Module 03 · Ordering
Your guest orders from the table, the order is already at the bar
Phone ordering happens on the spot: the guest builds the cart in your app, and the order arrives at the bar and the kitchen as a structured ticket. Nobody has to queue, and nobody has to shout over the noise to ask whether it was the oat milk one.
Who it is for
For bars, cafés, terrace venues and festival counters where peak hour doesn't go away just because the staff move faster. The difference is biggest where the guest is already seated — before a gig, over a lunch break, on a sun lounger — and it's the queue that kills the second round.
How it works
The guest opens the menu on site
They sit down, open the app and see the menu in their own language: photo, description, allergens, nutrition values and options. The extra milk or the extra ice is decided in the cart, not at the counter.
They pay, and the order lands as a ticket
They can pay with topped-up credit, by card, with Apple Pay or Google Pay. The order arrives on the on-site order monitor item by item, with every option — not scribbled on a pad, not held in someone's head.
Every status change is announced
Accepted, in preparation, ready: the guest gets a push and an email notification, and the staff can see on the monitor where the queue stands. Nobody walks up to the bar just to ask if it's done.
What you get out of it
Less queuing with the same headcount
Order taking moves to the guest, so the staff can focus on serving and on the floor. At peak that's the difference between a second round being ordered and the queue winning. And there's still someone in the room actually looking after guests.
Upsell that doesn't depend on the bartender
The system suggests an add-on at the right moment, based on what's in the cart. It happens for every guest, not only when a colleague happens to have a spare second.
Fewer misunderstandings in the kitchen
The ticket is itemised and legible: quantity, options, notes. What the kitchen gets in writing doesn't have to be asked back, and it doesn't end up as a poured-away coffee.
Every order is loyalty data too
The order belongs to the guest's account, so it counts towards their tier, their cashback and their challenges. Tips are tied to the order as well, settled transparently towards the staff.
More detail
- Pre-ordering
- VAT invoice data capture
- Booking and table reservationIn development
Frequently asked questions
Does it need a new till or extra hardware?
The order monitor runs on site, and product prices are synced from your POS software, with versioning. Where exactly your till plugs in is something we go through in the assessment — the first step of the rollout, before any setup. That's also where we work out where the monitor goes and which two modules to start with.
How much does the staff have to learn?
At the bar, one monitor shows the incoming order and its status, and learning it takes no longer than a shift handover. Staff training is part of going live, together with the launch campaign and the joint review of the first weeks.
What about the guest who doesn't want an app?
Ordering at the counter stays, and the kiosk is there too, with the same menu and the same options. Phone ordering shortens the queue; it isn't a mandatory route.
What does the guest see, and what happens to their data?
They see your brand: your logo, your colours, your tone of voice, in their own language. Data handling, consent and deletion are documented end to end, and every credit purchase produces a sequentially numbered receipt.
Let's look at your own peak hour
In the assessment we walk through your current ordering process and show you where phone ordering shortens the queue.