Restaurants
Restaurant management software
Floor, kitchen and till looking at the same order. The menu opens from the QR code on the table, the ticket lands on the kitchen display with its timings, and the bill builds itself from what actually went out.
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The order is entered once
In table service an order passes through three pairs of hands before it is paid, and a line can go missing at every step. Here it is entered once: the waiter takes it at the table or the diner sends it by scanning the QR code, and it appears instantly on the kitchen display with its table, its time and what has to be made.
One tap marks it ready and the floor finds out on its own, with nobody shouting or walking. After ten minutes, if nobody has sent it out, the screen flags it as late: the problem shows up before the customer raises a hand.
The whole room on one screen
You draw your areas, your tables and your bar once, with the real shape and capacity of each one. After that the colour says what every table needs: free, occupied, order taken, in the kitchen, ready to serve, eating, bill requested, to be cleaned. Green means all is well; any other colour is asking for something.
Every table shows how long it has been open, so the manager can see which one is dragging without walking the room. And the plan is not only tables: fire extinguishers live there too, with their expiry dates.
Which dish actually makes money
You enter each dish with its ingredients and quantities, and the system does two things: it deducts stock with every sale and works out the real cost of the dish against its menu price. That is what turns "it sells a lot" into "it makes this much" — two different questions, and only one of them pays wages.
With bookings, availability is worked out by area and by time slot: the same table is never sold twice for nine o clock on a Friday. Recipes come with the inventory module and bookings with theirs; the floor plan, the menu and the till are in the base plan.
What changes in your day
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Live floor plan
Eight states per table and a timer on every open tab. Included in the base plan.
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Kitchen display
Per-dish timings, station filtering and the late warning after ten minutes. Separate module.
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Bookings by area and time
Real availability, so the same table is never sold twice. Separate module.
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Recipes and dish cost
Stock drops with every sale and the cost comes from the recipe. Part of the inventory module.
Ask your AI assistant about this business
domangia connects to ChatGPT or Claude and answers, in plain English, about sales, stock, kitchen times or bookings, with your live business data. It comes with the base plan.
Frequently asked questions
Does it work for a restaurant with several rooms?
Yes. One venue can have several areas on the plan — dining room, patio, terrace — and a business can have several locations, each with its own menu, prices and floor plan, all managed from the same account. The first location comes with the base plan and every one you add has its own monthly price.
Does the waiter need a terminal?
No. It opens in the browser on the phone, tablet or computer you already have, and you can add your whole team with no charge per head and no charge per terminal. Everyone signs in with their role: waiters do not see sales reports and cooks do not change prices.
Can I have the QR menu and still have waiters take orders?
Yes, they coexist during the same service. The order a diner sends from the table and the one a waiter enters land in the same place and add to the same tab, so the table is charged once for everything it had.
Does it issue invoices?
Yes. domangia issues electronic tax receipts through ARCA (Argentina's tax authority) — invoice, credit note and debit note, each with its CAE — one at a time when you take payment, or in a batch with the period's sales. The receipt letter is decided by the system, so the cashier never picks a type or touches amounts. It is a separate add-on, not part of the base plan. And the payment is still recorded the same way — amount, method, who took it and against which till session — which is what makes the shift close cleanly.
Try it with your real menu
30 days with the full platform. Load your menu, lay out your floor and run a real service before you decide.
No card required, no lock-in, and you can cancel whenever you want.