Tables and zones, reservations, kitchen displays, order boards, printers, recipes with food cost, and a waste log — the whole room on one account.
The floor is laid out as it is in the room. Orders go to the station that cooks them, on a screen or a printer. A customer board shows what is ready. Recipes cost every plate, and the waste log says where the margin went.
The room, the kitchen and the money, on one screen.
Tables by zone — main hall, patio, bar — as they are in the room, with what is on each.
Which screens are paired to which stations, and what is on them right now.
Items, recipes and the QR that opens the public menu.
What was written off, why, and what the plate actually costs.
Add tables and a menu and you can serve. Pair the screens and the printers when the kitchen is ready for them.
Tables grouped by zone, added and edited on the phone. The plan on screen is the plan in the room.
Upcoming bookings with covers and time, placed on a table.
Pair a tablet as a KDS in a minute. Tickets arrive live, timed, at the station that cooks them, with a chime.
Grill, cold, bar, pass — each KDS handles the stations you assign it, and an expo view sees everything.
A screen for the collection point showing what is being prepared and what is ready, with a chime.
The second screen at the till, facing the customer, managed from the same place.
Every printer in the business, and which POS device reaches it. Route a line to the right printer, or run paperless.
Ingredients per menu item, from the same catalogue as the stock. Food cost is a number on the dish.
A printable code that opens the public menu, for the table card or the window.
What was written off and why. The margin leak, named.
Screens and tables belong to a branch. Several sites sit under one account.
Global switches for how the restaurant runs — courses, chimes, screen themes.
A ticket in three moves.
Three of the places you will spend time in F&B.
Start with what you need today and switch the rest on when you grow.
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