Order Management Software | Click to Kitchen

Every meal choice, captured properly

Choices taken at the table or the bedside on a phone or tablet, with dietary and allergen requirements selected as the orders are taken.

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One live queueNew → preparing → fulfilled

Routed + ownedEvery order has a next step

Proven doneEvidence per fulfilment

Platform capabilities

More ways to use ocapii

Kitchen Production & Fulfilment

Orders, diets and portion counts on one screen, grouped the way the kitchen actually works.

Inventory Management

Track stock levels, expiry dates, suppliers, movements, waste and low-stock alerts across sites, departments and locations.

Digital HACCP

Every check, from goods-in to final plate, captured, timestamped and logged in real time.

FAQ

Order management common questions

Is ocapii a full till system or an add-on to one?

Our POS is a full point of sale and can also be an add-on to one. It handles the catalogue, the till, order routing, payments, tabs, promotions, gift vouchers and cash-up. Connected to your current terminal or a new one.

What makes it different from a standard hospitality till?

A standard till records the sale and stops there. Ocapii treats the sale as the start of a chain: the order routes to the right kitchen or bar board, the stock behind it moves, availability updates across every ordering channel, and the whole thing lands in the same reporting as the rest of your operation.

Do we have to use the whole platform to use the till?

No. Sites can start with ocapii POS and add other areas later. The value builds as you connect it to stock, recipes, allergens and reporting, but nothing forces you to switch everything on at once.

How do orders reach the kitchen?

Orders route straight from the till to the fulfilment board at the right station. You can split by course, station or prep area, so a starter, a main and a drinks order land where they need to be rather than all on one screen.

Can staff take orders away from the till?

Yes. Orders can be taken on a mobile device at the table and sent to the kitchen without walking back to the till.

Can we run tabs and split bills?

Yes. Tabs stay open across a session, items can be moved between tabs and tables, and bills can be split by item or by amount at the point of payment.

How does cash-up work?

Takings, voids, discounts, refunds and covers are captured as they happen, so the end-of-day figure is already there rather than reconstructed. Cash-up produces a record that sits in the same reporting as the rest of the site's activity.

Does selling an item update our stock?

Yes. Where products and dishes are linked to inventory, every sale deducts what it used, so stock reflects service as it happens rather than at the end of the week.

What reporting comes with it?

Sales, covers, discounts, voids, product performance and cash-up sit in the same dashboards as your compliance, waste, temperature and asset data. That means you can look at what sold next to what it cost you to serve it, which is difficult when the till reports in isolation.

Can we run this across multiple sites?

Yes. Menus, pricing and promotions can be set centrally and distributed to sites, with group-level reporting and site-level control over what each location can change.

Built for operationally complex environments

Every meal choice, captured properly

Find your starting point.

Orders disconnected from the floor create shortages and surplus at the same time.

Not just point of sale but the whole operation behind it.

The kitchen knows what to make, and who for

Let guests order when they are ready

Menu updated once, published everywhere automatically.

Every recipe connected. From ingredients to the finished batch.

One order. Every system that needs to know.

A till that does more than take the money.

The order arrives where the work happens.