Where we come from
Biga was born inside a signature pizzeria in Catalonia. Like so many restaurants, it ran on a jigsaw of tools: one program for orders, another for invoicing, spreadsheets for stock and the reservations book on the counter. Nothing talked to anything.
Every night, data, numbers and time slipped away. So we did what any stubborn cook would do: build our own tool, from the inside, to actually solve the problem. That's where Biga comes from — the system we wish we'd had.
The name is no accident: the biga is the sourdough preferment that makes bread rise. The quiet base that holds everything up.
Four things we don't compromise on
One single tool
Orders, kitchen, payment, invoices, stock and numbers in one place. No more programs that don't talk to each other.
Built from the kitchen
It doesn't come from a meeting room. It comes from the noise of a real shift, made with the people who work it every day.
Craft and detail
A screen that responds first time, a clean receipt, a migration with no surprises. Things done right.
Serious tax compliance
Correct receipts and invoices, sequential numbering and ready for regulation. No small print.
Where we're heading
First, to be the best system for table-service restaurants. Then, to reach more types of hospitality business, step by step and without promising what we don't do yet.