A whole restaurant, in one system
Bookings, floor and kitchen, stock, purchasing, rotas and costs working together. Pick what matters to your restaurant and watch a night of service happen. With the code, the same example opens on another phone.
Entered once, it reaches everywhere
A booking, an order and the cost of a dish are connected. Nobody copies numbers from one place to another.
- Reservation
- Table
- Order
- Kitchen
- Recipe
- Stock batch
- Supplier price
- Margin
When the supplier raises the price of duck, the cost of the duck rice updates itself and the dashboard flags that the margin dropped. Nobody has to do the maths.
Open the house
Each module is a complete system. Together they share the menu, the ingredients, supplier prices and the team.
What kind of place is yours?
Or pick module by module
Already have a code?
Open this link on another phone: it is the same house.
What happens
- 1The house is born with a night already under way: tables with orders, bookings, a delivery on its way, a full pantry.
- 2Touch any module, or press Advance the service and watch the night move in all of them at once.
- 3Open the same code on another phone: kitchen on one, floor on another, the dashboard on a third.
Five minutes, start to finish
The house opens with eight doors and nobody tells you where to start. Start here, and by the seventh step you will have seen the whole chain move.
- 01
Open the full house
Pick “Full house” and keep the code. The same code opens the same house on another phone.
- 02
Book a table for four
In Reservations, on the customer side. Note that you do not pick the table: the house assigns it, and refuses one that is too small.
- 03
Seat it
On the house side, confirm and seat. Then try booking the same table again inside the turnover window: the database refuses.
- 04
Send a cod to the kitchen
In Floor and kitchen, order on that table. The ticket appears on the kitchen side whole, never half-written.
- 05
Mark it ready
On the kitchen screen. This is where the sale happens, and where stock moves.
- 06
Go and look at stock
The batch nearest its expiry date lost exactly what the recipe calls for. With no cod left, the dish would have gone out marked sold out.
- 07
Finish at food cost
The dish you just sold has a cost per portion, a food cost and a margin, all computed over the prices sitting in Purchasing.
- 08
And the dashboard
Back at the house panel: revenue, covers, food cost, labour, expiry dates and HACCP, all from the service you just ran.
No time? Open the house and press “Advance the service”: the night moves on its own and shows the same thing.