M01
Quito, Ecuador
Run your bar or restaurant on one system.
Your servers fire the order from their phone; the kitchen and bar see it on screen. Close the check and the sale comes out invoiced — the order is the invoice. Your website — QR menu and online reservations — is built in. One system to run your floor on a Friday night.
Software the way it should be: built around how you work, not one more tool that does everything halfway.
Floor · Orders · Kitchen · Inventory · Billing
Service
LIVE21:55
14
Active tables
10
Seated
22
Guests
$495.90
Open sales
M02
M03
M04
M05
M06
M11
M12
M13
M14
M21
M22
M23
M24
M31
M32
M33
In service at
Quito
QuitoThe problem
A different system for everything, or a messy one you fight every night: the order, the kitchen, the check, the inventory, the invoices.
WhatsApp groupSupplies · +8
Storeroomwe're out of gin 😬
didn't you buy yesterday?
Barno napkins or ice
Kitchenand the bread… nobody ordered it
ugh, I forgot
Three WhatsApp groups to run the place
One for the floor, one for buying, one for the kitchen. Someone asks for something, it gets forgotten, it never shows up. And no one knows who was supposed to do what.
Paper tickettable?
Order
Table__
2 beers
1 steak
1 ceviche (?)
+ illegible…
The paper ticket that never made it to the kitchen
The server dropped it off, the cook never saw it. The dish comes out late, or it does not come out at all. The guest waits.
Billing spreadsheetmonth end
TableTotalInvoiced
1248.00pending
0792.50pending
0331.00late
Invoiced later, by hand.
The invoice as a separate chore
Invoices at the end of the night, by hand, disconnected from the sale. The inventory, in a spreadsheet nobody opens anymore.
What it does
Built from inside service, not from an office.
It isn't a billing tool with a POS bolted on top. It's a modular, intelligent system: eleven areas that talk to each other. Sell a dish or a drink and stock drops on its own; close the table and the invoice comes out.
mantel // features11 areas · 1 system
Know what's happening at every table without getting up.
A live map of the floor: open, seated, reserved. How many guests and for how long, at a glance. Did it start raining? Disable the terrace by zone in one tap. Drag one table onto another to join them and they share a single check. Your host sees table status from any device, read only.
- Live states
- Guests per table
- Zones in one tap
- Join tables → one check
- Host view
Dininglive
M01
64′M02
M03
22′M04
20:30M05
12′M06
98′M07
41′M08
M09
6 occupied · 14 guests · 2 closed for rain
From the server's phone to the kitchen and bar screens.
The server fires the order from their phone and it lands straight on the kitchen and bar screens — no shouting, no ticket lost on the floor. Screens, printers, or both together: each station takes its tickets however it works best, and every order routes to where it belongs. Mark dishes by course so the ticket reads in sequence, or fire a tasting menu course by course — plate to the kitchen, pour to the bar. Change the order and the kitchen sees it instantly.
- Order from the phone
- Screens, printers, or both
- Routes per station
- Courses & tasting menus
- Changes in real time
KDS · kitchenlive
Table 03 · Dayana04:12
2×Corvina ceviche
1×Seared tenderloin · medium
1×Mushroom risotto
2×Herb lemonade
FiredBar · 1
Bar · 1 pending · target time 12′
Open the register, take payment, reconcile. No surprises at closeout.
Every shift opens with its float and closes with the count and the variance in plain sight. Payments by method, tips, petty-cash expenses, and bank drops. Split the check by item, evenly, or across methods and people. The expected cash always matches what's in the register.
- Open and close per shift
- Payments by method
- Split the check
- Tips, expenses and drops
- Variance in plain sight
Register · shiftlive
Opening float$50.00
Cash sales+$362.50
Expenses & payouts-$120.00
Expected in register$292.50
Card and transfer ($418.00) go to the bank, not the register.
Counted $292.50 · balances, no variance
Stock drops on its own when you sell the dish or the drink.
Stock by storeroom: bar, kitchen, back room. Every recipe, dish or drink, is tied to its menu item, so inventory is deducted with the sale. Cost and margin per item, updated in real time. Import the supplier's invoice and Mantel reads each line, works out the cost per unit, and matches it to your inventory — costs current without retyping. Even your smallware (glassware, plates, pans) keeps its own counts, breakage included.
