From the table to the kitchen pass to the bill — one service view.
Take the order, fire it to the kitchen, plate it, and settle the bill — while recipes draw down ingredients, food cost stays visible, and the day's takings flow through to connected accounting.
Seated, ordered, fired to the kitchen, served, and paid.
Service runs the way the floor expects — seat the table or scan a QR, take the order, send the KOT to the kitchen, plate and serve, then settle the bill. Ingredients draw down as dishes go out, and the takings flow through to connected accounting.
Seat a table or scan a QR to open a tab.
Add dishes, modifiers, and covers to the order.
The KOT fires to the kitchen display.
The kitchen cooks and marks tickets ready.
Dishes reach the table; ingredients draw down.
Settle the bill — split, cash, card, or transfer.
| Dish | Course | Qty | Price | Line |
|---|---|---|---|---|
| Reef Fish Curry · no chilli | Main | 2 | 180 | 360 |
| Garlic Naan | Side | 3 | 45 | 135 |
| Fresh Lime Soda | Drink | 4 | 55 | 220 |
Order and bill figures use fictional demonstration data.
See the whole dining room — covers, status, and open tabs.
The floor view shows every table with its covers and where it is in service — seated, ordering, sent to the kitchen, plating, or ready for the bill — so front-of-house keeps the room moving.
Table layout and covers use fictional demonstration data.
Tickets the kitchen can act on — with prep times in view.
KOTs arrive on the kitchen display as tickets the line can work through. Each ticket shows the table, the dishes with modifiers, and how long it has been on — so the kitchen bumps orders in the right order and nothing sits too long.
Kitchen tickets and prep times are illustrative.
Each dish has a recipe — and each recipe deducts ingredients.
Build a recipe per dish from costed ingredients, and selling that dish draws those ingredients out of stock. With the ingredient cost set against the menu price, food cost percentage stays in view so the menu is grounded in what you actually pay.
| Ingredient | Qty | Unit cost | Line cost |
|---|---|---|---|
| Reef fish fillet | 180 g | 0.22 / g | 39.60 |
| Coconut milk | 120 ml | 0.06 / ml | 7.20 |
| Curry mix | 20 g | 0.18 / g | 3.60 |
| Onion & aromatics | 60 g | 0.04 / g | 2.40 |
Recipe, costing, and food-cost figures use fictional demonstration data.
Diners scan, browse, and order from the table.
Put a QR code on the table and diners open the menu on their phone, order for their table, and the order lands in the same service flow — sent to the kitchen as a KOT, with no double entry at the counter.
- QR opens the menu for the table
- Diners order from their own phone
- Orders join the same kitchen flow
- Fired to the KDS as a KOT
Dine-in, takeaway, and delivery — one kitchen, one flow.
Run takeaway and delivery alongside dine-in. Each mode tags the order so the kitchen knows whether it is plating for a table, packing for pickup, or handing to a rider — and every mode draws down the same stock.
| Order | Mode | Items | Total | Status |
|---|---|---|---|---|
| #T-118 | Takeaway | 3 | MVR 380 | Preparing |
| #D-204 | Delivery | 5 | MVR 640 | With rider |
| Table 4 | Dine-in | 9 | MVR 715 | Served |
| #D-205 | Delivery | 2 | MVR 240 | Packing |
Tables, covers, and open tabs on the floor.
Pickup orders packed and tracked to collection.
Orders tagged for the rider, through one flow.
Scan-to-order joins the same kitchen queue.
Order modes and figures use fictional demonstration data.
Yes. Orders move from the floor to the kitchen and draw down stock, so teams work from one connected view.
Recipes, ingredients, and usage are kept together so food cost and menu performance are easier to see.
Customers can browse, order, pay, and track through the Qvian Consumer App, shaped around your service modes.
Yes. Tip distribution sits alongside attendance, shifts, and payroll for front-of-house and kitchen teams.
Yes. Each venue gets the tools it needs while owners keep a clear view across locations.
See Qvian built for Restaurants & Cafés.
Book a demonstration focused on your industry and the areas most relevant to your team.