Waiter Terminal
Because the heart of a restaurant is the waiter. They take the order from a tablet, it drops to the kitchen at once; the running between hall and kitchen ends.
Restaurant
Twelve tables full on a Friday night,and you should not be in the kitchen answering questions.
Friday, 20:00. Twelve tables full. The waiter takes orders from two tables, the kitchen mixes up whose plate is whose; on a season Saturday, you are in the kitchen.
Classic service is fragmented: the waiter, the kitchen and the till speak different languages. Gather them in one panel and the evening rush does not turn into a fight.
A set restaurant table and a wine glass
Twelve tables, three waiters, one kitchen
The order passes from waiter to kitchen without a slip.
A typical day
From lunch service to the last order at night
An evening in the dining room, hour by hour — and which part of the system carries each one.
- 12:00
Lunch service
The work lunch. A few tables, a calm pace. The waiter sends the order from the tablet, it appears in sequence on the kitchen screen.
- 14:00
Evening prep
Service is over, prep begins. On the stock screen: tonight's ingredients — has the fish arrived, how much is left — it is all clear.
- 19:00
Evening service begins
The first tables are seated. Those who looked at the online menu have decided; the waiter does not go to take the order, just confirms and sends it.
- 22:00
The peak
Twelve tables full. Three waiters enter orders at once; the kitchen screen holds which plate goes to which table, in sequence. Nobody asks whose this was.
- 00:00
The last orders
The kitchen is near closing. The last bills close, the waiter tip shows separately, the end of day is clean.
What this type needs
Built for waiter-led service
A classic restaurant runs on the waiter, the kitchen and the till in sync. Here is what is essential, and what stays optional.
Essential
Kitchen Display
Because plates get mixed up across twelve tables. The kitchen screen writes which order goes to which table, in sequence; tracking by word ends.
Order Manager (POS)
Because the bill closes at the table. Split it, merge it, close by table — no queue at the till.
Online Menu
Because printing a long menu every season is expensive. The QR menu has photos and a current price; the cost of a paper menu is zero.
Inventory
Because fresh ingredients run out during the day. It warns you when fish, meat or wine stock drops; you know before you have to say 86.
Recommended package
Ata for restaurants
Ata
Recommended849 €/mo
billed yearly
Two tills, two kitchen screens, three waiter terminals and full loyalty — the load a busy dining room can carry.
- Three waiter terminals: on a crowded evening each waiter works from their own tablet, no waiting in line.
- Two kitchen screens: the cold and hot stations flow separately, plates do not get mixed up.
- Unlimited stock and full loyalty: you keep a long menu and your regulars in one panel.
Setup time: about two weeks. We install outside service hours.
If you need more than three waiters, an extra terminal can be added later.
See the Ata packageA case for this type
No published restaurant case yet
We ran waiter service and the kitchen screen on our own stage first. Our restaurant customers are new; rather than an invented story, we prefer to connect you to a real reference.
Write to us for case studiesQuestions
Restaurant, honestly
Can I take reservations?
No. Duxa has no table reservation module. You can use a service like OpenTable or TheFork alongside it; we help you set it up. We keep our word honest.
Is there order tracking by table layout?
There is. You set up the floor plan by tables; each table's open bill, seating time and waiter show on screen.
Waiter tip management?
When the bill closes, the tip is entered as a separate line and reported per waiter; the end-of-day share is clear.
Let's talk
Shall we install Duxa in your restaurant?
In a 15-minute call we pick the right package together. Ask for a demo, get pricing, ask questions — no contract.