Step 2 of 3
Software for full-service restaurants
Why you're a different buyer
You are buying for two rooms at once. Whatever runs the floor has to agree with whatever runs the pass, and most of the pain in this category comes from the seam between them.
What are you trying to fix?
Ordered by what tends to cost full-service restaurant operators the most when it goes wrong.
- 01
Taking orders and getting paid
The till, the card reader and everything that touches a transaction.
Updated 11 August 2026
- 02
Managing who sits where, and when
Bookings, the host stand, the floor plan, and the queue at the door.
Updated 10 August 2026
- 03
Getting tickets to the line without paper
Screens in the kitchen, ticket routing, and course timing.
Updated 11 August 2026
- 04
Building the rota and paying people
Shifts, swaps, tip distribution, labour cost against sales.
Updated 11 August 2026
- 05
Knowing what things actually cost you
Counts, recipe costing, supplier invoices, and where the margin went.
Updated 11 August 2026
- 06
Selling without a third party taking 30%
Your own ordering page, plus whatever plumbing connects it to the kitchen.
Updated 11 August 2026
- 07
Books that reconcile without a weekend of work
Daily sales journals, AP, and whatever your accountant keeps asking for.
Updated 11 August 2026