Phones, orders and reviews, handled between rushes.
Food businesses run on two clocks: service, and everything around it, like suppliers, prep, catering inquiries, staff schedules and online listings. Most already have a POS such as Toast, Square or Clover and a delivery app or two. The hours leak through the phone, the inbox and the group chat.
Websites, at work.
A Friday at a neighbourhood restaurant that caters.
| Time | What happens | Where it slips |
|---|---|---|
| 7:00 | Produce and dry goods arrive with paper invoices. | Invoices pile up for the books on Sunday night. |
| 10:30 | A catering inquiry: 60 people, Thursday, two diets. | The quote waits until after lunch service, then after dinner. |
| 12:15 | The phone rings mid-rush: "Are you open? Do you have gluten-free?" | A server leaves the floor to answer, or nobody does. |
| 15:00 | A shift swap in the group chat. | Nobody can find who agreed to what by Saturday. |
| 21:30 | A review mentions slow service at lunch. | The happy regulars never left one. |
| Sunday | Next week's schedule, orders and holiday hours. | Google still shows last year's holiday hours. |
For the hours around service.
SquareClover
Google Maps
StripePhone answering agents
Hours, menu and allergen questions answered from your approved menu; reservations booked
Online quotes & booking
Catering requests with date, headcount and diets, priced from your packages
Online stores & checkout
Holiday preorders and bakery boxes paid online, with a pickup time
Documents & paperwork
Supplier invoices read into your accounting, prices that jumped flagged
Internal tools & admin panels
One schedule with swap requests you approve
Reviews & reputation
A review request after catering orders and repeat visits
Google & Apple listings
Hours and holiday changes right on Google and Apple Maps
Bilingual websites
Menu and ordering in English and Spanish
The same Friday, rebuilt.
- 7:00, invoicesThe 7am invoices are photographed at the back door and land in the books, with the jump in the price of eggs flagged.
- Catering, quotedThe catering request arrived complete overnight and has a draft quote; the owner adjusts one line and sends it.
- 12:15, answeredThe lunch rush phone gets answered: hours, gluten-free options, a table for four at 7.
- The swap, approvedThe swap shows up as a request; the manager approves it with one tap.
- Holiday hours, onceHoliday hours were updated once and reached the listings.
Allergen answers come only from the menu you approved, and anything uncertain goes to a person.
A store's checkout, a shop's two languages.
We haven't built for a restaurant yet. The online store for Custom Dental Solutions has the parts a bakery preorder needs: a small catalogue, a cart, Stripe hosted checkout, a ZIP prompt with delivery estimates, and one order email per paid order. It's built and launches once the seller's payments are set up.
The Conception Design site works in English and Spanish on every page, which most menus in our part of Miami need too.
From owners and chefs.
Can the phone agent take a takeout order?
It can take a simple order, read it back and send it to the kitchen screen or your phone to confirm, with a pay link if you want one. Large or unusual orders go to a person.
Do we have to leave our POS?
No. The POS stays the place sales live. We connect around it where it allows, and keep anything that touches card payments with your payment provider.
Who answers the phone at 12:15? Let's sort that first.
The first call is free, and we'll book it outside your service hours.