Start from the problem.We will tell you the pieces.

One cashier is the whole counter at the busiest hour, so the line waits on one person’s hands and ears.

Guests order themselves at the kiosk, the kitchen gets each ticket printed, and the queue screen calls the numbers so nobody crowds the counter.

The people who love the place say it to your cashier and never online, and nothing counts the ones who come every day.

A stand asks for the review at the door, loyalty counts the visits on the same tap, and the guest gets a text when the order is ready instead of waiting at the counter.

You find out how the day went when you arrive, and a void at two in the afternoon looks the same as one at two in the morning.

Takings by hour and by person on your phone, a summary on WhatsApp at closing, and every void, discount and refund stamped with a name and a minute.

Four suppliers, four installs and four numbers to call, all meeting for the first time on opening day.

One visit in the week before you open sets up the kiosk, the register, the kitchen and the payments together, with your menu, your colours and your staff already in.