Restaurant & café
Restaurant ordering system
One flow from table to kitchen. Orders are not carried by hand between waiter, kitchen and till — they route themselves to the right station, and their status appears on every screen at once.
Who is this for?
- Restaurants and cafés losing orders at peak hours
- Owners whose end-of-day totals never match the orders taken
- Teams who want the paper traffic between waiter, kitchen and till gone
Problems it solves
- Orders are carried by hand between waiter, kitchen and till
- At peak hours orders get lost or fall out of sequence
- End-of-day totals do not match the orders actually taken
- The only way to know the state of service is to walk the floor
What gets built
How we proceed
01
Flow
How an order actually moves today
02
Roles
Who should see which screen — and who should not
03
Routing
The order reaching its station on its own
04
End of day
Totals that match the orders taken
Systems actually delivered
Frequently asked
Can I have the ordering system without a QR menu?
Yes. The QR menu is the guest side; the ordering system is the kitchen and till side. Either can be built on its own.
Will every member of staff see everything?
No. Access is role-based: waiter, kitchen and till each see only their own screen.
Why don't end-of-day totals match, and how does this fix it?
An order carried by hand leaves no record somewhere along the way. When the order is born in the system, the record already exists — the end-of-day view is not a reconstruction, it is the orders themselves.
Has this been built before?
Yes. The Restaurant QR Menu & Operations System shipped table-to-kitchen flow with role screens.
Let's talk about your order flow
Tell us how an order gets from the table to the kitchen today; we'll find where it breaks.
Let's talkOpen to new projects
Have a system that needs building?
Tell us what you need; you'll get a clear, honest read on scope and approach.