The queue is the constraint
At a counter, everything that costs a second costs a customer. The point is not a faster cashier — it is more ways to order at once, and a kitchen that has already started by the time the card clears.
What this actually needs
Two ordering lanes, one kitchen queue
A self-service kiosk takes orders while the till takes orders. Both land in the same kitchen queue, in sequence, with no second screen to reconcile.
The kitchen starts before the payment ends
Send-to-kitchen is its own action, so the line begins cooking while the card terminal is still thinking. On prepaid channels the fire is server-side, so a dropped phone never strands a paid order.
A pickup screen, not a second queue
Orders move to a takeaway display when they are ready. The counter stops being the place where people wait, which is what actually shortens the line.
Offline is a Friday, not a disaster
The till keeps selling with no connection and syncs when it returns. For a counter the alternative is closing, and the fiscal receipt still has to print.
The apps that matter here
Frequently asked
Do we need a kiosk to see the benefit?
No. The kiosk adds an ordering lane; the till and the kitchen display work on their own. Most counters start with the till and the display and add a kiosk once the queue, not the kitchen, is the bottleneck.
How many kiosks can run against one kitchen display?
There is no per-device limit in the software. The practical limit is the pass: kiosks are easy to add, and a kitchen that cannot keep up just moves the queue somewhere less visible.
Can we use the same menu for the kiosk, the till and online?
Yes — one menu, per-channel visibility. A combo can be kiosk-only, a price can differ online, and the tax class per country follows the item rather than the channel.
Service starts at six.
Are you ready?
A live demo, thirty minutes. No slides: we build a scenario from your own restaurant, answer what you ask and talk pricing straight.