Spice Lane · Leeds

Lighting the tandoor…

000
softilo
Tandoori chicken, charred from the clay oven
Fig. 01 — Tandoori, Spice Lane, Leeds
Restaurant operating system — UK

Run the room.Run the kitchen.Run the numbers.

One quiet system for a British restaurant: waiters on phones, guests on table tablets, chefs on kitchen screens, the till, your own ordering site — and the back office that adds it all up.

Walk through the demoOrder as a guest
Seekh kebabs over the coals

Doors openat five.

Friday in Leeds. Forty-two covers booked, and the grill is already hot.

17:00 Doors open · 42 covers booked19:02 Table 7 seated · 2 covers19:11 Priya confirmed · starters to the kitchen19:14 Deliveroo #31 accepted19:24 Tandoor bumped #2719:41 Mains fired for Table 720:02 Natasha's Law label printed20:31 Table 7 paid £61.64 · tip £5.00 to the team23:58 Z report printed · VAT split 20% / 0%

01 — How it works

One table, one evening.

Follow Table 7 from the moment they sit down to the moment the table is free again.

  1. 19:02 · Step 01

    Seat the table

    Priya taps Table 7 on her phone and sets two covers. The floor plan updates on every device in the building.

    Evening, Priya

    Your section · 4 tables

    12345678
    Seat Table 7 · 2 covers

  2. 19:09 · Step 02

    The guests order

    They browse the menu on the table tablet — photos, allergens, spice levels — and send it to their server, not straight to the kitchen.

    Spice LaneTable 7

    Your choices

    Chicken Tikka Starter

    Tikka Masala · Medium

    Garlic Naan

    Send to my server

  3. 19:11 · Step 03

    A person confirms it

    Priya checks allergies at the table and confirms on her phone. Starters go to the kitchen; mains wait until she fires them.

    Table 7

    Ordered on the tablet · just now

    • 1× Chicken Tikka Starter
    • 1× Chicken Tikka Masala · Medium
    • 1× Garlic Naan

    Allergy: no peanuts

    Confirm & send

  4. 19:24 · Step 04

    The kitchen cooks

    Tickets land on the right station with timers and allergy banners. The chef bumps a dish when it's plated.

    #276m

    Table 7

    1× Chicken tikka starter

    No peanuts

    Bump →
    #282m

    Collection

    2× Onion bhaji

    1× Garlic naan

    Bump →

  5. 19:25 · Step 05

    The pass calls her back

    Priya's phone chimes: Table 7 is on the pass. She collects, serves, and fires the mains when the table is ready.

    Table 7 — food is on the pass

    Table 7

    1m

    1× Chicken Tikka Starter

    Collected & served
    Fire mains (2)

  6. 20:31 · Step 06

    The bill, the tip, the books

    Card on the terminal, tip recorded for the team, VAT split correctly — and the table is free for the next party.

    Table 7 · bill

    2 covers · 89 minutes · Priya

    Chicken Tikka Starter£6.50

    Chicken Tikka Masala£12.95

    Lamb Rogan Josh£13.95

    Garlic Naan£3.95

    House Red ×2£13.00

    Service (optional)£6.29

    Tip — all to the team£5.00

    To pay£61.64

    incl. VAT 20% £8.39

    Paid — free the table

One menu · everywhere

Change a price once and it's right on the till, the tablets, the website and the app — before the next ticket prints.

14

allergens declared on every channel, every ticket, every label

0%

commission on orders through your own website and app

100%

of tips allocated to the team, with three years of records

6

stations — waiter, tablet, kitchen, pass, till, office — one login

02 — What's inside

What's inside

Ten stations and screens, one menu and one set of numbers underneath them all.

  1. 01WaiterFloor plan, courses, the pass and the bill — on a phone.
  2. 02Table tabletGuests choose; a server confirms before the kitchen sees it.
  3. 03KitchenTickets by station, timers, allergy banners, held courses.
  4. 04The passEvery plate that's ready and who's collecting it.
  5. 05TillTakeaway, walk-ins, tabs, split payments.
  6. 06Online orderingYour own commission-free site, with collection and delivery.
  7. 07MenuOne menu everywhere: allergens, calories, VAT, schedules.
  8. 08Offers & loyaltyCodes, first-order deals, gift cards, points.
  9. 09ReportsSales, gross profit, labour, VAT, Z reports, exports.
  10. 10Team & tipsPIN clock-in, hours and Tipping Act records.

03 — UK rules

The rules are built in.

Not bolted on, not an add-on. The law a British restaurant answers to, handled where the work happens.

FIR 2014
The fourteen allergens, declared on every channel and shouted on every ticket.
Natasha's Law
Pre-packed labels with full ingredients and allergens in bold, printed from the menu.
VAT Notice 709/1
Eat-in, hot and cold takeaway, drinks and delivery charges — each taxed correctly.
Tips Act 2023
Every penny allocated fairly, a written policy, and three years of records.
UK GDPR & PECR
Marketing only with recorded consent; guests can erase their data.
Challenge 25
Age checks prompted at checkout, on the ticket and at handover.

Tonight's service

Open the doors.

Open the
demo

Demo sign-in

owner@spicelane.co.uk · softilo-demo

Staff PINs 1111 (front of house) · 3333 (kitchen)