Built by an operator who's lived your worst Saturday night.

From the driver's seat to the back office

I didn't come to hospitality from a boardroom. I came to it with a thermal bag and a car, learning the trade one delivery at a time. I worked my way up to running my own franchise, then more venues after that. Today our group runs six: charcoal chicken shops, a pizza place, a Lebanese kitchen. Real food, real queues, real Saturday nights.

The day I counted the logins

Somewhere along the way I realised I wasn't running restaurants anymore. I was running software. One app for the POS. Another for online orders. A third for the phone. Rosters here, stock there, menus somewhere else, a different login and a different bill for every one. None of them talked to each other, and all of them wanted my attention during the dinner rush.

That's the trap nobody warns you about: you got into this to feed people, and you end up babysitting ten vendors who've never worked a service in their lives.

So I built the thing I wished I had

OrderGrid is one platform that does the job of that whole messy stack (ordering, POS, kitchen screens, the phone, marketing, reporting, stock) under a single login and a single bill. Not ten tools bolted together. One system that finally knows what your menu is, what you sold, and what you're running low on, all at once.

We dogfood it in our own venues every day. If it doesn't survive our Saturday night, it doesn't ship to yours.

The mission

Give operators their time, their margins, and their evenings back. Hospitality is hard enough without the software fighting you. We want the tech to disappear into the background so you can do the part only you can do: look after your customers and your crew.