By cuisine
Restaurant POS for Ghost Kitchens
A POS for delivery-only kitchens: one screen for many brands, Uber Eats and DoorDash on one screen, and a path to direct ordering.
A ghost kitchen has no dining room. Orders come from apps and a few direct channels, and sometimes from several brands out of one kitchen. The POS has to be an order desk, not a table manager.
These needs come from general kitchen knowledge. Bring your own and we will check them against your menu in the demo.
A busy hour
A delivery-only kitchen at seven in the evening has three tablets chirping, two brands on one line and no dining room. Orders arrive from several apps and a small direct channel. The cook needs one screen, the packer needs a clear list, and the owner needs to know which brand sold what. Every missing item becomes a refund, so a pack list and a ready signal matter more than any floor tool.
What ghost kitchens need from a POS
One screen, many sources
Orders from several apps should arrive on one kitchen screen. Uber Eats and DoorDash connect, and you choose who covers the delivery fee.
Multiple brands
Running more than one brand out of one kitchen needs separate menus and one set of reports. Several brands can share one kitchen and one set of reports.
Direct ordering
A direct store and a QR flyer in the bag let repeat customers skip the app, which keeps the guest relationship with you.
Packing accuracy
Missing items come back as refunds. A clear pack list and ready status reduce that.
How Zorveta One covers it
How it covers this: Uber Eats and DoorDash orders arrive on one screen, you choose who covers the delivery fee, and multi-brand menus share one set of reports. Skip the floor tools entirely. Direct ordering and QR flyers in the bag move repeat customers off the apps and into your own guest list.
Where orders come from
Illustrative mix for a ghost kitchen: delivery apps and a small direct channel. No figures are shown, and yours will differ.
What to bring to your demo
Bring your app list and your two brands. Ask what arrives on one screen today, how a packer checks an order before it leaves, and how a direct order is taken. Also ask how a packer flags a missing item before the driver leaves, how a late order is shown, and how sales are reported by brand and by channel at the end of the week. These decide your refund rate.
Parts of the platform that matter here
Proof from a ghost kitchen operator
A real operator story goes here once an operator agrees. We will not write one for them.
Questions owners ask
Can I run two brands?
Yes. Each brand has its own menu, and reports are shared.
Do delivery apps connect?
Yes. Uber Eats and DoorDash connect to one screen.
Do I need a floor plan?
No. Skip reservations and use the kitchen screen and online store.
How do I get customers to order direct?
Read the article on moving delivery customers to direct ordering.
See it on your own menu.
Bring your menu. We will show how Zorveta One fits your restaurant.