Your book. Every night.
Then I read it for you.
You already know where the book falls short
You do not need convincing that a book has limits. You have lived them. What follows is not news to you - it is just rarely written down in one place.
| The question you cannot answer | What it costs you |
|---|---|
| Which dish made you the most money last month? | You keep selling the ones that feel popular instead of the ones that pay. |
| Did that M-Pesa payment actually come in? | An hour every night reading messages, and a drawer that still does not balance. |
| How much chicken should be left in the store? | Stock walks out and you find out weeks later, if at all. |
| Who voided that order? | Nothing to check, so nothing stops it happening again. |
| What did we sell on this day last year? | You order for a busy weekend on memory instead of numbers. |
| Who are my regulars and how do I reach them? | Your best customers are strangers the moment they leave. |
None of this is a failure of effort. A book records what happened. It cannot add up, warn you, or tell you what to do next.
What a system does that a book cannot
Not more work. Less.
It adds up by itself
Every sale, every M-Pesa payment, every void - recorded as it happens and totalled without anyone writing anything down.
It watches your stock
Link your recipes once and every plate sold takes the right ingredients out of your store automatically.
It tells you before it hurts
Low stock, a dish losing money, a staff member voiding too much - you hear about it while you can still act.
It remembers your customers
Names, numbers and what they ordered - so you can bring them back instead of hoping.
Moving off the book is easier than you think
This is the part owners worry about most, and it is the part we handle. You do not type anything in. You give us your menu - a photo of the board is fine - and we build it for you. We configure your counter and printers, connect your M-Pesa, and train your team. It takes under an hour to learn and most restaurants are live within 48 hours.
Your staff keep working the way they already do. Orders still get taken, food still gets cooked. The difference is that everything now writes itself down.
Already working in many food businesses
Bars, hotels, burger spots, choma bays, cafés and butcheries already run on Orderly. See what changed for them.
What owners ask before they switch
A domain name, your menu, and a device for the counter. We provide everything else - website, hosting, software, setup and training.
Most restaurants are live within 48 hours. We load your menu, configure your counters and printers, and train your team.
Yes. We bring your menu across and run Orderly alongside your existing system until you are ready to switch, so you never stop trading.
No. We set up and train outside your busy hours and go live at a quiet time, usually a weekday morning.
We will help you choose and register a domain. Once you have it, the website is included in your package.
No. Orderly is cloud-based so there is nothing heavy to install. If you are adding printers or a kitchen screen we fit them during a quiet period.
Read next: Switching from another system · Pricing · What Orderly does · Growing your restaurant
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