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The cashier screen: item tiles with stock levels, an open order, and Send held until a payment method is chosen

Orders that get from the counter to the kitchen without shouting.

Sector
Hospitality
What we did
Product, engineering, operations
Status
In production across venues
01What needed changing

One order moves through the till, the kitchen, stock and dispatch, yet these were separate tools. New order sources had to open on top of a point-of-sale and kitchen stack already running live service, without breaking trading.

02Decisions we made

What we chose, and why.

01

Route every order source into one queue.

Marketplace, storefront, WhatsApp, phone and walk-in orders all land in one queue, so a new channel is a configuration change.

Five order channels, each normalised, landing in one fulfilment queue
Five order channels, each normalised, landing in one fulfilment queue
02

Send it to the kitchen once it’s paid.

An order only becomes kitchen work when its payment state is on it.

Kitchen display tickets by station; marking an order ready triggers stock and dispatch
Kitchen display tickets by station; marking an order ready triggers stock and dispatch
03

Model stock as physical movement.

Warehouse, transfer, venue, used at the kitchen’s ready-for-handoff point, with every movement in one log.

Central store and venue stock connected by one movement log
Central store and venue stock connected by one movement log
03In use

Where it lives.

Scroll sideways.

One order and the systems that act on it: point of sale, kitchen, inventory, fulfilment, venue admin and vendors
One order and the systems that act on it: point of sale, kitchen, inventory, fulfilment, venue admin and vendors
The dispatcher’s view: the queue by promised time and the selected order’s kitchen progress
The dispatcher’s view: the queue by promised time and the selected order’s kitchen progress
One item with venue-specific price books
One item with venue-specific price books
One order event and the five systems that consume it
One order event and the five systems that consume it
04Built and run

From the first interview to the support inbox.

  1. 01DiscoveryA point-of-sale and kitchen stack already carrying live service, with delivery on a single marketplace.
  2. 02First releaseThe till and kitchen display became the operating spine, and new fulfilment, stock and ordering tools were designed around their order states.
  3. 03In productionPoint of sale, waiter ordering, kitchen display, inventory, fulfilment and a direct storefront run as one system across the group’s venues.
  4. 04NextCustomer identity is designed to support rewards when the group is ready for it.
The cashier screen: item tiles with stock levels, an open order, and Send held until a payment method is chosen
What running it taught usTreat the stack as one system answering one order event, and a new order source becomes a configuration change instead of a rebuild.
05What followed

What followed

38,316paid tickets, May–October 2026Source: Lion Hospitality Partners POS production dashboard, 12 October 2026
—Who leads the workAbout us →

The same people, from the first call to launch.

Tomiwa OgunmodedeOwns framing, product, brand, experience and the critical creative and commercial decisions.
Adejoke AdedapoOwns client strategy, communications, media thinking, delivery and the commercial rhythm around the work.
Balogun AbiodunOwns engineering architecture, feasibility, integrations and turning decisions into resilient working software.
—Keep going

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