How restaurants run on Syntraq 360
Syntraq 360 is early-stage, so these are not named-customer stories — they are illustrative scenarios showing how different kinds of operators would actually run on the platform. Each pairs a realistic operator profile with the problem they are solving, how they would set Syntraq up, and the qualitative difference it makes — no invented results, just how the pieces fit together. Find the one that looks most like your business.
One neighbourhood restaurant, off the commission treadmill
The operator. An owner-operator running a single independent restaurant — a small team, one kitchen, and orders arriving over the phone, at the counter, and through a third-party delivery app that takes a cut of every order.
The challenge. The marketplace owns the customer relationship and charges commission on every order, the phone ties up staff through the dinner rush, and there is no single place to see what is actually selling.
- 1Reserve a subdomain and import the existing menu — sizes, toppings and add-ons — so the branded storefront mirrors the counter menu exactly.
- 2Put the live order board on a tablet at the counter with a thermal printer, so every order that arrives is worked and printed from one screen.
- 3Route every order to the kitchen display, replacing handwritten tickets with colour-coded lanes and timers.
- 4Turn on loyalty and gift cards to bring customers back directly instead of through a marketplace.
- 5Set a delivery zone and hand-off so local delivery runs on the restaurant's own terms.
- Orders arrive through a storefront the restaurant owns, so the customer and their data stay with the business rather than a marketplace.
- No per-order marketplace commission on direct orders — the margin stays in-house.
- Kitchen tickets are claimed before they are dialled, so a ticket cannot print twice — and a failed print returns to the queue rather than vanishing.
- Kitchen and counter work from the same live board, so tickets stop getting lost at the rush.
- The owner sees what is selling from one dashboard instead of stitching together separate app reports.
One menu, one brand, every location in sync
The operator. A growing franchise brand with a head office and a handful of franchisee-run locations, each of which had drifted into its own pricing, promotions and day-to-day process.
The challenge. Every outlet ran a slightly different menu and price list, a promotion took days to roll out, head office had no consistent way to compare locations, and franchisees still needed room to run their own store without breaking brand standards.
- 1Build the master menu once at head office and push it to every outlet, with per-service pricing and availability rules.
- 2Set role-based access from head office down to each store's staff logins, so franchisees manage their own store within guardrails.
- 3Give each location its own branded storefront on its own subdomain while sharing the brand's catalogue.
- 4Launch deals and promotions centrally so they go live everywhere on the same day.
- 5Watch cross-store analytics from one dashboard to compare locations on the same footing.
- A menu or price change is made once and reflected across every location, instead of chased outlet by outlet.
- Promotions launch brand-wide on the same day rather than trickling out unevenly.
- Franchisees keep day-to-day control of their store while head office holds brand standards through role-based access.
- Head office compares locations on consistent, cross-store reporting rather than mismatched exports.
- Adding the next location becomes a repeatable setup instead of a from-scratch build.
Several delivery brands, one kitchen, one screen
The operator. A delivery-first operator running multiple virtual brands out of a single production kitchen — no dine-in, no storefront of their own, and every order arriving through third-party apps.
The challenge. Multiple brands and channels meant a wall of tablets and no unified view, the kitchen juggled tickets from different sources, and with everything flowing through marketplaces the operator owned neither the customer nor the margin.
- 1Stand up a branded ordering storefront — and the native app layer — for each virtual brand to take direct, commission-free orders.
- 2Feed every brand's orders, direct and delivery, into one kitchen display with colour-coded lanes per brand.
- 3Use per-service pricing and availability rules so each brand's menu behaves independently.
- 4Configure delivery zones and rider dispatch for the direct orders.
- 5Track brands, channels and throughput together from one analytics dashboard.
- Multiple virtual brands run from a single kitchen display instead of a wall of tablets.
- Direct orders build a first-party customer base the operator actually owns.
- Commission-free direct channels protect margin the marketplaces would otherwise take.
- The kitchen sees every brand's tickets on one prioritised board.
- Launching the next virtual brand reuses the same menu engine and setup.
A multi-country group on one operating system
The operator. A larger restaurant group operating several brands across more than one country, previously held together by a patchwork of point solutions — one vendor for ordering, another for POS, and spreadsheets for finance.
The challenge. Disconnected systems meant reconciling data by hand, no group-wide view, tax handled differently in every market, and access control that never mapped to a real head-office to region to store hierarchy.
- 1Consolidate ordering, order management, kitchen display, menus and reporting onto one platform across every brand and market.
- 2Configure GST/VAT tax rules per store and per brand, so each market charges what it should.
- 3Map role-based access to the real org chart — head office, regional and store levels.
- 4Connect the systems already in place where needed, such as SambaPOS, and each market's chosen payment gateway.
- 5Roll out brand by brand, standardising menu and reporting as each one comes on.
- One system replaces a patchwork of point tools, so data stops being reconciled by hand.
- Tax rules are set per store and per brand instead of improvised outlet by outlet.
- Access maps to the actual hierarchy, from head office down to a single staff login.
- Leadership gets a comparable, group-wide view across brands and countries.
- New brands and markets onboard onto a proven, standard setup rather than a bespoke one each time.
Could this be your restaurant?
Tell us how you operate today and we'll show you exactly how it would work on Syntraq 360.