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Tour

One stop per place in the restaurant: who uses it, what it does and what it does not do yet.

The counter

Staff at the register

Staff sign in with a PIN and ring up the order, with options like extra sauce or no onions. Park an order while you help the next guest. Take cash or card; every payment attempt gets its own ID, so nobody gets charged twice. If the internet drops, you keep selling for cash, and the register catches up once the connection is back. The receipt prints, or the guest scans a QR code for an e-receipt.

Not yet Without internet, cash keeps working and card payments don't. It hasn't run on real card terminals or receipt printers in a restaurant yet.

The register: categories on the left, drinks with their prices in the middle, and on the right a new four-line order with options on the cheeseburger and the fries, the total and the buttons to park the order, take cash or take a card payment.
The register at the counter: ring it up, take payment, print the receipt. Demo data
  1. Each line shows its options, like extra cheese or the sauce.
  2. Park sets the order aside while you help the next guest.
  3. Cash or card; the card button shows the amount.
The register during a card payment: a window with the amount and the steps created, sent to the terminal, waiting for the card and approved, with waiting for the card active.
Paying by card: the register shows where the payment stands at each step. Demo data
  1. The amount sent to the card terminal.
  2. The steps of the card payment: created, sent to the terminal, waiting for the card, approved.
The register with the parked orders window: one four-line order with a button to take it back, and a note that a parked order is kept on this register.
Park an order for a moment, then take it back. Demo data
  1. Take a parked order back with one tap.
  2. A parked order stays on this register, even if the tablet goes down.

Kitchen and pickup

The kitchen and whoever hands out orders

Every paid order lands on the kitchen screen as a ticket, labeled with where it came from: website, kiosk or counter. An unpaid order never shows up. The kitchen taps a ticket from New to Busy to Ready, and the timer changes color at five and at eight minutes, so you see what's been waiting too long. Filter the screen by station, like the fryer or the grill. On the pickup screen, guests watch their number move from being made to ready.

Not yet A table order still shows as takeout in the kitchen: orders don't carry a table number yet.

The kitchen screen with tickets in the columns New, Busy and Ready.
The kitchen screen: every paid order, from any channel, in one place. Demo data
  1. Filter by station: everything, just the fryer or just the grill.
  2. The channel is on the ticket: website, kiosk or counter.
  3. Three columns: New, Busy and Ready. One tap moves a ticket on.
  4. The timer changes color at five and at eight minutes.
  5. In production: how many of each item to make across all open tickets.
The pickup screen with the numbers being made and the numbers ready.
The pickup screen: guests see for themselves when their order is ready. Demo data
  1. Numbers being made, with the channel under each one.
  2. When the kitchen taps ready, the number moves over here.
  3. Guests find their number on the receipt or the status page.

Kiosk

Guests in the restaurant

Guests build their own order on an upright screen, category by category, at the same prices as the counter. They pay by card on the terminal next to the screen, and the screen tells them what's happening at each step. Only once it's paid does the ticket go to the kitchen. Then the number shows up on the pickup screen.

Not yet There's no age check for age-restricted items yet, and the kiosk doesn't print a receipt.

De Kade's upright kiosk: the fries category with each kind and its price.
The kiosk: guests pick and pay by card themselves. Demo data
  1. The menu's categories, the same as on the ordering site.
  2. Prices come from the same menu as the register.
  3. Labels like vegetarian sit with the item.
  4. The total keeps count at the bottom; from there the guest goes to pay.
The kiosk while paying: the amount in large type, the steps of the card payment and the instruction to pay on the terminal next to the screen.
The guest pays on the terminal beside the kiosk; the screen says what's happening at each step. Demo data
  1. The amount, big and clear.
  2. The steps of the card payment, so the guest knows where it stands.
  3. What the guest needs to do now, in plain words.
  4. The guest can still cancel here.

Ordering site and app

Guests at home or on the go

Guests order on your own site, under your name and in your colors, for pickup or delivery. They pick as soon as possible or a time slot, and a slot always falls inside your opening hours. You draw your delivery area by zip code, radius or drive time. Guests pay by card, Apple Pay or iDEAL, the Dutch bank payment, and the status page updates itself from there. Promotions and the stamp card work on the site, and guests can add it to their phone's home screen like an app.

Not yet Following the driver on a map isn't in yet.

De Kade's ordering site on a phone, at the snacks: frikandel, kroket, cheese soufflé and bami bite, each with price and allergens.
The ordering site on a phone, in the restaurant's own branding. Demo data
  1. The restaurant's own name and colors.
  2. Pickup or delivery, always in view.
  3. Allergens with every item, next to the price.
Checkout for delivery on a phone: the address by postcode and house number, a note that it falls inside the delivery zone with the delivery fee, and a choice between as soon as possible and a time slot.
Checkout for delivery: the address, the delivery zone and a time slot. Demo data
  1. Zip code and house number fill in the street and town.
  2. The delivery zone sets the delivery fee, the minimum and when delivery is free.
  3. As soon as possible or a time slot, only within opening hours.
The order page on a phone: a stamp card reward is taken off the total, and the stamp card shows how far along the guest is.
The stamp card on your own ordering site. Demo data
  1. A full stamp card comes off the total as a discount.
  2. The page updates itself; the guest keeps the link.
  3. One stamp per order, ten for a reward.
The status page of a delivery order on a phone: received and cooking.
The guest sees the order status on the site. Demo data
  1. The order number, the same as on the pickup screen.
  2. Received, cooking, ready, on the way: each step with its time.
  3. Opening hours and delivery terms at the top.

