Order, pay, get a number. The next guest is already at the till.
A counter till built for queues, a kitchen that sees every order the moment it is paid, and a board that tells guests when their food is ready — in the same system as your stock and your books.
How an order goes
- 1
Order at the till
Dishes and combos in one or two taps. Take away or eat here.
- 2
Pay first
Cash with change worked out, card, Payme or Click. The guest gets a short number.
- 3
Straight to the kitchen
Each dish goes to its own station — the grill, the fryer — the moment it is paid.
- 4
Ready on the board
The number moves to Ready on the screen over the counter, with a chime.
- 5
Hand out
The pass hands the bag over and the number leaves the board.
Built for the rush
Counter till
One screen: menu, tray, payment. A dropped connection never charges a guest twice.
Combos
Meal deals with choices and upgrades — a large fries for +5 000. Every dish still counts in stock.
Kitchen display
Timers that turn amber and red, an all-day count of what to cook, bump-bar keys.
The pass
Whole orders in one place, green when everything is ready. Hand out in one tap, recall a mistake.
Order board
Preparing and Ready numbers on any TV, with a chime and a spoken announcement.
Refunds that add up
A guest who changes their mind gets the money back and the kitchen is told to stop.
Know how fast you are
The reports a fast-food manager actually reads, from the same orders that paid.
- Time from payment to ready, and to hand-out — the median and the slow 10%
- Cooking time by station
- Orders by weekday and hour, to staff the rush
- Average check: counter, eat-in, tables, delivery
- Which combos sell, and how many orders have one
What it costs
Pay for the modules you use and the devices you run. An example for one counter:
Add tills, kitchen screens and boards as you grow; each is billed per month.
Tables too?
A food court stall with a few tables, or a café with a counter: run both. Table orders are paid at the end, counter orders first — on the same tablets.