Built around restaurant life
One system for the floor, the kitchen line, and the office behind them. An order taken at the table reaches its station, lands in the night’s numbers, and tells next week’s schedule what a Friday looks like.
Built for the people who make every shift happen.
Front of house. Back of house. The whole house.Keeping track of the shift
is the system’s job, not your staff’s.
Timing is the service
A meal has three moments when the floor needs to hear from the kitchen. Miss one and the table feels it.
Illustrated workflow · select a moment in service
The server who owns the table is told the moment the kitchen picks the ticket up. That is the window to mark the table, clear the first course and top up drinks.
Without itThe entrées land on a table still covered in the first course, and get cleared around.
Mark the table, clear the first course, refill the drinks.
Blue while the order is with the kitchen
Send a message in English and let the kitchen read it in Spanish. Replies can come back in English, keeping front and back of house in the same conversation.
Table 17 is ready for the main course.
La mesa 17 está lista para el plato principal.
English and Spanish in the current pilot. Original messages remain visible; typed translation requires a connected translation service.
Away from the terminal
Two routine interruptions pull staff away from guests: an approval only a manager can give, and a timing question only the kitchen can answer. Both are handled from wherever the person already is.
A server requests a comp or void from the check and selects a reason. The request reaches every manager on shift with the item, the table, the server and the reason already attached. Approve or deny from a phone, a tablet or the office.
Servers are told what the kitchen is doing with their tables: when an order is picked up, when it’s ready, and when it has gone out. They find out without leaving the floor.
That changes what the guest hears. Instead of “let me go and check,” the answer comes straight away — the kitchen started your entrées about six minutes ago. A guest who is told where things stand waits comfortably. A guest left guessing starts watching the door.
Inside WholeHouse360
Follow an order from the floor to the kitchen. Plan the people behind it. See the day come together.
Most dishes go on the check in one tap; only the ones that genuinely need a choice — a temperature, a side — ask for one. Every line says whether the kitchen has it, so a glance answers the question instead of a walk to the pass.
Screens captured from the live demo. Fictional staff, orders, and sales. Simulated payments.
Online ordering & reservations
Bring pickup orders and table reservations from your restaurant’s website into the same system your team uses to run service.
Guests choose dishes, add their requests, and select a pickup time on your website. The order reaches your POS and kitchen with those details intact.
Guests can follow their order on a status page. Text and email updates are available when those services are connected. The current pickup flow takes payment at the restaurant.
Place an order yourself in the demoWebsite reservations arrive in the restaurant’s reservation board. Table availability and party size guide the assignment, and staff can adjust it as service unfolds.
See who is expected, who has arrived, and which tables are available at the selected time.
The people behind the shift
The menu changes. People change roles. A new employee joins the floor. Keep the details your team needs close to the work they do.
Give employees a place to practice menu and service knowledge, with progress that managers can review across the team.
Menu knowledge & trainingManage menu items, prices, preparation stations, and 86s where the team takes and prepares orders.
Menu & service managementGive servers, bartenders, kitchen stations, and managers the access they need. Assign management permissions to the person.
Employee roles & permissionsThe description, the build, how to sell it, and what to confirm with the kitchen before promising a substitution.
Build a dish from its ingredients. Give employees a way to practice what they know before a guest asks.
Smart product ordering starts with knowing what goes into every plate. Measured recipes, ingredient costs, sales and counted stock already come together to plan what the restaurant needs next. Sending that order to a supplier is the part still to build.
Record portions, ingredient quantities, yields, and substitutions for each menu item.
Use ingredient purchase costs and recipe quantities to calculate food cost and expected usage from sales.
Compare expected demand with verified stock and incoming deliveries. Review suggested quantities by supplier and case size.
Today an approved purchase draft is placed with the supplier as you do now. Direct supplier connections and automated email ordering are planned.
Built from the restaurant floor
Table ownership, kitchen handoffs, shift roles, and checkout all belong in the same conversation. Start with how your restaurant works today.
Walk through the details with us, from the first shift on the schedule to the last check of the night.
Show us how your team opens, serves, and closes.
Explore the workflows that matter to your team.
Talk through fit, setup, and what still needs to be ready.
A conversation first. No payment required.
Yes. Pickup orders connect the website menu and cart to the POS and kitchen workflow, including scheduled preparation and order status. Website reservations appear on the restaurant’s reservation board with table assignments that staff can adjust. The current pickup flow collects payment at the restaurant.
The current pilot supports English and Spanish messages between front and back of house, including translated replies. Additional languages are a planned extension. Original wording remains available, and free-text translation depends on the connected translation service.
Supplier ordering is planned. The intended workflow connects measured recipes, ingredient costs, sales, and verified stock to a manager-reviewed purchase order. Orders would go through a supported supplier API or automated email, based on the restaurant’s preference. Supplier access and account support still need to be confirmed; these connections are not active in the demo.
A walkthrough is the place to see the current product, discuss your restaurant’s needs, and work out the right scope and timing together.
That depends on your starting point. We’ll review your current POS, payment processor, and day-to-day workflow before discussing a transition. The demo lets you explore ordering and checkout, but payments are simulated. A walkthrough does not require switching systems.
Yes. Employees can have more than one role, and a scheduled shift can identify the job they are working. Management access is assigned separately, so giving someone bartender duties does not automatically give them management permissions.
Yes. Menu knowledge and service training sit alongside the operational tools. Employees can practice, and managers can review team progress. The walkthrough can cover the training that matters for your menu and roles.
Pricing and launch scope are discussed as part of your walkthrough. We’ll review what your restaurant needs before proposing a plan. There is no subscription or payment required to request a walkthrough.
Tell us about your restaurant. We’ll show you around.