ALLRECAPlatform for hospitality operations
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Platform / 01

The service is one whole. The screens are per task.

ALLRECA connects the parts of a hospitality operation in one operational model. An order, a service and a correction can be traced back to the same source.

Service works from the dining room, the kitchen from tickets and the manager from planning and hours. Each screen is small enough for the task. The data behind it stays together.

View the modulesRequest a walkthrough
Operational model
1
Module pages
17
Layers
2
Access
Role-based
02 / The chain

One service, six moments.

The modules follow the path a service takes. They can be used separately, but refer to the same table, order, service and payment.

  1. 01

    Reservations

    Tafel, tijd en gast staan vast voordat de dienst begint.

    ReservationsTable layout
  2. 02

    Received

    The guest orders at the table, at the counter or online.

    Mobile orderingOrdersPOS & kassa
  3. 03

    Bereiden

    Gerechten en drankjes gaan naar het station dat ze maakt.

    Kitchen displayBar screen
  4. 04

    Serveren

    The order stays linked to table and bill.

    OrdersTable layout
  5. 05

    Afrekenen

    Payment status and any refund stay with the order.

    POS & kassaPayments
  6. 06

    Afsluiten

    Hours, costs and revenue come from the same service.

    POS & kassaWorkforceReporting
03 / Modules

The operational map.

You don't need to introduce everything at once. Each module has its own task and writes to the same operational model. This keeps a change at the place where the next step is taken.

Gast en bediening

  1. 01Restaurant managementMenu, tafelbediening, team en vestigingen in één restaurantomgeving. De basis waarop de andere modules werken.Richt de zaak in en houd de dagelijkse basis bij.
  2. 02OrdersEvery order follows the same path: channel, table, preparation, payment. Even if something changes along the way.Ontvang, volg en corrigeer bestellingen over alle kanalen.
  3. 04Table layoutA floor plan that knows both setup and service. Tables, zones and orders stay linked.Build the business and serve it from the same floor plan.
  4. 07Mobile orderingOrdering from the phone at the table, or online for takeaway and delivery. No account needed, with table and payment linked.Laat de gast zelf bestellen en houd de bestelling in de operatie.
  5. 10Reservations & Host ManagementReserveringen, host en wachtlijst binnen dezelfde restaurantomgeving. De gast koos een tijd; de zaak ziet wie er komt en welke tafel vrij is.Prepare the arrival and seat the guest at the table.
  6. 11POS & Cash RegisterOrder, serve, pay and close the till from the same order. The till is not a second administration.Leg de bestelling vast, rond de betaling af en sluit de dienst.

Kitchen and bar

  1. 05Kitchen displayThe kitchen sees what needs to be prepared, per station and in the order of service. The pass keeps the overview.Geef gerechten door aan het juiste station en volg de bereiding.
  2. 06Bar screenDrinks go to the bar, dishes to the kitchen. The bar only sees what the bar must make, with table and status.Scheid de drankproductie van de keuken zonder de bestelling te splitsen.

Mensen en geld

  1. 03WorkforceAvailability, shifts, leave and worked hours side by side. The schedule follows the service, even when it changes.Plan wie er werkt en controleer welke uren zijn gemaakt.
  2. 08PaymentsPayment status per order, refunds with a reason and a correct daily closing. Money stays with the payment provider.Leg betalingen vast en houd ze aan de bestelling gekoppeld.
  3. 09ReportingOmzet, betalingen en reviews uit dezelfde operationele data. Per vestiging met dezelfde definities.Maak de dienst achteraf controleerbaar en vergelijkbaar.

Voorraad en inkoop

  1. 12Inventory & ProcurementVoorraad per vestiging, tellingen en leveringen, een bestellijst per leverancier. Wat ontbreekt, wordt zichtbaar voordat de dienst begint.Houd voorraad bij en bereid de volgende inkoop voor.

Gastbinding

  1. 13Reviews & Guest FeedbackGastfeedback aan tafel, reviewmoderatie en testimonials. De zaak bepaalt wat er met de feedback gebeurt en wat publiek mag worden.Verzamel feedback en beheer wat de zaak publiceert.
  2. 14Customer Loyalty & EngagementCoupons, loyalty points and automation rules for guests who are already inside. No guaranteed growth, but a clear next step.Maak van een bezoek een reden om terug te komen.

