For provedores
Chefs order at 11pm. You wake to priced drafts.
Texts, emails, voicemails and PDF orders become drafts at each venue's own prices, ready for your review.
Usual Friday order thanks mate, plus 3 doz chooks
hey can we get 10kg brisket, 5kg chuck for tmrw
Draft
Draft, waiting for your OKTallowby Grill · Learnt match: chooks means whole chicken, size 16
| Usual Friday order | drafted from their standing pattern |
| Whole chicken, size 16 | 3 doz |
01 / Before and after
Where it hurts, and what changes.
- The 11pm orders, typed againFour channels, all keyed in before the vans go.
- Prices that live in your headChefs text at midnight to ask what it costs.
- The awkward phone callA venue behind on invoices still texts its order.
- Every message matched to its venueVoicemails transcribed; a line it can't read is flagged.See it read every channel →
- A portal with their pricesEach venue sees its own prices, live stock and cut-off.See the portal a chef sees →
- Credit stops run themselvesThe draft parks past the limit; payment lifts the stop.See a stop lift itself →
02 / Hour by hour
Your day on Opsider.
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Service ends, the orders arrive
Four ways in, and Order Pilot reads every one overnight.
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The drafts are waiting
Priced for each venue. Check each one, then create it in a click.
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The pick list speaks chef
Each chef's own words, so nobody guesses what they meant.
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A chef queries a drop
The QR on the invoice shows who signed, when, and how cold.
Let the 11pm orders draft themselves.
Twenty minutes, on examples like yours, no obligation. Tell us how your chefs order, and we'll show you the drafts.