Table orders
Organise open orders by table with item quantities and notes.
Custom-built solution
Restaurant Management
Coordinate front-of-house and kitchen work.
A system we can develop and tailor to your business, with features and delivery arrangements agreed together.
Discuss this solutionSample interface with fictional records. This illustrates a possible layout, not an existing product or a confirmed feature set.
Inside the application
See how the workspace could take shape.
Restaurant software should give front-of-house and kitchen staff a shared understanding of each order. Table items, preparation notes and serving states need to stay connected so the bill reflects the recorded order and changes reach the right team.
A day-to-day example
A server opens Table 04, records two main dishes and notes one requested change. The kitchen marks the dishes ready, the server records service and the cashier reviews the bill before closing the table.
Illustrative concept screens, not live software demos. The examples use fictional data. Final screens and functionality depend on the agreed project scope.
01 / Sample interfaceFictional records
Service overview
The manager sees open table orders, kitchen activity and items waiting for serving attention.
What this screen helps the team do
- Review active tables
- Inspect kitchen workload
- Find items ready to serve
02 / Sample interfaceFictional records
Table order workspace
Servers review each table’s items and preparation notes before adding more work to the kitchen queue.
What this screen helps the team do
- Record table items and notes
- Review changes to an existing order
- Keep served and pending items distinct
03 / Sample interfaceFictional records
Kitchen preparation queue
Kitchen staff see queued, preparing and ready work in separate columns, with the table reference retained on every card.
What this screen helps the team do
- Review the next preparation task
- Mark an order ready
- Check table notes before preparation
04 / Sample interfaceFictional records
Table bill & closeout
The cashier reviews the recorded order, bill amount and any authorised adjustment before closing the service record.
What this screen helps the team do
- Review served items against the bill
- Check permitted adjustments
- Close the table with a retained record
The everyday friction
When the current process gets in the way.
- 01
Table orders are difficult to coordinate with the kitchen.
- 02
Changes to an order get lost in the handoff.
- 03
The billing team lacks a clear record of served items.
Example capabilities
A practical starting point for your scope.
Kitchen queue
Give the kitchen a clear preparation queue and order states.
Billing
Prepare bills from the recorded order details.
Menu records
Maintain menu items and their agreed availability.
A typical workflow
How work moves through the system.
- 01
Open the table
Choose the table and record item quantities and preparation notes. Confirm that the menu items are available before sending the order forward.
- 02
Coordinate preparation
Present the kitchen with a clear order queue. Changes to an accepted order should be visible and acknowledged in the agreed workflow.
- 03
Record service
Mark prepared items ready and record what has been served. Keep additional items attached to the same table order.
- 04
Review and close
Prepare the bill from the recorded items. Apply only permitted adjustments and retain the completed order when the table is closed.
Who this could suit
- Restaurants
- Cafés
- Small dining venues
Scope before promises.
We agree the features, user access, data handling, integrations and delivery arrangements before work begins. External integrations depend on available access and setup confirmed during scoping. Pricing, timing and ongoing support are agreed for your project.
People, permissions & setup01 02 03
Give each person a clear next step.
The right screens depend on who uses them. These example responsibilities help define the access and decisions to agree before development.
Server
Record table orders, notes and serving progress.
Kitchen team
Review the preparation queue and update readiness.
Cashier / manager
Review bills, adjustments and completed service records.
Decisions to build into the workflow
- Keep changes and cancellations visible to kitchen staff.
- Define who can void an item or adjust a bill.
- Scope printers, payment processing and any stock connection before promising compatibility.
What we would clarify together
Bring a few examples from your current process. They help us agree the records, permissions and first release.
- Menu items and table layout
- Kitchen and serving status rules
- Billing permissions and equipment requirements
Build a connected workflow.
Related software options to consider as your requirements take shape.
Dashboard + 3 working screensCustom-built solution
POS System
Manage checkout and understand daily sales.
- Billing and receipts
- Discounts
- Sales reports
Dashboard + 3 working screensCustom-built solution
Inventory Management
Keep stock and purchasing organized.
- Stock movements
- Supplier records
- Reorder alerts
Dashboard + 3 working screensCustom-built solution
Hotel & Property Booking
Organize availability and reservations.
- Room calendar
- Guest records
- Reservation status
Start with your business need
Let’s shape your restaurant management.
Tell us how your team works today and what you want to improve. Your selected solution will be included in the enquiry.
Discuss this solution