What it does
Take the order at the table, the counter or the kerb, and get it to the kitchen.
- Sorted by who is waiting longest
- The board leads with the ticket that has been open the longest, so the thing you should look at is the thing at the top.
- Heat, not decoration
- A ticket warms from plain to amber to ember as it ages. The colour is telling you how long something has been sitting, and nothing else on the screen is allowed to use it.
- Pickup and delivery in the same rail
- Off-premise orders sit alongside the tables with their promised times, so one person can run the whole floor from one screen.
- Every table one tap away
- Open a table to see the full bill, the guest, what has been paid and what has not, and take payment without leaving the page.
See it
Example data
4
- Longest wait
- 18m
- On the pass
- 2
- Open value
- £227.70
- T6Wagyu burger · Truffle fries · 2 negroniJust in£42.500m
- T2Burrata · Sea bass · SourdoughOn the pass£58.007m
- PickupSunday roast × 2Promised 19:55£36.009m
- T11Bill requestedWaiting on the bill£91.2018m
Where it sits
One system, five pillars
Live orders is part of ordering.
Take the order at the table, the counter or the kerb, and get it to the kitchen. It runs on the same menu, the same tables and the same bill as everything else here — nothing to integrate, nothing to reconcile.
Know what sold, what almost sold, and what caused the difference.
Dish reviews · Revenue & attribution · Analytics · AI insights · Guest intelligence · Automated messaging · Experiments · Discounts & promotions · Campaigns
Fill the diary — and give a forgotten table a chance to be sold again.
Bookings & events
Cost the menu on what you are actually paying for the food.
Stock & purchase orders
Compare what you ordered, what arrived, and what you were billed for.
Supplier control
Build the rota, publish it once, and know who did what on the floor.
Team & shifts