Platformfundamenten

  1. 15Financial ManagementOperationeel financieel overzicht, documenten, facturen en de voorbereiding van de afsluiting. Niet hetzelfde als een boekhoudpakket of bank.Maak de financiële kant van de operatie controleerbaar.
  2. 16Website & Design BuilderLanding content, merk, galerij, media en de boekingswidget. Een beheeromgeving voor de eigen website, geen autonome AI-builder.Houd de digitale presentatie van de zaak actueel.
  3. 17AI Business AssistantStel vragen over je eigen bedrijfsgegevens in gewone taal — of spreek ze uit. De assistant leest omzet, bestellingen, voorraad, personeel en financiën via dezelfde bron als de rest van het platform.Vraag analyses, forecasts en insights op zonder exports of spreadsheets.

The pages follow the operation: menu, ordering, production, people, money, inventory and guest engagement. Reservations, POS, inventory, reviews and customer engagement have their own layer; they work within the same restaurant environment. In addition, two networks connect independent businesses: the Delivery Network for shared delivery capacity and the Workforce Network for temporary staff capacity. Both fall under the central management layer.

Network / DeliveryDelivery NetworkShared delivery capacity between local businesses, with the original order at the business.Network / Workforce PilotWorkforce NetworkTemporary staffing capacity between local businesses, with the original employer visible.
04 / Architecture

The central layer coordinates. The business remains the owner.

ALLRECA consists of a restaurant environment and a central management layer. Daily operations run in the restaurant environment; the central layer manages environments, access and rollout.

Daily business data remains in the restaurant environment. The central layer does not become a second bookkeeping system. Access is role-based and actions are recorded with user, timestamp and result. The Delivery Network and the Workforce Network fall under this layer: they coordinate capacity, assignment and mutual settlement between participating companies. With the Workforce Network, the original employer explicitly remains the owner of the employment relationship.

05 / Flow

The same data, a different question.

Every module looks at the same service with its own eye. That is why a correction does not have to be entered again.

  1. Van menu naar betaling
    MenuOrderKeuken of barPayment

    Het menu bepaalt welk station een regel ontvangt. De bestelling houdt tafel en kanaal vast. De betaling blijft aan dezelfde order gekoppeld.

  2. Van rooster naar kosten
    BeschikbaarheidShiftHoursKosten van uren

    The schedule records who works when. The time tracking compares that with reality. The costs of worked hours sit next to revenue. Payroll and employment contracts fall outside the platform.

  3. Van tafel naar rapportage
    TableReserveringOrderReporting

    Tafel en reservering geven de bestelling een plek. De rapportage leest dezelfde order- en betaalgegevens, met één definitie per metric.

  4. Van piek naar verrekening
    ClusterAssignmentShiftSettlement

    At a peak, the Delivery Network looks at available capacity and rotation. Trip, working time and costs stay linked. Participation falls within the agreed pilot and review process.

  5. Van beschikbaarheid naar gedeelde inzet
    BeschikbaarheidMatchTemporary deploymentSettlement

    Workforce Network verbindt lokale horecabedrijven die tijdelijk personele capaciteit willen delen. De oorspronkelijke werkgever blijft werkgever; de ontvangende zaak krijgt tijdelijke gebruiksruimte. Uren en kosten blijven aan de opdracht gekoppeld. Deelname valt onder de pilot- en beoordelingsstatus.

06 / For whom

The same basis, different businesses.

An independent restaurant has a different question than a group with multiple locations. The modules are the same; the setup and the number of locations differ.

Independent restaurant
One business, one service. Menu, tables, kitchen, bar and payments come together in the same environment, without having to keep a second system for planning.
Café or bar
Drinks have their own production flow. The bar only sees what the bar makes; the kitchen keeps its own tickets. The bill remains one whole.
Hospitality group
Vestigingen werken in hun eigen restaurantomgeving. De centrale beheerslaag coördineert omgevingen, toegang en uitrol; rapportage gebruikt per vestiging dezelfde definities.
Restaurant with takeaway and delivery
Orders from table service, takeaway and delivery come together. Address and phone are only available within the active delivery window.
07 / In practice

The module map in the business environment.

The choice of modules is not a marketing list; it is a setting per environment. In the business environment you can see per location which modules are on and which role a user has.

This way “we only use the tables and the planning” becomes a concrete configuration, not an abstract promise. The same foundation works for a café as for a group.

Modules · roles · per location

Business / ModulesBeheeromgeving · demo-gegevens
Modules and roles per location, as they are in practice. Demo environment.
08 / Next step

Start with the task that currently costs the most manual work.

You don't need to introduce all modules at once. During a walkthrough we look at which processes currently cost the most manual work and which order fits.

Request a walkthroughSee the workday

Legal, fiscal and insurance aspects of payments, staff sharing and the Delivery Network require external review.