Customer website or portal
Customers browse menus, place orders or reservations and track their orders.
A2 Restaurant
Ordering and operations software for restaurants
Custom A2 Restaurant development for dine-in, takeaway and online orders, with preparation, handover and ingredient workflows shaped around your kitchen.
A product story, driven by your scroll
Workflow · 01The customer orders from the menu, at a table or online.
Workflow · 02Price, capacity and order conditions are checked before confirmation.
Workflow · 03Items reach their kitchen stations and preparation status is recorded.
A conceptual product illustration, not customer data or a live application screen.
Who is it designed for?
Restaurants offering dine-in, takeaway, delivery or multiple locations.
Each product’s modules and integrations are selected around your business and introduced in stages. Scope, roles and acceptance criteria are defined before delivery.
Explore the product in detail
Choose a capability to explore its scope and the work it brings together.
A workspace for each role
Reception and host
Hosts manage reservations, dining-room capacity, waitlists and arrivals.
Service staff and till
Staff manage table orders, authorised changes, bills and payments.
Kitchen display
Each station sees its own items, priorities and preparation states.
Packing and handover
Staff record packing checks, collection and courier handover.
Purchasing and stock
Assigned staff manage ingredients, goods receipts, stock and consumption.
Management and finance
Managers review service and sales while finance checks receipts and discrepancies.
Modules and capabilities
Open a section to explore its scope.
Digital menu and restaurant website
Menus use the restaurant’s own product information and service availability.
- Menu categories, images, descriptions, prices and serving times
- Add-ons, ingredient exclusions and allowed order combinations
- Ingredient and allergen information supplied and approved by the restaurant
Table reservations and floor management
Reservations and arrivals reflect table capacity and service times.
- Table plans, party sizes and bookable time windows
- Waitlists, booking confirmations and guest arrival records
- Optional deposits and defined cancellation or event rules
Dine-in, takeaway and online orders
Each order has a clear identity and state from placement to handover.
- Orders through the website, table QR, service staff or till
- Scheduled orders, intake capacity and configurable preparation estimates
- Item changes or cancellations with reasons and role permissions
Kitchen and station coordination
Orders are routed to preparation stations and their status returns to the service team.
- Kitchen displays or ticket printing for assigned stations
- Course separation and items requiring a defined service sequence
- Started, ready, delayed and order-review states
Packing and delivery
Handover includes item checks and the restaurant’s delivery area.
- Packing checklists and accompanying items
- Delivery areas and charges based on the business’s approved rules
- Courier assignment or integration with the selected service and delivery records
Billing and till control
Bills connect the recorded order to its payment method.
- Split or combined bills and agreed payment methods
- Discounts, service charges and taxes using business-approved settings
- Shift closing, payment reconciliation and correction or refund records
Ingredients and purchasing
Ingredient stock and purchasing follow kitchen demand.
- Suppliers, purchase orders, goods receipts and returns
- Units, conversions, batches and expiry records where needed
- Stock counts, branch transfers and low-stock alerts
Recipes and consumption control
Expected and recorded consumption connect to recipes and restaurant operations.
- Ingredients and quantities for dishes or prepared components
- Cost calculations based on recorded ingredient prices and recipe definitions
- Waste, internal consumption and stock-variance review
Customer relationships and marketing
Acquisition channels and order history inform customer follow-up.
- Customer records, order history and contact preferences
- Loyalty, relevant offers and reactivation campaigns with defined rules
- Campaign pages, order-source recording and channel outcome reports
Teams, branches and management reports
Managers have a consistent view of orders, service and receipts.
- Shifts and permissions for prices, cancellations, discounts and corrections
- Sales, peak periods and preparation-station capacity reports
- Branch comparisons, data exports and records of sensitive changes
In the daily workflow
- The customer orders from the menu, at a table or online.
- Price, capacity and order conditions are checked before confirmation.
- Items reach their kitchen stations and preparation status is recorded.
- The order is served, collected or handed to a courier.
- Payments, ingredient usage and order reports are recorded for review.
Connect with your tools
- Payment gateways, SMS and compatible printers or tills
- Accounting and selected delivery services after interface review
- External ordering channels where an API and access permission are available
What delivery includes
- A website, digital menu and selected ordering channels with defined options and intake capacity
- Dining-room, till, kitchen-station and handover interfaces aligned with staff responsibilities
- Order and receipt reporting, with inventory and recipe workflows in the agreed scope
- Review of existing tills and devices, order-flow setup and preparation-to-handover checks before staff training
Delivery experience behind the product
Capabilities are selectable development scope. POS, equipment and delivery integrations are assessed against the restaurant’s existing tools.
This family draws on A2’s development and integration capabilities. Your modules and delivery stages are defined during discovery.
Explore A2 delivery experience ↗Questions before you start
Can dine-in and online orders share one workflow?
The product design connects dining-room, takeaway and website orders with preparation and handover. Priorities, timing and order states are defined with the restaurant team.
Can we keep our current POS and equipment?
We review the POS software, printer connections and available data interfaces first. Retaining or connecting equipment depends on its technical capabilities and the agreed scope.
How is ingredient stock control designed?
Ingredients, units, purchases, waste and recipes are defined first. The link between sales, ingredient consumption and stock adjustments must be tested against the kitchen’s actual workflow.
Start with your operation
- What is the mix of dine-in, takeaway and online orders?
- How many kitchen stations operate, and which items must be ready together?
- How structured are recipes, ingredient units and current stock records?
- Which tills, printers, accounting systems or delivery services must be retained?
Choose capabilities for our conversation
These choices describe your initial priorities. The final scope is defined together.
Continue exploring
A2 Cafe Follow the link, or keep scrolling on desktop.