Product · Back of house
The line, on the same page.
Recipes, prep, and tickets that match how the line already works, and the waste logs the auditor will eventually ask about.
8kitchen surfaces shipped
- Recipes
- Prep
- KDS
- Inventory
- Waste
Back of house
The kitchen, on the same page.
Recipe library
Costed and allergen-tagged. Every menu item ties back to ingredients on hand.
Prep sheets
Per-station prep lists generated from tonight's forecast and yesterday's actuals.
KDS stations
Order routing per station, course timing, recall, and bump-bar friendly. Built for service speed.
Inventory transactions
Receipts, transfers, counts, and variance. Every movement leaves a row in the ledger.
Waste tracking
Capture spoilage and sold-out items at the bin, on a dated ledger the auditor can read. Feeding cost-of-goods and the daily brief is on the roadmap.
Service scorecard
Ticket times by chef, sales and speed by server, volume by terminal. Timing is recorded from the moment it is switched on, never back-filled.
Menu profit studio
A suggested price for every dish from its recipe cost and your target, and a live matrix of what sells against what it earns.
Pair deals
Order the pasta, add a dessert at a set price. Pair offers priced at the till and online, checked against recipe cost, with the attach rate they earn.
Built on the platform · not bolted on
One database. Same numbers everywhere.
Floor, kitchen, accountant, and AI all read and write the same rows. No copy-paste, no nightly export, no second source of truth.
POS sales become tonight's revenue and prime-cost the same minute they happen, ready for the books.
Bookings on your site update covers and the daily brief without a separate sync job.
An RSA expiry flags the staff record, raises a task for HR, and surfaces on the morning brief, all from one event.
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Front of house
A floor your team can actually read.
Reservations, walk-ins, table state, and POS in one calm screen, and a branded customer site on your own domain, not a generic widget.
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Numbers
Closing the loop with your accountant.
Payments, reconciliation, payroll, and the obligations the ATO cares about, kept in sync with your books.
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See it in your venue
Start a pilot in one kitchen.
We onboard restaurants one at a time and stay close until service runs on it. Tell us about your venue. We reply within a business day.