Diner

Breakfast at three in the afternoon.

One menu that runs all day, a counter and a dining room on the same screen, and turns fast enough that the waiting list moves.

Get startedSee what you’d save

What a diner actually needs

  • All-day menu

    No switching menus at eleven and no arguing about whether breakfast is still on.

  • Counter and booths together

    Same floor plan, same tickets, whichever side of the room they sat down on.

  • Substitutions without a novel

    Eggs over easy, wheat not white, sub fruit. Modifiers that the kitchen can read.

  • Fast turns

    Fire, bump, pay, clear. The parts between those are as short as they can be.

  • Splits at the table

    Four people, four checks, at the table, without walking back to the register.

  • Regulars remembered

    The people who come in every Tuesday, and what they order when they do.

And a manager you can just ask

Oreon is built into the POS on every plan. It reads your own sales data and makes menu changes on request, showing you what it will do before it does it.

See what it can do
  1. Which customers have not ordered in 60 days?

    Thirteen customers are past sixty days. These four have been gone the longest.

    CustomerLast orderDays
    M. DelgadoLarge Margherita74
    R. OkaforChicken Parm, Knots68
    T. NguyenBaked Ziti63
    J. WhitakerWings 12pc61

    and 9 more

  2. How did today go?

    Up 12% on last Tuesday as of 8 PM. Lunch carried it: you were ahead of last week by two, and the evening has been flat since seven.

    Today so far
    $3,412
    +12.3% vs last Tue
    Tickets
    148
    +4.2% vs yesterday
    Average ticket
    $23.06

Other counters we run

Ten minutes on the phone

We ask what you run today and what it costs you, then put a rate and a hardware list in writing. If staying where you are is cheaper, we say so.

Get started(302) 538-9599
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