A restaurant with structured service — multiple courses, multiple waiters, a kitchen split into stations — has a different problem from a bar: it's not enough to take the order quickly, it also needs to reach the kitchen at the right time and in the right order. A starter sent together with the main isn't a typo, it's a dish the guest never wanted to see arrive like that.
GrazieChef was built with this in mind: when you send an order, you can choose to send it immediately or hold it for the next course. The kitchen sees it at the right moment, not before. And if the venue has a hot kitchen and a cold one, or a separate pastry station, each KDS station only sees the dishes that concern it — the pastry cook doesn't have to scroll through mains to find their dessert.
The table map shows in real time which tables are occupied, which are free, which have had an open bill for so long it's worth checking. For a restaurant with multiple rooms, this means not having to physically walk around to know what's happening in every corner of the venue.