Industries
Kebab Houses & Ocakbaşı Grills
Let the grill read what to cook
No order without a heat level; extra flatbread and ezme are written into the line with their prices. Gram-based recipes deduct meat and keep margin visible daily.
At a grill house the order is taken by voice, passed on by voice, and most mistakes are born right there. The kebab asked for mild arrives spicy, the extra flatbread never reaches the check, and at lunch the table turnover slows. Flowisma Resto writes the choices into the order line itself: the grill reads what to cook, the till knows what to charge.
Challenges
What slows you down on the floor?
The grill station becomes a bottleneck
When every order lands on the grill at the same busy lunch or dinner hour, it becomes unclear which check should come out first and service slows down.
Portion cost is unclear
With meat prices constantly fluctuating, if the weight-based cost of each portion isn't calculated, the profit margin stays unknown.
Dine-in and delivery mix together
When table orders and phone/delivery orders drop onto the same kitchen without separation, the grill team loses track of priority.
The Flowisma Solution
Modules for Kebab Houses & Ocakbaşı Grills
The tools you need on one platform, working together seamlessly.
Prioritized Kitchen Screen
Orders reaching the grill station are queued on screen by source (table/delivery) and entry order — no check is ever forgotten.
Weight-Based Recipes
Every kebab/portion is defined with a weight-based recipe; meat consumption deducts automatically and the real cost per product is visible.
Delivery Orders & Courier
Phone and online delivery orders drop onto the same grill screen; courier assignment and delivery tracking run from one panel. Orders arriving through your own QR menu carry no marketplace commission.
Fast Check & Payment
Table turnover speeds up during the lunch rush; the check closes in seconds with no register discrepancy.
Meat Cost & Waste Analysis
Against fluctuating meat prices, a product-level cost and waste report shows the profit margin every day.
Loyalty & Campaigns
Points and lunch-hour campaigns keep revenue flowing from regulars even outside peak table-turnover hours.
Option Groups
Mild or spicy — the grill should not have to guess
Every order at a grill house is a chain of choices: heat level, what comes alongside, what gets added. Written as a free-text note they go unread; written into the order line they appear at the grill as instructions.
- Required choices such as heat level must be made before the item can be added
- Extras like flatbread, sumac onion and ezme are written into the line with their prices
- Choices appear on the kitchen card as chips — a cooking instruction, not a faint footnote
- The spicy and mild versions of the same item stay on separate lines, so quantities are never ambiguous
- Extra charges land on the check automatically and are not forgotten at the till
The Lunch Rush
Table turnover is set by how fast orders are entered
Time saved at lunch converts straight into revenue. When the check, the grill and the till share the same data, a table turns one more time.
- Orders are entered at the table and reach the grill instantly — no paper is carried
- Table and takeaway orders are listed separately so the grill does not mix them
- The check closes with one tap or splits per person
- Guests can order from the QR menu themselves, leaving servers to focus on service
Meat Cost
Don't let a swinging meat price quietly eat your margin
Most of the cost sits in a single ingredient, and that ingredient arrives at a different price every week. Gram-based recipes deduct consumption automatically so the cost stays real.
- Each portion is defined by a gram-based recipe; meat leaves stock as it sells
- Weighted average cost blends purchases at different prices into a truthful figure
- Product-level margin is visible daily — which kebab earns is no longer an argument
- Waste stays on its own line and is never hidden inside cost of sales
Flow
A busy lunch hour with Flowisma
The order is entered at the table/by phone
The waiter or cashier enters the order; the source (table/delivery) is tagged.
The grill prepares in order
Orders advance on the grill screen in entry order; ready items are marked.
Delivery orders go out with a courier
Ready delivery packages are assigned to a courier; delivery status is tracked.
The day closes with cost
Meat consumption, waste and revenue come together in one end-of-day report.
FAQ
Kebab Houses & Ocakbaşı Grills businesses ask
What if the server forgets to ask about the heat level?
They cannot. When heat level is defined as a required choice, the item cannot be added without it; the same rule applies when a guest orders from the QR menu, and the server enforces it independently. An order of unknown heat never reaches the kitchen.
How do I price extras like flatbread or ayran?
Each extra is defined with its own price difference; when a guest selects it the amount lands on the check automatically. You also decide the maximum number of extras. Selected extras appear both on the kitchen card and on the receipt.
Do takeaway orders confuse the grill?
No. Table, pickup and courier orders appear in separate groups with their own badges on the kitchen screen. The grill never mixes what gets packed with what goes to a table.
Do I pay commission on takeout orders?
Not on orders that come through your own QR menu. Put your QR code on flyers, posters or your social media; customers scan it from outside and place their pickup or delivery order directly with you — the 25-35% marketplace commission stays in your pocket. Flowisma does not replace the marketplaces; it adds your own channel alongside them, and you can keep entering marketplace orders by hand.
Meat prices keep moving — do I update menu prices by hand every time?
You set menu prices, but the cost side moves on its own: as purchase prices change, stock is revalued with weighted average cost and product-level margin stays current. Items approaching the loss line show up in reports so your pricing decision rests on data.
My staff are not comfortable with technology — can they learn it?
Entering an order means picking a product from the menu and ticking the options. Staff sign in with a PIN and see only their own work; a server does not see the till, a cashier does not see finance. In most businesses the learning curve is a single shift.
Let's transform your Kebab Houses & Ocakbaşı Grills business together
The demo is free, setup is free — we'll answer your questions on WhatsApp.