ONLINE AND PORTAL
Your portal: orders, guests, promotions and shifts in one place
Online selling is more than a menu on a website. Every order leaves data behind — what sells, to whom, at what hour, and what it cost to leave the kitchen. The portal collects it and hands it back as decisions: what to put on the first screen, who to send a coupon to, and how many people to roster for Saturday.
ONLINE ORDERING
Your own shop, with no per-order commission
Your menu on your domain, in your colours. Guests order without an app or an account, pay by card or on pickup, and the order lands on the same screen as the ones from the dining room — not in a second system somebody has to re-type. Opening hours, breaks and temporarily disabling an item are controlled from the portal in real time.
- Delivery, pickup and QR ordering at the table
- An SMS to the guest when the order is taken and when it is ready
- Items hide themselves when an ingredient runs out
- Minimum basket, delivery zones and per-zone pricing
- No per-order commission — you pay for the plan, not the turnover
ORDER ANALYTICS
See what sells, when, and at what margin
Every item has a story: how often it sold, at what hour, with which add-ons, and what it left after ingredient cost. Compare two periods, two zones or two waiters. The report opens in the morning in twenty seconds — no Excel export, no maths on paper.
- Sales by hour, day and channel (floor, online, delivery)
- Margin per item from recipes and purchase prices
- Most common add-ons and combinations — the basis for bundles
- Cancellations and voids, with reason and approver
GUEST DATABASE
Know your guest before they walk in
The portal remembers who ordered, how often, what they take and what they have spent. No manual record-keeping — the profile builds itself from orders. Segments refresh on their own: regulars, guests who stopped ordering, delivery-only guests.
- Guest profile: history, average bill, favourite items, addresses
- Self-refreshing segments (regular, dormant, new)
- Staff notes — allergies, usual table, payment habits
- Export and retention rules aligned with data-protection law
PROMOTIONS AND LOYALTY
Campaigns that reach the guests who need them
Build a coupon, a bundle or a happy hour in two clicks and run it across the whole menu, one category or one guest segment. The system counts redemptions, compares revenue before and after, and shows whether the campaign brought new guests or simply discounted the existing ones.
- Coupons, bundles, happy hour and volume discounts
- Targeting by guest segment and sales channel
- Loyalty points with rules you set yourself
- Effect measurement: revenue, order count, new guests
PACKING AND HANDOVER
A label on the bag means nobody has to guess what is inside
When a round leaves the kitchen the portal prints a label for every bag: order number, contents, temperature handling and the driver’s name. The kitchen tags the bag, the driver scans and takes only their own. Swapped orders and "the fries were missing" stop being a daily topic.
- One label per bag with contents and order number
- Separate hot / cold / drinks tagging
- Scan on handover — drivers take only their own bags
- Handover confirmation and time stored on the order
SHIFTS AND STAFF
A roster built on turnover, not on a hunch
The portal knows when your peak is — by hour and by day — and proposes how many people a shift needs. Staff see the roster on their phone, clock in with a PIN, and hours add up on their own. At month end you have payroll input and labour cost per shift, side by side with that shift’s revenue.
- Roster suggestions based on hourly turnover
- PIN clock-in, hour tracking and shift swaps
- Labour cost per shift next to its revenue
- Role-based access — waiter, manager, owner
We set you up on Monday. Saturday runs itself.
Book a 20-minute demo. We run it on your menu and your floor plan.
- A demo on your own menu
- A quote within 24 hours
- No commitment, no contract up front