This doesn't deliver food — it replaces the phone call. Customers order and pay on your own page, the ticket lands on a screen in your kitchen and prints on the printer you already own, and they get a text when it's ready. No commission on any of it, ever.
Three ways the same order can reach your kitchen.
Named after the ticket rail, because that is what it replaces. Every order ends up in one place the kitchen can see — the ones that come in online, and the ones rung in at your own till.
Built by watching an actual kitchen work, not by copying a competitor's feature list.
Your menu, your photos, your prices. Works on a phone without pinching and zooming. Customers pay when they order, so nobody walks on a ticket.
New orders arrive with a chime. One tap to accept with a realistic time, one tap to bump when it's up. Big type, readable across the line.
Tickets come out of the impact printer already sitting in your kitchen, routed through the POS you already use. Most setups need nothing new.
Once when you accept it with the time it'll be ready, once when it's on the shelf. That's most of your "is my order ready?" phone calls gone.
The quoted time moves with how much work is actually on the line. Slammed at noon? It quotes longer. Nobody shows up to wait fifteen minutes.
Out of carnitas? Tap it once and it's off the live menu instantly. It comes back on its own tomorrow, so nobody has to remember.
Bumped the wrong ticket? One tap puts it back — and it kills the "your food is ready" text before it reaches the customer.
Runs through your existing processor at the rate you already negotiated. One place to reconcile at close, not two.
It lives on my server, not in your back office. Updates, security patches and nightly backups are mine to worry about, not yours.
This isn't a signup form and a wall of documentation. I drive out.
The real screens, running on a loop. Nothing to install and nothing to click.
That is the whole loop. The quoted time comes from what is actually on the line, the kitchen accepts with a real time, and the customer is told that time rather than guessing. Walk-in orders rung in at your own till land in the same column.
I'll walk you through a working system on a call, or bring it to you and run real orders through it on your own counter. Takes about fifteen minutes.
Set up a walkthrough →Restaurants along the lower Columbia, both sides of the river. If you're near these and I've missed you, call anyway.
No commission, no per-order fee, no percentage of your sales. Your busiest Saturday costs exactly the same as your slowest Tuesday.
Building your menu, configuring the kitchen flow, connecting your payment system and printer, and a half day on site getting your staff comfortable.
Hosting, text messages, updates, and me on the other end of the phone. Same price whether you take ten orders or four hundred.
Goes through your existing processor at your existing rate. I never touch it and I never take a piece of it.