Order management
Dine-in, takeaway, delivery and aggregator orders with modifiers, routed to the kitchen.
Hospitality · Restaurants & hotels
Restaurant and hotel software built around service, not paperwork
Hospitality is judged in the moments when a system must not get in the way — an order at a full table, a check-in with a queue behind it. Linksoft builds hospitality software that is fast at those moments and rigorous everywhere else, where food cost and occupancy quietly decide whether the month worked.
Restaurants: the order is the system
Order capture has to be fast and unambiguous — dine-in by table, takeaway, delivery and aggregator orders all arriving at once, with modifiers and special instructions reaching the kitchen exactly as the customer said them. From there the kitchen display or ticket flow decides whether service holds together at peak.
Behind service sits the part most restaurants cannot see: recipe-level costing. When each menu item is defined by its ingredients, every sale consumes stock and the food-cost percentage becomes a live number rather than a monthly shock. Wastage is recorded rather than absorbed, and the difference between a menu that is popular and a menu that is profitable becomes visible.
- 01 Dine-in, takeaway, delivery and aggregator orders in one flow
- 02 Modifiers and instructions carried through to the kitchen
- 03 Recipe-level ingredient consumption on every sale
- 04 Live food-cost percentage and recorded wastage
- 05 Table, shift and server-wise sales reporting
Hotels: rooms, rates and the folio
For accommodation the same discipline applies to a different object. Room inventory with status, rate plans and seasons, reservations from whichever channel they arrive on, check-in and check-out, and a guest folio that accumulates room, restaurant, laundry and other charges into one bill that reconciles at departure.
Housekeeping status, night audit and occupancy reporting complete the picture — and where a property runs both restaurant and rooms, charges route from one to the other without being re-entered.
One back office for both
Purchases, stock, staff shifts and payroll, and double-entry accounting sit underneath whichever front end the business runs. Sales post into the books as they happen, FBR-compliant electronic invoicing issues from the same flow where the business is registered for sales tax, and the owner's daily report arrives without anyone compiling it.
What the system includes
Modules are configured to your operation during scoping — you take what your business runs on and leave what it does not.
Kitchen flow
Ticket or display flow with preparation status, so service holds together at peak.
Recipe & food costing
Menu items defined by ingredients, consuming stock on sale and reporting live food cost.
Rooms & reservations
Room inventory, rate plans, seasons, bookings, check-in and check-out.
Guest folio & billing
Room, restaurant and service charges accumulating into one reconciled bill.
Housekeeping & night audit
Room status, housekeeping tasks and the nightly close.
Purchasing & stock
Supplier orders, receipts, wastage and stock valuation across outlets.
Accounting & FBR invoicing
Double-entry books posted from trading, with compliant electronic invoices.
Where the proven parts come from — stated plainly
Hospitality is on our owner-verified list of industries served. The two mechanisms that make a hospitality system work are ones we run in production elsewhere: consumption of stock against a defined recipe is materially the same engine as consumption of raw material against a production order in our textile system, and a folio accumulating charges to a party is the same engine as a student ledger accumulating fees in our school system.
Both are live today. We would rather point at working machinery and let you judge the transfer than show you a hotel client we do not have.
See the client register →Asked and answered
Can it handle delivery and aggregator orders alongside dine-in?
Yes — all order types run through one flow so the kitchen sees a single queue and reporting covers the whole business rather than one channel at a time.
Does it calculate food cost per dish?
Yes, where menu items are defined by their ingredients. Every sale consumes the recipe's stock, which makes food-cost percentage a live figure and wastage a recorded number rather than an absorbed one.
Can one system run both a restaurant and rooms?
Yes. Where a property runs both, restaurant charges route to the guest folio without re-entry, and the back office — purchasing, stock, payroll, accounting — is shared.
Will it work during an internet outage?
It can. Order capture can be built to continue offline and sync when connectivity returns, or the system can be deployed on-premise entirely. We decide this with you at specification.
Does it issue FBR-compliant invoices?
Yes, where the business is registered for sales tax — compliant electronic invoices issue from the same flow as the bill, through our FBR Iris Digital Invoicing System.
Can we see sales by shift and by server?
Yes — sales by shift, server, table and outlet, with till reconciliation per shift and an audit trail on voids and discounts.
Tell us how your operation actually runs.
We scope on-site, specify in writing, and tell you honestly whether custom software is the right answer — before any commitment.