From the menu to the kitchen
Create categories, add dishes, photos and prices, then set availability. The menu a customer sees and the menu used to place an order share the same information.
Incoming orders move through processing stages. The kitchen display helps staff follow preparation, while the manager can oversee service without copying requests between separate tools.
- Menus, categories, dish options and availability.
- Delivery, pickup and on-site orders according to your settings.
- Table and reservation management.
Clear responsibilities across your team
Give staff the access they need and organise operations by location. Staff management, reporting features and limits depend on your selected plan.
For businesses with several branches, each location keeps its own menu, orders and team. The pricing page explains included locations and the cost of additional branches.
Choose a plan around your operation
Start by counting your dishes, tables, employees and locations. Then compare limits, the monthly price in FCFA and the commission per order.
Subscriptions use the Mobile Money options available in billing. Contact Resto237 to confirm any specific operational requirement before signing up.