Notes from the pass
How the platform is built and why, in the words we would use at the bar.
Oat milk, an extra shot, a double: where the margin leaks at the counter
The small extras are the difference between a good week and a flat one, and most tills make them easy to forget. How a till should price an extra, and the difference between a choice that replaces a price and one that adds to it.
Why the kitchen never sees an order that was not paid
The one rule behind Tradeinit's QR ordering: the payment is confirmed on the server first, and only then does a ticket exist. What that means on a busy night, and what happens when a guest closes the browser halfway.
A table code you can engrave in metal
Most QR ordering systems change the code on a schedule, which means paper and reprinting. How we made a permanent code safe enough to engrave, and what still protects the venue.
Printer or screen? Run both in the same kitchen
A printed ticket and a screen each do something the other cannot. What we learned running Epson printers and kitchen displays side by side, and why the printer talks to our servers without a laptop in between.