A photo of your menu board
The board on the wall, a printed menu, a screenshot of your current POS. Sizes, crusts, toppings and modifier groups come out the other side.
The switch
Bring us whatever you already have.
The reason shops stay on a POS they dislike is not the price. It is the thought of re-typing a menu that took fifteen years to get right. So we made that our problem instead of yours.
Just talking to us
Answer questions about how your shop runs and the answers become the setup — stations, hours, delivery areas, how your deals work.
The documents you already have
A PDF menu, a Word doc, a spreadsheet, a staff roster. Send them as they are — nothing needs tidying up first.
Your current website
Point us at your own ordering page, or your listing on DoorDash or Grubhub, and we read it.
An export from the POS you have
Named importers for Toast, Square, Clover, Revel and Aloha. Killing the cost of switching is the entire point.
What comes back is the whole shop, not just a menu
- Your menu, with descriptions and images
- Modifier groups and options, with defaults and limits
- Per-size pricing, upcharges and half-and-half
- Tax rates
- Kitchen stations and what routes where
- Delivery areas, fees and promise times
- Deals, hours, holidays and loyalty
- Staff, roles and PINs
- Terminals, drawers and printers
- Your brand and theme
The AI will never make up a price. Not a price, not a tax rate, not a fee. If it cannot read one it stops and asks you. Prices come from you, your photo, your document or your export — never from a model having a guess.
A Friday night
One shift, start to finish.
The clearest way to explain a system that is eight apps is to follow one night through it. None of this is a separate product you buy later. Same shop, same menu.
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3:40 pm
Before the doors
It already knows what Friday looks like
Ask what to prep and it tells you: how much dough, which toppings, how many people on the clock. Not a guess — your own Fridays, the day, the weather, and what is already booked.
Prep forecasting
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5:15 pm
The phone
The phone knows the regular before you do
A call comes in and the console has already put their name and their last order on screen. Ring it in from where you answered it.
The register
-
6:02 pm
The make line
The ticket lands where the work is
Wings to the fryer, pizzas to the make line, and a half-and-half shows which toppings go on which side instead of a line of text to decode. The cut table sees the pie coming out of the oven, not going in.
The kitchen screen
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7:20 pm
Hands covered in flour
You say "86 the wings" and mean it
Push the button on the kitchen screen and say it. They come off the register, your website, the app, the kiosk, the phone console and the board on the wall at the same moment.
Max, by voice
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7:48 pm
The lobby
The kiosk is taking orders you are not paying for
A guided order, one decision at a time, card at the end. Nobody behind the counter spends a minute on it, and the idle screen has already switched itself to late-night.
The kiosk
-
8:30 pm
The road
Dispatch without the shouting
Runs assigned, turn-by-turn to the door, photo at the door. Your driver sees their own cash on hand and what they have earned tonight without asking you mid-rush.
The driver app
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11:15 pm
Anywhere but the shop
You can see the shift without standing in it
Sales against last Friday. Food cost against what it should have been. Labour while it is still running, so it is a decision rather than a post-mortem.
The owner dashboard
The assistant
Everyone gets the manager they need, including you.
Max is in all eight apps, by voice or typed, and what it is depends on who is asking. On the kitchen screen it is a push-to-talk button big enough to hit with the back of your hand, tuned for a loud room — because a kitchen at eight on a Friday is not a quiet office.
Your staff
An assistant manager
Answers "how do I", walks a new starter through a task on their first shift, prompts the upsell, and escalates to a human when your policy says it should.
Your manager
A GM
Labour, food cost, scheduling and inventory decisions. Approvals and exceptions. A copilot for running the shift rather than a reporting screen to read afterwards.
You
A 360° view and someone who knows the industry
Every location, the P&L, how stores compare, and a straight answer to "what should I do about this" grounded in your own numbers and your own policies — not generic advice.
- "86 the wings."
- Pulls them from the register, your site, the app, the kiosk and the board on the wall. Shows you the change before it commits it.
- "Send it to the kitchen."
- Fires the order to the make line without anyone finding the button.
- "Clock me in."
- Starts the shift. Same for clocking out at the end of it.
- "Give that run to Dave."
- Assigns the delivery and it lands on his phone.
- "Bump order 1043."
- Clears it off the make line from wherever you are standing.
- "Put the Tuesday deal on this."
- Applies it to the open ticket, and tells you if another deal already on it wins.
- "Margherita eighteen inch is twenty-one ninety-nine."
- Finds the real item in your catalog, sets the size price, and asks you to confirm.
