Run your whole restaurant from one program

An ordinary Windows monoblock or PC — there is no special hardware to buy. The receipt printer and cash drawer connect as usual, and the printer works directly with no shared folder. Any tablet will do for the floor. If you already have a machine, try it on that first.

No. Sales are held on the device itself and go out by themselves when the line comes back — the cashier is not left waiting in front of a queue. The fiscal receipt queues too and registers once there is a connection; anything unfiled is listed separately in the panel, so nothing disappears quietly.

We move the menu, the recipes and the staff — free. There are two ways: move to the Keel till entirely, or keep your current till and use Keel only for the website and delivery (the order lands in iiko, Syrve, Poster, Clopos or r_keeper by itself). Most start with the second and move to the first later.

Usually a day. We load your catalogue, connect your domain, and it runs. A sample catalogue ships with it, so you never start from an empty screen.

You get a free address straight away — yourname.keel.uz. Your own domain can be connected later without changing the site.

Yes, and most places start exactly that way. The aggregator brings a new customer; Keel brings that customer back a second time, directly to you. One business, one catalogue, two channels — the orders arrive in one place.

You don't. We have our own till now, but we still work with yours: the order lands in iiko, Syrve, Poster, Clopos or r_keeper, and each dish is mapped to its product there. There is exactly one reason to move to the Keel till — so the menu, the stockroom and the reports live in one place. No rush.

Yours. You open the bot under your own name and paste its token into the panel, so the guest is talking to you rather than to us. The mini app opens inside that bot and is the same site, so the catalogue is never kept in two places. Order updates through the bot cost nothing — SMS is billed.

At the end of the month we count that month's orders. The rate is tiered: 800 so'm up to 3,000 orders, 560 from 3,000 to 15,000, 400 from 15,000 to 50,000 and 300 above that. A band applies to your whole volume and is worked out afresh each month, so your average is exactly the table rate. Cancelled orders are not counted.

We do, free of charge. Sections, prices, translations and photos included. All we need is the list — a Word file or a photo of the printed menu is enough. After that you edit everything yourself in the panel.

On price: 20% cheaper at every volume, and there is no monthly minimum here. On what you get: QR menu, kitchen display, table booking, courier app, call centre, analytics and marketing are in the price rather than sold as modules. And we ask for no deposit.

No, one site. The menu belongs to the brand; the address, hours, delivery zones and couriers belong to the branch. The guest never picks a branch — for delivery the nearest one that covers the address is chosen for them. Several brands are possible too. A restaurant with one branch sees none of this complexity.

It is yours. You export the catalogue, the orders and the customer base and take them with you.