Self-Order Kiosk
Because the real reason for the queue is you: at a single till everyone asks you. The screen translates the question into their own language, while you cook.
Fast Food
The crowd off the beachshould not get stuck in a queue.
Saturday, 13:00. They come straight off the beach, thirty people at the counter, most of them speaking Russian. One cook in the kitchen.
On the busiest hour of the season you do not lean on one person to take every order. The guest picks on their own phone, in their own language, while you cook.
A fast food counter by the sea with self-order screens
Cut the queue, keep the speed.
The self-order screen takes the order; the till only collects payment.
A typical day
A Saturday on the coast, hour by hour
The same counter, from the noon prep to the last order at night — and which part of the system carries each hour.
- 11:00
Noon prep
You open the counter. Today's menu is current in the online menu; the köfte bread that ran out yesterday is marked closed, so nobody asks for nothing.
- 13:00
The tourist rush
A wave off the beach. Two order screens run from both sides, everyone picks in their own language. No queue at the till, only payment.
- 16:00
A short lull
The rush eases. You check the stock screen: lavaş is running low — will it last the evening? Order now, and know before the supplier arrives.
- 19:00
The evening rush
The second wave. The single cook looks at a screen, not a paper slip; which order comes first is clear, the sequence holds.
- 22:00
Closing
You close the counter. The day's takings, the best seller, the hour-by-hour load — all on your phone.
What this type needs
Built for the beachfront counter
Not every module fits a fast food spot. Here is what is essential, and what stays optional.
Essential
Online Menu
Because a tourist will not walk in without seeing the menu. The QR on the table, the window, on Instagram — with photos, prices, in five languages.
Order Manager (POS)
Because the moment of payment has to be fast. A tablet till: no drawer, no card reader, one tap.
Inventory
Because running out of köfte bread mid-season is a disaster. It warns you when stock drops and closes the item automatically.
Recommended package
Ada for fast food
Ada
Recommended399 €/mo
billed yearly
Two order screens to two sides, one till, one kitchen screen — that is what a beachfront counter needs.
- Two self-order screens: the crowd flows in from two lanes, the queue does not jam at one point.
- Tablet till plus kitchen screen: the order drops into the cooking queue with one tap.
- Stock tracking included: a sold-out item closes itself on the menu, so the guest does not wait for nothing.
Setup time: about two weeks. Installed before the season starts.
Open only in summer? There is a May–September seasonal rental too; no payment over winter.
See the Ada packageA case for this type
We do not have a published beachfront case yet
We tried Duxa in our own business first, then took it to the field. On the fast food side we are working with our first customers; instead of throwing numbers around, we would rather put you in touch with them.
Write to us for case studiesQuestions
Fast food, honestly
What happens to my contract off-season?
Besides the yearly subscription there is a May–September seasonal rental. In the closed months the hardware stays with us and payment pauses. We make it clear in the contract.
I have both fast food and a seated section, mixed. Does it work?
It works. One menu runs both counter and table service; the order screen serves the counter, the waiter terminal serves the tables. We pick the package to fit your need.
Is one order screen not enough?
At low volume it is. But a Saturday queue on the coast still piles up on one screen; the Ada package has two screens for exactly this reason.
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.