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.
Takeout
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.
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 →