A simple, accurate way to manage complicated orders

Pattissez is a popular dessert chain from Australia, known for their over-the-top milkshakes. When outlets opened in Malaysia and Singapore, they were an instant hit. 

Patissez has an extensive menu with many items and options. Malaysia's Patissez chose to use iCHEF because once orders are taken at the table, the kitchen immediately receives them, with the specific modifiers clearly stated. This eliminates miscommunication between the service and kitchen staff; and there is no need to memorise each order's modifiers or special requests.

Aunties put down pen and paper in favour of iPads

Sin Heng Claypot Bak Koot Teh is a traditional eatery renowned for serving a favourite local dish, Bak Kut Teh. For the past 20 years, they have been taking orders on paper, shouting the orders to the kitchen, and using a cash register. Although upgrading a traditional eatery is always a challenge, iCHEF POS is so easy to use that Sin Heng's staff got the hang of it after just one training session.

Now even their oldest staff have switched to iPad order-taking. They no longer shout orders to the kitchen, so there is no confusion or miscommunication. Information is also digitalised, so there is better documentation.

Guarantee results with the next change to your menu

Da Shi Xiong, a mala hotpot restaurant, features a menu with seasonal items. Before introducing a new seasonal item, Da Shi Xiong analyses their sales reports to decide what it should be. After the promotion period ends, the analytics in their POS system tells them how effective it was, and whether it is worth keeping on the menu. The success of seasonal items is no longer debatable – instead of having to rely on estimation, they simply use data.

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