Business system
The floor, the kitchen and the till.
A menu costed from the store room, tables and bookings, order tickets, a kitchen board, takeaway and delivery, and what the waste actually cost you.
- 12 screens
- Per-branch records
- Roles down to the screen
What Restaurant is
The menu, tables, order tickets, the kitchen board, waste and takings.
Every screen you get
The list below is read from the product, not written for this page — it is the same navigation your team sees once Restaurant is switched on.
The menu
- MenuEvery dish, its price and whether it is on
- Recipes & costingWhat a dish is made of, and what it costs
Service
- Tables & floorWhat is free, seated and being cleared
- BookingsWho is coming, and when
- OrdersOpen tickets and what they came to
- Takeaway & deliveryOrders going out of the door
The kitchen
- Kitchen boardThe pass: what to cook, in what order
- WasteWhat was thrown away, and why
Money & insight
- PaymentsTakings, voids, discounts and refunds
- ReportsCovers, average spend and food cost
Configure
- SettingsHow this module behaves
- FormsHide, rename and add fields; let the form do the sums
Who runs Restaurant
- A restaurant and bar with a floor, a kitchen and staff on a roster
- A bakery costing recipes against the price of flour
- A takeaway whose orders arrive faster than anyone can write them down
3 ready-made businesses start with it
Pick one of these when you set up and its systems are ticked for you. You can change any of them before or after.
- Bakery & catering
- Restaurant & bar
- Guest house with a kitchen
Usually switched on with
Questions
Why does Restaurant need Inventory?
Because a recipe costs what its ingredients cost, and each recipe line points at a product in the store room. A kitchen with no products to point at has a costing screen that can never be right.
Does it run the till?
Orders, tickets and payments are here. It is built for a floor and a kitchen rather than as a certified fiscal device.
Can I track what gets thrown away?
Waste is its own screen, against the same products the recipes cost from — which is the only way the number means anything.
Set up a workspace with Restaurant on.
Tell us what your business does and we will tick the systems it needs — including this one. Nothing is permanent; you can switch any of them on or off later.