# Restaurants: for service that needs rhythm. Oasys for restaurants: a table map, a server app, a kitchen display by station and recipe cards with real cost. Service without noise, margin you can see. - **Segment:** Restaurants - **Group:** Kitchen and table - **Modules:** Service, kitchen display, recipe cards - **In short:** A table map, a kitchen display by station and recipe cards with real cost. Table, order, kitchen, bill. The handover between each step happens without noise and without rework. Every minute of the peak becomes revenue, not stress. ## The invisible margin. You know how much you sold. You do not know how much was left. At the end of Saturday the total appears. Full house, the feeling of a good night. What does not appear is how much of each dish went out as cost, because nobody weighs the portion that grew by two reais without anyone meaning it to. Two reais on a plate, two hundred plates a night, thirty nights a month. Do the sums for your own place. That is margin leaving through a door you cannot see. There is the other loss, quieter than that: the table that turned once when it could have turned twice, because nobody saw that it had cleared. In a bar, that is one round. In a restaurant, it is a full table that never sat down. And the one that hurts most has no number. The customer who came once, waited too long between the starter and the main course, or got a dish different from the one they remembered, and simply never booked again. A restaurant lives on the people who come back. And people come back for consistency. ## Three things that change service. - Table and kitchen on the same rhythm. The table map, the waiting list and the open orders live on the same screen. The maitre sees a table clear the moment it clears, and turns the room before losing the turn. - A kitchen by station. Starter, main course and dessert. Each station receives only what it makes, with timing and priority set automatically. The starter and the main course come out at the right pace, the customer does not wait, and does not give up on coming back. - Recipe cards built in. Recipe, cost and allergens, next to every order. New staff cook the way the chef cooks, so the dish comes out the same every time. And you see the real cost of each one, not what you imagine it costs. ## A shift on Oasys. Wednesday lunch. 12:00 to 15:00. 17 tables, 4 kitchen stations, a queue at the door. Nothing gets lost between the table and the kitchen. - 12:14: Table 03 is taken. The lunch menu opens on the customers' phones. - 12:22: The order comes in. The starter goes out in 4 minutes. The main course joins the queue. - 12:48: Peak of the shift. 14 tables in service, 6 dishes ready to go out. - 13:30: Table 09 asks for the bill. The card machine reaches the table in seconds. - 15:02: The shift ends. Revenue: 9,840 reais. Average ticket: 92 reais. At the end of the shift, you do not estimate the margin. You see the cost of every dish that went out. ## Answers for the restaurant. - Does Oasys work with a seasonal menu? Yes. Menus can have a start date and an end date. The autumn menu goes live on the day, the winter one retires on its own. The recipe card follows each item. - What about allergen control? Every recipe card records allergens. The customer filters them in the digital menu, and the note reaches the kitchen along with the order. - Does it work with a live music cover charge and a service fee? Yes. The cover charge and the 10% service fee go on automatically, according to the rule set by the establishment. The customer sees everything itemised on the bill. - And table reservations? The first version uses a digital waiting list with an SMS call. Reservations with a set time come in the next phase of the product. - Does it integrate with iFood and Rappi? An iFood order goes straight to the kitchen display, into the same order queue. Rappi comes in the next phase. The menu in the apps pulls from Oasys, so you do not have to keep two catalogues. - Can my team use it in the middle of a full service? They can. The server screen is built to be obvious in fifteen seconds, with no manual. In the kitchen, each station sees only its own work. The first week takes some adjusting, like any change of habit. After that, nobody wants the notepad back. - How much does it cost? Prices are public. There are three plans on a monthly subscription, with no lock-in and no penalty, and the entry plan covers the whole day to day operation. In a 30 minute conversation we point you to the right plan for your restaurant. ## A full house. And the margin where it belongs. A demo in Portuguese, with someone from the team. 30 minutes. What to expect. - A demo of the service flow. Table, order, kitchen, bill. - A direct answer on timing, integration and cost. - A conversation with no commitment and no sales script. ## See also - [All segments](https://oasysai.com.br/para-voce) - [Japanese restaurants](https://oasysai.com.br/para-voce/restaurantes-japoneses) - [Pizzerias](https://oasysai.com.br/para-voce/pizzarias) - [Bars](https://oasysai.com.br/para-voce/bares) - [The product](https://oasysai.com.br/produto) - [Plans and prices](https://oasysai.com.br/planos) --- This is the English markdown representation of https://oasysai.com.br/para-voce/restaurantes. The rendered page is in Brazilian Portuguese and is the authoritative version.