Orders lost between the table and the kitchen
At the table“We asked for one without onions.”
In the kitchen“The slip just says two uttapam.”
Full house. Calm floor.
More tables served. Bigger orders. Nothing lost between the table and the kitchen.
One live system for your customers, waiters, kitchen and counter.
Dine-in, takeaway, self-serviceOne system for every way you serve
No app for customersThey scan the table and order
No new hardwareRuns on the phones and tablets you have
Born in BengaluruFor the way Indian restaurants work
Sound familiar?
Seven moments every busy restaurant knows. Tick the ones that happen at yours.
Customers waiting to be noticed
At the table“We've waved twice. Is anyone coming?”
On the floor“I thought you had table 4.”
Ready at the pass, but nobody picks it up
At the table“Is our order even being made?”
At the pass“That's been ready for ten minutes.”
Bills that take longer than the meal
At the table“We asked for the bill a while ago.”
At the counter“Nobody told us.”
Money that quietly slips away
The owner, at closing“Why don't the numbers add up?”
On the floor“Someone cleared table 9.”
Service that depends on who's on shift
At the table“Service was so much better last time.”
On the floor“Ravi's on leave. He knew all the tables.”
Finding out when it's too late
The review“Lovely place. Terrible service.” ★★☆☆☆
The owner“Why am I only hearing this now?”
One order.
Nine handoffs.
Before one order is paid for, it changes hands nine times. Every one is a chance for something to go wrong.
- 1Customer to waiter
- 2Waiter to order slip
- 3Slip to kitchen
- 4Kitchen to pass
- 5Pass to waiter
- 6Waiter to table
- 7Table asks for the bill
- 8Waiter to counter
- 9Counter to table
20 tables × 3 times a day × 9 handoffs
540
handoffs, every single day.
Get 99 out of 100 right, and about 5 still go wrong. Every day.
The numbers behind
a bad service.
60%
Restaurant staff turnover in India hit a record 60% in 2023.
The people carrying your service in their heads keep changing.
3 in 4
quick-service workers in India stay less than three years.
Training never really ends.
16%
of quick-service orders have problems customers notice and report.
Roughly one order in six. (US study)
7 in 10
diners say a slow bill can make them skip dessert.
The wait at the end costs you the last order. (France)
8%
of diners admit they've left a restaurant without paying.
Some because service was too slow. (UK, 2026)
~8×
a month, the average Indian eats out or orders in.
Every visit is a chance to win a regular, or to lose one.
India's food services market is heading for ₹7.76 lakh crore by FY28. The restaurants that win it will run like one team.
NRAI India Food Services Report 2024In a restaurant, nothing
goes wrong just once.
One misheard order doesn't cost you one dish. Follow it through.
- 1It's made again.Ingredients, gas and your chef's time, spent twice.
- 2The table waits longer.It turns later, and the people at the door wait too.
- 3The mood of the meal changes.One mistake colours how they remember everything else.
- 4A regular stops coming.Often without a word. Sometimes with a review.
It isn't your people.
It's what connects them.
Most restaurants still run on paper slips, calling out across the floor, memory and WhatsApp groups. When it's quiet, that works. When it's busy, that's exactly where things break.
Everyone sees their part.
Nobody sees more than they should.
Each person gets exactly what their job needs. Choose a seat.
Owner
Know your restaurant without standing in it.
- Right nowWhich tables are waiting, what's delayed, what needs someone.
- Who did whatEvery order, every service and every payment, with a name on it.
- Every daySales and service in one place, without collecting slips at closing.
- In controlYour team, your menu, your rules.
Manager
Run the floor before it runs you.
- One live viewWhat's delayed, what needs action, what's simply waiting.
- Step in fastReassign a table, settle a bill, sort out a mistake.
- Keep it freshUpdate the menu, mark items sold out, adjust tables.
Waiter
Less running. More serving.
- Their tablesWho's seated, what they ordered, what they're waiting for.
- Requests that find themCalls for help and bill requests from their own tables.
- Ready when it's readyKnows the moment an order is up at the pass.
Kitchen
Clear orders. No handwriting. No shouting.
- Every order, clearlyEvery note, in the order it came in.
- One tapPreparing, ready, or sold out.
- Just the kitchenNo bills, no customer details, nothing in the way.
Cashier
Bills that match what was served.
- Ready on requestThe counter sees a bill request the moment it's made.
- Cash, UPI, onlineEvery payment recorded against the right table.
- Closed properlyA table only closes once it's settled.
Customer
Their own table, nothing else.
- Their orderWho ordered what at the table, and where it is.
- Their requestsHelp and the bill, with a tap.
- Their privacyOthers at the table see a name, never a phone number.
Skip the wait.
Not the meal.
For your customers, Avenzo simply feels like great service.
- No install needed to scan and order.The menu opens straight from the table.
- Order when they're ready.No waiting to catch someone's eye.
- Know their order is on its way.From the kitchen to the table.
- Help and the bill, with a tap.And they can see someone's already on it.
- Friends order together.One table, one bill, however many phones. Numbers stay private.
Most restaurant software starts at the billing counter. Avenzo starts at the table.
One record for every visit
Orders, requests and the bill all belong to the same visit, with who did what and when.
Decided in one place
Prices, permissions and payments are set centrally, so no two screens can disagree.
Your rules, kept
Who can take orders, collect money or close a table. Avenzo holds everyone to it.
CafésCasual and family diningFine diningQuick serviceDarshinis and self-serviceBars and lounges
Built for how India pays
Cash, UPI and online payments, each against the right table.
Works on what you have
Phones, tablets and computers. Nothing extra to buy.
Your data, protected
Each restaurant is kept separate, and each person sees only their part.
A team nearby
Born in Bengaluru. We set Avenzo up with you, around your restaurant.
How connected is your restaurant?
Six quick questions. One honest answer.
Make every service run like your best one.
See Avenzo with your own menu and tables. We'll walk you through it and answer every question.
Prefer email? info@avenzotechnologies.in
Questions, answered.
Do my customers need to download an app?
No install needed to scan and order. The menu opens in the phone's browser from the code on the table. Frequent diners can use Avenzo account features on the web to see their orders.
Do customers have to order on their phones?
No. Waiters can take every order at the table, exactly as they do today. Ordering from the phone is something you choose to offer, and you decide whether those orders go straight to the kitchen or wait for a waiter to accept them.
Will my staff find it easy to use?
Each person only sees what their job needs: waiters see their tables, the kitchen sees orders, the counter sees bills. That keeps every screen simple, and we help you set it up and train your team.
Do I need to buy new hardware?
No. Avenzo runs in the browser on the phones, tablets and computers you already have.
Does it work for takeaway and self-service?
Yes. Dine-in, takeaway and self-service all run through the same kitchen. For takeaway and self-service, orders reach the kitchen once payment is confirmed, and customers collect them with a pickup code.
Which payments can I accept?
Cash, UPI and online payments, each recorded against the right table or order. Online payments go to your own payment account.
What if someone copies a table's QR code?
A code only tells Avenzo which table someone is at. It doesn't let them order, see the bill or join the table on its own, and you can replace a table's code at any time.
How do we get started?
Book a free demo. We'll show you Avenzo with your own menu and tables, then set it up together with your team.
Follow Avenzo on Instagram.
Stories from restaurant floors, kitchens and the people who run them.