Restaurant Manager

Bigz Restaurant Manager gives your restaurant, café or bakery its own workspace — everything the floor, the kitchen and the manager need, in one place.

Live floor and tables

See every table by area, coloured by its state: free, occupied, bill requested, cleaning or reserved. Each table shows its waiter and running total, so you know at a glance where to go next.

Table times

Set the usual cooking and eating times, and each busy table shows when it should be free — “Free in ~12 min” — or “Overdue” when it runs late. Guests at the counter can wait for the next free table: the system suggests the table that frees first and fits the party, and when it frees, staff are asked to seat the waiting guest there.

Restaurant POS

Take dine-in orders by table, takeaway, delivery, or a quick dine-in at the counter with no table. Send the order to the kitchen with one tap. Move a table, merge two bills or split one, and use Share table to seat another group at a busy table with its own separate bill.

Kitchen tickets and kitchen display

Every order prints a kitchen ticket at the right station — grill, drinks, pastry — and shows on the kitchen display so cooks know what to prepare next. A combo is split automatically, each part going to its own station.

Recipes and ingredient stock

Give each prepared dish its recipe — a submarine, for example, uses a bread roll, chicken, cheese, lettuce and sauce — with units, wastage and yield. Items you buy and sell as they are, like soft drinks, stay simple. When a dish is sold, the stock of each ingredient goes down on its own, and comes back if the sale is returned. Extras such as “Extra cheese” use ingredients too. Make a sauce or dough in a batch and its ingredients are used up once; a batch made by mistake can be cancelled.

Food cost and margin

See the food cost of every dish, its food cost % and its margin, so you price with confidence. Reports show food cost by dish, ingredients used against ingredients bought, ingredients running low, and how many portions you can still make. You can choose to mark a dish sold out automatically when an ingredient runs out.

Orders and menu

See open orders and the full history of every order with its timeline: when it was taken, sent, served and paid. Mark a dish sold out for today or until you turn it back on — the POS and the QR menu stop selling it straight away. Build combos and set menus that take stock from each part.

Reservations and online booking

Plan the day on a timeline by table; a booking that would clash with another is refused. Guests can book on the Book a table page of your own restaurant website and from your QR menu — switched on from the start. They get a confirmation and a reminder by WhatsApp or SMS from your own business number.

Waitlist and waiters

Add walk-ins to a waitlist with their expected wait, and send a “table ready” message when it frees up. Assign waiters to areas and tables for the day and see how each one performs.

Reports

Dish sales, food cost, ingredient usage, kitchen times, table turnover and waiter sales show what sells, what earns, what is slow and who serves best.

Ready on day one

A new restaurant starts with a kitchen station, a dining area and a first table already set up, so you can sell from the first day and add the rest as you go.