Common challenges

• Orders lost between floor and kitchen
• Ingredient stock not tracked
• Slow end-of-day reconciliation

What you get

• Table and order handling
• Menu items linked to stock
• Daily sales summaries

A typical workflow

1. 1Take the order at the table
2. 2Send it to the kitchen
3. 3Close the bill and update stock

Business benefits

• Fewer order mistakes
• Ingredient usage visibility
• Faster closing