Define the capacity
Indicate how much work each department can handle.
Don't promise what the kitchen cannot produce
The available times follow the real load, not the hope.
When a time slot is full, the customer immediately sees another one. You don't have to do calculations and the kitchen doesn't receive more than it can prepare.
- You send menus and photos
- We prepare everything for free
- The customer orders
Why is it needed
Accepting everything seems to sell more, until delays, phone calls and unhappy customers turn the peak into a cost.
- Capacity configurable by time band
- Separate departments for baking, cooking, fried foods and bars
- Dynamic times based on load
- Closures, unavailability and simulations
How it works
One, two, three. Done.
Lucy controls the load
Each new order is compared with what is already in production.
The customer sees the right time
Impossible slots are no longer promised.
You don't have to decide in the dark
Send us the menu. We'll take care of the rest.
We prepare a first version with the name of your restaurant for free. You open it, try it and only then decide.