We understand that efficiency is the key to a successful shift in hospitality. Orders are sent instantly to the kitchen via printing or display systems, reducing delays and improving accuracy. Bill splitting by seat, item, or percentage makes dining out easier for groups, while handheld ordering devices enable staff to take orders and payments directly at the table.
Behind the scenes, our system automatically deducts stock in real time, updating recipe costs whenever ingredient prices fluctuate. Allowing chefs and managers live insight into margins, waste, and stock levels. Allergen and nutritional information is stored for each recipe, keeping compliance with food safety regulations – including Natasha’s Law and EU Food Information Regulations.
The result is a streamlined operation that connects every part of the hospitality business, from the kitchen to the till, ensuring better service, tighter control, and healthier profits.
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