Restaurants · Management software
InTasca Restaurant
The management software born for VinCarne by Dixie: dining room, HACCP, till and loyal guests in one place, connected to the website where people book. Today we also adapt it for other restaurants.
Ask for a demo (opens WhatsApp)- Ours, born with VinCarne by Dixie
- Design, development and running it
- Italian
- In use at VinCarne by Dixie
The software · sample data
The VinCarne website · where guests book their table
The brief
At VinCarne the dining room, HACCP, the till and loyalty cards lived in separate tools, between notebooks and Excel.
They needed one system for the floor, the kitchen and the owner, connected to the website, and built so it could be taken to other restaurants too.
What we did
1 · The software
What the floor, the kitchen and the owner use
Maître area
Tonight's dining room at a glance: tables, arrivals, waiting list and no-shows.
Bookings and floor plan
Calendar, today's list and table plan, with automatic confirmations and reminders.
HACCP ready for inspection
Batches, dry ageing, temperatures, cleaning and non-conformities, with the PDF report in one click.
Till and invoices
Every evening's close with food cost, SumUp reconciliation and e-invoicing through SdI.
Loyalty and guests
Points, tiers and rewards, guest groups that update themselves and a card in the Apple and Google wallets.
Roles and permissions
The owner decides who sees what: till, floor, kitchen, partners in read-only mode.
How it went
The floor and kitchen at VinCarne by Dixie use it every evening. Bookings from the website land in the same database as the management software, so the floor sees them straight away.
For another restaurant it adapts to their brand, their roles and the way they work, with no commission on bookings.