DevHeist
Atelje Club
Guests order from their phone, the kitchen sees the order on the screen it already uses, and nothing had to change in the network of any location.
A customer app, loyalty programme and ordering system for a hospitality business with three locations — connected live to the tills and kitchen screens it already had.
What we delivered
- The complete system, end to end
- Customer app for iOS and Android, with a courier mode
- Management panel, promotions and the link into each location's tills
Scope
Built for
- Guests ordering for pickup or delivery
- Kitchen and bar in each location
- Couriers on the road
- Management across three locations
01 Overview
Atelje Club connects the guest on a phone, the kitchen and bar in each location, the courier on the road and the office — in real time, across three locations.
Tills in each location run locally, on networks the internet cannot reach. An app for guests works the other way round, from a central server. For a phone order to reach a kitchen it has to cross that gap — without putting at risk the tills that take every payment.
It crosses it because each location opens the connection outward, the way any device opens a web page. No ports were opened, no fixed addresses were needed, and the tills carry on exactly as before — the app simply becomes one more source of orders.
02 The challenge
The business wanted a new way to sell and a reason for guests to come back. The obstacle was getting a phone order safely into three kitchens the internet cannot reach.
- 01 Tills and kitchen screens running locally in each location, with no public address to send an order to
- 02 A payment point in every location that nothing new is allowed to disrupt
- 03 Stock that changes by the second — most of all at peak hours, when running out is most likely
- 04 Charging for something the kitchen can no longer make means a refund, extra work and an unhappy guest
03 The solution
A guest orders, the location accepts and reserves what the order needs, and only then is the card charged. Everything after that happens on the screens the staff already use.
Each location runs a small connector that keeps an open line to the central system. Orders travel down it instantly and are confirmed on arrival — nothing is lost and nothing arrives twice. If the connector ever stops, the tills keep taking payments as normal.
Availability is worked out from the recipe — the item, its options and the ingredients behind them. When an ingredient runs out, the app stops offering whatever depends on it.
The card is charged only once the location has accepted the order and reserved what it needs. If the payment fails, the reservation is released and the stock returns on its own.
04 Key capabilities
What it makes possible.
- 01
Orders that reach the right screen
An order placed on a phone appears in the right location — food on the kitchen screen, drinks at the bar — with the guest's extras and notes already on it. When the kitchen marks it ready, the guest is notified.
- 02
Nothing sold that cannot be made
Availability comes from the recipe and what is actually in stock, so an item that runs out disappears from the menu the moment it does.
- 03
Charged only once the kitchen has agreed
What the order needs is reserved before the card is charged, and released automatically if the payment does not complete. Refunding a guest for something unavailable stops being part of the job.
- 04
A reason to come back
Points on every order, four membership tiers from Bronze to Platinum, a rewards catalogue, a leaderboard and a member QR code — the whole programme lives in the guest's own app.
- 05
Promotions and a channel the business owns
Nine kinds of promotion, from happy hours to buy-one-get-one and points multipliers, each limited by tier, period or voucher code. Campaigns go straight to chosen groups of guests — no intermediary and no cost per message.
- 06
Delivery handled in the same app
Couriers see what is ready, take a job, follow the address and confirm delivery — and each step updates the guest and the location without anyone reporting it.
05 Business value
What changes for the business.
-
A new sales channel that needs no extra hands at the counter.
-
Three locations under one view of turnover, orders and guest behaviour.
-
A new location joins by installing one connector — nothing else has to change.
Guests, kitchens, couriers and the office — looking at the same order at the same moment.
