One order. Five systems. No one touching a keyboard.

All of it lands in one operating queue instead of three tablets and a counter till that don't know about each other. Each order carries its channel, so the team can see at a glance what came from where without changing how they work.

This is the part that quietly removes the transcription step. Nobody re-types a marketplace order into the POS, which means nobody drops a modifier at eight o'clock on a Friday.

The printer and the display fire from the same event, so paper and screen never disagree. Tickets carry their promised time, their channel and their modifiers exactly as the guest chose them.

Status changes are made once by the kitchen — accepted, in production, ready — and they travel everywhere else from there.

This is the step that manual dispatch cannot get right during service. Book too early and a courier stands in your doorway. Book too late and the food waits under a lamp. Because Revasta knows what the kitchen is actually doing, it can place the booking against real production status rather than a guess.

You don't employ, insure, schedule or manage anyone. The guest gets tracking, and your team gets a proof-of-delivery record.

Your till totals, your existing reporting and your day-end all stay correct, because the online channel is reconciled in the same place as the counter. Nothing about the register workflow changes for your staff.

This is also what removes the biggest objection to any restaurant platform: there is no hardware to buy, no counter retraining, no contract to cancel and no history to migrate.

Stock depletes against what actually left the kitchen. Item cost sits against item sales, so fast movers, slow movers and margin by item are real numbers rather than a monthly reconstruction.

We label those figures precisely. Gross margin on menu items is shown as gross margin on menu items — revenue less item cost, before labor, rent, overhead and payment fees.