A proper online ordering page for your restaurant, wired straight into your kitchen — tickets on a screen, receipts on the printer you already own, texts to the customer when the food is ready. You keep the whole order, minus the card fee you were already paying at the counter.
What a $40 pickup order is worth to you, after everybody takes their piece.
Built by watching an actual kitchen work, not by copying a competitor's feature list.
Your menu, your photos, your prices. Works on a phone without pinching and zooming. Customers pay when they order, so nobody walks on a ticket.
New orders arrive with a chime. One tap to accept with a realistic time, one tap to bump when it's up. Big type, readable across the line.
Tickets come out of the same impact printer already sitting in your kitchen. No new hardware to buy just to read an order.
Once when you accept it with the time it'll be ready, once when it's on the shelf. That's most of your "is my order ready?" phone calls gone.
The quoted time moves with how much work is actually on the line. Slammed at noon? It quotes longer. Nobody shows up to wait fifteen minutes.
Out of carnitas? Tap it once and it's off the live menu instantly. It comes back on its own tomorrow, so nobody has to remember.
Bumped the wrong ticket? One tap puts it back — and it kills the "your food is ready" text before it reaches the customer.
Runs through your existing processor at the rate you already negotiated. One place to reconcile at close, not two.
The box lives in your building. Trip a breaker and it comes back on its own with every order still on the screen.
This isn't a signup form and a wall of documentation. I drive out.
This is a live system built for a restaurant in Cathlamet — the real menu, the real flow. Place an order and watch it land in the kitchen. Nothing is charged and no food gets made.
Open the demo →Restaurants along the lower Columbia, both sides of the river. If you're near these and I've missed you, call anyway.
No commission, no per-order fee, no percentage of your sales. Your busiest Saturday costs exactly the same as your slowest Tuesday.
Building your menu, configuring the kitchen flow, connecting your payment system and printer, and a half day on site getting your staff comfortable.
Hosting, text messages, updates, and me on the other end of the phone. Same price whether you take ten orders or four hundred.
Goes through your existing processor at your existing rate. I never touch it and I never take a piece of it.