Seven screens, one restaurant, one set of numbers moving between them.
01
Where you start the day
Everything the restaurant did overnight, in one place, before you take your coat off.
02
Change one price. Watch it move.
A case of chicken goes up, and every dish it touches re-costs itself.
03
Declared once, carried to the line
Mark an allergen on the recipe and it follows that dish onto the kitchen sheet the line cooks from — nobody retypes it, so nobody mistypes it.
04
One event, one set of numbers
The invoice reads from the event itself, so what the customer is billed is what the event actually holds.
05
The same event, in the line's hands
The pack sheet and the kitchen sheet come off that same event, so what the customer was promised is what the kitchen is told to make.
06
Sold at the till, honoured anywhere
Scan the card or type the number, and the same system that sold it answers.
07
Built in a working kitchen
These are real screens running on demonstration data. The same software runs the dinner service at Memphis Fire Barbeque Company, where it was built and where it gets corrected.