- M-Pesa reconciled automatically, orders that reach the kitchen correctly, stock you can see, and eTIMS when you need it. Used by 15 restaurants across Nairobi and Kiambu.
A POS built for how Kenyan restaurants actually work
The four things that cost full-service restaurants money
Across the restaurants we work with, the same problems come up - and none of them are about working harder.
What we fix first
In roughly the order owners raise them.
[01]
Orders reaching the kitchen wrong
Handwritten dockets get misread, lost or arrive out of order. Every remake is food, time and a guest who waits.
[02]
A till that will not balance
M-Pesa in one place, cash in another, card in a third. Someone spends an hour a night reconciling and it still does not add up.
[03]
Stock leaving quietly
You feel that something is off but cannot prove it, because nothing links what you sold to what left the store.
[04]
No idea which dish makes money
Popular and profitable are not the same thing, and without costing you are guessing which is which.
What changes
- Orders go from the table or till straight to the kitchen screen, sorted by station
- M-Pesa, card and cash land in one system and reconcile themselves
- Recipes linked to stock, so every plate sold deducts what it used
- Recipe costing shows the true margin on every dish
- eTIMS-compliant invoices when you need them
- Live sales on your phone, wherever you are
| If you are | Plan | Why |
|---|---|---|
| A single restaurant finding your feet | Orderly Starter | Website, menu, QR ordering and a proper till with M-Pesa |
| Busy and want more orders | Orderly Growth | Adds online ordering, delivery riders, kitchen display and reports |
| Serious about margin | Orderly Pro | Full recipe costing, stock control, staff controls and anti-theft logs |
| More than one branch | Orderly Enterprise | One account across branches with consolidated reporting |
Restaurant questions
Yes. It is built for waiters and cashiers, not accountants. Owners consistently say ease of learning matters most, especially with high staff turnover, and most teams are comfortable after one service.
Usually under an hour for basic till work. Training is included, and we are a phone call away when you hire someone new.
Yes. Split evenly or by item, merge tables into one check, and let each guest pay a different way.
Yes, using the waiter app. Staff take the order on a phone and it reaches the kitchen before they walk away.
Yes. Live sales, top dishes, staff performance and stock, on your phone, wherever you are.
Yes. Modifiers, add-ons and combo deals are captured accurately and priced automatically.
Yes, natively. M-Pesa payments match to orders automatically, so nobody has to read SMS messages to balance the till.
Yes, all in one till, with everything reconciled into a single report.