Run several menus through one kitchen. Connect order intake, preparation, packing and your own courier team with the ingredients and costs behind every sale.
Separate menus with a shared ingredient base.
Bring the complete order together at dispatch.
Match the bag to the delivery and follow its progress.
01 / MULTIPLE BRANDS
Your concepts can have different menus while buying many of the same ingredients. HoreX keeps the brand on each menu item and connects the recipes to a shared product catalog.
Use the relevant brand and branch when reviewing sales, prices and stock. Orders from configured channels retain their source as they enter the kitchen workflow.
02 / STATIONS & DISPATCH
Each recipe sends work to its assigned station. Dispatch sees the whole order so the packer can check that the grill, cold kitchen and other sections have finished their parts.
Check the items, quantities and requests before handover. The order reference and configured labels keep the packed food connected to the delivery it belongs to.
03 / YOUR OWN FLEET
Assign the order from dispatch. The courier sees pickup, destination, items and payment details in the Android app, then scans the matching order QR at collection.
Navigation, recorded delivery proof and cash collection stay with that job. The dispatcher can see availability and the freshness of reported locations.
04 / STOCK & COST
Posted sales use the recipe quantities behind each dish. Shared ingredients leave the same stock records, whichever connected brand sold the meal.
Use counts, waste and supplier receipts to explain changes in the balance. Purchase suggestions use stock levels and recent consumption; your team reviews quantities before preparing a supplier order.
Choose the modules and controls that fit your operation.
Keep each concept’s menu identifiable.
Menu items retain their brand while using the organisation’s ingredient and recipe base. Manage the prices and availability for the relevant sales channels and locations. Shared ingredients do not require duplicate supplier products for every concept.
Bring connected sales channels into one operation.
Orders from enabled marketplace integrations and your own ordering website carry their source into the order workflow. Complete the provider setup and menu mapping before accepting live orders through each channel.
Give each station its assigned dishes.
A recipe’s station mapping determines where the kitchen work appears. The grill and cold stations can prepare different parts of the same order while dispatch follows the whole bag.
See which work needs attention.
Item timers use the recipe’s preparation time to show approaching and overdue work. Review the item’s current state and the complete order before deciding what to prioritise.
Match the contents to the order before handover.
At dispatch, check the complete order and its ready items before packing. Configured order labels help identify the bag. For your own couriers, the pickup QR must match the delivery they are collecting.
Assign the delivery to a named rider.
Dispatchers assign jobs to the restaurant’s courier team. The supported Android app shows pickup, destination, order and payment details, with navigation and completion evidence. Marketplace couriers remain in the marketplace workflow.
Know when the rider last reported a position.
The courier roster and dispatch workspace show available status and reported location. Read the time of the last update before treating a position as current, and contact the courier when the phone has stopped reporting.
Reconcile the money collected at the door.
Cash-on-delivery jobs keep the amount to collect with the order. Courier shift records bring completed deliveries and cash together for handover and review.
Connect every posted sale to its recipe.
Sales from the connected channels use the same recipe-based stock process. Purchase receipts, prep production, waste and counts provide the other movements needed to explain the balance.
Prepare supplier orders from the kitchen’s demand.
Review stock, minimum levels and recent consumption to prepare purchase suggestions. Confirm the quantities and supplier order before sending it. Physical receiving records the delivery; the linked posted supplier invoice creates the stock receipt.
Compare sales using the same period and definitions.
Filter sales and item reports by the available brand and branch dimensions. Review discounts, cancellations, ingredient cost and recorded expenses when comparing the performance of two concepts.
The order needs to keep its brand, source, dishes and delivery context from intake to dispatch. HoreX connects those records to kitchen stations, recipes and stock, with an additional courier workflow when you deliver through your own team.
Yes. Dispatchers assign jobs to couriers using the supported Android app. The courier follows the order through QR pickup, navigation, delivery evidence and cash collection where needed. The dispatcher can review reported positions and their update time.
Yes. Menu items retain their brand while using the shared ingredient catalog and configured kitchen stations. Set up the recipes, locations, menus and prices for each concept so the order and stock records remain consistent.
HoreX supports configured delivery-channel integrations. Review your providers, menu mapping, order acceptance and station routing during setup. A channel is ready for service only after its connection has been tested with your restaurant.
Recipe quantities and ingredient costs give the dish-cost basis. Sales and item reports provide the available brand and branch filters. Use stock counts, waste and recorded expenses alongside those figures to understand what changed.
Yes. Invoice AI extracts fields and lines for the team to check. Review product matches, quantities, units and prices before posting. The posted supplier invoice creates the stock receipt; extracting a PDF alone does not add stock.
We review the brands, menus, recipes, suppliers, kitchen stations and sales channels. If you use your own fleet, we also walk through dispatcher access, the Android app, pickup labels, navigation and cash handover.
Sales, payments, purchase invoices and expenses remain linked to their source records. Financial and VAT reports bring them together for a selected period; the accountant reviews tax treatment and any adjustments before filing.
See how the kitchen, packer and courier work from the same order.