- "What should I prep for Friday?"
- Dough, toppings and how many people, from your own history and what is already on the board.
Working while you are busy
The rest of it does not wait to be asked.
Prep forecasting
How much dough to make, which toppings to prep and how many people to put on for a given shift — from your own sales history, the day, the weather and what is already on the board.
Menu changes by intent
Say what you want changed and it finds the real item in your catalog and proposes the exact change for you to confirm. Name something that is not there and it says so rather than inventing it.
Deal optimisation
Looks at the cart against every deal you run and finds the combination that saves the customer the most — inside the rules you set for what may stack.
Review sentiment
What customers are actually writing about — delivery time, cold food, a particular shift — instead of a star average that tells you nothing.
Your usual
The reorder rail on your site is built from what that specific customer orders, not from what sells best overall.
Loyalty challenges
A personal set of challenges per customer, from their own order cadence and favourites, so the rewards are reachable and worth chasing.
Next
What we are building while you are reading this.
Shops in the preview get these as they land, and what your shop runs into is what gets built next. That is the trade for being early.
A camera that checks the pizza before it leaves
It compares the pie that was made against the order that was rung — wrong toppings, a light half, the halves the wrong way round — and catches it at the cut table instead of at the customer’s door. Over time it coaches, by person: "pepperoni light on the right half". Franchises set the standard once and see it scored across every store.
Photograph an invoice, get a real food cost
Snap the supplier invoice. Line items, quantities and unit costs come off it and land in inventory, which feeds recipe costing, which finally makes your food-cost percentage a real number rather than an estimate. It carries on into your accounting.
Health-inspection labels that print themselves
Prep, use-by and discard labels with allergens, printed from the same system that knows what you made and when. Date-dots without the marker pen.
Your website, not just your ordering page
Pages, content, hours, photos and the SEO, authored with you rather than by an agency, on your own domain.
It keeps working when the internet does not
The line does not stop because the connection dropped. Devices carry on and reconcile between themselves, and sync when the link is back.
Catering, parties and fundraiser nights
A quote from a sentence or a photo, the kitchen plan that goes with it, and dough-raiser nights run properly instead of on a clipboard.
One platform
Count what you are paying for now.
A pizza shop of any size ends up running six to a dozen separate products, none of which speak to each other, each with its own bill, its own login and its own export nobody reconciles. This is the list.
Point of sale
Counter, phone, tabs, drawer, register.
Kitchen display
Make line, oven, cut and wrap, prep.
Online ordering
Your site, your domain, your customer.
Your website
Pages, hours, photos and the SEO.
Self-serve kiosk
Ordering in the lobby, no staff time.
Delivery dispatch
Your drivers, and a courier for the overflow.
Driver app
Runs, navigation, proof, cash, earnings.
Menu boards
The screens on the wall, from the same menu.
Scheduling
Rotas, availability, swaps and time off.
Time clock
Punches, breaks, geofence, timesheets.
Payroll and tips
Export and tip pools on your rules.
Inventory
Receiving, counts, waste, recipe depletion.
Invoicing
Photograph it; it becomes a food cost.
Loyalty
Points, tiers, challenges and streaks.
Marketing
Campaigns, win-backs, review requests.
Reputation
What reviews are actually about.
Gift cards
Digital and physical, stored value.
Catering
Quotes, party packs, fundraiser nights.
The delivery apps
DoorDash, Uber Eats and Grubhub in one queue.
Phone answering
With OrderEchoAI, the calls you were missing.
Compliance
Allergens, labels, age checks, traceability.
One system, one menu, one bill, one login. Which is not a tidiness argument — it is why 86ing an item reaches your website, why an invoice photo can change your food-cost number, and why your schedule knows what last Friday actually sold.
Where to go next
What this is worth depends on how many shops you have.
One shop
You are in the building most days
The problem is your own hours, and the nights you are not there.
Read this one →A few shops
Two to ten, and you have left the counter
The problem is drift, and finding out about store three on Monday.
Read this one →Franchise
You set the menu, somebody else runs the store
The problem is authority without micromanagement, and opening the next one fast.
Read this one →Book a demo
Send your menu. See your own shop, built.
A photo of the board is fine. Send it before the call and your shop is already in it when we start. Then try to break it.
Book a demo- Your own menu, built — not a sample restaurant
- Talk to it and watch it do what you asked
- An item 86'd, and every screen it vanishes from
- Your delivery area drawn on a map with your fees
- Straight answers to the questions your last vendor dodged