The guest is the order-taker
Your system's job is to make that easy.
For self-service operators
No waiters. No chaos either.
The guest orders from the phone or at the counter, the kitchen sees one queue, and two people run the whole shift. Built for counters, büfe-style spots and food court units.
Why this page exists
Self-service is not table service minus waiters.
It is a different flow with its own failure points. The queue stalls because one complicated order blocks eight simple ones. Tray 47 goes to the person holding ticket 44. The lunch peak hits all at once, not table by table. Software built for waiters does not fix any of that.
dojofood is built around the self-service flow itself: the guest does the ordering, your job is to make that effortless and keep the kitchen honest.
Peaks arrive as a wall
Twelve orders in four minutes, not spread across a dinner service.
Mixups cost twice
A wrong tray means a remake and a refund.
QR ordering
Every table and standing spot gets a QR. The room orders itself.
Guests scan, browse the full menu with photos, customize and pay from their own phone. No app to install, no account to create. The order lands in the same queue as the counter, tagged with where it came from.
Browse and customize on the phone
Extra sauce, no onions, large size; the guest gets it right because the guest typed it.
One queue, not two
Phone orders and counter orders hit the same kitchen flow. Nothing to merge by hand.
QR PDFs per spot
Print one per table, shelf or standing rail. Reprint when they get greasy.
Menu changes go live instantly
Sold out of köfte at 1pm? Hide it once, every QR is current.
The counter POS
For the walk-up who just wants a toast and an ayran.
Not everyone scans. The counter POS is built for speed: one-tap bestsellers, modifiers in two taps, card and cash on one flow. The person at the register keeps the line moving instead of navigating menus.
One-tap bestsellers
The eight things you sell all day, on the first screen.
Modifiers in two taps
Half portion, extra cheese, takeaway. No screen diving.
Card and cash, one flow
No separate path per payment type; the queue does not care how people pay.
The kitchen screen
Number 47 gets number 47's tray.
The KDS sorts phone orders and counter orders into one prep flow. The kitchen sees what to make, in what order, with every modifier spelled out. No paper tickets sliding off the pass, no shouting order numbers across the room and hoping.
One prep flow
QR and counter orders interleaved by time, not by source.
Modifiers on the screen
The "no onions" survives the trip from phone to grill.
Order status at a glance
What is queued, what is cooking, what is ready for pickup.
Lean staffing
A two-person shift runs the whole room.
This is the economics of self-service: the guests do the order intake, the POS handles payments, the KDS tracks prep. One person on the counter, one in the kitchen, and the room holds through the lunch wall. When staff changes, and in self-service it changes often, the interface speaks their language.
Order intake is distributed
Thirty guests ordering in parallel beats one register taking orders in series.
Two people, full coverage
Counter, payments and prep tracking without a third pair of hands.
15 interface languages
New hire starts Monday, works the screen Monday.
Reports without a back office
You do not have an office. The numbers fit in your pocket.
End of day, the manager app shows what a self-service operator actually asks: what did we sell, through which channel, and when did the room peak. Product mix tells you what earns its place on the menu. Day-part views tell you when the two-person shift needs a third.
End-of-day in one view
Revenue and order count before you lock the door.
Product mix
What sells, what sits. Menus earn their length.
Day-part peaks
See the 12:30 wall coming and staff for it.
Operators, in their words
Real counters. Real lunch walls.
Food court operator, on the lunch peak
"The queue used to be my order-taking bottleneck. Now the queue is just people waiting for food."
Büfe owner, on running lean
"Two of us run the whole place. The phone takes the orders; we make the food."
20 minutes with our team
Tell us about your counter. We'll show you the flow.
Bring your menu, your peak hour and your current setup. We'll walk through how QR ordering, the counter POS and the kitchen screen run as one queue, and what it costs.