At the table

Guests at their table, and the servers

Each table gets a card with its own QR code. The guest scans it, sees which table they're at, orders from the same menu as the ordering site and pays right away by card, Apple Pay or iDEAL. The order then goes to the kitchen, and a server brings it to the table. For table-service restaurants, Eetloket Table is coming: reservations, a floor plan where guests pick their own table, handhelds for your servers and a tab per table.

Not yet A QR order is a one-off order paid up front: there's no open tab per table yet, and the kitchen doesn't see the table number yet. Everything in Eetloket Table is still in development.

Eethuis De Kade's ordering site on a phone after scanning the QR code on table 1: three steps (pick what you want, pay right away, we bring it over) and a button to the menu.
Ordering at the table with a QR code: the guest sees which table they're at and pays right away. Demo data
  1. The table is in the QR code; the guest doesn't type anything.
  2. The guest pays right away, with every order; then a server brings it over.
  3. The same menu as the ordering site and the register.

Manager app

The manager, on the phone

The manager handles stock from the phone. Count by area, like the freezer or the cooler; any difference from what the system expects becomes a correction, and counting works without internet too. Check off a delivery, and the stock goes in with the purchase prices updated. Log waste with a reason. The purchase proposal for each supplier is worked out from what sold and the last count; you adjust it and approve it.

Not yet An approved proposal doesn't go to the wholesaler by itself yet.

The manager app on a phone: a purchase proposal for one supplier, with stock, need and the quantity to order for each item.
The manager app: a purchase proposal per supplier, approved on the phone. Demo data
  1. One proposal per supplier, with the delivery day and the order cutoff.
  2. For each item, what's on hand and what's needed.
  3. Adjust the quantity with a tap.
  4. Worked out from sales, the last count, what's already on order and the pack size.
The manager app on Count: for each item the counted quantity beside what the system expects, with a button to confirm, and filters for freezer, cooler and dry storage.
Counting on the phone, area by area; a difference becomes a stock correction. Demo data
  1. Shows whether a count goes through right away; without internet it waits for the connection.
  2. Count by area: freezer, cooler, dry storage.
  3. Under each item, what the system expects.
  4. If it matches, one tap does it.
The manager app on Receive delivery: a purchase order from a drinks supplier with the delivered quantity per item and a button to save the receipt.
Checking off a delivery: the stock goes in and the purchase prices update. Demo data
  1. The purchase order with supplier and delivery day.
  2. What was actually delivered, item by item.
  3. Checked off, the stock goes in and the purchase prices update.
The manager app on Waste: pick an item, a quantity and a reason, with this week's waste below.
Logging waste, always with a reason. Demo data
  1. What has to go, and how much.
  2. Always with a reason.
  3. This week's waste, with what it cost.

Back office

The owner

The back office is where you manage the menu, with photos, options and recipes; every item shows its food cost and margin. Give each employee a role and switch rights on or off per person, and sign-in takes a second step. The daily report breaks sales down by VAT rate and payment method. The daily close makes the Z report, and the journal can only be added to, never changed. For your accountant, export the Dutch tax audit file, a CSV day book or a PDF per day.

Not yet There's no direct link to accounting software yet; you export a file for your accountant.

The daily report in the back office: sales by VAT rate and payment method, exports as audit file, CSV and PDF, and a note that the journal is intact.
The daily report: sales by VAT rate, payment methods and the files for your accountant. Demo data
  1. Export as audit file, CSV for the books, or PDF.
  2. Until the day is closed it's an X report; the Z comes with the close.
  3. Sales by VAT rate and by payment method.
  4. Special actions on their own: voids, returns, discounts, the drawer opened without a sale.
  5. The journal is checked and intact: add only, never change.
An item in the back office, on the Recipe tab: price, food cost, food-cost percentage and margin, and the ingredients with their quantities.
An item with its recipe: food cost and margin work themselves out. Demo data
  1. Item with photo, price, food cost and margin.
  2. The item, its options and its recipe, each on its own tab.
  3. Food cost, food-cost percentage and margin update as you type.
  4. Every sale counts these ingredients down from stock.
Rights per employee in the back office: a row per right, a column per employee with their role, and a switch on or off in each cell.
Rights per employee, with a switch for each right. Demo data
  1. One column per employee, with the role underneath.
  2. Rights switched on or off per person.
  3. With a PIN at the register, only the rights with this label apply.

The self-service wall

Guests who collect by themselves

The self-service wall is a hardware project: a wall of small doors where guests take out their own order, available where it fits the place. The software is built. After payment the right door opens, and in the back office and the manager app you see per door what's inside and whether it's paid for. Refilling and taking out go through the same screens.

Not yet The software is built, but no wall has run on real hardware yet.

The wall in the back office: for each door, whether it's filled, what's in it and whether it's paid for.
The wall in the back office: which door is filled and with what. Demo data
  1. How many doors are filled and empty, and when it was last refilled.
  2. What's in the wall right now, per item.
  3. Paid doors stand out until the guest empties them.
  4. View, refill and take out.

Rather click through it yourself?

In a demo you see the same screens in action, and bring your own questions.

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