Software for restaurants and cafes, built around your kitchen
A kitchen board that tells the floor when something is gone. Before a guest orders it.
Mark a dish out. Watch it leave the server menu.
Line Board is a working kitchen board. It tracks stock and prep. When something runs out, it shows on the kitchen menu and the server menu at the same time, so servers stop selling it. Staff can update it by voice. Paste in a recipe card and it becomes a costed dish: plate cost, food cost, and how many you can make right now, on both menus in seconds.
A working demo with sample data. The restaurant is a placeholder. Voice needs Chrome. Nothing is saved to a real kitchen.
Today, and after we build it
Something runs out halfway through service. The kitchen knows. The floor finds out when a server walks back with an order that cannot be made. Then a delivery comes in short, nobody catches it, and the credit never comes back.
One board in the kitchen. One menu on the floor. They always agree. When the kitchen marks something out, the server menu changes with it, and nobody sells it again.
- Monday: the walk-in gets counted from memory. The order goes in. Two things get missed.
- Tuesday: a case of chicken comes in short. It goes in the walk-in anyway. The invoice gets paid in full.
- Wednesday: a special sells out at 7:15. The floor learns at 7:40, from a guest who already ordered it.
- Thursday: the chef prices a new dish on a napkin. The napkin is gone by Friday.
- Friday: a server asks if the salmon is back. Two people say yes. One says no. It is not.
We have not put Line Board in a restaurant yet. It is a working demo you can try right now, with sample data, and it is what we would set up first for you. Sheraz spent four years in coffee and restaurants (a year at Starbucks, then three on the restaurant side, the last two in fine dining) before building software in Dallas. That is where the board came from. We would rather tell you that here than on the call.
Restaurants get sold a lot of software. Some of it is good. Part of our plan is telling you what to keep.
A full inventory system.
Only if someone will count every day. Most kitchens will not, so we start with the items that actually run out and cost you covers.
A new point of sale.
Keep the one you have. On the call we will check what we can read from it, and say straight if the answer is nothing.
Recipe costing software.
Good tools exist. If yours works, keep it. If pricing still lives on a napkin, the board turns a pasted recipe into a costed dish in seconds.
Scheduling and payroll.
Not ours. Use what you have. We stay out of the way.
Do you only work with restaurants?
No. We are a software company. Most of our recent work is with a coffee roaster, and cafes sit between the two. If you also buy beans, see coffee roasters.
Does this replace my point of sale?
No. You keep it. On the call we will check whether we can read from what you already have (Square, Toast, or something else). We will not promise that before we have looked.
My cooks will not type during service.
They do not have to. The board takes voice, so one short sentence is enough.
What about deliveries that come in short?
We build a check that fits how your kitchen already receives, so a short case gets caught on the day. We will not pretend the vendor's credit is automatic.
Is Line Board running in a real restaurant?
Not yet. It is a working demo with sample data. You would be the first, and we would say so in writing.
What does it cost?
There is no price on this page because we have not set one for restaurants yet. Start with a free thirty-minute call. If we think we can help, you get a written plan and one fixed price. If we cannot, we will say so.
Coffee roasters
The store, the subscriptions, the wholesale orders that come in by text. One build.
Field service & repair
Intake with photos, live dispatch, ETA texts to the customer.
Local retail & showrooms
Inventory that matches the shelf, pickup, customer accounts.
Something else
Tell us what you need built. We'll say straight if we're the right people.
Tell us what a Friday night looks like.
Thirty minutes. We listen first. If it is not a fit, we will say so.
Book my free 30-minute call →