#104119:41
Dine-inTable 6
- 2Brisket plate
- 1Mac and cheeseextra crispy
Cooking
Run the whole service on one system.
One menu, one queue of orders, one number for the day. From the first prep list at six to the drawer count at midnight, Restro is the only screen your team needs open.
- No commission on your orders, at any volume
- Your own website live in an afternoon
- Bring your menu over from a spreadsheet
Kitchen display · DowntownLive
At the same moment, everywhere else
- Till#1041 sent to the kitchen
- Website#1042 paid, accepted
- App#1043 placed
Orders
Covers
Takings
07:30Setup
01 / 06Four screens. One set of numbers behind them.
Most restaurants pay four companies for software that will not talk to itself. Change a price here and it is true on all four before you put the phone down.
Dashboard
Your staffMenu, orders, stock, staff and the takings.
Website
Your customersYour own ordering site, at your own web address.
App
Your customersA real app in both stores, with your name on it.
Point of sale
Your staffThe counter, the floor, and the kitchen screen.
09:30Open
02 / 06Set it once. It is right everywhere.
Get your menu right once and your website, your app, the register, the kitchen screen and your stock all fall into line together.
- Each location sets its own prices
- The same burger can be $18 downtown and $15 in the suburbs, each with its own tax, from one menu.
- Sold out is one switch
- Run out at eight? One switch and a reason. It greys out for customers, then comes back on its own.
- Bring the menu you already have
- Upload the spreadsheet you already keep. We show you what we read and what we could not, before anything is saved.
Five things have to be true before somebody can order a dish. Switch one off and watch what a customer sees.
Switch one off
Your menu, Downtown3 items
Smash burger$16.00Double patty, American cheese, house pickles
Buffalo wings$14.00Ten wings, blue cheese, celery
Brisket plate$24.00Half pound, slaw, cornbread
Everything checks out, so the burger is on the menu right now.
19:48Rush
03 / 06Three channels in. One queue out.
Orders come in from three places and land on one screen, in the order they arrived. Wherever it started, it moves through the same steps and counts the same way at the end of the night.
- WebsiteYour address, your margin
- Mobile appYour name in both app stores
- Point of saleThe counter and the floor
The kitchen screen will not let a cook skip a step at 8:30 on a Friday. You can still fix anything from the office.
One order, five stepsTap any step
You have taken it on. This is the moment you commit to cooking it.
- The ingredients come off the shelf at that location
- The customer gets told you have it
Done is not the same as paid. A table that ate and walked out shows up as done and unpaid, and we will not hide it from you.
21:10Turn
04 / 06A booking should hold the table, or give it back in time to sell it.
At forty seats, one empty table is four percent of the night — and usually the second seating you turned away at six.
Reminder sent 7pmWhat the guest gets
Tomorrow at 8:30pm, Oak & Ash
Hi Ellis — we are holding table 9 for four. Let us know either way so we can give it up if plans have changed.
No account. No password. One tap. That is most of the difference.
The book · SaturdayWhat you see
Ellis
8:30pmParty of 4 · Table 9 · been in twice before
ConfirmedWaitlist
- Dana W.Party of 6 · waiting 34 min
- Chris L.Party of 4 · waiting 21 min
- Ana M.Party of 2 · waiting 12 min
A cancellation frees the table there and then — in time to sell it, rather than in time to write it off.
30 min
we keep holding a table before it counts as a no-show
2
no-shows against a name, and we flag it before you hold again
1 tap
for a guest to confirm or cancel. No account, no password
23:15Last orders
05 / 06Know what you sold, and what it cost you.
Drag the slider. Watch the shelf empty, and watch the burger come off the menu before somebody orders one you cannot make.
- Selling moves the stock
- Write down what goes into a dish once. After that, every sale takes it off the shelf on its own.
- Each location counts its own
- Downtown running out of brisket has nothing to do with the north store.
- Nothing goes missing quietly
- Waste, corrections and transfers each need a reason, so a missing case leads back to something.
Smash burger
What goes into it
- You charge
- $16.00
- It costs you
- $5.57
- You keep
- 65.2%
12
- Ground chuck5.2 lb
- Brioche buns28 ea
- American cheese46 ea
- House pickles2.8 lb
On the menu
Every sale takes its ingredients off this location and nowhere else. Cancel the order and they go straight back.
00:20Count
06 / 06The number at the end has to match.
Being a few dollars out is not something to bury. It is the whole point of counting. Count at the end of every shift instead of the end of every day and the gap is small enough to explain.
The Hollow · 5pm to 11pmOne drawer, one person
- Started withCounted into the drawer at 5pm200.00
- Cash takenFrom the register, this location842.25
- Paid outProduce delivery, paid in cash−120.00
- Sent to the safeAt 9:40pm by M. Alvarez−400.00
Should be in the drawer522.25
Count it
Variance−2.80
Written down, not swept up. A few dollars over one shift is a short conversation. Forty across sixteen hours and three people is not.
A coffee shop and a twelve-store chain do not have the same problem.
Same product, different first week. Pick the closest match and we will show you the three or four decisions that actually matter.
Counter-led, high volume
Quick service
One line of orders, a register that already knows the menu, and pre-orders that wait their turn.
See the setupRegulars, twice a weekCoffee & bakeries
An app on the regulars’ phones, recipes that keep milk honest, and a morning rush the register can keep up with.
See the setupTwo seatings, forty seatsFine dining
Reminders guests answer in one tap, deposits where they are warranted, and a history you read before you confirm.
See the setupFive locations and countingMulti-location
Prices, stock and staff per location under one menu, with reports that split by store.
See the setupOpen tabs, last callBars & late night
A shared tab everyone orders into, a ceiling you set, and tabs that close themselves.
See the setupNo dining roomDelivery-first
Your own site and app running beside the delivery apps, and margin you can actually see.
See the setupNobody switches for features. They switch for a number.
31%
of sales now on their own website and app
Granary RowAustin, TX
9% → 1.4%
stock going missing
North Pass CoffeePortland, OR
18% → 4%
no-shows
Oak & AshNashville, TN
−4m 20s
off the average ticket
Ferro PizzaChicago, IL
2,400
app installs in the first quarter
Bluebird BakehouseDenver, CO
$40 → $2.80
average nightly shortfall
The HollowProvidence, RI
- Granary Row
- North Pass
- Oak & Ash
- Ferro Pizza
- Bluebird Bakehouse
- The Hollow
- Third Draw
- Verano Cantina
- Marlow & Co
- Cedar Street Diner
- Pilot Light
- Harbor Provisions
You pay for the plan. We take nothing off what you sell.
No commission, at any volume. Annual works out to about ten months for twelve.
Build & Test
$5 /mo
Getting set up before you open
2 locations1 staff login
Starter
$20 /mo
One location taking its own orders
1 location5 staff logins
Pro
Popular$60 /mo
A full service restaurant
2 locations10 staff logins
Business
$100 /mo
Several locations and a real payroll
5 locations100 staff logins
Enterprise
Talk to us
Groups, franchises and odd setups
Unlimited locationsUnlimited logins
Your next service is tonight. Start there.
Two months free with everything switched on. Move to a paid plan when you are ready to take money.
01
Upload your menu
The spreadsheet you already keep. We show you what we read before anything is saved.
02
Set one location up
Hours, prices, tax, delivery range. Copy it to the rest once it is right.
03
Take an order
At your own web address, with the padlock and everything, the same afternoon.