Online menu | Features restaurant food items on a website for customers to review. Can be easily and frequently updated for specials and other necessary modifications. |
Enables orders to be input and sent to the kitchen for preparation. Orders can be entered either by a server at a POS station or by a customer using online ordering. | |
Kitchen management | Notifies kitchen by printed ticket or digital screen when new orders come in. Kitchen can track menu item counts and notify front-of-house staff if certain items are running low. |
Driver routing | Directs drivers to customer locations to complete the delivery order. Most systems account for traffic and offer optimized routes based on customizable settings. |
Delivery team management | Gives managers insight and transparency into the whereabouts and upcoming delivery locations of all delivery drivers. |
Delivery zone management | Allows users to set and adjust the area in which they deliver. This can include multiple zones with increasing delivery fees based on distance from restaurant. |
Growing use of tablets in the consumer space has driven down POS prices, making it realistic for restaurants to equip servers with tablets for taking orders and processing payments anywhere in the restaurant. | |
Inventory management | Restaurant inventory rotates every day and many items are highly perishable. A sufficient tracking system is required to manage food spoilage and deal with vendor deliveries and relationships. |
Customer relationship management (CRM) | Customer contact information and order histories are highly valuable data for all restaurants in order to build repeat business. CRM capabilities help restaurants gather, store and act on this valuable information. |
Employee management | Restaurant employees require clock-in/clock-out capabilities to record their hours. Digital scheduling and trading shifts is also a necessary function, and there are tax implications for servers, who must report income from tips. |
Food costing features manage the value of the combined ingredients into a succinct menu item. Food costing capabilities enable restaurant operators to set appropriate costs that balance margins with reasonable prices. |