Your business
A dining room to fill, a service to hold together, a menu that changes. Here is how our three offers are tailored for restaurants, and what we recommend depending on how you serve.
Same family, but not the same problem to solve.
A restaurant with a floor plan, a counter-service fast-food outlet and a dark kitchen with no dining room do not ask the same question. Size is not what dictates the equipment: what does is the path an order takes, from the moment it is placed to the plate.
A bakery is saturated between seven and nine, a restaurant at lunch and in the evening, a bar after six. You size for the peak, never for the average: that is the one rule that is not up for negotiation.
A daily special changes every morning; a brasserie menu lasts the season. Who changes it, and from where, weighs as much on the choice of software as the number of covers.
Projexo Digital
Same prices as for any other activity: only the website content changes.
Projexo POS
The way you serve determines the equipment, not your brand. Only the software price is displayed: hardware and integration on quote after audit.
The trades in this family
Each page gives a precise recommendation: offer, configuration and options.
Floor plan, ordering at the table and an online menu that fills the service.
Self-order kiosk, kitchen display and WhatsApp: more orders, less waiting.
From the moment it is taken to the moment it is cooked, how many times it is keyed in again. Every re-entry is a possible mistake, at the time of day when time costs the most.
A platform order and a walk-in customer at the same time: where do they land, in what order, and who decides.
Discounts, comps, split bills. What is settled once in the set-up no longer has to be patched up by hand, service after service.
A ten-minute conversation is enough to know what you need.
