# Run the floor, the kitchen and the back office in one service. > A full dining room means orders firing, courses landing on time and a kitchen that can’t see the floor. Papaya puts order-taking, coursing, the floor plan and food cost on one platform — so your team turns tables instead of walking tickets back and forth. `Coursing & pacing` · `Table-side ordering` · `Recipe-level food cost` ## At a glance - **Table-side ordering** — Send to the kitchen from the aisle - **Coursing & pacing** — Hold and fire each course on cue - **Recipe-level food cost** — Margin tracked per dish - **Live floor plan** — 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. - Fix — **Order from the table**: 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. - Fix — **Coursing, fired on cue**: 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. - Fix — **Cost tracked per recipe**: 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. - **11 min** — off the average table turn once ordering moves to handhelds - **−6%** — food cost after dishes are costed at the recipe level - **98%** — of courses fired within their target window - **2 hrs** — saved a week on stock counts and reorder lists _Aggregate figures from Papaya restaurant venues; results vary by venue._ > "We were losing time to servers walking every order back to a terminal, and the kitchen never knew what was coming. Now they order at the table, courses fire on cue, and at the end of the month I can finally see which dishes are actually making us money." > — General manager, Full-service restaurant · Bangkok ## Good to know The things every restaurant owner asks before switching. **Will it hold up through a full Saturday service?** Yes. Orders and tickets queue locally on each device and replay the moment the connection comes back, so a dropped wifi or a busy pass never stops the floor. Handhelds and kitchen tickets keep working through it. **How does coursing work with the kitchen?** Each course is held and fired on the server’s cue from the floor. When you fire a course, its ticket prints at the right station, so a table’s starters, mains and dessert land in the right order rather than all at once. You set the default coursing per menu and override it per table. **How do tickets reach the kitchen?** Tickets route to the right printer per station — drinks to the bar, food to the hot line — and you control coursing from the floor. A kitchen-display screen is on the way; for now everything runs on the printers you likely already own. **How accurate is recipe-level food cost, really?** It’s as accurate as the recipes you enter — Papaya costs each dish from its ingredient quantities and your current supplier prices, then depletes stock as dishes sell. It won’t catch over-portioning or waste it never sees, but it gives you a per-dish margin that’s far closer than a monthly spreadsheet, and it flags when a supplier price moves. **Can Papaya handle dine-in plus takeaway and delivery?** Yes. Online, takeaway and dine-in orders all land on the same kitchen queue, and the menu and 86 list stay in sync across every channel. The kitchen works one queue instead of a row of tablets, and pickup times are paced against how busy the line already is. ## Turn more tables, lose less margin. Set Papaya up before your next service and run the floor, the kitchen and food cost on one platform. Start free, add what you need. --- Source: https://www.papaya.co.th/solutions/restaurants