Aser One

Restaurant & bar

Take the order at the table. The kitchen has it already.

Waiters, kitchen, bar and the owner, each on their own phone.

Tables by area, free in green, taken in red

Start today

Your menu, on sale in minutes

Photograph the menu you already have. No typing.

  1. Page one of the Kilele Grill menu: starters, grill and kitchen dishes with prices in KES

    Your menu as it is

    The PDF or the printed card.

  2. Photograph the menu or pick its PDF

    Photograph your menu

    Or pick its PDF.

  3. The dishes read from the menu, by section

    Check the dishes

    Prices, kitchen or bar.

  4. Tables by area, free in green, taken in red

    Take the first order

    Your dishes are ready to sell.

The waiter

Table, menu, send

Dishes go to the kitchen, drinks to the bar, on their own.

  1. Tables by area, free in green, taken in red

    Pick the table

    Free in green, taken in red.

  2. The menu as photos, with what is picked

    Tap the dishes

    Tap again for one more.

  3. The order split between kitchen and bar, with a note

    Check and send

    Add a note for the kitchen.

  4. Order sent: one kitchen ticket, one bar ticket

    Sent

    Each station gets its ticket.

Kitchen and bar

Every ticket, in order

The chef sees the kitchen, the barman the bar.

  1. The kitchen board: new and preparing tickets per table

    The board

    New, preparing, ready.

  2. One ticket with the waiter’s note

    The ticket

    Start it, then mark it ready.

The bill

The bill, in one tap

Every table’s bill waits for the cashier.

  1. Bills waiting for the cashier, per table

    Open bills

    What each table owes.

  2. One table’s bill, line by line

    The bill

    Paid, or still due.

The owner

What sells, when, and by whom

Top dishes and their margin, the busy hours, tables and waiters.

  1. The restaurant app for the owner

    Your restaurant

    Reports next to the orders.

  2. Sales, margin and items sold per hour

    Busy hours

    The peak hour stands out.

  3. Top dishes with their margin

    Top dishes

    What sells and what it earns.

  4. Sales per table and per waiter

    Tables and waiters

    Bills, guests and sales each.

Stock

The stock follows every plate

Ingredients come off as the dishes sell.

  1. Stock value, in and out for the day

    The day

    What came in, what went out.

  2. The item list with what is left

    Items

    What is left, what runs low.

At the till

The same orders, on the computer

The cashier sees every table and closes the bill.

The floor

Busy tables in red, free ones in green.

The floor: six tables inside, five of them busy

The till

Tap a dish to add it to the table’s bill.

A table open in the till: the dishes and the open bill

Kitchen and bar tickets

A list at the till, a grid on the kitchen screen.

The list of kitchen and bar tickets, one open on the right
List view
The same tickets as cards, coloured by where they stand
Grid view

Questions

How fast can I start?

Today. Photograph your menu and its dishes are ready to sell.

Do the waiters need their own phone?

Yes, any Android phone. Each one signs in with their own account.

Can the kitchen print tickets?

Yes. A printer at the bar or the kitchen prints each ticket.

Who sees the margin?

Only the people you allow. Waiters never see costs.

Who helps if I get stuck?

A real person, on WhatsApp.

Take your next order in Aser One.