Hospitality·Bars · wine bars · restaurants · cafés
The floor looks effortless. Behind it: the stock nobody logged, the roster in a photo of a whiteboard, the specials board that never matches the till, and the one person who actually knows how the close works — in their head.
01Sound familiar?
None of it is a software problem yet. It's a Tuesday. We start by naming it exactly — then we build the thing that ends it.
You ran out of the wine everyone wanted and found out from a customer, not a screen.
Two tabs walked last Friday because close-out is chaos at 11pm.
Rostering lives in the group chat; a no-show is a phone-tree, not a plan.
You reorder on a feeling, because what actually poured is a guess until stocktake.
02The shape it takes
A working sketch of what a Sit-Down produces for hospitality — built to show the shape, not a product we've sold. Every button works.
Riesling · 125ml · pour 5
Anika and Theo run a 38-seat natural wine bar in Marrickville
03How it goes
·A Sit-Down, start to finish
A Friday in full swing. The Riesling everyone was ordering ran out at eight and nobody had logged the last bottle. Two tabs walked at close. The roster was a photo of a whiteboard in the group chat, and the reorder for Monday was a best guess made at midnight.
Sit down with us. You'll leave with a sealed one-page brief and a working direction you can see. The deposit is refundable.
Not on the list? The Sit-Down fits any operator — the trade just changes the screen.