Kitchen management software that keeps promises to what you can cook

The most common kitchen problem is a full queue and a site still taking orders. So the first job of kitchen management software is to say no for you.

Set your hours for each weekday, the length of a pickup or delivery slot, and how many orders one slot holds. When a slot is full, guests cannot pick it. Add a cutoff, such as 8 p.m. the night before. Mark a day closed for a holiday. Tap Sold out today when you run out at 2 p.m.

The setting that matters most is the number of orders one slot holds. Count the most orders your kitchen can finish in 15 minutes on a good night, then set the limit a little below that.

Raise it after two busy weeks if tickets are never late. Lower it if the red tickets pile up. It is a dial, and you can change it any day.

Each dish can track its own stock. Turn on Track inventory, enter how many you have On hand, and the dish stops selling at zero. A guest who asks for four when two are left sees “Only 2 Pepperoni left” instead of an order you cannot fill.

If a dish is a house special that you will always find a way to make, turn on Allow oversell. A refunded or cancelled order puts its units back once.

Every sale and restock is logged on the dish's page, so you can see why the count moved.

Paid orders from your site and orders typed at your counter land on the kitchen screen as tickets. Cooks mark them Preparing and Completed. The kitchen display system page walks through the screen.

For anything older, the orders list searches by order number or customer, and filters by status. Unpaid checkouts have their own list, so you can see who started to pay and stopped.

This is order management for your own channels. pickup.kitchen does not pull in tickets from other delivery apps.

It is 7:40 p.m. and the last tray of rice is gone. Tap Sold out today. Nobody can book today from that moment, and tomorrow stays open. Tickets already on the board stay, so the cook finishes what was promised.

If only one dish ran out, set its stock to zero instead, and the rest of the menu keeps selling.

If you sell meal plans, the Pack page is your prep list for a day. It shows how many boxes, which meals, and which names. Assign a dish to each meal for the day, with a prep note and calories and macros, and those details print on the labels.

Labels print on 4×6 in, Letter, or A4. Choose one meal per page or one box per page. Customers with allergies print first, and each box is marked when one person has several.

A skip, a pause, or a closed date changes the list for you. The meal prep software page covers plans in detail.

Delivery is part of the same day. Drops from your site and from plans go on the Deliveries board. You split them between drivers, send routes to their phones, and follow progress live. Guests who ordered online get a tracking link and a photo at the door. The delivery software page has the detail.

Monday: check dish stock and update what you will run out of. Mark any closed dates for the week.

Every day: look at the kitchen board, hit Sold out today if you run out, and open the next day's tickets in the afternoon.

Sunday: open the dashboard and read paid orders and sales for the last 7 days. Look at the unpaid checkouts, which are guests who started to pay and stopped.

Your dashboard shows paid orders and sales for all time and the last 7 and 30 days. It also counts unpaid checkouts to follow up. It is not an accounting package. It answers the question you ask on a Sunday night: was this a good week?

The same login holds your customer list, so a good week can turn into an email to the guests who ordered.

Cloud kitchen management software has the same first job as any kitchen's: say no before the line backs up. A cloud kitchen that lives on marketplace apps also needs a channel it owns.

Your own site at yourname.pickup.kitchen takes orders that carry no marketplace cut. Those orders run through the same slot limits, stock and prep lists, and land on the same kitchen screen.