Spaise was written beside a working restaurant, for the way service actually runs, an unreliable connection, cash and card and mobile money side by side, and an owner who wants the day's figures without standing at the till.
Every one of them runs as its own restaurant, with its own menu, staff and takings.
One dining room, a handful of servers, a kitchen and a bar. The owner is often in the building and wants to know what happened when they were not.
Drinks move faster than food and must not wait behind it. Spaise routes each line to the station that makes it, so the bar never holds a ticket for the grill.
Trade is already good; the paperwork is the problem. Spaise records every sale under a name without asking anyone to change how they cook or serve.
A second site is coming. Each restaurant has its own sign-in, its own menu, staff and takings, and nothing leaks between them.
These are deliberate. We would rather lose the sale than have you find out during a service.
Spaise records what is charged and what is collected, but it does not calculate VAT or file any tax. You or your accountant handle tax outside Spaise.
The cashier records how the bill was paid, by cash, card or mobile money, but there is no payment gateway. Spaise does not take payments.
Spaise does not track inventory and does not reduce stock levels. It records what was sold, not what is left in store.
Spaise is for table service only. There is no takeaway, no delivery and no dispatch.
“Spaise is being built alongside a working restaurant rather than in front of a whiteboard. Every screen has been argued about by people who will stand at it.”
The first customer is a customer, not a special case in the code.
Half an hour. Your menu. Your floor plan. One complete service.