- Storeroom, kitchen and bar
- Recipes tied to the item
- Live cost and margin
- Import the supplier invoice
- Smallware counts & breakage
Stock · multi-storelive
Malbec Reserva
Cellar
14 / 24 btl
Fresh corvina
Kitchen
3 / 12 kg
low · reorder
Craft gin
Bar
9 / 16 btl
Olive oil
Kitchen
18 / 20 L
Average margin per dish · 68%
The guest-chef dinner, without a separate spreadsheet.
Create the event — guest chef, date, hours — and its menu shows on your public carta that night only. Each dish carries limited servings that sell out on their own, and the pairing pours from your own cellar: every glass sold deducts its bottle. If the chef takes over the kitchen, your dishes step aside and the bar keeps selling. At the end, sales per dish and clean numbers to settle with the chef.
- A menu per event
- Limited servings
- Pairings from your cellar
- The chef's kitchen, your bar
- Clean numbers to settle
Event · guest cheflive
Nikkei dinnerFri 12 · 7–11 pm
Nikkei tiradito8/20
Crab causa5/20
Pairing · Riesling 2019your cellar
Kitchen $860 · bar $410 — to settle with the chef
From the online booking to the table, with nothing lost in between.
Bookings from your website land in the system with their status: confirmed, with a deposit, pending. Log walk-ins and assign a table. When someone arrives, the host checks them in and the table shows up on the floor instantly.
- Bookings and walk-ins
- Deposits and holds
- Host view
- Live arrivals on the floor
Reservations · front desklive
20:00Vera party4 paxConfirmed
20:30Andrade group6 paxDeposit $50
21:15Salgado table2 paxPending
Arrival at the door · 3 pax · the host sent it to the floor
1 pending · 2 at the door
Who clocks in, who clocks out, how many hours.
Your team clocks in and out from their own device. Build the week with assignments by person and by day, and everyone gets their shift instantly. A report of hours worked by person and by role.
- Clock in and out
- Weekly schedule
- Hours per person
- Live shift alerts
Shifts · todaylive
DaDayanaServerin 18:30
SaSaloméBartenderin 19:00
MaMarcoKitchenin 16:45
NiNicoleCashierout · 6.5 h
3 on shift · 186 h this week
Everyone sees only what they need to see.
Admin, manager, floor lead, server, bartender, kitchen, chef, cashier, storekeeper, host. Each role with its own view. And it's all a PWA: it installs like an app on any phone or tablet, no App Store, no heavy downloads, and it holds up if the wifi blinks for a moment.
- Ten defined roles
- A view for each role
- Phone, tablet or display
- Installs like an app · PWA
Accesslive
AdminManagerFloor leadServerBartenderKitchenChefCashierStorekeeperHost
PhoneTabletDisplay
Installs like an app · PWA · no App Store
Everyone signs in and sees only their own.
What happened today, in numbers that add up.
Sales by method, hours worked, cost and margin per dish, and your website's visits in the same place. A layer that reads the operation: which dishes are stars and which are dead weight, your bar variance in dollars, the busiest days and hours, and what data needs fixing. And your accountant gets a workspace of their own: sales and purchase ledgers, withholdings, the 104 worksheet, a P&L, and the monthly ATS export — with read-only access.
- Sales by method
- Cost and margin per dish
- Menu engineering
- Bar variance in $
- Your website analytics
- Ledgers, 104 & ATS
- Read-only accountant access
Reports · todaylive
Sales by method
Cash42%
Card48%
Transfer10%
312
Web visits
9
Bookings
68%
Margin
Clean books for your accountant
And in the end, the invoice isn't a separate chore. It's the sale.
Everything above ends here: electronic invoicing built in, not bolted on. Taxes and service charge worked out on their own. The order becomes the invoice: you close the table and the invoice is already done — RIDE as PDF, email, or thermal print. Regulars autofill by ID, and a client directory builds itself from every invoice. A refund? The credit note issues from the same place.
- Native electronic invoicing
- VAT 15% + service 10%
- The order is the invoice
- RIDE: PDF, email or thermal
- Credit notes
- Client registry + autofill
- Adapted to Ecuador's SRI
Invoicelive
2× Corvina ceviche$37.00
1× Seared tenderloin$18.50
1× Malbec bottle$46.50
Subtotal$102.00
Service 10%$10.20
VAT 15%$15.30
Total$127.50
Authorized · 49-digit access key
One system, one database
Floor, kitchen, inventory and your public menu read and write the same data.
