🍽️ Hospitality
Take the order, feed the kitchen, settle the bill — and know the food cost while you can still act on it.
Whatever you call yours — restaurant, bar or pub, café, fast food — it is the same business underneath, and Monono arrives already set up for it.
What you told us hurts
And what happens instead.
“Orders are shouted at the kitchen and half of them come back wrong.”
The order is taken at the table and appears in the kitchen in the order it was placed, with what is ready and what is late.
“We know the takings at closing. We never know the profit.”
Every item sold takes its ingredients out of stock at cost, so margin is a fact by closing time, not a guess at month end.
“Stock walks out of the kitchen and nobody can prove it.”
Counts and receiving are recorded by the people doing them, and the difference is shown in money.
“Two waiters, one table, and a bill nobody can explain.”
One bill per table, split or merged, with every item timed and named to whoever added it.
Who uses it, and what they open on
Nobody is handed a menu of everything| Role | Their first screen |
|---|---|
| Managing director / owner | Cash, margin, and what changed this week |
| Restaurant manager | Tables, orders, stock and suppliers |
| Waiter | Their tables and the orders on them |
| Chef | What to cook, in the order it was ordered |
| Cashier | Taking payment, and the drawer at the end of the shift |