Three ways in.
One board.
Friday at half past eight, orders arrive at the counter, through your menu link and in a Viber message, and each one lives somewhere different. Eveyla puts all three on the same live board, with the sizes, the add-ons and the no-onion note attached.
A restaurant does not lose money in big pieces.
It loses it in small ones, on the busiest nights, in the gaps between the counter, the kitchen and the phone. Here are the four that show up in nearly every kitchen we have sat in.
The order nobody typed in
It came in on Viber during the rush. Someone read it, someone shouted it to the kitchen, and it never reached the till. The food went out, the money did not come in, and at close the numbers do not match.
The add-on you gave away
Extra cheese, large size, second sauce. Said out loud, cooked, never charged. Over a month of Fridays, that is real money walking out of the door in a takeaway box.
The transfer you never checked
They said they sent it. The slip is somewhere in a chat thread with four other customers. By the time you scroll back, the order has gone out and you are not sure whether it was ever paid.
The hour you spend after closing
Counting the drawer, adding the delivery notes, working out what today actually made, and leaving GST to be reconstructed at the end of the month from a pile of paper.
Front, kitchen and rider, reading the same list.
No paper dockets to lose, no shouting across the pass to ask whether 41 went out, no separate app for delivery.
Counter till
Ring up dine-in and walk-ins on a phone, a tablet or the laptop behind the till. Cash, transfer slip, or put it on a regular's credit.
Keeps going offline
When the data drops mid-rush the till keeps taking sales on the device and uploads them when the signal returns. Credit sales wait, because a balance has to be checked live.
Status everyone trusts
New, preparing, ready, sent. One tap moves it, and the customer's tracking link moves with it, so the phone stops ringing.
Staff without the money
Give the floor a login to the counter and the board. Sales figures, profit and billing stay with the owner. One seat included, more at MVR 99 each.
A new order makes a noise
Alerts on the device and through Telegram, so a late order at ten does not sit unseen until someone happens to refresh.
The night, counted
Covers, takings, delivery charges, discounts and what is still owed. Today, this week, this month, without exporting anything.
GST with your TIN
Set your rate, mark zero-rated items at product level, and pull the report when it is due. Receipts show the tax worked back correctly.
The office tab
The company down the road that eats on account all month. The credit book records every meal and every payment, and both sides can see the same total.
The kitchen needs a total, not a pile of tickets.
Twelve separate orders that each contain a kottu is twelve pieces of paper. What the cook actually wants to know is that twelve kottu are waiting.
Everything waiting, added up
Items are grouped across every open order, with the option splits shown underneath. The kitchen cooks in batches instead of reading tickets one at a time.
It moves as the board moves
Mark an order ready and it drops off the sheet. Nobody has to tell the kitchen what has already gone out.
Good for tomorrow, too
Pre-orders for a Friday lunch or a Ramadan box appear the same way, so you know what to buy before you start cooking.
What ran out closes itself
Give an item a count for the night. When the last one is ordered it stops being available on the link, so the pass is never handed something you cannot make.
Made for how a Maldivian kitchen actually runs.
Flat. However good the night is.
A delivery app takes a slice of every plate. A licensed till charges for the box, the install and the upgrade. This is one number.
on covers
licence fee
to buy
- Counter till with offline selling
- Menu link, cart, checkout and tracking
- Sizes, add-ons, notes and prep sheet
- Transfer slips, cash on delivery and credit accounts
- Money book, profit view and GST reports
- Directory listing and one staff seat
Optional: extra staff seats MVR 99 each a month · your own domain MVR 1,999 to set up, then MVR 150 a month.
Questions restaurant owners ask.
Can my staff use it without seeing the takings?
What happens when the internet drops in the middle of service?
Does it handle sizes, add-ons and special requests?
Do I need to buy a till, a printer or a tablet?
How do I confirm a bank transfer during a rush?
Can I still take orders that come in on Viber?
Does it do GST reporting?
What about the customers who eat on account?
Is there a commission on delivery orders?
Can I take pre-orders for Friday or Ramadan?
Put tonight
on one board.
Fourteen days free, no card. Run one Friday service on it and see what the numbers say.