Step 1: Get set up
Start your free trial and get set up in minutes. Just follow the steps in the quick guide we’ll send over by email once you’ve registered. Or just book a free set-up session with us and we'll do everything for you
Step 2: Start tracking
Once you’re set up, you’ll be able to add your costs and sales to Pendulo in seconds, from anywhere. After they’re in, Pendulo will do the rest of the work for you. Get clear, easy-to-understand reports any time you need them. And do it all from your smartphone, tablet or desktop.
Step 3. See your numbers at a glance.
You’ll be able to track your costs and profit, identify trends, and know exactly where your business stands. Instead of guessing at your margins and whether or not you’re on track, you’ll know in seconds — and be able to do something about it if you need to.
Step 4. Profit.
The changes you make as a result of seeing your numbers in real time mean you can keep things on track, always. That means stronger margins and increased profit. Our customers have seen an increase in profit by at least 3% after the first month.
If you’re spending hours in a mess of invoices and numbers, not sure whether you’re actually going to turn a profit at the end of the month, Pendulo will help.
Features
Once you’re set up, you’ll be able to track your spending and profit from anywhere. We’ll get you completely set up and ready to go in just 30 minutes with our free set-up services.
What Pendulo customers are saying
Our team uses Pendulo on a daily basis on both our sites, every Monday I can check Pendulo reports wherever I am and see if we are on track.
All my chefs agree that Pendulo is very easy to use and it has reduced our admin time. It gives us flexibility to do our admin at the floor, while having a coffee or just on the spot. It’s great that we don’t have to go to the office to keep all our admin up to date.
We have all our costs under control, we can identify trends easily with Pendulo tracker, and we can do something about it when our margins are not where they should be.
Roberto Castro.
Executive chef & Owner Lobos, Meat and Tapas