Café management software for fast counter service and regulars who feel remembered
Cafés run on speed and repeat visits — the same guest, most mornings, ordering the same thing.
Built for how a café runs
A café's whole day is decided in about ninety minutes. The queue at half eight is not long because the coffee is slow — it is long because coffee has more variables than anything else in hospitality, and every one of them is settled out loud, at the till, with people waiting. Size, milk, shot, syrup, to stay or to take. One indecisive order stops the line behind it.
The second thing that defines a café is repetition. The same faces, most mornings, ordering close to the same thing. That is the most valuable pattern in hospitality and almost nobody records it, so nobody notices the regular who has not been in since March until they are gone for good.
Both of those are what this is built around: take the deciding off the till, and remember the people who keep coming back without asking anyone to carry a card.
Where the morning actually goes
Two jobs at one till
Taking the order is slow; taking the money is quick. Putting both in front of one person is why the line stops. A screen at the counter takes the deciding, the till goes back to being fast, and the order only reaches the kitchen once it is paid for.
A drink with eleven decisions in it
Required choices and optional extras are asked on the screen, with the price moving as they are added. Everything is answered before the order exists, so nothing has to be walked back to the counter.
The stamp card in somebody's other coat
A card that counts itself, by visits or by spend. The reward comes off the bill without the guest producing anything, and they are told the moment it is earned rather than finding out next time.
The regular who quietly stopped
Guests are grouped by how recently they came, so "used to be in every week, not since March" is a list rather than a feeling. There is a hard cap of two contacts per guest per month, because the fastest way to lose a regular is to pester them.
Milk and pastries that turn over daily
Fast stock is the stock most likely to run out mid-rush. Recipes deduct ingredients as drinks and plates sell, so what's low is on a screen before it's a problem at the counter.
The board behind the counter
Whatever you want to sell more of goes on the screen above the queue — the pastry with the best margin, the thing about to go, the brunch nobody knows you do. People standing in a line are the cheapest audience you will ever have.
Relevant modules
Self-Order Kiosk
A counter screen guests order from themselves, on a tablet you already own.
Learn more →Digital Menu
One menu behind every surface, with the choices asked before the order exists.
Learn more →Common questions
Do we need to buy a kiosk terminal?
No. The kiosk is a web address — a tablet in a stand or a spare monitor with a touch panel opens it. A second kiosk is the same address opened again.
Does the kiosk take payment?
Payment stays at the till, where the cashier releases the order to the kitchen. Nothing is made for a screen somebody walked away from.
Is the loyalty card an app guests have to download?
No. It counts visits or spend on its own, and the reward is taken off the next bill without a card, a code or an app.
Can we run one menu for the counter and another for the terrace?
Yes — each table's code opens the menu you've pointed it at, and the sticker only carries the table, so switching a section to a different menu reprints nothing.
How often can we email guests?
Twice a month per guest, across everything — birthdays, offers, invitations. That is a cap the system enforces, not a guideline.