Real-time
Floor changes show up instantly, on every screen.
Business-day aware
Late-night service rolls up to the right day.
Installs like an app · PWA
On any phone or tablet, no App Store.
End to end
From the door to the storeroom.
DoorTableOrderRegisterStoreroom
Your customer-facing website
Your website comes built in, too.
It is not just the back-of-house system. It includes your public site (landing page, QR menu, and online reservations) with your brand and your domain. The QR on the table opens your live menu. Guests book on their own, and capacity, deposits, and tables are all handled by the same system.
Every visit (where it came from, whether it booked, how long your team took to reply) lands in your reports.
/booklive
DateFri Jun 13
People
2345+
Time
19:0019:3020:0020:30
Groups of 5+ · $50 deposit · we'll call you
Confirm booking →
yourvenue.ec
El Encantowine garden · QuitoBook
/Landing
Your brand and your story: your spaces, tastings and events, location and hours.
KitchenBar
Corvina ceviche$12.00
Seared tenderloin$18.50
Nikkei tiradito$14.00
/menuQR menu
The table QR opens here. Live from the system; whatever gets 86'd disappears on its own.
WedThuFriSat11121314
19:0019:3020:00
4 tables · 1 pending
/bookReservations
Online reservations. Up to 4 people straight through; 5+ takes a deposit and you call them.
White label
One system. Your brand.
You don't share an account with a hundred other venues. We deploy your own instance, with your color, your logo, and your domain, and the same operation takes on your brand. Pick one and watch it change.
House brandService
liveM01
SeatedM02
OpenM03
SeatedM04
SeatedM05
ReservedM06
SeatedOrder sentCharge table
Same system, same screens. Only the brand changes.
How it works
It isn't a plan you subscribe to. It's a system that supports you.
We deploy your own instance, tailored to how you work, ready in three steps.
01Step one
We talk.
We get to know your venue: your zones, your roles, your menu, how your team works on a packed Saturday. No generic forms, just a conversation about how you run service.
- Your zones
- Your roles
- Your menu
- Your service flow
Your venue · discovery
Zones
DiningTerraceBarGarden
Tables28
Roles8 profiles
Menu64 dishes · 22 drinks
ServiceDinner · Fri–Sat full
A conversation, not a form.
02Step two
We configure and deploy.
Your brand, your data, your domain. We set up your own instance, tailored to your venue. You don't share an account or a database with anyone else.
- Your brand
- Your domain
- Your data
- Your own instance
Deploy
BrandEEEl Encanto
Domainpos.elencanto.ec
RegionQuito · EC
DataLoaded · menu + zones
Deployready · 100%
Dedicated instance · no shared accounts
03Step three
You run it.
Your team logs in on day one and everything works. No endless migrations, no 80-page manuals. The server opens their phone and starts taking orders.
- No endless migration
- No 80-page manual
- Ready on day one
Team · shift open
DADayanaServer
SASaloméBartender
MCMarcoKitchen
NINicoleCashier
Day one. Everyone in, everything works.
Ready for Ecuador
Mantel is ready for any bar or restaurant. In Ecuador, the SRI module already comes adapted.
The platform isn't married to one country. But if you operate in Ecuador, the SRI electronic invoicing is already built and tested (access key, signature, transmission, RIDE) and running in production. You don't wait months for someone to integrate it.
El Encanto · in productionlive
2026
Live since
100%
SRI invoices authorized
~40
Tables per night
99.9%
Uptime
A wine garden in Quito. Customer zero. What you see on this page is the same system running there every night.
“I didn't want one more piece of software that promises and never delivers. I wanted to see my tables, send the order, and have the invoice come out on its own. That's what it does.”
Wine garden · proof of concept in production
SRI already adapted
Ecuador's electronic invoicing is built and tested against the SRI, in production. It isn't an imported module or an add-on you pay for separately.
Not only Ecuador
The platform runs for any restaurant or bar. The tax module adapts to each country; the SRI one is already done.
Direct support
If something breaks mid-service, you don't open a ticket: you reach the person who built the system and runs it every night.
Want to see how it would run
at your place?
No forms, no 40-minute demos. Drop us a line and we'll show you the system with your tables, your zones, your menu.
Quito, Ecuador