Take the order
Interactive floor plan, tables and waiters, menus with modifiers and allergens.
HORECA — Cafés, restaurants and bars
A POS at the real pace of your service.
Dining room, counter, terrace, kitchen or takeaway: the order is entered once and flows without slowing down service.
Integrated solutionLightspeed Restaurant
HardwarePOS terminals, kitchen printers, payment terminals
SupportInstallation, setup, training, support
Understanding the trade
The difficulty is not taking payment. It is making the order flow.
An order should never be entered twice.
Where the order comes in
A single entrywhatever the entry point
Then the same circuit
At the table
The waiter enters the order from the dining room, on the floor plan. It goes to the production stations without going back through the till.
What mattersA floor plan that looks like your dining room, moved tables included
At the counter
The same screen is used to take the order and to take payment. It is the shortest configuration: the one where the queue is visible straight away.
What mattersA short sequence, because the queue keeps moving
On the terrace
Same order-taking as in the dining room, on a mobile device. What changes is not the software: it is the network coverage out to the last row of tables.
What mattersNetwork coverage is checked on site, before installation
At the kiosk
The order is entered by the customer and joins the same circuit as the others. The kiosk does not maintain a parallel menu: it displays yours.
What mattersOne menu to keep up to date, not two
Takeaway
An order that leaves is not an order that stays. Production has to know, otherwise it sends it out with the dining-room dishes.
What mattersA distinct destination and production time
Transmission
Each order line goes to the station that prepares it. Item destinations are set once during setup, at installation.
What mattersNo more tickets carried by hand between the dining room and the kitchen
Preparation
The stations receive what concerns them, in the order the orders arrived — not the order they were typed in.
What mattersA readable production order, even in the rush
Service
Knowing what has gone out and what is still to send, without going back to ask the kitchen. That is what avoids pointless back-and-forth.
What mattersWhat has been sent and what has not, visible from the dining room
Payment
The bill is settled where the customer is, whole or split. Reconciliation between the till and the payment terminal is automatic.
What mattersA till that balances without recounting by hand
Closing and analysis
At the end of service, sales can be read by station, by service and by item. That is what makes it possible to decide on figures rather than on a memory.
What mattersUsable figures the next morning, not the next month
Delivery does not appear in this diagram
It will only appear if it is actually integrated into your installation. Connecting a delivery platform to a till is checked platform by platform, contract by contract: it is an audit point, not a box to tick.
The moments that matter
A system is judged in the rush, not in the demo
Nine situations where the organisation holds — or does not.
Forty covers in ninety minutes
This is when every wasted gesture costs. An order taken on a pad then retyped at the counter is twice the time and twice the risk of error.
What helpsEntering once, where the order is taken
Table 4 moves to the terrace
The software's floor plan lets you move a bill from one table to another, or merge two tables, without starting the order again.
What helpsThe interactive floor plan, tables and waiters
Six people, four payment methods
Bill splitting and multi-payment are part of the software. What is settled in the setup is how your team gets to them in two moves rather than eight.
What helpsBill splitting, multi-payment and tips
"No onion, medium, sauce on the side"
Modifiers are declared once, per product, with their allergens. It is setup work: that is where the difference lies between a usable menu and a menu the team works around.
What helpsMenus, modifiers and allergens declared in the right place
Each line goes to the right station
Drinks to the bar, starters to the hot station, desserts to the cold station. Production destinations are configured by product category: badly set, they send everything everywhere.
What helpsKitchen printers, or a kitchen screen, set per station
The dish of the day sells out at 1:10 pm
Real-time stock and shortage alerts exist in the software. The menu still has to be structured so a product can be withdrawn in one move, from the dining room.
What helpsReal-time stock and shortage alerts
The customer wants to pay now, at their table
The handheld allows payment at the table, and the amount goes to the payment terminal without re-entry. These are two devices that must talk to each other: that is wiring, not an option to switch on.
What helpsHandheld and payment terminal connected to the till
The dining room sends, the kitchen does not see
It is almost always a network problem or a badly set destination, rarely a software problem. The diagnosis covers both, and that is what an integrator knows how to do.
What helpsA synchronised floor plan, and a network checked at installation
11:40 pm, the till has to balance
Reconciliation between the till and the payment terminal is automatic at the end of service. The discrepancies that remain come from the day's gestures: that is what training addresses.
What helpsAutomatic reconciliation, and a team that knows the gestures
The features mentioned here are those of the solution we integrate. What is available in your case depends on your licence level and your configuration: it is checked at the audit, before any commitment.
Your configuration
The service mode decides the hardware
A counter and a sixty-cover dining room are not equipped the same way.
Restaurant, brasserie, bar with table service
The order is taken in the dining room and must reach the kitchen without going through the counter.
