Built around restaurant life
One system for the floor, the kitchen line, and the office behind them. Run one location or see them all. Ask WholeHouse turns a plain question into the right screen, and every night’s numbers flow into schedules, costing, decisions and the books.
Built for the people who make every shift happen.
Front of house. Back of house. The whole house.
Keeping track of the shift
is the system’s job, not your staff’s.
Timing is the service
A meal has three moments when the floor needs to hear from the kitchen. Miss one and the table feels it.
Illustrated workflow · select a moment in service
The server who owns the table is told the moment the kitchen starts the ticket. That is the window to mark the table, clear the first course and top up drinks.
Without itThe entrées arrive at a table still covered in first-course plates, and the runner has to work around them.
Mark the table, clear the first course, refill the drinks.
Blue while the order is with the kitchen
Send a message in English and let the kitchen read it in Spanish. Replies can come back in English, keeping front and back of house in the same conversation.
Table 17 is ready for the main course.
La mesa 17 está lista para el plato principal.
English and Spanish in the current pilot. Original messages remain visible; free-text translation needs a connected translation service.
Smartwatches in service
The kitchen starts a table’s order. A dish is ready to run. Expo needs a hand. With a compatible smartwatch paired to their phone, staff can catch the update with a glance at their wrist and keep their attention on service.
Uses notifications from a paired phone. We check watch compatibility and notification settings during setup.
A server requests a comp or void from the check and selects a reason. The request reaches every manager on shift with the item, the table, the server and the reason already attached. Approve or deny from a phone, a tablet or the office.
Inside WholeHouse360
Screens show a fictional restaurant: staff, orders and sales are examples.
Management & planning
The management workspace fits a phone, so the decisions that used to wait for the office happen on the floor: approve a comp or a void with its reason attached, see today’s sales, open checks and labor, and keep closes, counts and payroll on schedule.
See sales, labor, close status and exceptions for every authorized location on one screen. Drill from the group total to a single restaurant, then to the checks and reports behind the number.
Recurring and one-time responsibilities land on the days they fall due: closes, inventory counts, payroll, cleaning, renewals and inspections. Each task keeps its owner, backup, proof and history.
Put a choice in front of the right person: what it is for, the options, the evidence, who decides and what “good” looks like. Start from a sentence and Ask WholeHouse drafts it with you.
Ask a plain question about the shift, sales, staffing, open checks or how to use a feature, and it opens the right screen. Weighing a change? Say what you are thinking about; it asks what it needs, checks your recorded sales and labor, and drafts the decision for you to review.
Close each business day once checks, tips, cash and accounting prerequisites are complete. Staff checkouts, the daily closeout and the financial close share one business day and one clear status.
Compare reservations, online orders and published shifts against staffing, station throughput, seats and equipment. Spot shortages before service starts and adjust the schedule or prep plan through the existing workflows.
Explore by feature
Online ordering & reservations
Bring pickup orders and table reservations from your restaurant’s website into the same system your team uses to run service.
Guests choose dishes, add their requests, and select a pickup time on your website. The order reaches your POS and kitchen with those details intact.
Guests can follow their order on a status page. Text and email updates are available when those services are connected. The current pickup flow takes payment at the restaurant.
Website reservations arrive in the restaurant’s reservation board. Table availability and party size guide the assignment, and staff can adjust it as service unfolds.
See who is expected, who has arrived, and which tables are available at the selected time.
The people behind the shift
The menu changes. People change roles. A new employee joins the floor. Keep the details your team needs close to the work they do.
Give employees a place to practice menu and service knowledge, with progress that managers can review across the team.
Menu knowledge & trainingManage menu items, prices, preparation stations, and 86s in the same system the team uses to take and prepare orders.
Menu & service managementGive servers, bartenders, kitchen staff and managers the access they need. Management permissions go to individual people, not to a role.
Employee roles & permissionsThe description, the build, how to sell it, and what to confirm with the kitchen before promising a substitution.
Build a dish from its ingredients. Give employees a way to practice what they know before a guest asks.
Smart product ordering starts with knowing what goes into every plate. Measured recipes, ingredient costs, sales and counted stock come together to plan what the restaurant needs next, and the approved order goes to the supplier from the same place.
Record portions, ingredient quantities, yields, and substitutions for each menu item.
Use ingredient purchase costs and recipe quantities to calculate food cost and expected usage from sales.
Compare expected demand with verified stock and incoming deliveries. Review suggested quantities by supplier and case size.
Send the approved order through a direct supplier connection where the supplier offers one, or by automated email.
Built from the restaurant floor
Table ownership, kitchen handoffs, shift roles, and checkout all belong in the same conversation. Start with how your restaurant works today.
Walk through the details with us, from the first shift on the schedule to the last check of the night.
Show us how your team opens, serves, and closes.
Explore the workflows that matter to your team.
Talk through fit, setup, and what still needs to be ready.
A conversation first. No payment required.
Yes. Pickup orders connect the website menu and cart to the POS and kitchen workflow, including scheduled preparation and order status. Website reservations appear on the restaurant’s reservation board with table assignments that staff can adjust. The current pickup flow collects payment at the restaurant.
The current pilot supports English and Spanish messages between front and back of house, including translated replies. Additional languages are a planned extension. Original wording remains available, and free-text translation depends on the connected translation service.
Measured recipes, ingredient costs, sales and verified stock build a manager-reviewed purchase order. It goes to suppliers such as US Foods or Sysco through a direct connection where the supplier offers one, or by automated email, whichever the restaurant prefers.
Yes. The owner brief compares sales, labor, close status and exceptions across every authorized location. Each person only sees the locations they are allowed to see, and the group total is clearly labeled as a sum of those locations rather than a consolidated financial statement.
Ask WholeHouse is the built-in assistant. Managers and owners can ask plain-language questions about sales, staffing, open checks, approvals or how to use a feature. It reads live or recorded restaurant data and opens the right workflow. When the decision-room feature is enabled, it can also draft a decision for you to review and confirm, but it never changes anything on its own.
Yes. Sales, tips, cash movements and card batches flow into the accounting workspace. Financial close reviews each business day’s ledger, cash counts and prerequisites before the books are closed. The operational daily closeout and server checkouts are separate steps that feed into it.
A walkthrough is the place to see the current product, discuss your restaurant’s needs, and work out the right scope and timing together.
That depends on your starting point. We’ll review your current POS, payment processor, and day-to-day workflow before discussing a transition. In a walkthrough we show ordering and checkout with test payments. A walkthrough does not require switching systems.
Yes. Employees can have more than one role, and each scheduled shift shows which role they are working. Management access is assigned separately, so giving someone bartender duties does not automatically give them management permissions.
Yes. Menu knowledge and service training sit alongside the operational tools. Employees can practice, and managers can review team progress. The walkthrough can cover the training that matters for your menu and roles.
Pricing and launch scope are discussed as part of your walkthrough. We’ll review what your restaurant needs before proposing a plan. There is no subscription or payment required to request a walkthrough.
Tell us about your restaurant. We’ll show you around.