Good service starts with a clear view
Restaurant overview
Everything happening on the floor and in the kitchen.
Sales snapshot
Example paid bills over the past seven days
Sample transactions only. Payments are not processed in this demo.
Kitchen activity
Orders waiting and being prepared
Active tables & bills
Orders currently associated with occupied tables
| Table | Area | Guests | Kitchen | Outstanding bill |
|---|
Choose a table, add a meal, send it to the kitchen, mark it ready, and complete a sample payment. Recipe ingredients are deducted when food is sent to the kitchen.
Floor management
Every table at a glance.
Choose a table to open its bill or begin a new order.
Illustrative floor arrangement. A future version can support customizable room layouts and multiple branches.
Touchscreen ordering
New order
Find food, customize items, and send the order to the kitchen.
The menu
Beautifully presented, simple to navigate.
Table order
Manage items and the current bill.
Already sent to kitchen
New items to send
Submitting an order creates a kitchen ticket and deducts demo recipe ingredients. No physical printer is connected.
Settle the table
Cash is manually counted; MoMo and card require a real payment provider for actual verification. All outcomes here are simulated.
Kitchen display system
Where every order moves.
Track tickets from arrival to serving.
Tickets are shared across the simulated modules inside this browser only. Multi-device kitchen synchronization, printers, and offline-LAN operation need a real backend and local-network implementation.
Recipe-level inventory
Know what goes into every plate.
Ingredient quantities update when orders are sent to the kitchen.
Ingredient store
Sample quantities and usage, not certified costing data.
| Ingredient | Unit | Available | Low-stock alert | Status |
|---|
Example: adding Jollof & grilled chicken uses rice, chicken, oil and seasoning. Actual recipes must be configured with the restaurant's measured ingredient quantities and portion yields.
Menu items are linked to ingredient recipes; consumption is recorded when an order is sent. A production system would also track purchases, waste, spoilage, staff actions, and stock-count adjustments.