Handle different service channels
Record dine-in, takeaway and delivery orders through the restaurant system. Keep the order tied to the service being provided so staff can coordinate the next step.
Restaurant Management & POS Software
Keep orders, kitchen work and stock on the same page.
Manage restaurant orders, kitchen tickets, menus and stock with workflows built around daily service.
Overview
Restaurant Management connects front-of-house order handling with kitchen instructions and stock administration. Support dine-in, takeaway and delivery service in one restaurant workflow, with the menu and inventory information managers need to follow trading activity. Africube works with Zimbabwean operators to define the setup around their service model, kitchen process and reporting requirements.
Who it is for
- Dine-in restaurants
- Takeaway outlets
- Cafés and food-service businesses
- Restaurants handling delivery orders
Features
Pass orders to the kitchen
Use kitchen order tickets, often called KOTs, to communicate what needs preparation. Give front-of-house and kitchen staff a consistent order reference during service.
Maintain the working menu
Manage the menu information used when staff take orders. Keep the items being sold organised so day-to-day order handling reflects the restaurant's offering.
Follow restaurant stock
Maintain restaurant inventory and review availability as part of daily operations. Ingredient-level monitoring depends on the inventory setup agreed for the outlet.
Structure recipes where required
Recipe management is an available configuration to discuss with Africube. Confirm the recipe records and relationship to ingredient usage needed for your kitchen before including this module.
Strengthen stock accountability
Use inventory records and usage information to support stock checks and operational review. Define who records stock activity and how managers investigate differences.
How it works
A typical sequence; the configuration is agreed for each implementation.
Prepare the menu
Maintain the items that staff will use to take customer orders.
Capture the order
Record the customer's dine-in, takeaway or delivery request.
Issue the kitchen ticket
Pass the recorded preparation requirements to the kitchen.
Complete service
Use the order information to coordinate serving, collection or delivery.
Review stock activity
Follow recorded inventory and, where configured, ingredient usage.
Review the trading period
Use sales and stock information to assess daily restaurant operations.
Reports
Sales and order information
Review recorded sales and orders to understand the activity handled by the restaurant.
Menu and item review
Use item sales information when reviewing the menu; agree the required report detail during setup.
Stock and usage review
Follow inventory information, with ingredient and recipe reporting included where configured.
What to prepare
Discuss your service channels, menu structure, kitchen ticket process and stock controls with Africube. Recipe management, document devices, remote access and any third-party delivery connection are assessed against the configuration your restaurant needs.
Discuss your requirementsFAQs
Can we manage dine-in and takeaway orders together?
Yes. The product supports dine-in, takeaway and delivery workflows, and each order stays tied to the service being provided so staff can coordinate serving, collection or delivery. Africube can demonstrate how the order process fits your restaurant's mix of service channels.
Is recipe management included?
Recipe management is available depending on the selected configuration. Discuss your recipes, ingredient records and usage-monitoring needs so Africube can confirm the appropriate scope. Where it is configured, stock reporting can include ingredient and recipe information.
Can delivery-platform orders connect to the system?
Integration with supported third-party delivery platforms may be available. Tell Africube which platform you use so compatibility and the required order flow can be confirmed. Any delivery connection is assessed against your restaurant's configuration before it is included in the written scope.
How do orders reach the kitchen?
Recorded orders are passed to the kitchen as kitchen order tickets, often called KOTs, which set out what needs preparation. Front-of-house and kitchen staff work from a consistent order reference during service. Your kitchen ticket process is discussed with Africube as part of the restaurant's setup.
Can managers follow menu sales and restaurant stock?
Yes. Reports cover recorded sales and orders, item sales for menu review and inventory information, with ingredient and recipe reporting where configured. Inventory and usage records also support stock checks; agree who records stock activity and how managers investigate differences. The required report detail is agreed during setup.
What should we prepare before a demonstration?
Outline your service channels, menu structure, kitchen ticket process and stock controls, plus any recipe or delivery-platform requirements. After the demonstration, Africube agrees a written scope with deliverables, responsibilities, pricing and implementation stages. Testing, training, documentation and support arrangements are then agreed for your restaurant.
Related software
Any connection between systems is assessed and scoped separately.
Inventory Management
Connect purchasing, receiving, warehouse movements and stock reporting in an inventory management system for Zimbabwean businesses.
Explore Inventory Management
ZIMRA FDMS
Built to the ZIMRA FDMS specification, the integration reads finalised invoices from a supported system, including Sage Evolution, Sage Pastel and QuickBooks, submits them to FDMS and returns the fiscal details, with compatibility and access confirmed for your system first. Access is read-only: we read, never write, and your books stay untouched.
Explore ZIMRA FDMSArrange a demonstration of Restaurant Management
Tell us what you use today and what needs to work better, and we will show you the software against your requirements.