Open the table, send the order and every department sees its own part in the same instant. And if the guest at the table is staying with you, the bill closes straight to the room.
A coffee at the bar and dinner at the restaurant both land on the room bill. One guest registry, one bill to settle at check-out: the front desk copies nothing and the restaurant floor chases no one.
The order leaves the table and reaches production in the same instant. Every department sees its own queue, waiters see what is ready and who is carrying it: no one has to go and ask.
Production master, kitchen monitor and bar monitor replace the pile of printed dockets. What is ready disappears from the queue on its own, with no slips to hunt for on the pass.
Room, table, course, products, send. The shortest path is always the default one: seasonal staff are up and running after half an hour of shadowing, not a week.
FlyOrder is born inside FlyHotel. When you send the order you enter the room: the consumption attaches to the guest's stay and stays there, up to date, until check-out. No slip to carry to the front desk, no figure to copy out by hand.
The guest has a coffee at the bar, lunch on the terrace and dinner at the restaurant: they pay once. Whoever is on the floor only has to ask for the room number — the program takes care of the rest. And when the guest is not staying with you, the bill closes straight away at the till.
Order taken at the table and already in the kitchen, a ready dish announced to the right waiter, table cleared with a tap. The time the team does not spend walking back and forth is service gained.
Reports and statistics on closed orders, covers, preparation times and waiter performance. Any trouble in the service shows up in the numbers already by closing time.
Every dining room has its own layout — main hall, terrace, outdoor seating — with tables exactly as they really sit. See at a glance which are free, book, join several tables for a large party and open the order right from there.
See it in a demo
Set the course, filter by category and tap the products: they land in the order cart with quantity, covers and total always in view. One tap on "Send order" and the ticket is in the kitchen and at the bar, already split by department.
See it in a demo
Main ticket, in preparation, ready: every dish starts and closes with a tap, and the estimated time always stays in view. Kitchen and bar each have their own queue and their own monitor.
See it in a demo
In preparation, to pick up, picked up by me. The waiter picks up a single dish or the whole ticket, and the floor always knows who is carrying what. A notification arrives the moment a dish is ready: no more walking to the kitchen to check.
See it in a demoFlyOrder follows the order through its whole life: booking, opening the table, production in the kitchen and at the bar, delivery to the floor and closing the bill. Every step is visible to whoever needs to see it, the moment it happens.
Every dining room has its own layout: main hall, terrace, outdoor seating. Table status and seats always in view, booking and opening one tap away, tables joined for large parties.
Course number on the order, filter by category (starters, mains, drinks, desserts) and products on screen: tap them and they are on the ticket. Cart, covers and total update as you order.
Enter the room on the order and the bill goes onto the guest's stay. Bar, restaurant and services flow into a single bill, closed at check-out with no manual steps.
Three columns — main ticket, in preparation, ready — with the room and table on every ticket. "Start" and "Ready" move the dish along, the estimated time tells you where the service stands.
The same three columns, view-only, hung wherever they are needed: the brigade reads the queue without touching anything, the bar sees only its own rows and the kitchen only its own.
"In preparation", "to pick up", "picked up by me": estimated time, product and originating table on every row. "I'll take it" on a single dish or "take the whole ticket", with a notification when something is ready.
Create every category you need and set the name, code, search alias, description, colour, production department (kitchen or bar) and estimated time for each product — which becomes the timer in the waiter view.
Waiter, floor manager, kitchen, bar, admin: every user sees only the functions of their own role. Lunch and dinner shifts are set up once and keep service and data separate.
The PMS the property runs on: rooms, stays and charges. FlyOrder writes every consumption to it, in real time.
The guest's own page: restaurant menu and stay balance always up to date, read from a phone with a QR code.
Beach, pool and parking. Orders taken at the sunbed follow the same path as the ones from the dining room.
Create the users and assign the permissions: the waiter takes orders and bookings, the floor manager runs the dining rooms, tables and bills, kitchen and bar work their own queue, the admin handles products, shifts and reports. Fewer useless screens in front of anyone, fewer mistakes in the middle of a service.
Remote assistance lets us step in the moment you need it — even on a Saturday night — and train restaurant, kitchen and bar staff directly on your own FlyOrder.
Assistance software →Thirty minutes, no slides. We open the program on your own dining rooms and menu and follow a real order: from the table to the kitchen, from the waiter to the room.