TicketA Day in the Life
Your Tuesday night,
described back to you.
From the first inventory count to the auto-generated close report — every moment of service, unified.
Inventory count closes itself.
Your prep team counts on tablets. Ticket reconciles against yesterday's usage, flags the black truffle at 25% par, and drafts the order.
Pre-shift brief in 90 seconds.
Section assignments, reservations, VIP notes, and labor forecast — pulled from last night's actuals — on every device before family meal.
First wave. Floor thinks ahead.
Host stand iPad shows live cover count, turn projections, and waitlist. Servers fire first courses from handhelds. Kitchen sees it in 0.4 seconds.
86 duck. Every station knows.
One tap on the KDS pushes the 86 to all handheld terminals, flags open tickets, and drafts the server notification. No shouting across the pass.
Pushed to all handheld terminals + KDS. 4 open tickets auto-flagged for server review.
Close report. Already written.
Covers, RevPASH, labor percentage, turn times, and variance against forecast — auto-generated at last-ticket-closed. Your Tuesday night, quantified.
Total Covers
184
+12 vs forecast
Net Revenue
$9,840
$53.48 / cover
Labor Cost
27.2%
−1.4pt vs target
Avg. Turn Time
62 min
Tasting menu
Built for Every Role
One platform.
Three vantage points.
Chef-Owner
40-seat tasting room
Your menu, your margins, your mise en place — visible in one dashboard between prep and service. Recipe costing, 86 alerts, and nightly P&L without leaving the kitchen.
Food cost variance
−3.2%
Comp tracking
Real-time
Ops Director
7 concepts · 3 cities
Consolidated reporting across every concept, every cover count, every labor percentage. Compare Tuesday nights in Chicago to Saturday brunch in Austin without asking anyone.
Concepts unified
7
Reports eliminated
14/wk
FOH Manager
Full-service dining room
Floor chart, waitlist queue, and labor forecast in one glance between turns. Know when a section is about to back up before a server does.
Turn time saved
8 min avg
Waitlist accuracy
94%
Operators Speak
They recognized
their own Tuesday night.
We run a 38-seat omakase. Before Ticket, I had a POS, a separate scheduling tool, and a spreadsheet for food cost. Now I look at one screen between prep and service and I know everything. The 86 alert alone has saved me from three disasters this quarter.
Food cost down 3.8% in 90 days
Kenji Watanabe
Chef-Owner · Shiro Omakase, Chicago
38 seats · 2 seatings nightly
Seven concepts, three cities. My ops team was drowning in EOD report emails. Ticket gave us a consolidated view that actually compares apples to apples — same metrics, same time frames — across every restaurant. I cut my weekly reporting work by 60%.
14 manual reports eliminated per week
Gabrielle Fontaine
VP Operations · Meridian Restaurant Group
7 concepts · 3 cities
The floor view between turns is the thing. I can see in one glance that section C is about to back up, the 7:45 reservation is running early, and Dani's section has a 90-minute table that needs a nudge. I used to have three tabs open. Now I have one.
Average turn time improved 8 minutes
Simone Adeyemi
FOH Manager · The Larder, San Francisco
120 covers · full-service
Live Product Walkthrough
Reserve your
demo seat.
A 45-minute live walkthrough with an operator who has run service. We'll build your floor plan, walk a full service arc, and answer every question before you sign anything.
Not ready for a live session?
Watch the 4-minute walkthrough. Just an email.
Live Walkthrough
45 min · Zoom · With a former operator