Orders are copied between channels
Phone, counter, social and online orders may have to be entered more than once.
Restaurant operations · orders · food costs
Connect customer orders, kitchen work and food-cost records.
When orders arrive through different channels, the kitchen and front counter can lose track of changes. Stock use and dish costs may sit in another tool. We can map one service workflow and build around the parts that need to work together.
For independent restaurants and small food businesses handling takeaway, delivery or counter service.
A discussion of your current order flow · A first workflow to assess · A high-level proposal and assumptions
FrançaisWhich hand-offs make a busy service harder?
The kitchen and front counter see different updates
Changes, delays and ready orders can be missed during a busy period.
Food use and menu cost are difficult to review
Ingredient use, waste and recipe assumptions may not connect to sales records.
Own delivery needs a clear handover
The team needs to know who is taking each order and whether it reached the customer.
Connect the steps that matter to your service
We first learn how orders arrive, how the kitchen prioritises them and how you track stock and costs. Then we scope the smallest connected workflow that improves visibility without pretending to replace every POS or delivery service.
Bring selected orders together
Connect agreed web, QR, counter or messaging channels where the tools allow it.
Keep kitchen status visible
Show order changes, preparation, ready and collection or delivery states.
Link ingredients to menu items
Record recipe assumptions and stock use where the data supports useful costing.
Track your own dispatch
Assign a driver and record delivery status if your team runs its own fleet.
Four views during a service
Illustrative screens and fictional orders. Your menu, channels, payment and delivery connections are agreed during scoping.
MIllustrative product screenRestaurant operations
Sample recordsTM
Central Kitchen · lunch service · 12:18
Orders moving through the kitchen
Fictional sample recordsIllustrative only
3 shown · 11 active ticketsWorking view · sample
Service boardExample record
Service boardPreparing
#1847 · takeawayChicken curry × 2 · rice
2 items
Service boardFire next
#1848 · table 06Fish vindaye · no chilli
1 item
Service boardReady
#1849 · deliveryVeg fried rice × 1
1 item
Showing 3 sample records01–03 / 03
No-cost first discussion
Request a free workflow assessment
Tell us how orders move from customer to kitchen and, if relevant, to delivery. We’ll identify one practical improvement and prepare a high-level proposal with assumptions, integration needs and indicative timing and cost.
- A discussion of your current order flow
- A first workflow to assess
- A high-level proposal and assumptions
A clear first step
Describe your service
Tell us how orders arrive and where hand-offs become difficult.
Choose a workflow
We identify the first area where shared information would help.
Review the proposal
See the scope, assumptions and indicative timing.
Questions restaurant teams ask
Will this replace our POS?
Not necessarily. We first review the POS and ordering tools you use and see whether a useful connection or focused workflow is possible.
Can you calculate the cost of each dish?
We can scope recipe costing if ingredient quantities, supplier prices and waste records are available and maintained.
Can it manage third-party delivery platforms?
Only where the platform offers a suitable integration and the required access is approved. We confirm this during assessment.
What does the free assessment include?
An initial discussion and high-level proposal. Detailed integration work or a prototype is scoped separately.