It is the same platform underneath. What changes is which parts of it you lean on. Each card names the capabilities that carry the most load for that concept, and links to the pages that explain how they work.
Two sites or ten, one login. Every order, stock count, staff record and report in RestioX belongs to a branch, so head office reads the group while a site manager only ever sees their own floor.
Central control over what a franchisee can change, without taking away what they need to run their own site. Push a price list, leave local pricing alone, or schedule the change for opening time on Monday.
A hotel restaurant, a rooftop bar and a banqueting suite do not share a menu, a tax rule or a printer. Each becomes its own branch with its own setup, and the group still reads as one number.
The order is taken days before it is cooked, and on the day everything moves at once. Scheduled orders, a delivery run that is planned rather than improvised, and an invoice your client’s finance team will accept.
A modifier-heavy menu and a delivery-shaped rush. Sizes, bases and extras priced properly at the moment of ordering, then a ticket that reaches the oven without anyone deciphering handwriting.
Long à la carte lists, set menus, and a bar that fires on a different clock to the hot kitchen. Both work from their own tickets, and a fish that runs out disappears from every screen at once.
Throughput is the whole job. A kiosk takes the queue off the counter, the ticket reaches the kitchen the moment payment clears, and nobody retypes anything on the way through.
Order at the counter, eat in or take it away, come back on Thursday. What decides the month here is repeat visits and what ends up on the tray, not the table plan.
Tables, split bills and a floor that changes shape on a Saturday. Servers take the order where the guest is sitting, and the till stops being the bottleneck for the whole room.
Fewer covers, higher expectations, and a booking sheet that has to be right. Reservations with reminders, guest notes that survive a shift change, and a bill that arrives quietly.
Door to receipt in one system. Dine-in, takeaway and delivery all arrive on the same board, and nothing is retyped between the floor, the kitchen and the accounts.
No dining room, several brands, and every order arriving from somewhere else. The whole point of the system is that they land in one queue and settle into one set of books.
Bakeries, food trucks, cafés, bars, bubble-tea counters, hotel room service. RestioX is a general restaurant platform and the same building blocks apply — tell us how you run and we will tell you which parts you need.
Orders, menus, staff, stock and growth in one place, built for restaurants rather than adapted from retail.
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