A venue that runs when you are not in it. From supplier to sale.

Your own site with your menu, photos and prices. A basket, delivery or pickup, and ordering for later.

No app the guest has to install — they get a link and the menu is open. An order from the site has no "what was it you said": the guest wrote it themselves.

Price, composition, variants, add-ons and allergens in one place. A change applies at the same moment on the site, in the kitchen and at the till.

When something runs out, the dish leaves the menu in three seconds — instead of being discovered only once a guest orders it.

Set menus per day, with a daily price that strikes through the regular one in the standard menu as well.

The calendar knows the fasts and the holidays, because a fasting dish is planned for the whole fast, not for a single day.

From the site, from the phone and from the counter. A manually entered order looks exactly like one that arrived on its own.

When a known number calls, the name, address and last order are already on screen — repeating it is one click.

Tickets in columns, readable across the whole kitchen, with one button for the next step.

Two timers: how long the dish has been in this step and how long in total since it was ordered. The second is the one the guest feels.

Taken, in preparation, ready, on the way — the guest follows it themselves, on the link that comes with the confirmation.

The time estimate shifts when the kitchen backs up, so the guest does not call to ask. That is one call fewer at the worst possible moment.

2+1, a free dish with an order, coupons, a discount by day and hour. Set once and applied on its own.

A campaign calendar and effect analytics: you see which one brought revenue and which only ate the margin.

History per guest, badges for VIPs and for those drifting away, points and rewards for coming back.

A guest who ordered every week and then stopped is flagged while they can still be won back, not once they have settled on somewhere else.

Ingredients, recipes and suppliers. A sold dish deducts its ingredients from stock by itself.

The purchase order is assembled from stock levels and e-mailed to the supplier — with no copying from a notebook and no "I thought we had some".

Shifts by day, week and month, absences and access rights per role.

It warns about a gap in the roster while it can still be filled, not on Saturday night when a guest notices it.

What sells, when, through which channel and for how much — compared against the previous period.

And concrete suggestions from your own data: which dish carries the revenue and which only takes up space on the menu.

Who took the order, who changed a price, who moved a ticket and when. History per order and per dish.

It is not there to catch anyone out, but so the venue can run when you are not in it. Data export is available on request, on every plan.