From the daily menu to the end-of-day till, your eatery in one system
Add the dishes cooked this morning to the menu and mark an empty pot "Sold out" with one tap. During the lunch rush, tickets reach the kitchen on screen and the till closes fast.
Eatery Operations
From the pot to the till, the work an eatery repeats every day
Tools built for a menu that changes daily, orders that pile up at lunch and tables that empty and fill quickly.
Daily menu
Add, remove or reprice today's dishes from the panel; the change shows up on the QR menu instantly.
Set meals with choices
Define the set meal as one product; make the soup and main dish a required choice and set minimum and maximum selection rules.
Sold-out dishes leave the menu
When a pot is empty, mark the dish "Sold out" with one tap; it is hidden on the QR menu so guests do not see what you no longer have.
Lunch menu that opens on time
Tie the lunch and dinner menus to time slots; the right menu goes live at the right hour on its own.
Tickets on the kitchen screen
Orders opened from a waiter tablet or the till land on the kitchen screen by station; no paper ticket goes missing.
Fast till and end of day
Two-tap sales with the favorites bar, mixed cash and card payment, and an automatic end-of-day cash report.
Daily menu
Sold-out dishes leave the menu
Put this morning's dishes on the menu, take the finished ones off
An eatery rebuilds its menu every morning. In Restoreks you add the day's dishes from the panel and update their price and description; guests who open the QR menu see exactly what was cooked today.
You can define the set meal as one product and make the soup, main dish and side a required choice. When a pot is empty, just mark the dish "Sold out"; it is hidden from the menu.
Explore the QR Menu
Kitchen display
Late orders turn red
Orders reach the kitchen correctly even in the lunch crowd
At lunchtime the till, the dining room and the kitchen get busy at the same moment. The waiter takes the order at the table on a tablet instead of walking to the till, and the order lands on the kitchen screen by station.
The kitchen screen measures how long each order takes, and orders that pass your target time turn red. The hourly heatmap shows which hours are busiest on which days, so you can plan your team around them.
Explore the Kitchen Display
Open ticket
Split evenly or by item
Tables turn over fast, tickets stay in order
In an eatery, tables change hands quickly. Each table keeps an open ticket, so a dessert or a drink added later goes to the same bill; moving or merging tables is a single step.
When the bill is requested, you can split it evenly or by item and take cash and card on the same bill. The "request bill" button on the QR menu calls the waiter to the table.
Explore the Point of Sale
Recipe cost
Stock drops automatically on each sale
Know what each pot costs and what the till made today
Once each dish has a recipe, every portion sold deducts its ingredients from stock, and the cost and margin of the bean stew or the rice pilaf appear on screen. Setting a waste rate gives you a realistic cost.
At the end of the day, the cash report lists the opening balance, cash in and out, and the split by payment type on its own. If the internet drops you keep taking orders, and data syncs when the connection returns.
Explore Inventory & CostRecommended solutions for eateries
Modules that match the daily work of home-style eateries.
Frequently Asked Questions
Do I have to enter the daily menu from scratch every day?
No. You define each dish once as a product; every morning you switch on what was cooked that day and mark the rest "Sold out" or hide it. The change shows up on the QR menu instantly.
How do I set up a set meal?
Create the set meal as one product and make the soup, main dish and side a required choice group. You can set minimum and maximum selection rules; the guest's choice is written to the ticket with the order.
Can waiters take orders on a tablet?
Yes. The waiter takes the order at the table on a tablet and can move or merge tables and add notes. The order goes to the kitchen screen without passing through the till.
What happens if the internet drops during the lunch rush?
The point of sale works offline, so you keep taking orders. When the connection returns, data syncs automatically and no order is lost.
How do I handle lunch orders that come in by phone?
Caller ID shows the customer's name, past orders and saved address on screen when the phone rings, so you can enter the order without asking again.
Support Hours
Monday - Saturday: 09:00 - 22:00
Sunday: 10:00 - 18:00
Why Restoreks?
Run your eatery's day from one screen
Daily menu, table tickets, kitchen display and till in one system, so lunch service runs as a single flow.
Related Pages
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QR menu, digital card, table ordering, multilingual
Learn MorePoint of Sale (POS)
Fast register, waiter tablet, touch ordering
Learn MoreKitchen Display System (KDS)
Digital kitchen screen, station-based routing
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No fragmented per-branch, per-user, or per-module licensing. As the operation grows, the software model stays predictable and centrally manageable.
Learn MoreContact
Talk with Restoreks about restaurant software rollout, direct ordering, delivery operations, branch expansion and product fit for your concept.
Learn MoreBlog
Articles on restaurant software, POS, QR menus and costs.
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