EGErnesto Jose Guedez10 months ago
“Excelente aplicación, excelente servicio. Muy satisfecha.”
OFOlga Roman Fernandez10 months ago
“¡Excelente servicio! Tanto Eugenio como Lorenzo son muy amables y te asesoran muy bien. 100% recomendado!”
JVJuana Valverde11 months ago
“Perfecta respuesta del soporte técnico, rápido y solucionando el problema. ¡Gracias!”
CHCem Maresme Hosteleria11 months ago
“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 ahà para resolverla. Los recomiendo.”
APAdrián Pintor12 months ago
“Siempre muy atentos y resolutivos.”
SBScott Burchell12 months ago
“Servicio muy profesional, y muy atentos a los detalles. Lorenzo es una persona sobre todo muy atenta y resolutiva.”
AFAlexandru Florescu1 year ago
“Todo muy rápido y muy ágil, de momento todo como esperaba. Satisfacción por escogeros.”
POPolo1 year ago
“Impresionante TPV, funciona fenomenal. Cuando necesitas algo son súper rápidos. Todo perfecto.”
PBPizza Boom1 year ago
“Un excelente servicio, la atención es lo máximo. Lo recomiendo totalmente.”
JJJaime de Juan1 year ago
Complement your experience
Discover other features that boost your business
Frequently asked questions about Expense Control
What a hospitality owner asks before dropping the paperwork.
Food&Service invoicing is sales: receipts and invoices to your customers, with VeriFactu. Expense Control is purchasing: delivery notes, supplier invoices, credit notes and till tickets. Two sides of the same POS.
No. WhatsApp and email are inbound: you send a photo to the assistant or forward the supplier email to the venue inbox. For your accountant you download a ZIP with Excel and the originals.
No. It matches each supplier invoice to its delivery notes. Spend is dated to the day the goods arrived. An invoice still waiting for delivery notes does not count until the match is clean, so you do not double-count.
Each line has a stock toggle. On approve, that quantity hits inventory and the system learns the supplier code. Inventory remains the recipes and recipe-costing module; Expense Control is what books the purchase.
A ZIP for the period with the original PDFs and an Excel file: summary, issued invoices (POS sales), received invoices, expenses, documents and payroll. CSV and PDF are also available.
Yes. It is generated each month at employer cost and feeds the labour ratio. You can correct a month or attach the payslip PDF.
Expense Control lives inside the Food&Service POS. Food cost compares purchases with net sales for the same period. Without those sales, the ratio does not mean much.
You can let whoever takes the delivery count the crates, without opening payroll or the numbers. You keep the matching, the payroll and the accountant pack.
Have more questions? Contact us
Keep reading
More articles to get the most out of your hospitality business
How to Choose the POS for Your Bar, Restaurant, or Beach Bar in Malaga (2026 Guide)
12 min
Benefits of a Hospitality POS: Efficiency, Control, and More Sales
13 min
Digital Menu for Restaurants: A Complete Guide to Creating Your QR Menu
12 min
Food Costing in Hospitality: A Complete Guide to Calculating Costs
15 min
VeriFactu in Hospitality: Postponed to 2027 but Certified POS Required Now
12 min
Stop chasing delivery notes at month end
Book a demo and we will walk through Expense Control with your real suppliers.
Hospitality expense control, inside the POS
A bar’s margin is not lost only on the menu. It is lost on the delivery note nobody photographed, the invoice that does not match what arrived, and the cash-and-carry ticket that never reached the accountant’s spreadsheet. Food&Service Expense Control turns that paperwork into numbers in the same system you use to take payment.
It does not replace your accountant and it is not a bookkeeping suite. It digitises delivery notes, invoices, credit notes and tickets, matches goods received to goods billed, and leaves a downloadable pack for whoever keeps the books.
Three ways in, one tray
Photograph the delivery note on the POS, send the PDF over WhatsApp to the assistant number, or forward the supplier email to the venue inbox. Only authorised senders are processed. The system extracts supplier, number, date, lines and VAT and leaves the document pending review.
Approve is the gesture that counts: it posts the expense, moves stock if the line says so, and puts the invoice into matching with its delivery notes. Until then it is a read document, not a closed number.
The delivery note leads; the invoice corrects
Spend is dated to the day the goods arrived, not the day the month-end invoice shows up. When matching closes, delivery-note amounts are corrected without moving date. If the supplier invoices with no delivery notes — utilities, insurance, the accountant — the invoice is the expense, on its own date.
That avoids the usual June-versus-July mismatch and gives food cost the month in which you actually cooked the product.
Food cost from real POS sales
Expense analytics do not live on a side spreadsheet. Food cost divides purchases of food and drink by net sales for the same period — the sales the POS already records. Labour cost adds payroll at employer cost. Prime cost adds the two.
Targets are yours. The POS shows typical Spanish hospitality ranges — food cost around 28–32% and labour 30–35% — so you can read the traffic light, not so Food&Service can claim a result.
What you download, not what the app sends
At month end you export a ZIP with the originals and an accountant Excel: summary, issued invoices, received invoices, expenses, documents and payroll. CSV and PDF are there too. There is no automatic send to the accountant and no WhatsApp share from the document.
Goods-in and Expenses can be split by permission: the dock confirms what arrived; the office approves, matches and exports. If you work alone, one screen is enough.