Understand truly
where you make and lose money.
Guava turns sales, costs, inventory, and service into clear and actionable information for you to make better decisions every day, without getting overwhelmed by numbers.
Live Analytics
Active real-time data flow
Restaurants already managing their business with Guava
Data is not missing.
Clarity is missing.
Guava organizes what is already happening in your restaurant and translates it into practical decisions: what to adjust, what to enhance, and what to correct before losing money.
All together, no mess
Sales, inventory, staff, and payments in one place. No Excel, no copying data, no different versions.
Meaningful comparisons
Compare days, shifts, locations, or dishes fairly. No mixing incomparable figures.
When you still have time
Detect margin and consumption deviations when they occur, not when the month is already over.
A dashboard designed the way you think.
See what's important without having to search for it.
Margin by category
Which dishes are profitable
Average ticket
Conversion rate of bookings
Costs as a percentage of revenue
Compare what really matters.
Clear differences help you decide quickly.
Downtown location
Last 7 days
Mall location
Last 7 days
See what your customers buy together.
Understanding order combinations helps to sell better, not just more.
Detect where margin is slipping away.
Comparing what should have been consumed with what is actually consumed reveals errors, waste, and invisible losses.
Stop trailing behind.
Guava shows you how sales and stock needs will evolve before challenging days arrive.
An analyst working while you manage.
Guava detects unusual changes and proposes clear adjustments without bombarding you with useless alerts.
Menu improvement
"The tuna roll has good margin but sells poorly. Highlighting it with a drink could improve revenue."
Cost alert
The price of avocados has increased. Adjusting the price of guacamole would maintain the margin.
Analysis that leads to action.
Less graphs. More useful decisions.
Adjust prices
Changes based on real margin, not intuition.
Reduce waste
Detect exactly where product is being lost.
Boost profitable dishes
Give visibility to what makes money.
Adjust staff
Align shifts with real demand.
Analytics only work if everything is connected.
No exports or manual cross-referencing. All data communicates with each other.
Real results in real restaurants.
Clarity translates into profitability.
Gross margin
Average improvement in 6 months
Waste
By controlling theoretical vs actual
Time saved
Less reports and Excel