A good choice.
YOUR ORDER- 2×Cappuccino
- 1×Seasonal bowlDressing on the side
Opening the service…
SERVICE / THE HEART OF YOUR RESTAURANT
FULL FLOW.Clear heads.
The coffee. The kitchen. The little request. One connected service, from the guest’s first choice to your team’s last handoff.
Watch a service unfold
GuestBarHot kitchenTable service
01 / THE SERVICE, IN MOTION
Not a one-way ticket.A conversation in motion.
An order goes in. Progress comes back. A guest remembers a preference—and the right people get the detail. Watch both sides of the same service.
01 / 07Choose
One order. Both sides of service.
A little detail. A different handoff.
Both examples play in turn. Or jump into one.AT THE TABLEChoose the items. Keep the details.
Choose the items. Keep the details.
Waiting for order
Waiting for order
THE GUEST / THEIR ORDER PAGE
YOUR ORDER3 items
A good choice.
Two coffees. Something fresh. Your little details, too.
- 2×Cappuccino+
- 1×Seasonal bowlDressing on the side+
Place order
THE TEAM / STATION VIEWS
2×
Cappuccino
1×
Seasonal bowl
Dressing on the side
THE PASS / ONE TICKET
0/3items ready
- 2× CappuccinoNot ready yet
- 1× Seasonal bowlNot ready yet
It starts at the table.
Choices stay in the guest’s cart until the order is placed.
THE GUEST CHOOSES
Their order. Their little details.
Two cappuccinos and a seasonal bowl with dressing on the side. Table, quantities and notes belong together.
Illustrative interface and service, automatically replayed. Timing is storytelling—not a delivery promise. Guest progress is ticket-level; staff notes and follow-ups are internal, not a guest chat. Changes and allergies require staff confirmation. Station views use your menu’s assignments.
02 / THE PACE OF SERVICE
Not everythingstarts at once.
The coffees are ready. The main can wait. Hold a course until the table is ready, then send it into the kitchen’s active queue.
01 / 02Hold a course
The right course. At the right moment.
AT THE REGISTER
MAIN COURSE
Held
1× Seasonal bowl
↳ Dressing on the side
KITCHEN WORKLOAD
HELD BACK1
Waiting for the table
KITCHEN · PENDING0
Not yet in active work
MAIN COURSE1× Seasonal bowlDressing on the sideⅡ Held
2× Cappuccino · already ready, unchanged
On the order. Not on the heat.
A held course stays on the ticket, outside active kitchen work. The kitchen can focus on what needs making now.
Staff control when a held course reaches the kitchen. Firing returns held items to pending work and leaves ready items unchanged.
03 / BEYOND THE HANDOFF
The order ends.The value doesn’t.
Service is one part of the operation. The same order connects what you used, what guests thought and what your team did.
01
WHAT YOU USED
Stock with context.
When an order is committed, configured recipe ingredients are deducted from stock. Sales and supplies share a starting point.
Order → recipe → ingredients
Explore inventory02
WHAT GUESTS THOUGHT
More than “good meal”.
Visit feedback and individual dish ratings stay linked to the order. See which dishes guests loved—and where to look closer.
The visit + the dishes
Explore guest feedback03
WHAT THE TEAM DID
A record, not a guess.
The original guest request and the team’s recorded follow-up remain in order history, even after the active cue is cleared.
Request + recorded follow-up
Your room. Your rhythm.
Coffee rush, lunch service, a full dining room. Let’s walk through how Vividish fits the way your team works.