Orders and stock for restaurants and cafés

Orders go straight to the kitchen, and stock is tracked for every ingredient.

A woman laughing with her eyes closed, lit by warm light against a blue background

The problem

Orders are shouted across the room, bills go missing, and nobody checks the milk, coffee or gas until something runs out during a busy shift.

What we'd build

Staff take orders on a tablet and they appear on a screen in the kitchen. Stock is updated with every order, down to each ingredient, and the end-of-day totals match the cash in the drawer.

What's included

The system is made up of five parts that work together and replace the notebooks and spreadsheets.

1
Order taking
Table and counter orders on a tablet, with notes for the kitchen.
2
Kitchen display
Orders appear on screen in sequence, with timers.
3
Ingredient stock
Recipes deduct ingredients automatically as dishes sell.
4
Shift & cash-up
Clean handovers and a cash-up that balances.
5
Sales analytics
Best sellers, busy hours and margins by dish.