Send to the kitchen from the aisle
Hold and fire each course on cue
Margin tracked per dish
Every table, course and check
Three things that slow a dinner service — sorted.
A turned table is more revenue and a happier guest. Papaya takes the three frictions that drag out a service — walking orders, mistimed courses and food cost you only see at month-end — and fixes them where they happen.
Servers walking orders to the till
Every order means a trip back to a fixed terminal. At a full service that’s hundreds of round-trips, and tables wait on water and bread while staff queue to key things in.
Take the order at the table on a handheld and it fires straight to the right kitchen station.
Courses landing out of sync
Starters and mains hit the pass at the wrong time, the kitchen plates food that sits, and a table of six gets their meals two minutes apart.
Hold and fire each course on the server’s cue, so the kitchen plates the right dish at the right moment.
Food cost you only see at month-end
By the time the spreadsheet says a dish lost money, you’ve served it for four weeks. Recipe changes and supplier price moves stay invisible until it’s too late.
Every dish is costed from its recipe, so margin and slipping suppliers show up while you can still act.
The parts of Papaya a kitchen and floor actually run on.
Coursing, handhelds and a live floor plan.
Take orders at the table, send them to the right station, and watch every table, course and check on one live map. The pass sees what’s coming; the floor sees what’s ready.
- Handheld order-taking with per-station routing
- Course holds — fire starters, mains and dessert on cue
- Allergy and modifier notes that travel to the kitchen ticket
Recipe-level food cost and stock that ticks down as you sell.
Build each dish from its ingredients and Papaya costs it for you, then depletes stock with every order fired. You see margin per dish and what to reorder before the walk-in runs dry.
- Per-dish food cost from the recipe up
- Stock depletes automatically as dishes sell
- Low-stock and supplier price alerts before service
Takeaway and delivery on the same kitchen.
Online orders land in the same ticket queue as your dine-in orders, so the kitchen works one queue instead of juggling a tablet farm. The menu and 86 list stay in sync everywhere.
- Online and dine-in tickets in one queue
- 86 a dish and it greys out across every channel
- Pickup and delivery timed against kitchen load
The questions a GM asks, answered from your own data.
Ask what sold, which dishes carry the thinnest margin, and how last Saturday compared. Copilot reads your sales and food-cost data and answers in plain language — you stay the one who decides.
- Plain-language answers on sales, covers and margin
- Flags dishes where food cost has crept up
- Daily and weekly recap without building a report
Tables turned, margin held.
off the average table turn once ordering moves to handhelds
food cost after dishes are costed at the recipe level
of courses fired within their target window
saved a week on stock counts and reorder lists
Aggregate figures from Papaya restaurant venues; results vary by venue.
Good to know
The things every restaurant owner asks before switching.