ALLRECAPlatform for hospitality operations
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Solutions / 01

Every business has a different rhythm. The operation remains the same.

A café opens at seven. A bar starts when the kitchen closes. A group divides people and walls across multiple concepts.

The same chain of ordering, preparing, settling and planning takes a different shape. Choose the shape that fits your business; the modules behind it stay connected.

01Tafel en passRestaurantsReserveren, ontvangen, bereiden, serveren, afrekenen.02Day and counterCafésKoffie, lunch, pauze, borrel, afhaal.03Drinks and rhythmBarsOpenen, bestellen, mixen, serveren, afrekenen, sluiten.04Portfolio en beheerHospitality groupsVerschillende concepten, gedeelde beheerslaag.05Standaard en uitvoeringMultiple locationsOne standard, multiple doors.
02 / What remains

The form differs. The chain does not.

Whether a guest orders at the table, at the counter or on the sofa: an order is created, someone prepares it, someone checks out and after service it must be clear what happened.

  1. 01Guest

    Orders at the table, at the counter or online.

  2. 02Order

    Records channel, table or address and status.

  3. 03Production

    Goes to the kitchen, the bar, or both.

  4. 04Payment

    Remains linked to the order.

  5. 05Closing

    Hours, costs and revenue come from the same service.

The setup varies per business. The data remains traceable to the same source.

Beyond the company's own operation. Two networks connect independent hospitality businesses without the business losing its own identity: delivery and temporary staffing capacity.

Delivery NetworkShared delivery capacity between local businesses.Workforce Network PilotTemporary staffing capacity with the original employer visible.
03 / Starting point

Where does the rush begin?

You don't need to start with all modules at once. Choose the place where most handoffs currently cost manual work.

  1. 01

    Start with the dining room

    Tafels, reserveringen, gangen en de rekening. Voor restaurants waar de service aan tafel het hart van de dienst is.

    RestaurantsTable layout
  2. 02

    Start at the counter

    Koffie, lunch, afhaal en een terras dat tegelijk bediend moet worden. Voor cafés waar snelheid en overzicht samengaan.

    CafésMobile ordering
  3. 03

    Start with the group

    Meerdere concepten of vestigingen, met lokale uitvoering en een centrale vraag: waar loopt het werk vast?

    Hospitality groupsMultiple locations
04 / Two kinds of growth

A group is not the same as more locations.

A hospitality group manages different concepts. Multiple locations often means the same concept in more places. The central question looks similar; the setup differs.

Hospitality group
Multiple concepts, own menus and teams. The group coordinates access, rollout and overview.
Multiple locations
One formula, multiple doors. The standard stays the same; menu, team and table layout can differ locally.
Shared
The same reporting definitions and a central management layer next to the daily restaurant environment.
05 / In practice

The business's day, in one overview.

Whatever the format — restaurant, café or bar — the business environment opens with the same dashboard: today's service, the points of attention and access to every module.

What appears here as a figure or signal comes from the same orders, schedules and payments that the rest of the platform uses. No second dashboard to maintain.

Dashboard · service · signals · access

Business / DashboardBeheeromgeving · demo-gegevens
Today's service with signals for the manager. Demo environment.
06 / Next step

Choose the form you recognize.

During a walkthrough we start with service as it currently runs. Then we look at which modules fit and which can bring peace of mind.

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