Captain Ordering
Your captains take the order at the table on a handheld and fire it to the kitchen in one tap. No paper slips, and no walk back to the terminal.
Captain Ordering, shown with sample restaurant data.
What it does
The old way has a lot of steps where things can go wrong. A captain scribbles an order, walks it to the counter, someone punches it in, and someone else carries the slip to the kitchen. Between the guest's words and the chef's ticket, a "no chilli" can get lost or an extra naan can be forgotten. The guest waits, and never knows why.
With Captain Ordering, the captain has an Android handheld and takes the order right at the table. Items, seat numbers and kitchen notes go in on the spot. One tap on confirm, and the KOT fires: straight to the right station, straight into the live bill. The whole order takes under fifteen seconds to punch.
It suits a busy floor, too. Captains can move from table to table without losing an order that's half-entered, so a summons from another guest doesn't mean starting over. The handhelds are built for the job, with all-day battery and a drop-proof casing, because a device that dies at eight o'clock helps nobody.
A good fit for full-service dine-in and fine dining, where attentive table service matters and every order needs an owner.
In more detail
The captain takes the order on a handheld while still facing the guests. They can answer questions about the menu, suggest a dish and read the order back, all while entering it. There's no going away to write it up.
One tap fires the KOT, so the kitchen has the ticket before the captain has finished saying "thank you".
The guests notice the difference even if they can't name it: the captain is attentive because they're not busy relaying paper.
The handheld shows the tables you're working as tabs along the top, so switching between T-05 and T-07 is a single tap, and a half-entered order is still there when you come back.
A search field takes a short code or a dish name, the running list shows quantities and prices, and the total updates as you add. When the guests are happy, one large button fires the KOT.
Kitchen notes are captured live, at the moment the guest says them, as quick chips or free text: spicy, extra mint dip, less oil, no onion or garlic (Jain). They're attached to that item, not to the order as a whole.
On the kitchen screen, the note appears right beside the dish it belongs to. The person plating a paneer tikka reads "spicy, extra mint dip" without anybody having to repeat it.
Before and after
Where it fits
Where a captain owns a section of tables, a handheld keeps their attention on the guests and their orders accurate.
Every order is tied to a captain and a table, so it's clear who took it and when it was fired.
Server assignment shows who owns which table, and quick switching keeps captains moving without losing orders.
Where it fits in the flow
Getting started
Most restaurants are live within 24 to 48 hours of sharing their menu and table count.
A PDF, a photo or the paper menu itself. We set up your dishes, categories, spice levels, Jain options and prices.
Tell us your table count and sections, and we configure your floor plan and QR codes around them.
We help configure ESC/POS thermal printers, USB and LAN connections, cash drawers and kitchen tablets.
Captains, kitchen staff and cashiers are trained by video or on-site, and we run a test billing cycle before you open.
Works with
Questions owners ask
We'll set up a walkthrough around your actual menu, tables and hardware, and answer the questions that matter to your restaurant.