Fine dining restaurant POS
with hospitality instrumented.
Course pacing, table mapping, allergy flags and a guestbook that remembers everyone. Omega is a point-of-sale system for chef-led restaurants where the service, not the transaction, is the product.
The POS is the only thing that remembers
In a chef-led room, the thing that separates a good service from a great one is memory. That a guest sat at table four last March, that they do not drink, that their partner is allergic to shellfish, that the anniversary is next week. Traditionally that memory lived in a head waiter who had been there eleven years.
Very few rooms still have that person, and no room can rely on having them. What is left is whatever the system recorded, which in most restaurants is a bill total and a phone number.
Omega treats guest history as first-class rather than as a CRM bolt-on. Every cover is attached to a guest record, the record surfaces at the point the table is seated rather than at the point the bill is printed, and it survives the departure of the person who built it.
What you get
Course pacing and fire
Send courses on cue instead of all at once. The kitchen sees what is coming and when, so the pass is not guessing at the room.
Allergy flags
Recorded against the cover, warned to the kitchen automatically and printed on every KOT for that table. Not a note somebody shouted.
Table mapping
A floor plan that matches your actual room, with covers, course state and elapsed time visible at a glance.
Guestbook
Birthdays, preferences, previous visits and what they drank. Present when the table is seated, not when it is paid.
Integrated reservations
EazyDiner, Dineout and OpenTable land in one diary rather than three tabs and a paper book.
Split and merge that works
Split by cover, by item or by arbitrary amount, and merge tables mid-service without rebuilding the order.
Pacing is a kitchen problem the floor creates
Most pacing failures are not kitchen failures. They are the result of four tables being seated in six minutes and every order hitting the pass simultaneously, which the floor could see coming and the kitchen could not.
Omega puts course state on both sides of the pass. The floor fires the next course when the table is ready; the kitchen sees the queue of what has been fired and what is held, with elapsed time per table. The effect is that the pass stops being a surprise, which is the only way a small brigade holds a full room together.
It also means the data exists afterwards. Which service ran long, on which section, against which menu. That is a question chefs ask constantly and almost never have an answer to, because the information was never written down.
Common questions
Can I lay out my actual floor plan?
Yes. Tables are placed on a plan that matches the room, including irregular shapes, bar seats and private dining. Covers, course state and time-since-seated are visible on the plan itself, so a manager reads the room from one screen rather than walking it.
How are allergies handled?
An allergy is recorded against the cover, not against the order. Once set, it warns on every item added for that cover that conflicts with it, and it is printed on every KOT for that table for the rest of the service. It also persists in the guest record for future visits.
Does it work with EazyDiner and Dineout reservations?
Yes, both land in the same diary alongside walk-ins and direct bookings, so the floor is working from one view of the night. Table assignment and guest history attach to the reservation rather than being re-keyed on arrival.
Can I split a bill by cover rather than by item?
Yes. Omega supports splitting by cover, by item, by an arbitrary amount, or any combination of those on the same table. Merging tables mid-service does not require rebuilding the order, which is the more common failure in restaurants that seat overflow.
Related
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