Customer stories
Restaurants Already Running on RestroManage
Three venues, three very different problems: a counter that buckled at peak, a dining room capped by how fast staff could take orders, and a group maintaining a separate menu for every branch. Here is what each of them changed and what happened next.
Afghan Kebab
Fast Casual · Melbourne, Australia
A high volume kebab shop where Friday night service used to outrun the kitchen. Tickets now flow straight from the counter and the floor to a live kitchen display, so nothing gets lost in the rush.
The challenge
Peak trade was the problem, not the demand. Paper dockets went missing between the counter and the pass, dine in orders and takeaway orders competed for the same handwritten queue, and the kitchen had no reliable view of what was actually outstanding.
What they set up
- Point of sale running on the tablets the team already had behind the counter.
- Kitchen display system replacing paper dockets at the pass.
- Order status shared live between counter, floor, and kitchen.
What changed
- Order flow is tight through peak service instead of falling apart.
- Kitchen display syncs the moment an order is placed.
- Dine in tickets no longer go missing.
We run a busy kebab shop and the kitchen used to fall apart on Friday nights. Since RestroManage, our order flow is tight. The kitchen display syncs instantly and our dine in tickets never get lost anymore.
We were sceptical about switching from our old POS but the onboarding was smooth. Within two weeks our staff were comfortable and our end of day reports actually made sense.
Zamarut Afghan
Full Service Restaurant · Germany
A full service dining room that moved ordering to the table with QR menus and moved bookings online. Guests order for themselves, staff spend their time on service, and reminders keep the covers they book.
The challenge
Every order and every upsell went through a staff member. That capped how many tables the floor team could cover on a busy evening, and bookings taken by phone were quietly lost to guests who never turned up.
What they set up
- QR table ordering so guests browse the live menu and order without waiting.
- Online reservations with automated SMS reminders.
- Floor plan and table availability managed in real time.
What changed
- Guests order and upsell themselves from the table.
- Fewer staff needed on the floor during service.
- Missed bookings cut by more than half after reminders went out.
- A week of covers visible at a glance.
The QR menu alone changed everything. Guests order from the table and we upsell drinks without a word from the staff. Our average ticket went up and we need fewer people on the floor.
The reservation system is clean and guests actually use it. Automated SMS reminders cut no shows by more than half, and we can see covers for the week at a glance.
Pizzaacraves
Multi Location Group · Three locations
A three location pizza group that stopped maintaining separate menus per branch. One central catalog now rolls out everywhere, while pantry counts and low-stock alerts improve stock visibility.
The challenge
Menus were maintained per location, so a price change meant repeating the same work in every branch and living with the drift when someone forgot. Stock ran out without warning because nothing connected sales to ingredients.
What they set up
- Central menu catalog with per location overrides.
- Consolidated reporting across all three branches in one account.
- Pantry counts, stock adjustments, and low-stock visibility.
What changed
- One catalog update rolls out to every location.
- No more managing separate menus branch by branch.
- Stock surprises replaced by accurate, order driven depletion.
Pizzaacraves runs three locations and managing separate menus was a nightmare before. Now one central catalogue rolls out consistently, while pantry stock counts and low-stock alerts make shortages easier to catch.
Where to next
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