Kitchen Service Kitchen Service Kitchen operations made clear
System for cafes, restaurants, bars and banquets

Kitchen, inventory and cash register in one calm rhythm.

Kitchen Service helps you see orders, stock, prep work, payroll and money without chaos in chats, notebooks and separate spreadsheets.

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1 shift connects sales, inventory, expenses, payroll and the cash report
All zones waiter, kitchen, bar, inventory and cash register work together
No clutter clear cards, action history, page tips and shift-based reports

Six working zones that cover the daily life of a venue.

This page does not just sell the program: it shows how Kitchen Service helps the waiter, cook, bartender, manager, cashier and stock team work in one logic.

Waiter interface with an order and a table
01

Waiter

Quickly builds an order, sees available dishes and receives ready notifications.

  • Table, category, dish, discount and service charge are handled on one working screen.
  • The order is automatically split by zones: kitchen sees its part, bar sees its part.
  • Partial cancellation, ready dishes and order history are saved without manual notes.
Order cards for kitchen and bar
02

Kitchen and bar

Cooks and bartenders work with compact order cards, recipes and tasks for their zone.

  • Active, ready and cancelled orders are separated into tabs.
  • Clicking an item opens the recipe with calculated ingredients.
  • Combo dishes, complexes, special orders, prep work and internal requests are supported.
Inventory balances and product movement
03

Inventory

Stock, receipts, write-offs and purchase requests show what is really happening with products.

  • Receiving goods records the purchase price as an expense for that exact shift.
  • System write-offs are separated by reason: cooking, waste, staff meal and prep.
  • If an ingredient is missing while creating a dish, the program can add it to stock with zero balances.
Cash receipt and payment methods
04

Cash register

The cashier closes checks, accepts split payments, sees wallets and forms the shift report.

  • Open cash register works like a takeaway check: menu, payment and stock write-off.
  • One check can be closed with several payment methods.
  • Shift closing collects income, expenses, inventory, payroll and staff payouts.
Staff list, shifts and payouts
05

Staff

The system tracks shifts, responsibility zones, percentages, salaries, bonuses, fines and debts.

  • Cook, bartender, waiter and cashier get access only to their working sections.
  • Percentages are calculated by role rules: by zone, by ready items or by closed checks.
  • The staff panel shows recent salary days and remaining debt if payout was partial.
Special order with event date and inventory checks
06

Special orders

Banquet and memorial orders go through stock checks, reserve, zone tasks and history.

  • Two days before at 21:00 the system checks ingredients and shows shortages.
  • One day before at 12:00 it runs a control check, and at 21:00 final check and reserve.
  • Five hours before the event, kitchen and bar receive cooking cards for their zones.
QR guest menu

Guests browse the menu on their phone, while the order goes straight into the working system.

The electronic menu opens from a table QR code: guests can browse without registration, and confirm a WhatsApp number when they want to order. The waiter sees the guest order, while kitchen and bar receive items by their zones.

Less waiting Guests choose dishes, quantity and see their check, while the waiter still controls the order.
Always current Unavailable dishes turn gray, and availability depends on staff shifts and ingredient stock.
Protected orders Items can be added only after WhatsApp sign-in or after the waiter links the phone number.
History at hand Guests see active and closed orders, the check, statuses and action history.
☰ #12
Available Fresh salad

Tomatoes, cucumbers, lettuce, oil, salt and pepper. The menu is swiped left and right.

1 400 ₸ - 1 + Add
Venues on the map

The map shows only venues that placed their own marker.

The owner can mark the venue in the profile and enable public display. Guests and partners then see real locations using Kitchen Service.

1 venues marked

Not just a cash register. It is a working map of the venue.

The program shows what is happening right now: which orders are in progress, what is ready, what is missing in stock, who earned salary and how much money is in each payment method.

All logic is tied to the shift, so reports, expenses, income and inventory movement do not drift across different dates.

1
Menu is connected to inventory Recipes, portioned drinks, complexes and prep recipes know which ingredients are needed.
2
Order goes to the right zones Cook and bartender receive their cards, while the waiter sees readiness without extra messages.
3
Shift closes with a report Cash register collects orders, wallets, expenses, receipts, inventory and staff payroll.
Kitchen Service is built for daily work, not for display. Open the sign-in page and continue managing your venue in the familiar program.
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