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Server on the floor during service in a busy restaurant

Service should not depend on three tools that ignore each other.

Booking sheet, point of sale, inventory and music share the same data. The chef de rang knows who is arriving, the kitchen knows what is landing, the owner knows what it margins.

Request a demo — Restaurants & brasseries

Restaurants & brasseries · Floor, kitchen, turns

What breaks today

The four points where an operation loses money.

These situations do not come from a lack of rigour: they come from tools that do not talk to each other. Each one is solved by shared data rather than by another procedure.

The booking sheet does not know the kitchen

Twelve covers confirmed in the same slot because the cap applied to the dining room and not to the pass. Service runs late from the first half hour onward.

The no-show is still a tax

With no card hold, no second reminder and no automatic waitlist, two tables lost per service turn into several thousand euros a quarter.

The food cost arrives too late

When the cost ratio is worked out at the end of the month in a spreadsheet, the menu has already changed and the decision has already been made.

The mood depends on who opened up

The volume of the lunch service is not the volume of the evening bar. In practice, whoever arrived last picks the playlist.

A typical day

What the suite does while you run the business.

  1. 019:40 am

    Yesterday’s report is in: covers, average spend, margin per dish, stock variances. The supplier order suggestions are waiting for approval.

  2. 0211:15 am

    The lunch table plan is allocated automatically. Regulars’ allergens reach the pass along with the order.

  3. 036:30 pm

    Music switches over for the bar, evening caps are recalculated, the waitlist opens. The confirmation reminders have already gone out.

  4. 0411:55 pm

    Close in nine minutes. Stock deducted, VAT split by rate, journal entries ready for the accountants.

The configuration

The modules activated for Restaurants & brasseries.

In this order, because it is the one that produces a visible result fastest. The later modules are added without rethinking the configuration.

  1. Step 01

    Restaurant booking

    Floor plan and availability in real time.

  2. Step 02

    Point of sale

    Multi-terminal payments, offline included.

  3. Step 03

    Inventory management

    Recipe cards, food cost and purchase orders.

  4. Step 04

    Mood IQ

    Your venue’s music, programmed on its own.

  5. Step 05

    CRM

    One customer record fed by every touchpoint.

  6. Step 06

    OpenFlow AI Chat

    It answers, it books, it does not sleep.

  7. Step 07

    TalentsFlow

    Scheduling, contracts, absences and payroll prepared.

  8. Step 08

    Talents in

    Clocking, real hours and schedule variance.

Results

41%
fewer no-shows
2.4
turns per evening service
−3.8 pts
on the food cost ratio

We stopped copying the booking sheet onto the table plan, and the table plan onto the till. The real change is that the kitchen receives orders spread out instead of receiving them all at once.

Camille Ferrandin

Floor manager

Le Comptoir des Halles, Lyon

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