One screen for what is happening right now.
Orders coming in, orders due later, who they are for and what needs doing about them — in one place, instead of four.
Live today
Friday at seven, and the answers are in five different places.
Online orders on one screen. Delivery app orders on a tablet by the till. Phone orders on paper. Somebody wants a refund and that is a different system again. And nobody can tell you what is actually due in the next twenty minutes.
The cost of scattered tools is not the software. It is the minute you lose every time you have to go and look somewhere else.
Now, and next.
Live orders
What has just come in, what stage it is at, and what still needs to go out.
Scheduled orders
What is due later today. The thing that decides whether seven o’clock goes smoothly.
The full order
Items, options, customer, how it is going out — open any order and it is all there.
Notes on an order
Add what the kitchen or the driver needs to know, so it is written down rather than shouted.
Refunds
Something went wrong — deal with it there and then, without opening another system.
Alerts as they happen
Orders, kitchen and delivery updates in one feed, so nothing sits unnoticed.
Handling a problem in ten seconds instead of ten minutes is what keeps a busy night from turning into a bad one.
The call should not disappear when you hang up.
A lot of restaurants still take a serious share of their business over the phone. There is nothing wrong with that. The problem is what happens afterwards.
Somebody takes the order on a pad, it goes to the kitchen, the food goes out, and the whole thing evaporates. You do not know who it was, what they ordered, whether they had called before, or whether they will call again.
On paper
A name and a phone number on a slip. Gone by the end of the shift. Nothing to build on.
Taken in the system
The same customer record as an online order. What they had, when, and how often — and a customer you can reach again.
Every phone order is a customer you already have. Writing it down is the difference between a transaction and a relationship.
Phone Orders is an ordering screen for taking a call, not a full cash register yet.
The same order, wherever it came from.
An order from your website, your app, the phone or a delivery partner all end up in the same place, in the same shape.
The order arrives
From wherever the customer happened to be.
The kitchen gets it
Printed or on screen, at the station that needs it.
It goes out
Pickup, your own driver, or a delivery partner.
The customer record updates
Which is what makes loyalty and marketing work at all.
Fewer systems is not a tidiness argument. It is fewer places for an order to go missing on a Friday night.
The dashboard is where the business actually happens.
Ready to see what fits your restaurant?
Have a look at the options and find the GetBrovo setup that makes sense for your business.