Orders, kitchen tickets, billing and menus — for a single room or a group running fifty of them. We configure it, brand it, host it and keep it running. Nobody on your floor touches a server.
A fault in the cold room, an ingredient down to nothing, a missed clean — each becomes an open item, the way the paper clipboard it replaces did.
The room as it stands: which tables are occupied, how long they have been sitting, what is still owed, and what needs doing before close.
A table is held for a turn, not for the night, so the same table takes a second sitting. Seating a party opens their order with the covers already on it.
Tap a dish to add it. Prices come from the menu, so nobody types one at the till. Merge tables, split by dish or evenly, discounts that need a reason.
The pass, longest wait first, read from two metres away — and a printed docket that carries only what changed, so two more naans never become four.
Dishes, prices, dietary marks and heat, grouped the way a menu is read rather than alphabetically. A dish goes off by itself when the store runs out.
Every bill the day produced, findable by number, table or amount, reprintable months later — and refunds that issue a credit note rather than editing the bill somebody is holding.
Food cost is the number a restaurant lives or dies on, worked out automatically.
A dish with no recipe, or an ingredient nobody has priced, shows as unknown — never as costing nothing.
The day's food cost, worked out honestly rather than confidently.
Ingredients and recipes, so stock comes off when a ticket is sent and the menu follows the store. Counts are recorded against what was expected, not typed over it.
The supplier's invoice, entered once at the back door.
Kept by phone number, so one person is one record however they write it. Points on the food — never on tax or a tip, which are not yours to give away.
Cash up against what the till says, with lunch and dinner answering for their own drawers. The day cannot close while somebody still has one.
The month's GSTR-1 working in the portal's own table numbers, with every figure traceable and every exclusion named.
For a chain: every outlet and the sum of them — tables open, covers tonight, taken today.
If an outlet can't be read, the totals say so and name it, rather than quietly rounding four rooms up to five.
Who works here, and three tiers so a new server can take orders without being able to change a price.
Hosted, backed up, monitored and updated by us. It keeps working when the wifi does not.
Its own six-character address, its own data, its own staff. One outlet's takings are not one query away from another's — they are behind a different access check.
Grant an owner once at the group and they reach every outlet, including the ones opened next year. No re-inviting anybody when the twelfth room joins.
Our support administrators, your administrators, and your floor and kitchen scoped to what their job needs. Roles are data we can change, not code we have to deploy.
The cleaning record a food inspector asks for, for the kitchen and the customer toilet.
Hosted, backed up, monitored and updated by us. Certificates, upgrades and capacity are not on anybody's list at your end.
Your menu, your courses, your GST rates. The system matches the kitchen; the kitchen does not rearrange itself around the system.
Structure, roles, rates and branding. Configuration rather than a rewrite, which is why this takes weeks and not quarters.
Your existing menu and staff imported and reconciled with you before a single order goes through it.
On your own address, with your staff trained on it, and us reachable when something is not obvious.
All of the above is in production and has taken real money: a table opened, sent to the kitchen, split three ways, settled, printed, and reconciled at close. Nothing on this page is in build.
What it does not do, said plainly:
It keeps working when the connection does not: screens stay readable from the last known state, and anything that would take money refuses out loud rather than silently failing.