One menu, priced right and in stock

Build the menu by hand or from a photo of the printed one, with modifiers, photos and a tax rule per dish. Show dishes at set hours, run happy-hour prices and translate the menu for your guests.

• A menu read from a photo
• Menus by time and happy hours
• Allergens and translations

Suggest dishes that go well together on the menu and in the cart, chosen by you or paired each night from what guests buy together. Off-peak pricing adds a discount in your quiet hours.

• Pairings you choose or learned from orders
• Suggestions in the cart and at the kiosk
• Off-peak discounts in quiet hours

Track the ingredients that matter, keep them above par, order from your suppliers, and let recipes tell you what a night should have used.

• Par levels and counts
• Purchase orders and transfers
• Invoices from a photo

Invite your suppliers to their own portal, where they publish their catalogues, confirm your orders and send their invoices. Compare prices across suppliers and order in their real pack sizes.

• A portal for your suppliers
• Prices compared per kilo or litre
• Invoices that arrive ready to match

Estimate the carbon footprint of each dish per serving from its recipe, using public average emission factors. You choose whether guests see a label on the menu.

• An estimate per dish, from its recipe
• Labels from A to E, or low to high
• Dishes marked local or seasonal