Open your kitchen in about ten minutes.
No card, nothing to install, and nobody to talk to. You will be taking a test order before you have finished your coffee.
What happens next
- You land in your own back office Already signed in, with your kitchen created and its QR menu live.
- One thing is asked at a time Add a dish, price it, pick how you take money. Nothing else until those are done.
- You put a sale through The real test — ring up one item and look at the receipt.
- Everything after that is polish Opening hours, your logo, printed QR codes, your team. In your own time.
Already have an account? Sign in.
Not just another till.
Three things you will notice in the first week, and none of them are the buttons.
Every way to order. One system.
The counter, a QR code on the table, a kiosk by the door — the same menu, the same stock, one kitchen screen. Change a price once and it changes everywhere, because there is only one menu underneath.
A whole hall, one basket.
Five kitchens, five separate businesses, one payment from the guest and the money split to each of them to the penny. The thing a food hall needs and a restaurant till has never had to do.
Built in a working kitchen.
Every part of this exists because something went wrong without it, during service, in Winchester. That is not a slogan — the worklog names the failures.
One platform. Every channel.
Whatever way somebody buys from you, it lands on the same pass and comes off the same shelf.
The counter
A register that fits any tablet, cash and card and voucher, split payments, and a receipt with your business on it rather than ours.
Their own phone
One QR code for a kitchen or for the whole hall. Allergen filters, dietary filters, meal deals across kitchens, tips, order-ahead.
The kitchen screen
Tickets from every channel in one queue, with what is still to make. Bumps survive a wifi cut and send themselves when it comes back.
Proof, not promises.
Numbers from the venue that actually runs on it, not a brochure average.
Every venue is different. Here is where this one fits.
Said plainly, including the rooms it is not built for yet.
Food halls & multi-vendor sites
What it was built for. Separate businesses under one roof, one basket for the guest, the money apportioned to each kitchen, deals that span two of them, and one loyalty card for the building.
Street food & markets
Open on a phone you already own, take an order, print nothing. Add a terminal when you outgrow that. No contract to sign and none to leave.
Bars & taprooms
Eighteen taps, service charge, tabs and tipping, an age gate on the QR menu, and stock that comes off as the drinks go out.
Table service, front to back
Most of it. Your floorplan on the till, a bill started by tapping the table, covers, courses, real split bills and QR ordering to the table are built. There is no reservations book and no covers pacing, so a restaurant that runs on a bookings diary should wait, and we would rather say so here than after you have moved.
The AI does the boring half.
Only the parts that have actually run against real data. Nothing here is a demo.
Reads your delivery notes
Photograph the supplier invoice. Every line is matched to your own products, the ones it cannot match are asked about rather than guessed, and the result becomes a received purchase order — stock, costs and price history.
Drafts the rota
A week filled from who is available, who can do the job and what the venue actually took on the same week last year. You edit it; it does not publish anything by itself.
Reads a contract
A signed contract becomes hours, rate, holiday basis and notice period on the form, for you to check.
See it working before you sign up.
Not a video and not a mock-up — the real guest pages, with a real menu, that will not take your money.
Open your kitchen.
The form is at the top of this page and it takes about ten minutes. If you would rather ask a person first, that works too.