Industries
Kebab Houses & Ocakbaşı Grills
Fast grill, clear cost
The kitchen screen prioritizes orders hitting the grill in the right order; weight-based recipes show the real cost of every portion. Dine-in and delivery run on the same panel without mixing.
At an ocakbaşı grill, speed and cost have to be managed at the same time: every order that hits the grill must come out in the right order, and the real cost of every portion has to be known. Flowisma Resto's kitchen screen and weight-based recipes make both service speed and profit margin visible for kebab and ocakbaşı restaurants.
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.
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.
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.
Let's transform your Kebab Houses & Ocakbaşı Grills business together
The demo is free, setup is free — we'll answer your questions on WhatsApp.