For your business
For people who run the floor every day.
Every kind of business has its own urgencies. CLÉ solves those of the till, the kitchen, the storeroom and the back office with a system that speaks the language of the operation.
Restaurants and bars
Orders that reach kitchen and bar without shouting, split checks, tips shared per server, per-shift closes that balance, and the day’s purchases recorded from the supplier invoice with the cost of every dish kept current.
Cafés and bakeries
Fast counter, daily production with recipes and yields, waste counted, and a cost of bread that changes when flour changes. Supplier invoices and receipts recorded with a photo.
Groups and central kitchens
Several locations with the same information: central production, transfers between branches, permissions per location and a consolidated group view to compare sales, purchases and costs.
What CLÉ solves every day
- Entered once.The sale, the supplier invoice and the deposit are entered once and appear in every module that needs them.
- Real cost, kept current.When an ingredient price changes, so does the cost of the recipes that use it and the margin of every dish.
- Closes that balance.Cash, card and tips per shift, with explicit differences and no notebooks.
- Everything is recorded.Who did what, when and with which authorization, in a permanent log.
Origin
Born from running restaurants.
CLÉ was founded by Jonathan Romano, a restaurateur in La Paz, Baja California Sur, who runs Mei Mei, Made Pizza Bar, Paradiso and Ducky, with presence and relationships in Mexico City and Guadalajara.
That experience — daily purchasing, suppliers, inventories, closes and tips — defines what CLÉ builds and in which order. Each solution is tested with the CLÉ team and with early-access businesses before launch.