Quick-service restaurants: kitchen, counter and delivery on the same data

Rush peaks on every channel

Dine-in, pickup and couriers arrive at once and orders are spread across tablets.

Several brands, one kitchen

Each brand has its own menu and recipes on the same line.

Rotating staff, many languages

New colleagues learn by shadowing, in one language.

Food-safety evidence on paper

Temperature and cleaning records are hard to show at an inspection.

Sales checked by hand

Sales are matched to the fiscal Z report manually.

Food cost known late

Supplier invoices are typed by hand and costs arrive at month end.

1

Opening

Opening checklist and temperature checks logged at the station, with an owner and a deadline.

2

Prep and receiving

Receiving against supplier invoices, with stock and expiry dates updated on the same data.

3

Rush

Counter, pickup, Glovo and Bolt orders in one kitchen queue, with recipes on the kitchen display.

4

On the line

The cameras already on site confirm process steps; processed on site, tracking the process, not the person.

5

Guests

A virtual assistant answers guests on chat and phone and hands over to your team.

6

Closing

Closing checklist, sales matched to the fiscal Z report and the day reflected in P&L per location.