A leading restaurant software provider has released what it claims is the first POS and production management system specifically designed to operate in cloud kitchens.
Brink POS Cloud Kitchen has been created by ParTech, Inc – a US outfit with an office in Surrey – to deal with the challenges operators now face when developing purpose-built kitchens for delivery and off-premise ordering.
The Cloud Kitchen version of Brink’s POS software is specially configured to emphasize operations for orders originating from outside the property.
It can seamlessly receive and integrate orders from all major ordering channels and consolidate them into a unified workflow, whether the order came from a delivery platform or the operator’s own online or mobile ordering platforms.
All orders are dynamically combined into optimized production workflows, including support for multiple assembly lines, to ensure the correct advancement of orders through the kitchen.
Brink Cloud Kitchen also provides the ability to operate multiple brands from within a single facility, allowing for brand specific kitchen routing and revenue allocation by menu item.
Paul Rubin, chief strategy officer at ParTech, said: “Restaurants are evolving to meet rapidly changing consumer preferences. PAR is committed to continuously offering innovative technology solutions that help our customers get to tomorrow faster.”
As part of the development, ParTech is partnering with ItsaCheckmate, a leading platform that integrates multiple online ordering services into Brink POS.
ItsaCheckmate offers restaurants across the nation a platform that cuts through digital clutter by funneling orders from dozens of online ordering sources.
Vishal Agarwal, CEO of ItsaCheckmate, said the partnership addresses the need for a combined solution that can accurately and quickly funnel orders into the kitchen, but still allow them to be separated for pick-up by delivery platforms.
“All of this ensures that even the most diverse or complex orders are fulfilled accurately and then efficiently staged for pick-up so restaurants can continue delighting their guests,” he commented.