Back of house
The margin is decided in the kitchen.
Front of house decides what you sold. Back of house decides what it cost you.
No paper. No missed ticket.
The order appears in the kitchen the moment it is entered, whether it came from the counter, the app, or an aggregator. Tickets are routed to the station that makes them, and each one carries how long it has been open — so the one that is running late is visible before a customer notices.
The same ticket the camera is recording.
If you also run Kitchen Quality, the ticket on the kitchen screen and the check on the footage are the same event. The prep time on the screen and the time the camera recorded are one number, not two you have to line up afterwards.
Every sale takes something off a shelf.
Build the recipe once and the POS deducts it. You get a live count instead of a Thursday guess, a cost per portion that moves when your supplier's price moves, and a variance at stock count you can actually explain.
Four questions it answers on its own.
The ones that currently cost someone a morning in a spreadsheet.
Front of house
Point of sale, the service station screen, and your floor plan.
See front of house →Customer experience
Loyalty, ordering at the table, reservations and pickup.
See customer experience →Back of house
The margin is decided in the kitchen.
Front of house decides what you sold. Back of house decides what it cost you.
No paper. No missed ticket.
The order appears in the kitchen the moment it is entered, whether it came from the counter, the app, or an aggregator. Tickets are routed to the station that makes them, and each one carries how long it has been open — so the one that is running late is visible before a customer notices.
The same ticket the camera is recording.
If you also run Kitchen Quality, the ticket on the kitchen screen and the check on the footage are the same event. The prep time on the screen and the time the camera recorded are one number, not two you have to line up afterwards.
Every sale takes something off a shelf.
Build the recipe once and the POS deducts it. You get a live count instead of a Thursday guess, a cost per portion that moves when your supplier's price moves, and a variance at stock count you can actually explain.
Four questions it answers on its own.
The ones that currently cost someone a morning in a spreadsheet.
Front of house
Point of sale, the service station screen, and your floor plan.
See front of house →Customer experience
Loyalty, ordering at the table, reservations and pickup.
See customer experience →