- Touchscreen terminal or iPad at the counter
- Handheld for taking orders in the dining room
- Kitchen printer, one per station if needed
- Receipt printer at the counter
- Payment terminal, portable version for paying at the table
- Kitchen screen, when volume justifies replacing paper
Café, bar, snack bar, bakery
Everything happens at the counter, with a fast-moving queue and small baskets.
- Touchscreen terminal at the counter, screen facing service
- Receipt printer
- Kitchen printer, if preparation is separate
- Fixed payment terminal
- Cash drawer
- Order kiosk, when the queue exceeds the counter's capacity
Takeaway, dark kitchen, caterer
Little or no dining room: what matters is preparation in order and collection at the right time.
- Touchscreen order terminal
- Kitchen printer
- Kitchen screen, to track orders by timing
- Label printer, if your preparations must be marked
- Payment terminal
Several channels in the same business
Dining room, counter and takeaway at the same time: it is the most demanding configuration, because the three flows compete for the same kitchen.
- Main touchscreen terminal, plus a second terminal for peaks
- Handheld for the dining room
- Kiosk to absorb the counter queue
- Separate kitchen printers per station
- Kitchen screen to arbitrate between flows
- Fixed and portable payment terminals
This composition is indicative
The final configuration depends on the audit: number of covers, number of production stations, space at the counter, available network, and compatibility between the chosen software and the peripherals.
The software
Lightspeed Restaurant, and the place it occupies
It is the specialist software we integrate for HORECA. Published by Lightspeed, not by us.
Organise service
Bill splitting, transfers between tables, tips, multi-payment.
Send to production
Each line goes to its destination — kitchen, bar, counter — according to the rules set during setup.
Take payment
Amount sent to the terminal without re-entry, automatic reconciliation at the end of service.
Track the activity
Real-time stock, shortage alerts, reports, and the Pulse app to keep an eye remotely.
What that does not say
These features exist in the software. They are only useful if the menu, the production destinations, user rights and peripherals are set up for your business — and that is exactly the work described below.
What Projexo brings
The software is a base. Integration makes the difference.
Nobody delivers you a configured menu, printers set per station and a trained team in a box.
Observing the flows
A service watched on site. Who takes the order, where it goes, where it gets lost.
Recommendation
The proposed configuration, with what it costs and what it does not do.
Preparing the hardware
Assembled and tested before it reaches you. Day one is not discovery day.
Setting up the menu
Products, modifiers, allergens, prices, taxes, users and rights. The longest part.
Production destinations
Which line goes to which printer or screen. Badly set, everything arrives everywhere.
Data migration
Menu, customers, history: taken over when the original format allows it. We say what can be recovered before starting.
Real-condition tests
A service simulated end to end: order, sending, preparation, payment, closing.
Team training
On the installed terminal, with your menu. Everyday gestures and the ones that cause trouble.
Start-up support
The first services, when questions come up in real situations.
Support
One contact who knows your installation, whatever device is involved.
What we aim for
- Fewer re-entries: the order comes in once
- Fewer errors between the dining room and production
- An order sent to the right station, in the right order
- A service that does not stop to wait for the till
- A team able to use the system, newcomers included
- One contact for software, hardware and network
These are operating objectives, not quantified gains: we publish no percentage until it has been measured at a client's and authorised by them.
Three scenarios
What an installation looks like, depending on the business
Three examples built for this page. They are neither packages nor clients.
Small café, everything at the counter
The constraint: a fast-moving queue, small baskets, one person at the counter in quiet hours.
The detail of this case
Journey: order at the counter → preparation behind → immediate payment.
Equipment generally needed: a touchscreen terminal, a receipt printer, a fixed payment terminal, a cash drawer.
What Projexo does: a simplified menu to enter in two moves, shortcuts on best-sellers, short training, and a till reconciliation that balances in the evening.
Restaurant with dining room and kitchen
The constraint: two services a day, a kitchen separate from the dining room, and bills that get split.
The detail of this case
Journey: order at the table → sent to the kitchen and bar → service → payment at the table or at the counter.
Equipment generally needed: a touchscreen terminal, handhelds for the dining room, one kitchen printer per station, a receipt printer, a portable payment terminal.
What Projexo does: a floor plan modelled on the real layout, production destinations set by category, separate user rights for dining room and management, tests in service conditions.
Several order channels
The constraint: dining room, counter and takeaway compete for the same kitchen, at the same hours.
The detail of this case
Journey: three entry points — table, counter, takeaway — converging on the same production.
Equipment generally needed: several touchscreen terminals, handhelds, a kiosk depending on the queue, a kitchen display to arbitrate between flows, several payment terminals.
What Projexo does: prioritisation of flows in production, network checked terminal by terminal, and training that deals first with the moments when all three channels hit at once.
These three cases are reading guides. No price is attached to them: costing comes after the audit, based on what is actually needed.
Your solution has to hold up during the rush, not just during the demo.
We observe how you operate before recommending the software, the hardware and the configuration.