An app for your restaurant•App StoreGoogle Play
Your restaurant.
Your own
ordering app.
Customers download your app, browse your menu and pay. The order lands on your board, the ticket prints in the kitchen, and the customer watches it happen. Nobody has to pick up the phone.
YOUR NAME & ICON IN THE STOREYOUR COLOURS, NO REBUILDIDRAM · TELCELL · CARDS
01:58▮▮▮ ⌁ 51
Burgery
6 Arshakunyats Ave, Yerevan, Armenia
Choose a delivery address⌄
Burger Combo
Crispy Chicken Burger
Crispy chicken, lettuce, tomato…
2600 ֏
−1+
Desserts
Glazed Donut
Soft donut, classic sugar glaze.
10% off900 ֏1000 ֏
1 in cart
+
View order · 5450 ֏3
Burgery · Order board
PENDING
#41925450 ֏
App delivery · 3 items
Accept
COOKING
#41913200 ֏
Takeaway · 1 item
Mark ready
BURGERY · KITCHEN
2× Crispy Chicken Burger5200
1× Glazed Donut900
+ less salt
#4192PRINTED
The order flow
From a tap on the phone
to a ticket in the kitchen.
Six steps, and your staff only touch two of them.
1CUSTOMER
Browses your menu
Categories, photos, prices and offers — read live from your catalogue.
BurgersSidesDrinks
2CUSTOMER
Builds the dish
Ingredients, quantity, weight items, and a note the kitchen actually reads.
+ Feta Cheese300 ֏
+ Olives200 ֏
"Less salt, cut in half"
3CUSTOMER
Pays and sends it
Delivery or pickup, saved address, and the fee your server calculated.
Food8400 ֏
Delivery · 3.2 km500 ֏
Total8900 ֏
4AUTOMATIC
Lands on your board
In Pending, with the address, the note and the payment status already on it.
#41928900 ֏
App delivery · Paid · Idram
5AUTOMATIC
Prints in the kitchen
A ticket per station, on the printer that station owns. Failed jobs are listed to reprint.
Grill · 80mmSUCCESS
Front · 58mmSUCCESS
6BOTH SIDES
Staff move it, customer sees it
One tap: Accept → Start cooking → Mark ready → Complete. The phone updates live.
Cooking now· live from the kitchen
The customer app
This is the app
your customers keep.
Not a page in a marketplace next to your competitors. Your name on the home screen, your menu inside, your address book and order history under it.
←
Checkout
HOW YOU GET IT
Delivery
Pickup
WHERE
Home
10180 Saticoy St, North Hollywood, CA 91605, USA
Change
WHO
Adam Smith
🇺🇸⌄+1201 555 5000
HOW YOU PAY
Cash
Credit card
Idram
Telcell
NOTE FOR THE COURIER
Call when you arrive
WHAT YOU PAY
Products11750 ֏
Delivery · 1.55 km5558 ֏
Total17308 ֏
Place order · 17308 ֏
Delivery or pickup, priced by your server
The fee the customer sees is the fee you bill — one rule, calculated in one place, so a quote can never disagree with the charge.
←
Greek Salad
Tomato, lettuce, red onion, feta and olives.
ADD TO IT
Lettuce+ 100 ֏
Tomato+ 100 ֏
Red Onion+ 100 ֏
Feta Cheese+ 300 ֏
Olives+ 200 ֏
NOTE FOR THE KITCHEN
Less salt, cut in half…
−1+
Add · 3100 ֏
Upsells the phone never managed
Every priced ingredient is offered on every order, priced per unit and billed exactly as configured. Nobody forgets to ask.
←
ORDER #100 · 17 308 ֏
Sent to the kitchen
Live from the kitchen
1
Sent to the kitchen
Waiting for the restaurant to accept
2
Order accepted
Ticket printed at the kitchen station
3
Cooking now
Your order is on the grill
4
Ready
Handed over for delivery
5
Delivered
Enjoy
My orders
Order again
"Where is my order?" — answered without a phone call
Every status your staff set shows up on the customer's phone in the same second. That call your team used to take, twice per order, stops coming.
Inside the restaurant
The order doesn't arrive as
a message. It arrives as work.
It opens in Pending on the board every station is watching, and moves left to right with one tap. Nothing gets written on a pad, nothing gets shouted twice.
