For restaurant groups
Run every location from one system.
Settr builds restaurant groups one place for catering and banquet enquiries, staff schedules and time clocks, inventory and the daily checklists, so managers stop running the business out of group chats and spreadsheets.
A banquet enquiry, booked while the owner sleeps.
A Saturday night WhatsApp enquiry for 120 guests, followed through deposit, the kitchen and the staff schedule.
- 11:41 pm, Client: Banquet enquiry at 11:41 pm. Hi, is the hall free Saturday Nov 8 for a wedding reception?
- 11:41 pm, Settr: Answered in under a minute. Congratulations! Happy to help. Roughly how many guests, and lunch or dinner?
- 11:43 pm, Client: Guest count given. Around 140, evening. With a bar.
- 11:44 pm, Settr: Packages sent. Perfect, our main hall seats up to 200. Here are our Silver, Gold and Platinum packages.
- 11:45 pm, Settr: Date clash caught. Sat Nov 8 dinner is held by the Kapoor party. Two banquets a day is the limit. Handed to the owner for the morning.
- 8:32 am, Your team: Owner offers the next open Saturday. Good morning Marcus! Nov 8 is booked, but Saturday Nov 15 dinner is open. Shall I hold it for you?
- 8:40 am, Client: Date accepted. Nov 15 works. Sending the deposit now.
- 9:05 am, Settr: $1,500 deposit matched. E-transfer from M. Bell, memo "wedding nov 15". Applied to EV-1077.
- Wed 7:20 pm, Client: Menu picked on the guest link. Gold: 3 meat, 3 veg. Jain prep for 6, one nut allergy.
- Fri 6:00 am, Settr: Sharma sangeet sealed. Banquet cover added to Saturday's schedule: short 3 front of house.
- Nov 8, 6:00 am, Settr: EV-1077 sealed, 7 days out. The guest's menu link is now a receipt. Final numbers: 110 guests.
- Nov 8, 6:01 am, Settr: Invoice and BEO issued. Balance due $9,181.89 after the deposit. The kitchen copy has no prices.
Built from a system running at a restaurant group with three locations and a banquet hall.
The work today
Where your team's week goes.
Catering and banquet enquiries arrive on WhatsApp and Instagram at 11pm and get answered tomorrow, or never.
Schedules are built in a spreadsheet and changed in a group chat.
Stock counts and reorders depend on one manager remembering.
Cleaning and food safety logs are paper on a clipboard.
What the system does
One system, built around your locations.
Catering and banquets
Every enquiry answered within a minute with availability, packages and pricing, then quote, deposit and the event sheet, all in one record.
Staff scheduling
Schedules for every location in one place. Shift changes and swaps happen in the system, not a group chat.
Time clock
Staff clock in and out on their phone at their location. Hours flow straight into payroll.
Inventory
Counts per location, par levels, and reorder lists that build themselves.
Checklists
Opening, closing, cleaning and food safety checklists on a phone, with a timestamped record for inspections.
One dashboard
Bookings, labour, stock and checklists for every location on one screen.
The guarantee
Guaranteed to cost less than the work it replaces.
Before we build, we write down what the work costs you today: the staff hours, the outsourced firm, the software you'd retire. Your system is priced below that number, in writing.
How a build works
You know the cost before we build.
- 1
Map
We sit with your team and list every task that repeats: who does it, how long it takes, which tools it touches. Then we put a dollar figure on it.
- 2
Design
One system on paper: what it takes over, what stays with your people, what it connects to. Scope, price and launch date in writing.
- 3
Build
Built in stages on your own accounts. Your existing records move across and your team gets their logins.
- 4
Launch
It runs alongside your current process until your team trusts it. Then the old way is switched off.
- 5
Run
We stay on to maintain it, watch it and add to it as the business changes.
Questions
Questions from restaurant groups
Does it work with our POS and payroll?
We connect to what you have where it allows it, and where it doesn't, the system produces the export your payroll or accountant needs.
Do staff need training?
Staff use it on their phones for clocking in, shifts and checklists. If they can use a messaging app, they can use it.
Can each location run differently?
Yes. Each location has its own staff, schedule, stock and checklists, and the owner sees all of them together.