01
Rounds split by route
Food goes to the kitchen display, drinks to the bar, in the same second. Every ticket knows the table, the round number and the waiter, so nobody asks who ordered what.
Ordering and menuPOS and floorKitchenDeliveryGuests and marketingNumbers and decisionsBack office: stock, shifts and e-invoices
CAPABILITIES
Kitchen
The kitchen does not need another slip — it needs an order of work. The screen shows what is being cooked now, how long each item has waited, and what goes out together.
02
Two timers on every ticket
The large number is the time in the current column — what the cook reacts to. Below it sits the total time since the order was placed, because that is what the guest feels.
03
A double tap before sending
The first tap sends nothing — the button asks for confirmation for 10 seconds. Confirmation comes before sending, not after, because the guest cannot be told the food is ready and then have that undone.
04
Stations, not just columns
Items from the bar station do not count as kitchen work — a drinks-only round never appears on the wall. Grill, cold kitchen and packing each see only their own items.
05
Fullscreen, no desktop app needed
Runs fullscreen on a tablet with a browser — the kitchen needs no printer and no install. Other documents print through whichever device does have a printer.
System set up in a day. First month free.
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