Back-of-house software that respects the floor.
Ordering, house accounts, and tip splitting for independent restaurants. Built to be used with wet hands, on a phone, in a walk-in with no signal — and to require no more than three decisions from a busy manager.
Most restaurant software is built for the office.
This one is built for the person actually doing the work, and it is careful with money in ways that matter when the numbers are real.
Nothing sends itself
Orders are drafted, never dispatched. A manager approves every one. The system prepares; a person decides.
Corrections stay visible
Nothing is silently overwritten. A correction voids the original and issues a replacement, and both remain on the record forever.
It works with no signal
Freezers and back offices have no bars. Work continues offline and syncs when the signal returns — exactly once, never twice.
Buy only what you need.
Every restaurant is different. Modules switch on one at a time, and a restaurant only ever sees what it has.
The rules that do not bend.
| Rule | Why it exists |
|---|---|
| Splits are penny-exact | Every cent of a tip pool is assigned, and the rounding cent lands on the same person in the preview and on the final report. |
| The same check can't be charged twice | The photo itself is the duplicate key, so a double-entry is refused rather than billed. |
| A wrong-looking bill is refused | A single house-account charge above $5,000 stops for review — decimal points slip. |
| Software reads, a person confirms | Photo and document reading fills the box; a human checks it against the paper before anything is saved. |
| Every entry is attributed | Who added it, who signed for it, and when — on every row, permanently. |