Modules
One platform for the floor, the kitchen, the office and the guest.
Every module writes to the same core, so your stock, your costs and your sales always tell the same story.
Front of house
Service does not stop because the system disagrees.
Orders, extras, split payments and corrections all happen without leaving the sale. When the room fills up, nothing forces a waiter to stop and go find a manager.
- 01 Moving, merging or splitting a table never disturbs what the kitchen is already cooking
- 02 Corrections are ordinary, so mistakes get fixed rather than hidden
- 03 Stock is deducted exactly once, however the order is finally settled
- 04 A wrong stock figure never blocks a sale; the guest is served and the number reconciled after
Kitchen
The kitchen always knows what is closest to being late.
Priority comes from how long each dish actually takes in your kitchen, so the order of work reflects the promise made to the guest rather than the order tickets happened to arrive in.
- 01 Cooks follow one shared priority instead of judging a pile of tickets
- 02 A dish running late is visible before the guest asks about it
- 03 Anything prepared in advance carries its own date, so nothing out of life is served
- 04 Delivery orders stay accountable after the kitchen has finished with them
Cost and accounting
Where restaurants lose money without noticing.
Most systems treat the supplier invoice as fact. Axio keeps what was billed and what actually arrived as two separate truths, values stock on what arrived, and turns every difference into a decision somebody has to make.
- 01 A short delivery is caught the day it happens, not months later as unexplained shrinkage
- 02 Recipes carry trim and cooking loss, so a whole fish costs what the usable fillet costs
- 03 Every extra a guest orders is drawn from real stock
- 04 A correction reverses the money without erasing the record of what went wrong
Guests and channels
Your channels, your guests, your margin.
Direct ordering, reservations, collection and delivery all run on the menu you already maintain, so growing a channel never means handing over the guest relationship or the margin that comes with it.
- 01 Orders you take directly carry no marketplace commission
- 02 Guest history stays in your database instead of an aggregator’s
- 03 Deliveries stay accountable from dispatch to the door
- 04 Marketplaces keep running alongside, so nothing has to be given up to begin
The full catalog
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POS
Sales Terminal
Orders, extras, notes and split payments handled in the middle of service, with corrections that do not need a manager.
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POS
Tables and Floor Plan
Who is sitting where, who is responsible for them, and what each table still owes.
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POS
Menu Management
A price change or a sold-out dish takes effect once, everywhere you sell.
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Kitchen
Kitchen Display
Work ordered by what is closest to being late, using your own preparation times rather than arrival order.
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Kitchen
Production
What you prepare in advance carries its own date and shelf life, so nothing out of life is served.
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Inventory
Warehouse
What is genuinely on hand, what it cost and what is about to expire, held by batch rather than estimated.
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Inventory
Tech Cards
The true cost of a dish once trim, waste and cooking loss are accounted for.
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Inventory
Stock Ledger
A permanent record of every movement, where a correction reverses the value without erasing the history.
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Accounting
Supplier Invoices
Invoices are captured, matched to your products and reconciled against what actually arrived.
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Accounting
Finance
Cash shifts, supplier balances, and whether the month genuinely made money.
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Accounting
Tax and E-Invoicing
Official supplier invoices arrive from the tax authority already in your accounts.
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Accounting
Reports and Analytics
Which dishes earn, which lose, where food cost slipped, and how the kitchen performed.
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Accounting
Orders History
A complete archive, searchable by day, staff member, payment or branch.
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Staff
Employees and Scheduling
Who is rostered, who actually worked, and who is accountable for each order.
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Staff
Payroll
Hours, shifts and pay schemes calculated for you, with the payout register ready at month end.
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Staff
Staff Meals
Staff food recorded as cost, so it stops quietly distorting your sales.
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Guest channels
Web Page
Direct ordering on your own address, with the order reaching the kitchen and the margin staying with you.
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Guest channels
Kiosk
Self-service ordering in the room, so a long queue does not become a lost sale.
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Guest channels
Reservations
Bookings held against the real floor plan, so a table is never promised twice.
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Guest channels
Queue Board
Guests can see what is being prepared and what is ready, without having to ask.
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Guest channels
Delivery and Courier
Deliveries stay accountable from dispatch to the door, and the guest can follow them.
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Marketing
Coupons
Discounts with real limits on them, and an honest account afterwards of what they cost.
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Marketing
CRM
Guest history and lifetime spend held in your database rather than an aggregator’s.
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Integrations
Delivery Marketplaces
Marketplace orders become ordinary kitchen orders, with availability kept in step.
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Integrations
Report Import
Sales from a platform you are not connected to yet can still be brought into the books.
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Hardware
Receipt and Label Printing
The right document reaches the right place: kitchen, guest, prep bench, courier.
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Hardware
Multi-Location and Multi-Brand
Several venues or brands under one account, with stock shared or separated as you decide.