Wanted the double. Ordered the usual.
They wanted the double and a minute to choose a sauce. But five people are waiting and the cashier is looking right at them. So they order the usual and get out.
You made less than they were ready to spend.
The perfect
cashier.
No salary,
no sick leave.
OnFire Flex for your business
Add a cashier without adding a salary. Always on, always selling. And the people you already have stop ringing up orders and get back to serving.
Businesses running OnFire
Your counter is still in the Stone Age
Your cashier is “sick” again, right before the rush. There should be fifty ribs left. There are forty-seven, and nobody knows how. And that combo you're promoting? Nobody bothers to offer it. Until the day you discover fire.
What happens today
The line costs you twice.
Some people order less, just to get out fast. Others see the line and keep walking.
Saw the line and crossed the street.
Noon, and they're hungry. They see the line, do the math and go eat next door. Nobody complains, so you never find out.
That money isn't in your end-of-day numbers. It never came in.
Same two sales. This time, you win them.
The first, because nobody's rushing your customer. The second, because there's no line to scare anyone off.
1st
Got the double, with extra cheese.
Nobody watching, nobody rushing. Your customer scrolls the menu, changes their mind and treats themselves. The combo and the extras show up with every order, so nobody has to remember to offer them.
2nd
The one who walked past now walks in.
At lunch, the office worker sees no crowd and goes straight to the kiosk, or orders from the table. And late in the day, with the cashier already cleaning up, the kiosk keeps selling.
WHYWAIT®
Your customer knows the wait before they order.
People don't mind waiting. They mind waiting blind. WhyWait® uses AI to read how busy your kitchen, bar or counter is right now, and shows the wait before the order goes in. So nobody gives up halfway and walks out.
Stop finding out too late.
The part your customer never sees. The part that moves your profit.
Watch the money come in.
What you've taken, what's selling and which grill is maxed out. Now, not on Monday morning. Out of avocado? Pull it from the menu on your phone.
Shrinkage is the real cost
A full house can still lose money. There should be 50 ribs left. You count 47. Ribs don't walk off on their own, but without a count you never know where the three went.
Your trade
Drinks or food? OnFire works both ways.
At a bar, you pour fast and the customer stays put. At a counter, you prepare the order while they wait to pick it up. OnFire works the way you do.
Food
A counter with a lunch rush
Burger joints, sandwich shops, empanadas, rotisserie chicken, food trucks. A short menu, a brutal rush, and ingredients as your biggest cost.
Drinks
A bar with a crew of bartenders
Bars, pubs, breweries and nightclubs. Your customer orders, goes back to the table and picks up when the alert comes in.