Live orders
APP DELIVERYTAKEAWAYDINE-INCALL
Pending2
Just placed, waiting to be accepted
#41928900 ֏
App delivery · 3 items · 19:42
PAID · IDRAM
"Less salt, cut in half"
Accept
#41932600 ֏
Takeaway · 1 item · 19:44
Accept
Accepted1
Confirmed, queued for the kitchen
#419012400 ֏
Dine-in · Table 7 · 6 items
TICKET PRINTED
Start cooking
Cooking1
Being prepared right now
#41895200 ֏
App delivery · 2 items · 19:31
Mark ready
Ready1
Waiting for pickup or handover
#41864100 ֏
Takeaway · 2 items · 19:18
Complete
Completed24
Handed over to the customer
#41857800 ֏
App delivery · 19:02
#41843300 ֏
Dine-in · Table 3 · 18:55
One board, every channel
App orders, takeaway, dine-in from a table code and orders your staff take at the till all queue in the same five columns. Nobody checks two screens.
The move is the notification
Update the order once. The customer's app, the kitchen board and the order history all read the same status — there is no second place to keep in sync.
Money is on the card
Paid, pending, refunded or rejected sits on the order itself, next to the method — so staff never hand food over on a payment that never landed.
Printing
The ticket is on the grill
before anyone reads the screen.
Point each station at its own printer over the network. When an order arrives, a ticket per station goes out — one job at a time per printer, so two orders never interleave on the same roll.
Nothing sits in a queue silently
A printer that is off, out of paper or unreachable makes the job show as failed with the reason, and one tap reprints the original ticket.
Pair a terminal without a password
The printing machine shows a short code; you approve it from the dashboard. No account credentials on a computer the whole kitchen can reach.
58mm or 80mm, your rolls
Set the receipt width per printer so tickets never wrap onto extra lines or print half the width of the paper.
PRINTERS
Grill · 192.168.1.24:9100ONLINE
Front counter · 192.168.1.31:9100ONLINE
Bar · 192.168.1.40:9100OFFLINE
FAILED · REPRINT
#4188 · Bar
timeout · no printing client
Reprint
LINK A TERMINAL
MHQR-K9T4
Shown on the kitchen machine. Approve it here.
Delivery
Draw where you deliver.
Price each ring separately.
Rings measured from your own door. The customer's address falls in the tightest one that covers it, and that is the fee they are quoted and the fee they are billed. The widest ring is also the edge of your delivery area — anything beyond it can't be ordered.
ZONEWITHINFEE
12 km300 ֏
25 km500 ֏
39 km900 ֏
Free above 15000 ֏Pickup ready in ~20 min
2 km · 300 ֏
5 km · 500 ֏
9 km · 900 ֏
3.2 km → 500 ֏
11 km → out of range
White label
One platform.
Your restaurant's brand.
Your name and icon on the customer's home screen, in your own App Store and Google Play listing. Your colours, logo, cover photo, tagline and currency change from the dashboard and apply on the next launch — no new release, no waiting on us.
Burgery
BurgersSides
View order · 5450 ֏
accent #E4572E · bg #151F2D
Bakery House
BreadPastry
View order · 2400 ֏
accent #8A5A2B · bg #FBF6EE
Pizziano
PizzaSalads
View order · 6900 ֏
accent #2FA8C4 · bg #0E1418
CHANGE TODAY · NO REBUILD
Colours · logo · cover photo · tagline · currency · delivery zones · payment methods · pickup address · delivery & pickup on/off · table QR ordering · kitchen notes
NEEDS A STORE RELEASE
App name · app icon · splash screen
Because those three are your identity in the store — everything else is a setting.
Payments
Paid the way your
customers already pay.
Four methods, and you decide which of them your app offers. Card payments run through your own bank account — Ameria or ARCA — not through us.
Cash
Settled at the door or the counter.
Credit card
Ameria or ARCA hosted page, your merchant account.
Idram
Confirmed back to the order automatically.
Telcell
Confirmed back to the order automatically.
The change
Same order. Six fewer
things your staff do.
TODAY · BY PHONE
The phone rings mid-service
Someone writes the order on a pad
Spells the address back, twice
Guesses the delivery fee
Walks the pad to the kitchen
Answers “is it ready yet?” — twice
WITH TASTEDESK
The customer orders in your app
The order writes itself, in full
The address comes off a map pin
The fee comes from your zones
The ticket prints at the station
They watch the status themselves
Your team's only two jobs: cook it, and move the card across the board.
See your restaurant's
app before you commit.
We set up a working app with your menu, your colours and your delivery zones, and walk your team through one real order end to end. About 30 minutes.