For Anduale & Elsabet · owner guide
How everything works.
One kitchen screen for every order — from the website, from the counter, and from the phone. Guests watch their order move. You set the prices, hours, tax and deposits. Nothing is live until you say so.
The flow
Each screen
Public
The website /
Your food, both locations with "open now", banquet hall inquiries, Instagram and directions.
Public
Menu & ordering /menu
Vegan / gluten-free / meat / mild filters, "ask about a dish", cart, spice and kitfo choices, pickup now or scheduled ahead, deposits for big or early orders.
Public · private link
Order tracker /o/…
Received → accepted → cooking → ready → picked up, with a live bar and the ready time. Each link is long and random, so only the guest has it.
Staff · sign-in
Kitchen screen /kitchen
Big tickets with a chime for new orders. One tap moves a ticket forward. Timers turn red when late. Print an 80 mm ticket. The 86 board takes a dish off the menu instantly. "Pause online" stops new web and phone orders when you're slammed.
Staff · sign-in
Counter /counter
Type a few letters, tap the dish, add the name and callback number, Send. It lands on the kitchen screen with an order number to read back.
Owner · sign-in
Owner desk /owner
Today's orders and sales, deposits, the menu editor (prices, on/off, photos, specials), hours, tax and fees, deposit rules, staff, and event inquiries.
What you control
- Prices & dishes — change any price or option, mark "price needs confirming", add a special (the helper can write the description).
- Hours — per location, per day; online and phone ordering follow them automatically.
- Sales tax & fees — left blank on purpose. Ask your accountant for the combined Arizona TPT + city rate for Phoenix and for Scottsdale, then enter it. Until then guests see "sales tax settled at pickup".
- Deposits — percent or flat amount; asked when an order is placed far ahead, is over a total you choose, or is catering. Guests can pay in full instead if you allow it.
- Phone orders — AI phone orders wait for a staff confirm unless you turn on auto-accept.
- Staff — who can open the kitchen and counter screens, and for which location.
When something fails
- The restaurant's internet drops
- Orders are kept safely online; the kitchen screen says "connection lost — retrying" and catches up the moment it's back. Use a phone hotspot for the tablet, or tap "Pause online" from any phone.
- The AI is down
- "Ask about a dish" keeps working from the menu itself (search, vegan, mild, gluten). The owner helper gives a plain summary instead. Nothing stops ordering.
- Card payments are down
- The order still reaches the kitchen and the guest is told to pay at pickup. No order is lost because payment failed.
- A dish runs out
- 86 it on the kitchen screen. The website and the phone agent stop offering it immediately; anyone mid-checkout gets a clear "sold out" message.
- Someone taps the wrong button
- Tickets only move forward one step; cancel asks to confirm. If two people tap at once, the second sees "someone already moved this ticket".
- The website itself is down
- Your phones, delivery apps and walk-ins are untouched. Christopher is alerted.
Privacy & safety
Guests' phone numbers stay in your system and are never sent to an AI. Card details are handled by Stripe's own checkout page, never by this site. Texts only go to guests who tick the box, and only after you go live. Staff screens need a Google sign-in on the approved list.
Demo now, live when you say
This preview runs in demo mode: practice orders show on the screens marked DEMO, nothing is charged, and no texts go out. When you're happy, Christopher flips one setting. Clear demo orders first from the owner desk.
Staff quick-start · print me
Kitchen & counter in one page
- Start of shift: open /kitchen on the tablet, pick your location, tap Start kitchen screen (turns the chime on).
- New ticket chimes: read it, tap Accept. Orange ticket = phone AI order: call the number on it, confirm, then tap Confirm.
- Cooking: tap Start cooking. Done? Tap Ready — the guest's phone shows it.
- Guest arrives: say the 4-letter order number back, hand it over, tap Picked up. Collect payment unless the ticket says "Paid".
- Ran out of something: 86 board → tap the dish. Tap again when it's back.
- Slammed: Pause online. Running late on a ticket: ⋯ → +5 / +10 / +20 min.
- Phone order: open /counter, type the dish, tap it, add name + number, Send to kitchen, read the number back.
- Print a ticket: Print on any ticket (80 mm printer).
- Stuck? Orders are never lost. Refresh the page. Still stuck: call Anduale.