Restaurant back office: floor, kitchen and delivery in one place
Orders go from the tablet to the kitchen screen, delivery orders join the same flow, and at the end of the night you know what you took and what it cost you.
The problem
On the floor it gets written on a pad, in the kitchen someone has to read the handwriting. The phone takes bookings into a notebook while three delivery tablets buzz on the counter, each in its own format. Whoever is at the stove holds it all together from memory. At the end of the night you know the takings because the till says so, but nobody knows which dish actually made you money.
Worth considering if today
- Handwritten orders turn into mistakes in the kitchen
- Orders arrive from the floor, the phone and three delivery tablets, each in a different format
- You do not know which dish earns a margin and which just keeps the oven busy
- Bookings live in a notebook and on Saturday someone turns up with no table
What is included
From the tablet to the kitchen screen
The waiter enters it at the table and the order appears at the right station, with preparation times. Intolerances come up in red, where they actually need to be seen.
Delivery in the same flow
Platform orders land on the kitchen screen alongside the rest. Nobody has to watch three tablets in turn any more.
Bookings that know the real capacity
The calendar knows the covers and the sittings. When a service is full it stops accepting, instead of accepting and leaving someone standing.
A menu that switches itself off
A dish that runs out is disabled on the floor and on the digital menu at the same moment, so at half past ten nobody orders it.
Food cost per dish
Every order draws the ingredients from the recipe. At the end of the month you see the margin per dish and per sitting, not just the total.
What changes
The kitchen receives one legible thing, whichever direction the order came from. And at the end of the month you know which dish keeps you open and which one only keeps the oven busy.
The nearest proof
This one does not have a public demo of its own yet, and I would rather say so. Below are the projects that demonstrate the parts it is made of: if a back office handles a diary, stock and products, the same back office can handle another diary and another stock. Look at those and judge from them.
Phases and timing
- Menu, recipes and stations1 week
We write down the menu with its recipes, and decide how many stations the kitchen has and who sees what.
- Floor and kitchen4-6 weeks
Orders, kitchen screen and bookings. It gets tested with a fake service on a closed night before it touches a real one.
- Delivery and numbers2-3 weeks
We connect the platforms, the food cost and the end-of-night report.
In total7 to 10 weeks, depending on how many stations the kitchen has and how many platforms we connect.
Practical details
What is not included, what it connects to and the frequent questions: the part worth reading before asking for a quote, opened with one tap.
What is not included
- The fiscal till and the transmission of daily takings, which stay with your till and your accountant
- Accounting and payroll
What it connects to
- Glovo, Deliveroo and JustEat
- Your fiscal till
- TheFork and bookings from Google
- Order printers per station
- Card terminals (Nexi, SumUp, Satispay)
- Your accounting software
Frequent questions
Do I have to change my till?
No. The system works alongside the one you have: it passes the bill over, and the fiscal side stays its business.
What if the connection drops mid-service?
Orders keep moving locally and resync when the line comes back. A service cannot depend on the venue wifi.
How long does a waiter take to learn it?
One service, if the keypad is built around your menu rather than a generic one. That is the part we decide together at the start, not afterwards.
Is it worth it for a small place?
Under thirty covers often not, and I will say so up front. With one sitting and two people in the kitchen the pad still works. It earns its keep when orders come from more than one source.
Related solutions
- WebsitesHas a demo
Restaurant site with table booking
An up-to-date menu, photos of the room and a button to book. People who find you on Google land here and book, without going through the phone.
- WebsitesHas a demo
Digital menu with a QR code on the table
A menu you change in two minutes from your phone, that opens instantly even on the venue's connection, and reads in three languages.
- AI automationHas a demo
A WhatsApp assistant that answers and takes bookings
It answers the usual questions using your real information, and books when booking is what is needed. At eleven at night too, while you are working.
Want this one, with your name on it?
A twenty-minute call and I'll tell you whether it makes sense for you, what I'd build and what it costs. You know the price before we start.