Ordering for kitchens
Orders you can take.
Allergens you can stand behind.
One link takes both Saturday's catering for forty and this morning's counter orders. Every allergen on your menu has an answer a person put there. And where nobody has answered, it says so instead of guessing.
No card, and nothing to install. We will come back to you within 24 hours.
Four states, not two. The fourth is the one that matters — nobody has answered for dairy, so the customer is told to ask, never that it is safe.
A tray line is where trays get built, one station at a time.
So is this. Four stops from the link you send to the order going out of the door.
Send the link
Your menu becomes one URL. Put it in a bio, an email, a QR code on the counter. Nothing to install and nobody has to make an account.
They order
They pick a door — for today, or plan ahead — and the menu shows only what that door can sell. Say what you avoid and the whole menu re-reads itself.
The kitchen gets a sheet
Not a list of orders. A list of things: fifty-two portions of moussaka, four lasagne trays, and the two that go without the dukkah — with the tickets underneath for packing.
Invoice, and done
Frozen the moment it is agreed, so what somebody was billed cannot change when you edit a price next month.
Most ordering tools give allergens a text box.
A text box is where “I think it’s fine” goes to become a promise. Trayline gives every item and every allergen a state that a person set, and refuses to invent the ones nobody has.
I avoid…
Tap any of these. Every item below re-reads itself against what you pick.
each
half tray
side
full tray
Nothing above is hidden from you
An item you cannot have stays on the menu and says why. Hiding it would read as a small menu, and you get judged for a range you do have.
Symbols and words, never colour alone
Every state above carries its mark and its label. Roughly one man in twelve has a colour vision deficiency and red-green is the common form, so colour is the third signal here rather than the only one.
Somebody has to answer, and the product will not answer for you.
One row per item, one column per allergen. Fill it in once and it drives every menu, every ticket and every warning after that.
Your allergen grid
Click any cell. This is the screen you actually fill in.
| Item | Gluten | Dairy | Tree nuts | Sesame |
|---|---|---|---|---|
| Lamb moussaka | ||||
| Flatbread platter | ||||
| Lasagne tray |
2 cells unanswered. Customers see ask us for those — never “safe”. Nothing here writes a clear on your behalf.
Want your menu to do that?
Tell us where you are and what you sell. Someone will come back within 24 hours with what setting you up would look like — no card, nothing to install.
A table for two is not a party of forty, and one form cannot ask for both.
So the customer picks a door first, and the menu behind it only shows what that door can sell.
Order for today
- Only what is ready today
- No date to choose — it is today
- Confirmed the moment it is placed
- Lands on the kitchen screen
Plan ahead
- The whole menu, notice periods and all
- Pick the day; short notice is still allowed
- You confirm it, and they can ask questions
- Lands on the calendar
Ask for a date sooner than an item needs and it still goes through — marked, so you can say yes to the rush you would have taken anyway. A notice period is your default, not a law.
Nobody bakes from a list of orders.
Orders are organised per customer. A kitchen is organised per product. Trayline turns one into the other, and no amount of filtering an orders table can do it — the rows are the wrong unit.
Saturday, 8 August
Three orders. Same data, two ways to read it.
Aiko Tanaka
- 24× Lamb moussaka
- 6× Bulgur pilaf
Yusuf Demir
Must avoid
Sesame · Tree nuts
- 16× Lasagne tray
- 4× Flatbread platter
Marta Silva
- 12× Flatbread platter
- 18× Lamb moussaka
How the orders arrived, and how they get packed. Useless for deciding what to bake.
The totals stay the day's totals as orders go out — whoever is on at two o'clock can tell a full day's work from what is left of it. Print it and the finished tickets come with it, because paper cannot be expanded.
The person on the bench does not need your billing.
Owner
Everything, and the only one who can appoint a manager or hand the business over.
Manager
Runs the place: menu, settings, orders, kitchen. Brings employees on and lets them go.
Employee
Orders, calendar and kitchen. Reads the menu and the allergen grid — because “does this have sesame in it” is asked with a tray in your hands — and changes neither.
Anyone can move an order along; every move is recorded with who made it and when. Trust with a record, rather than a permission wall between somebody and their job.
Priced per store, with your whole team included.
$124per store, per month, billed yearly
2 months free. Or $149 a month, month to month.
- Every feature on every plan — there is no higher tier.
- As many staff logins as you need, at no extra cost.
- No setup fee, and no charge to import your menu.
- 14 days to try it, without a card.
See it beside four other catering products — every figure from their own pricing page.
Put your menu behind one link.
Then answer the allergen question once, properly, instead of every time somebody asks.
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