What changed in Drayton, and why
New features and fixes, written for the people who run the restaurant. Updates reach every register overnight, never in the middle of service.
New
Fire courses from the handheld
Servers can hold course 2 at the table and fire it when the plates clear, without walking back to a terminal.
New
All-day counts on every kitchen screen
Each station now sees how many of each item are open across all tickets, so the grill knows it needs six half chickens, not one at a time.
Improved
Offline card limit raised to $2,500 a day
When the internet drops, each terminal now stores up to $2,500 in card sales and sends them when the connection returns.
New
Pickup slots in 15 minute steps
Online ordering can cap pickups per 15 minutes, so the kitchen is never handed twenty orders for 6:30.
Improved
Tip pooling by role
Set pool shares for servers, bussers, bar and kitchen once. The end of day report splits tips and sends them to payroll.
Improved
Allergens print on every ticket
Allergens set in the menu editor now print in reverse on kitchen tickets and show as tags on the kitchen screen.
See your own menu on Drayton before you switch
Send us your menu before the call and we load it for you, so the demo shows your tables, your stations and your prices. Twenty minutes, no slides.
The restaurant POS for counters, tables and kitchens. Built in Chicago by people who have worked a line.
West Loop, Chicago, Illinois
Drayton