The business is about the service, not the screen.
From the first reservation to the last bill. A restaurant service is a chain of handovers between dining room, kitchen, bar and administration.
ALLRECA connects those handovers. The table remains the same table, the order the same order and the bill the same bill, even if the evening goes differently than planned.
- 18:00Covered
4 guests · reservation
- 19:30Main course
2 × sea bass · 1 × risotto
- 20:05Bar
2 × espresso · 1 × digestif
- 21:10Bill
Split across 2 bills
Illustrative service with fictional data.
Four handovers that determine the evening.
A restaurant does not slow down because of one big problem. It is the small moments where information has to be passed on again.
- 01
Table and reservation
The guest arrives, the table is free or reserved. Service sees the status and the reservation without looking at a second list.
Table layout - 02
Order
The guest orders at the table, via the QR card or at the counter. Table, lines and time come together in the same order.
Orders - 03
Kitchen and bar
The kitchen sees the dishes, the bar the drinks. At the pass the order stays visible; the bar keeps its own rhythm.
- 04
Payment and closing
The bill can be split or merged. The payment status stays with the order; after service, hours, costs and revenue can be checked.
Payments
Three moments when a restaurant gets stuck.
The guests notice it in the speed. The team notices it in the question that has to be asked again.
- 01Table layout
The table moves
A guest wants to go to the terrace or two tables to be merged. The order and the bill move along; the kitchen keeps the same reference.
- 02Kitchen display
The kitchen falls behind
The pass sees what is still open and what has already been issued. The manager does not have to go past every section to ask the same question.
- 03Payments
The bill is split
Items are split across multiple bills without restarting production. Payment remains traceable per order.
The manager does not have to stand next to every screen.
Daily operations run in the restaurant environment. The manager sees the service, the occupancy and the closing from the same environment in which the team works.
A change in the schedule or a table switch does not have to be tracked in a second system. The reporting reads the same data as the operation.
View Reporting- Occupancy
- Who is there, which department is understaffed?
- Tables
- What is free, reserved or already opened?
- Production
- What is still open at the kitchen and bar?
- Closing
- Which hours, payments and costs belong to this shift?
The business in its own floor plan.
From reservation to checkout: the restaurant runs on tables, the floor and the pass.
The floor plan used during the day is the same one the host operates in the evening. Tables, zones and the status of the bill stay in the same place.
Floor plan · tables · slip · bill
Take a close look at a restaurant service.
Tijdens een walkthrough nemen we de route van reservering tot rekening door, met de momenten waarop tafel, keuken en bar elkaar raken.
Even outside your own venue: tijdelijke keuken- of bedieningscapaciteit opvangen bij een naburige zaak, zonder de arbeidsrelatie over te dragen View Workforce Network.