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05 / Restaurants + Cafés

Serve the order. Not the platform's cut.

We build the ordering, the counter and the numbers underneath them into one system you own, so your online orders arrive without a commission attached and you can finally see what each plate costs you.

No obligation · No jargon · A straight answer
Café counter during service
Who this is for
Cafés, restaurants and takeaways running counter, table or collection orders
What it replaces
A till, a delivery platform's tablet, a rota on the wall, and a guess at food cost
What you own
Your ordering, your customer list, and the numbers under your menu
The Week You Are Having

Sound like your week?

None of this is a technology problem. It is an operations problem that technology has been quietly making worse.

01
A cut of every online order goes to somebody else.

On orders your own regulars placed, for food you cooked, at a place they already knew the name of.

02
There is a separate tablet for every channel.

Counter here, collection there, delivery on a third screen, and somebody at the pass reading all of them out loud.

03
You do not know what a dish costs.

Not really. Not since the last three supplier invoices moved and the portion size quietly crept up.

04
The rota is a photograph in a group chat.

And so is every change anyone has made to it since.

The Build

What we build for you.

Not a package you adapt to. A system shaped around how the work already happens, so nobody has to re-type what somebody else already knew.

Ordering

Every channel on one ticket flow

Counter, table, collection and your own online ordering all land in the same place, in the order they were made.

Your storefront

Online ordering without the cut

Your own ordering page, your prices, your customers. Nobody takes a percentage for putting your food in front of people who searched for you by name.

Costing

What a plate costs to put out

Recipes costed down to the ingredient and updated as supplier prices move, so menu margin becomes a number instead of a feeling.

Stock

Ingredients that count themselves down

Selling a dish draws down what went into it, so ordering is based on what you used rather than what you can remember using.

Rota

Staff scheduling the whole crew can see

Shifts published to the people working them, with every change visible to everyone at the same time.

Customers

The regulars are yours

Order history and contact details belong to you, not to the platform charging you to reach your own customer.

Related work

This is the same one-counter-one-storefront system we already run for a retail shop, arranged around a kitchen instead of a shelf.

The Difference

What changes.

A commission comes off every online order.
Your online orders arrive whole.
Three screens, and somebody reading them out.
One flow, in the order things were ordered.
Food cost is last quarter's guess.
Food cost updates when your supplier's invoice does.
The customer belongs to the platform.
The customer belongs to you.
The Standard

Your regulars should not be
somebody else's mailing list.

  • No commission on your own online orders
  • Customer and order history stays yours
  • Documented well enough to hand to somebody else

The ordering page is yours, the customer list behind it is yours, and neither one is rented back to you a percentage at a time. You built the reason people order; you should keep the relationship.

That is the whole point. We would rather profit from your growth than from your dependence on us.

Read our partnership standard →

Thirty minutes, and you will know what your current setup costs you.