Café Atlas · Casablanca
Today's menu
- Croissant2
- Msemen6
- Breakfast86
- Sandwich11
Inventory
Keep the menu honest.
Two croissants left. If the menu still offers them at noon, the shop is making a promise it cannot keep.
Sold-out should not be a surprise.
A pastry sold at the counter can still appear on the table menu. Guests order it. The kitchen has to say no.
Sales should move the board.
When you sell an item, availability can follow. Take a dish off before the next guest orders it — at the till, on QR, and on the kiosk.
What you can do
See what is running low
Counts that make sense in a café, not only in a warehouse.
86 before the guest asks
Take an item off the menu across ordering points.
Counter, QR and kiosk stay in sync
If it is gone, it is gone everywhere.
Fewer awkward conversations
The menu only offers what you can still serve.
Sell it, then stop promising it
01
You sell
The counter, QR or kiosk takes the last croissant.
02
The board updates
Staff can 86 the item before the next order.
03
Guests see what is left
The menu stays true through the rush.