From the table to the kitchen without a shout.
The order goes on a pad. Someone walks it to the kitchen. It's misread, or it's lost, or it arrives after the table next to it that ordered later. Meanwhile nobody knows the fish is finished until the third person orders it.
The problem
Every mistake in service costs you twice: the wasted plate and the guest who won't come back.
What we do
- POS built for restaurants: tables, courses, splits, modifiers, the things a retail POS handles badly.
- Orders go straight to the kitchen. No walking, no shouting, no handwriting.
- Stock that counts down as you sell, so you know before you run out.
- Table management that turns covers faster on a busy night.
- Staff, tips, and hours handled properly.
- Feeds into your accounts, so the day's numbers land once.
This page is about the software
For the wider picture (WiFi, cameras, bookings, guest messaging) see hotels and restaurants.
FAQ
Do we need tablets?
Not necessarily. We'll size it to how you actually serve.
What if the internet drops mid-service?
It has to keep working. That's part of what we specify.
Can it handle tips and splits?
Yes. If it can't, it isn't a restaurant system.
Tell us what's eating your time.