What is invented
Which is to say: nearly all of it.
- 01Sample data throughout
Every order, guest, booking and figure was made up for this demonstration.
- 02Prices are indicative
They are our working estimates, not a menu anyone has signed off. Around twenty-seven of them need your confirmation before they should be shown to a guest.
- 03No real people
Guests are “Sample Guest A”. Staff are listed by the job they do, not by name. Mobile numbers are placeholders. There is no customer data of any kind inside it.
- 04The artwork is a draft
Each restaurant is set in type as a placeholder, pending your marks. Only Bar Pintxos’ colours were sampled from a live site — La Cabrera’s and Txoko Asador’s are our reading of the rooms, and yours to correct.
What it is not connected to
Nothing on these screens can reach anything of yours.
- 05Not your operation
It does not touch your kitchens, tills, books or bookings, and no figure in it is your trade.
- 06Its own server, its own database
It holds these five branches and nothing else. It cannot reach another client’s data, because that data is not on the machine.
- 07No money moves
Cash only, and even that is a record rather than a payment. There is no card, no gateway, no capture and no settlement of real money anywhere in it.
What is real
The data is invented. The rules are not.
- 08The clock
A dining room reads as open when it is genuinely open in Manila and closed when it is not, against the hours we hold. An earlier version of this walkthrough pinned a permanent Friday evening so every room always looked open. This one does not.
- 09Your clicks are shared, and that is the point
Place an order on your phone and it appears on the branch board on somebody else’s, in the room, as it happens. It also means the person beside you sees what you did, and it stays there after you close the tab. If a walkthrough gets messy, ask us to reset it — the control sits on the ribbon at the foot of every screen and needs an operator key we hold.
- 10The rules that matter
The kitchen system prices the order, not the phone. A guest’s round waits for a human before the kitchen ever sees it. Two staff confirming on two devices still produces one order, not two.
The 18+ step a guest taps before any wine is their own declaration and nothing more. Nothing checks a document — not at checkout, and not when a bottle is handed over at a door.
That gap is ours, and it is why the wine line sits in a later phase rather than the first. We would rather tell you now than have you find it during service.
The three restaurants are named individually throughout, because no group or umbrella name has been confirmed — Boca Juan is the wine importer, not the group. Brand colour, type and artwork are drafts awaiting your sign-off, and everything on these screens can change once we have the real menus, the real prices and the real marks. No commercial terms have been proposed or agreed.