Stacks · The shared system
Three rooms,
three stacks,
one studio.
Hospitality groups by operating archetype, not by cuisine. Scroll through each one. The stack draws itself in front of you, the way it does on opening day.
01 · Group
Dining Rooms
Full-service Asian rooms where the room is the product.
Sushi · KBBQ · Hot Pot
02 · Group
Cafés & Counters
Counter-service shops where regulars are the model.
Specialty Coffee · Matcha · Boba · Bakery Café
03 · Group
Pickup & Takeout
Counters that ship more out the door than in.
Fried Chicken
The room is the product.
The shared stack
What every dining room runs on.
- Server handhelds & tableside tablets — order at the table, not at a station.
- KDS routed per station — sushi line, grill, induction zone, dessert.
- Counter POS at the host stand — checks, splits, comp authority.
- QR for the more casual rooms — guests order their second round without flagging a server.
- Reservation + walk-in mix, pacing-aware seat assignment.
No kiosks. The room is human.
See the full Dining Rooms build →The line is the business.
The shared stack
What every counter runs on.
- Counter POS + (sometimes) a kiosk — line throughput first, customization second.
- KDS routed per drink station — espresso bar, matcha bar, boba bar, bake case.
- Loyalty engine, push-notification — the regular who orders the same thing 4× a week.
- Brand site with menu + sometimes ordering — keeps your customer list yours.
- Modifier-heavy menus — sweetness, ice, milk, toppings, pulls.
Out the door is the ticket.
The shared stack
What every pickup counter runs on.
- Direct-order website — the DoorDash-optional play.
- Pickup-window flow — order, prep, hand-off, no friction.
- POS + KDS — counter-side and kitchen-side talking.
- Push-notification loyalty — for the regular at the takeout window.
- Catering / pre-order channel — when groups need 50 of something.
Every shop is different. We size the build to fit.
Plan your build →