Wanted the double. Ordered the usual.
They wanted the double, but five people were waiting and the cashier was looking right at them. So they ordered the usual.
They never got their double, and you made less.
The perfect cashier. No salary, no sick leave.
OnFire Flex for your business
Add a cashier, not a salary. Your team stops ringing up orders and focuses on great service.
Businesses running OnFire
Your counter is still in the Stone Age
Your cashier calls in sick, and the trouble starts. There should be fifty ribs left. There are forty-seven, and the trouble keeps coming. And that combo you're promoting? Nobody bothers to offer it. Until the day you discover fire.
What happens today
The line eats your sales.
Some people order less, just to get out fast. Others see the line and keep walking.
Saw the line and crossed the street.
Noon, and your customers are hungry. They see the line and go eat next door. Those sales are gone, and you never even noticed.
This time, you make those sales.
Nobody rushes your customer, and there's no line to scare anyone off.
01
Got the double, with extra cheese.
Nobody watching, nobody rushing. Your customer scrolls the menu, changes their mind and treats themselves. The combo and the extras show up with every order, so nobody has to remember to offer them.
02
The one who walked past now walks in.
At lunch, the office worker sees no crowd and goes straight to the kiosk, or orders from the table. And late in the day, with the cashier already cleaning up, the kiosk keeps selling.
Your orderReady in: 8 min
WHYWAIT®
Your customer knows the wait before they order.
People don't mind waiting. They mind waiting blind. WhyWait® uses AI to read how busy your kitchen, bar or counter is right now, and shows the wait before the order goes in. So nobody gives up halfway and walks out.
Stop finding out too late.
The part your customer never sees. The part that moves your profit.
Watch the money come in.
What you've taken, what's selling and which grill is maxed out. Now, not on Monday morning. Out of avocado? Pull it from the menu on your phone.
Shrinkage is the real cost
A full house can still lose money. There should be 50 ribs left. You count 47. Ribs don't walk off on their own, but without a count you never know where the three went.
Your trade
Drinks or food? OnFire works both ways.
At a bar, you pour fast and the customer stays put. At a counter, you prepare the order while they wait to pick it up. OnFire works the way you do.
Food
A counter with a lunch rush
Burger joints, sandwich shops, empanadas, rotisserie chicken, food trucks. A short menu, a brutal rush, and ingredients as your biggest cost.
Drinks
A bar with a crew of bartenders
Bars, pubs, breweries and nightclubs. Your customer orders, goes back to the table and picks up when the alert comes in.
