Plateform360
A restaurant management system. One system for the counter, the kitchen, the call centre and the back office.
New 2
Preparing 2
Ready 1
What is in it
Counter and kitchen
POS, kitchen screens per counter, late-ticket and pass alerts, and dispatch.
Call-centre ordering
Take phone orders and route them to the right branch and kitchen screen.
Online and table-QR
Website ordering, table QR codes, order tracking, reorder and order-for-later.
Stock and recipes
Batches by expiry, waste, counts with variance, and a recipe editor that deducts stock.
Allergens
Worked out from ingredients and shown before ordering.
Reservations
Bookings, deposits taken, refunded or kept, and a waitlist.
Gift cards and loyalty
Gift cards treated as payment with tax handled correctly; points and tiers with caps and expiry.
Branches
Automatic branch scoping and licences per branch, with a branch comparison.
Reports and audit
Dashboard, frozen end of day, a full change log and a system-health screen.
A day in the restaurant.
Open
Staff clock in, counters open, stock counts are checked against the system.
Serve
Orders from the counter, phone, website and table QR land on the right kitchen screen.
Close
End of day is frozen, variances are reviewed and the owner sees the numbers.
| Time | Guest | Party | Deposit |
|---|---|---|---|
| 7:30 pm | Table 4 · Khan | 6 | Taken |
| 8:00 pm | Table 9 · Ahmed | 2 | — |
| 8:15 pm | Waitlist · Malik | 4 | — |
Guests
Bookings that hold their deposits.
Reservations with deposits taken, refunded or kept, a waitlist for walk-ins, and gift cards that behave like real payments.
What you get
In plain words, before you have to ask.
Counter, kitchen, call centre and roles
These are built and in use, including stock counts, recipes, pass alerts, dispatch and KPIs.
Your data, exportable
A full export on request and when a contract ends.
How we get you live
Demo
A demonstration of the working system with some of your own lines, prices and menu items loaded.
Site visit
We look at your premises: counters, scales, kitchen and stockroom, and how deliveries and orders come in.
Proposal
A written proposal against what we saw, with scope and costs. A one-time set-up fee and a monthly subscription per branch, fixed in writing.
Go live
Your range or menu imported from a spreadsheet, staff trained, and our team beside you on day one.