Servers keep selling what the kitchen 86'd. The floor should know first.

What it looks like on a normal day

You run a restaurant. Or a cafe with a kitchen. Or a food truck with a line out the window. The pain is the same.

The kitchen runs out of asparagus halfway through service. The cook knows. The chef knows. The salmon comes with asparagus, so the salmon is gone too, but nobody says that part out loud.

A server takes a table's order: two salmon. They walk it back and hear "86 salmon" for the first time. Now they go back to the table, say sorry, and hand the menus back out.

Someone wrote it on the whiteboard by the pass. Someone else said it at lineup. Half the floor was on break.

The food is not the problem. The message is.

What it costs you

Not a number. We do not know your covers or your menu, and we will not make one up. But you can name the costs yourself.

• A table that orders twice. Once for the dish they wanted, and again for something else.
• A server who looks bad. They did their job. The news reached them late.
• Plates you give away to say sorry. A free dessert here and a drink there, all week long.
• Noise on the line. Cooks calling out what is gone, servers asking what is back, in the middle of a rush.

A whiteboard and a lineup work until the night gets busy. That is exactly when things run out.

What fixing it looks like

One board. The kitchen marks an item out or low. Every dish that uses it comes off the server menu with it, and the board says why. Servers see what they need, and nothing from the back of house they do not.

What Line Board does in the demo today:

1. Mark it out with a tap, or say it. A cook taps an ingredient, or says "86 the asparagus." Every change comes with an undo.
2. The dishes follow the ingredient. Mark asparagus out and the grilled salmon, which is served with it, leaves the server menu too. The board says why.
3. Keep a dish on with a swap. Say "sub broccoli for asparagus," and the salmon goes back on the menu with broccoli. If you said "86 the asparagus," the reply also has a Sub broccoli button.
4. Low, not just out. A dish running low shows how many are left, so servers can tell guests early.
5. A server screen with only what the floor needs. Tables, the menu and the 86 list. Nothing from the back of house they do not need.
6. Big type for the pass. TV mode puts what is 86'd, what is low and the chef's notes on a screen above the line.

In the demo, the kitchen and the floor sit side by side in one browser, so you can watch a change land. Separate phones and screens staying in step across a real restaurant is not built yet. We build it during setup for the first restaurant, along with loading your own menu and stock.

Try it: mark an ingredient out. It runs on sample data for a made-up restaurant. Voice needs Chrome or Edge.

Proof

Line Board is not in a restaurant yet. It is a working demo with sample data. We would rather say that plainly than borrow proof from somewhere else.

What we can show you: the demo itself, and the build page, with screenshots of the main screens, what is done, what is still to build, and how we tested the voice side.

The idea came from the kitchen. Sheraz spent four years in coffee and restaurants, the last two in fine dining, before building software in Dallas.

Honest limits

• Line Board has not run a real service yet. You would be the first restaurant, and we would say so in writing.
• Separate phones and screens staying in step is not built yet. Neither is a connection to your point of sale. Both are part of setup for the first restaurant.
• The board only knows what the kitchen tells it. If nobody marks the salmon out, the menu still sells it. We make marking it as quick as we can: one tap or one sentence.
• We do not promise fewer free plates or better tips. In the pilot we count only what the software can show, like how often the kitchen marked something out.

Questions people ask

For restaurants and cafes, see what we build for your kitchen.