For restaurants
Everything the floor needs, in one place
Menus, orders, stock, and the day's numbers stop living in separate tools — so the front of house, the kitchen, and the close of day are finally reading from the same thing.
- Menus update mid-service
- Stock deducts as you sell
Why it is worth changing
The admin that eats the evening
Most of the work a restaurant does after close is reconciliation — piecing together what the tools could not tell each other during service.
Running on separate tools
Running on Klynto
The menu app, the till, and the accounting sheet do not talk, so every night ends in manual reconciliation.
Orders, stock, and revenue move through one workspace, so there is nothing left to reconcile at close.
An item runs out mid-service and you find out when a guest orders it.
Menu items are linked to ingredients, so stock falls as orders land and low items surface before service.
A price change or a sold-out item means reprinting menus or telling every server by hand.
Mark it sold out or change the price once — every QR menu on every table reflects it immediately.
Knowing the day's margin means exporting the till and opening a spreadsheet.
Revenue, cost of goods, and net margin are summarised at close without exporting anything.
A service day
What the shift actually looks like
The same workspace, at each point where a restaurant normally reaches for a different tool.
Before open
Set the menu for the day
Push the specials, adjust prices, and hide anything the kitchen cannot serve. Every table's QR menu picks it up without a reprint.
Doors open
Guests order from the table
Guests scan the QR at their table and order from their own phone. Orders route to the kitchen without a server re-keying them.
Mid-service
Stock falls as plates leave
Because menu items are linked to ingredients, each order deducts what it consumed — so you see an item running low before it becomes an apology.
The rush
The floor stays legible
QR codes are assigned per table, floor, or zone, so an order is always attached to a place rather than to someone's memory.
Close
The day adds itself up
Revenue, cost of goods, and net margin are summarised for the day. Nothing to export, nothing to key into a spreadsheet.
The parts that matter
Two things a restaurant cannot fake
A menu that is true right now
A printed menu is out of date the moment the kitchen runs out of something. A QR menu is only better if changing it is instant — so marking an item sold out, moving a price, or pushing a special takes one action and reaches every table at once.
- Mark items sold out mid-service
- Change prices without reprinting
- Photos, categories, and specials in one builder
Stock measured in ingredients, not guesses
Counting finished dishes tells you nothing about what you can still cook. Linking each menu item to its ingredients means an order deducts the things it actually used, so the reorder decision is based on the walk-in rather than on a hunch.
- Link menu items to their ingredients
- Every order deducts stock automatically
- Alerts when ingredients hit reorder levels
Included
What comes with the workspace
Menu builder
Build menus with photos, categories, and live pricing.
QR ordering
Guests scan, browse, and order from their own phone.
Tables & spaces
Assign QR codes per table, floor, or zone.
Stock alerts
Know when ingredients hit reorder levels before service.
Kitchen flow
QR orders reach the kitchen without manual re-entry.
Daily finance
Revenue, costs, and margin summarised at close of day.
Website builder
Publish a site with your live menu embedded.
AI insights
Daily summaries and anomaly alerts on your own numbers.
Practical questions
What owners ask first
The modules behind it
The QR menus and the floor plan they are attached to.
Ingredient-level stock and reorder alerts.
The counter, offline-capable and on your own hardware.
What the service day meant once it is over.
A public site with the live menu embedded.
Summaries and anomaly alerts on your own data.
Set up a menu before your next service
Build a menu, print one QR code, and put it on a table. That is the whole trial.