Food & Beverage

What's included

About this module

Running a restaurant is complex enough when the technology actually works. Food & Beverage brings your entire front-of-house and kitchen operation into one platform: digital menus, server order entry, a real-time kitchen display system that fires courses on demand, and Tap to Pay on iPhone so your servers collect payment tableside.

Takeout runs on your own domain, not a marketplace that rents you your customers. Guests order from your menu with full modifier groups, pay on a page in your branding, and can order ahead for a pickup time up to two weeks out — checked against your own hours, with the kitchen display holding the ticket back until it is actually due so nothing looks late. Every order lands on the kitchen display, prints a paper ticket if you want one, and sends the store a text and an email if nobody confirms it. Receipts email themselves to the diner and reprint at the counter on request.

You choose how the food actually reaches people. Delivery runs off your own map: rings by distance, lists of postal codes, or an area you draw, each with its own fee and its own order minimum, so "three miles for two dollars, past the river for five with a twenty-five dollar minimum" is one table rather than a compromise. An address outside every area you set is turned down at checkout and offered pickup instead, decided on our servers from an address we look up ourselves — not from anything a browser claims. Curbside captures the vehicle at checkout and gives the guest one button to tap when they park; whoever is on the kitchen display sees who is sitting outside and for how long, and the guest never has to make an account to say so. Orders you would rather not drive can be handed to a courier service, with the price they quote you shown beside the fee you charged.

Orders placed on the delivery marketplaces can come to you instead of to a separate tablet. One connection brings them onto the same kitchen display as everything else, printing the same tickets and coming out of the same stock through your recipes, with a countdown on each one so nobody misses the window to accept it. Every order records which marketplace it came from, so your reporting can still tell them apart. And the figures stay theirs: a marketplace prices the order, works out the tax and keeps its commission before you ever see it, so Turtini records what they charged rather than calculating a second, different number for the same sale. If you run out of something mid-service it comes off their storefront by itself, within seconds, so they stop selling food you do not have — and it goes back on sale by itself when the stock does. Turtini keeps a record of what each storefront was last told, retries anything that did not get through, and puts a banner on your kitchen display naming the item and the storefront when a change has not landed, because an item left hidden sells nothing and nobody complains about that.

A deli counter works too. An item can be priced by weight in the unit you actually price in — per pound, per ounce, per kilo, or per 100 grams — and staff enter what the scale read when they ring it, with the line total showing as they type. And when your jurisdiction taxes prepared food differently from grocery, you define your own tax categories in your own words, with one rate per authority you file with separately, so a meals tax never has to be split back out of a blended number at quarter end. Turtini holds no rate table and classifies none of your items: the rates and the categories are yours, entered by you.

The recipe marketplace sets Turtini apart from any other restaurant OS. License your signature recipes to home cooks and generate a passive revenue stream alongside your restaurant operations. Expense reports and cost tracking close the financial loop so you understand your margins, not just your revenue.

Paying for food is not the same as receiving it, and the kitchen display knows the difference. An order somebody paid for up front — a counter or truck sale, a pickup, a delivery, a curbside order — stays in its lane on the board, marked paid, until the food is actually handed over. It leaves when a cook says it is out, not when the card clears. A dine-in check still closes the way it always has: at a table the guest eats and then settles, so the payment is the end of the check.

What you can do with it

• Manage table turns for a 60-seat dining room with live payment status on every table

• Fire appetizers from the KDS independently of entrées for precise course pacing

• Take a Friday catering order on Monday and have the ticket reach the kitchen on Friday

• Charge two dollars inside three miles and five past the river, and turn down an address you do not serve before it becomes an argument

• Let a guest park, tap once, and have somebody carry the order out to their car

• Take a delivery-marketplace order on the same kitchen display as a dine-in ticket, and 86 an item off their storefront the moment you run out

• Run out of brisket on a Friday night and have Uber Eats stop offering it without anybody pressing anything — and start offering it again when the delivery arrives

• Accept tableside Tap to Pay for a seamless, no-terminal payment experience

• Publish your signature cocktail recipe to the marketplace and earn royalties

• Take payment at the window the moment the order is rung up and still have the ticket in front of the cook until the food goes out

• Get texted about a prepaid online order nobody in the kitchen ever confirmed — taking the money is not the same as seeing the ticket