Queues during the rush
While one guest is still choosing, the next is waiting.
Ordering system for fast food
When it's busy, your team takes orders, asks questions and passes details on. With a self-order kiosk, guests order for themselves and the kitchen receives the details directly.
Example · generated imageEveryday challenges
Mistakes under pressure
Variations are asked for, called out and passed along. The more hectic it gets, the more questions arise.
No time for recommendations
When you're busy taking orders, you don't suggest an extra.
Impatience at the counter
Some guests turn away when the queue isn't moving.
When order taking depends on just a few people, they set the pace for the whole business. Each extra guest adds pressure. More orders only help if the kitchen can handle them.
Kiosk, order management and kitchen
Your team no longer has to take every order and has more time for the kitchen and handover.
Self-order kiosk
Guests choose the dish, variation and ingredients themselves. Their selection goes straight into the ordering workflow.
Ordering system
All ordering channels come together: kiosk, online ordering and table orders.
Kitchen display
The kitchen sees every order with all its details and updates the status.
How an order works.
- 01
The guest chooses the dish, variation and ingredients at the kiosk.
- 02
The order goes to the ordering system.
- 03
The kitchen sees it on the display and updates the status.
- 04
The collection station hands over the order.
The process
Ready to launch in three steps.
Review peak times and stations
We assess order volume, preparation, handover and existing hardware.
Set up the menu and ordering channels
Variations, order types and handover to the kitchen are agreed.
Test the whole workflow
Your team tries orders from several channels and checks clear identification at collection.
FAQ · Quick-service restaurants
Frequently asked questions.
Ordering points, busy periods and clear identification at collection.
Do extra kiosks just move the queue into the kitchen?
That can happen if order taking and preparation aren't planned together. We therefore look at order volume, typical preparation time and handover as one process. The number of kiosks and ordering channels should fit the way your business works.
How do we distinguish eat-in from takeaway?
The order type must be clear before handover and appear on the ticket. We clarify when guests choose it and what information the kitchen and handover station need. Packaging, collection point and how it is handled in the till are agreed with your team.
Can you support meal deals, sizes and extras?
We review your menu for required choices, variations and additional options. Clear rules matter, such as exactly one side, a drink size or a surcharge. The agreed scope specifies which option groups will be implemented; the demo shows selected examples.
How do we prevent mix-ups at collection?
We define how an order is identified, who marks it as ready and how the guest recognises it. The order number and collection point must remain consistent throughout the process. A separate collection display or call-out system can be planned additionally if needed.
Can a guest still order from a person?
In-person ordering can be included in the workflow. We clarify how the counter and kiosk use the same item information and where orders are handed over. Your team needs clear responsibility for questions, help and exceptions.
Can't find your question?
Tell us about your situation. We'll work through your questions with you.