Industries · Restaurants & hospitality
Restaurant POS system, kitchen screen and website for SA restaurants
A website order reaches the kitchen only once it's paid, so nobody cooks for an EFT that never clears.
01Proof
Already live
Sites and systems we run for businesses in this sector.
cairochillandgrill.co.za
Cairo Chill & Grill
Egyptian and Middle Eastern charcoal grill on Florida Road, Durban.
Live site
Website for an Egyptian and Middle Eastern charcoal grill on Florida Road, Durban.
mstyled.co.za
M. Styled
Portfolio and bookings for a bridal and event hijab stylist.
Live site
Portfolio and bookings for a bridal and event hijab stylist.
thehappinessfactory.co.za
The Happiness Factory
Imported chocolates, confectionery and international snacks from a sweet shop in Overport, Durban.
Live siteOur store system
Online store on Retail OS for a sweet shop in Overport, Durban, selling imported chocolates and international snacks.
A normal week
Diners decide on their phone. They search the restaurant's name, check the hours, open the menu and scroll through a few photos. If the menu is a PDF they have to pinch and zoom, or the hours are wrong, they call, or they pick the place next door.
Behind the counter the problem is different. Orders come in at the till, over the phone and through the website, and the kitchen needs them on one list in the order they were placed. Paper tickets go missing, and nobody can see which order has waited longest.
Our store system started with shops and now runs food service too: online ordering with prep times, a kitchen screen from Growth, and tills on Pro. A venue that only needs a good website can have one of those instead, from R5 000.
02Problems we hear
What goes wrong
- Our menu is a PDF that nobody can read on a phone.
- People arrive when we're closed because the hours online are wrong.
- Paper tickets go missing between the counter and the kitchen.
- We can't tell which order has waited longest.
- Online orders keep coming in after the kitchen has closed.
- Customers ask how long their food will be and we guess.
- Food we threw away still shows in our stock.
03Build
What we'd set up
A restaurant website
The menu written on the page so it reads on a phone, with hours, directions and booking or function requests sent to whoever answers the phone. Profile sites start at R5 000 and Business sites at R12 000.
Websites →Online ordering
Customers order for collection or delivery from your own site. You can pause ordering in one tap when the kitchen is down, or accept orders only during opening hours.
Online stores & POS →A kitchen screen
From Growth, a tablet in the kitchen shows every order that needs cooking in three columns: queued, preparing and ready. A ticket's stripe turns amber after 5 minutes and red after 10.
Online stores & POS →Tills on the same menu
On Pro, the till rings up counter orders from the same menu as the website, with add-ons and notes the kitchen needs, and sends them straight to the kitchen screen. Pro includes one till; more are priced with you.
Online stores & POS →04AI
Tasks AI can take over
- Wait-time estimates: set a prep time on each dish and every order gets a range like 25–35 minutes, worked out from the slowest item plus a base time. You set the times, and a dish with no prep time shows no estimate.
- Ordering hours: online orders stop outside the opening hours already set on your locations. Staff can still ring up sales at the till, and you can switch the rule off.
- Menu descriptions and food photos: from Growth, AI drafts a description and cleans up a phone photo. Someone who knows the dish checks both before they go on the menu.
- Wasted food: voiding a ticket asks whether the food was cooked. Staff answer, and cooked food stays off stock so counts don't include ingredients that were binned.
05Steps
From first call to launch
A 20-minute call
We ask how orders reach you today, from the counter and the phone to the website. A fixed quote follows within two working days.
Menu, hours and plan
We load the menu with prices and prep times and set opening hours per location. Then we agree the plan: a kitchen screen needs Growth, and tills need Pro.
A trial service
Working pages go up on a private link in the first week. Before launch, staff can put orders through on a tablet mounted where the kitchen can see it.
Training and support
Staff training is part of setup. Once you're live, you'll hear back by the next working day on anything you ask.
Questions
What people ask on the first call
If yours isn't here, WhatsApp it and you'll have an answer within one working day.
Setup is once-off and quoted after a 20-minute call, since it depends on the design and what the venue needs. Online ordering with opening hours comes with every plan, from R400 a month. Growth, at R900 a month, adds the kitchen screen, and Pro, at R1 500 a month, adds tills, with one till included.
No. Orders appear on a tablet in the kitchen, and staff tap each ticket along as the food is made, with an undo for mis-taps. If the Wi-Fi drops, the screen keeps showing the last tickets and reconnects by itself. Nothing is lost, because tickets are stored on the server.
Yes. A Profile website starts at R5 000 and a Business site at R12 000, plus a subscription of R1 500 a year that covers hosting and backups as well as the admin. The store system is a separate product you'd only need for ordering or tills.
Why unpaid orders never reach the kitchen
Website orders show on the kitchen screen when the payment goes through, not when the order is placed, so an unpaid EFT order never gets cooked. Till orders show straight away, even when they're paid by payment link or on account, because the food leaves now. Layby orders never appear, since those goods are held rather than made.
Tell us what you need
Answer a few questions and the estimate shows on screen. The fixed quote follows within two working days of a short call.