The Restaurant Operating System

Run the whole restaurant from one connected system.

FORNEBU connects your point of sale, kitchen, inventory, customers, workforce, scheduling, delivery channels and business controls — so the restaurant operates as one system instead of a collection of disconnected tools.

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Built in restaurants. Designed for restaurant operators.

Restaurant staff member taking an order at the counter on a tablet point-of-sale terminal while cooks work at the open kitchen pass behind her

One operation

A restaurant is one operation. Its software should be too.

An order doesn't stop at the register. It moves through the kitchen, affects inventory, identifies customers, changes demand, creates labour requirements and becomes part of the business day. FORNEBU keeps those operating surfaces connected.

  1. 01

    Sell

  2. 02

    Serve

  3. 03

    Stock

  4. 04

    Grow

  5. 05

    Team

  6. 06

    Control

One action. One connected system.

Product ecosystem

Six operating pillars. One platform.

Everything a restaurant does in a day connects through six operating pillars — all working from one connected system.

01

Sell

Take the order, take the payment

02

Serve

Get it made, correctly

03

Stock

Know what you have and what you used

04

Grow

Turn transactions into relationships

05

Team

Run the people side of the restaurant

06

Control

Close the day, see the business

Explore the FORNEBU Platform

Product

One order. Connected across the restaurant.

Real FORNEBU screens, in the order the restaurant day actually happens: the order is entered, the kitchen makes it, inventory moves, the customer relationship continues and the transaction becomes part of the operating picture.

FORNEBU POS running at Rolly Polly Cow showing products, multi-brand operations and the live restaurant register.
Order entered and customer interaction begins.
Two cooks assembling and plating dishes at a stainless steel kitchen pass during service, with order tickets on the rail above them
Built around the operation

From the counter to the kitchen to the people running the shift.

FORNEBU follows the restaurant day — taking the order, getting it made, understanding what was used, recognizing the customer, organizing the team and helping management see what actually happened.

FORNEBU Intelligence

Your restaurant already has the answers. FORNEBU connects them.

Sales, orders, products, customers, labour and locations create operational information every day. FORNEBU Intelligence connects that information so restaurant operators can better understand what is happening and what the operation may need next.

  1. 01Restaurant History
  2. 02Expected Demand
  3. 03Required Coverage
  4. 04Workforce
  5. 05Smart Schedule
  6. 06Actual Hours
Explore FORNEBU IntelligenceExplore Smart Schedule
FORNEBU Workforce

The people who run the restaurant should be connected too.

From scheduling the shift to running it.

FORNEBU connects availability, skills, intelligent scheduling, time tracking, team communication, operational duties and confidential feedback — so the people side of the restaurant doesn't require a collection of disconnected apps.

  1. 01Availability
  2. 02Skills & Qualifications
  3. 03Smart Scheduling
  4. 04Time Clock
  5. 05Team Communication
  6. 06Tasks & Duties
  7. 07360° Feedback
Explore Workforce
Restaurant manager reviewing the shift on a tablet with two team members in aprons near the service counter

Smart scheduling & demand intelligence

Staff for the business you’re expecting. Not just the week you’re filling.

FORNEBU reads your own restaurant demand in 30-minute intervals and combines it with employee availability, skills, proficiency, operating hours and labour requirements to produce a scheduling recommendation — which a manager always reviews before it becomes the schedule.

A restaurant team working through a busy service period behind the counter

  1. Restaurant demand

    Actual sales history read in 30-minute intervals.

  2. Required coverage

    Labour requirements per interval, per station.

  3. Availability + skills

    Who can work, and who is proficient at the role.

  4. Recommended schedule

    A draft the manager reviews, edits and approves.

Inputs30-minute demand intervalsEmployee availabilitySkills & proficiencyOperating hoursLabour requirements

Recommendations are built from your restaurant’s own operating data — actual POS demand in 30-minute intervals, employee availability, skills and proficiency, operating hours and labour requirements — then reviewed by a manager before becoming the schedule.

Coming SoonMarketplace integrations — in development

FORNEBU Marketplace

Delivery orders. One restaurant operation.

Bring marketplace orders into the same operating flow as your restaurant — from order intake to kitchen production, inventory and reporting.

  1. 01Marketplace Order
  2. 02Restaurant Intake
  3. 03Kitchen Production
  4. 04Inventory
  5. 05Reporting

One order flow

Delivery orders are intended to enter the same operational flow as counter orders rather than living in a separate tablet beside the till.

Kitchen production

Marketplace items are intended to reach the same preparation stations and production workflow the kitchen already uses.

Inventory and reporting

Because the order is part of the operation, what is sold through delivery is intended to be reflected in inventory movement and reporting.

Centralized menu control

Marketplace menus are intended to be managed from the same product and menu structure the restaurant already maintains.

Channel-specific pricing

Keep your restaurant's in-store pricing intact while managing marketplace-specific pricing independently.

  • In-store pricing stays exactly as the restaurant sets it
  • Marketplace pricing is managed separately from counter pricing
  • Pricing decisions stay part of centralized menu and catalogue control
  • Each location keeps its authorized products and availability

Marketplace connectivity is being developed and validated. We don't describe any specific delivery marketplace as live or certified until it genuinely is.

Marketplace

Reserved for a production FORNEBU screenshot.

A production Marketplace screen will appear here once the capability is released.

Delivery channels join the same operating flow

Multi-location · restaurant groups · franchise systems

Central control. Local flexibility.

Restaurant groups can manage menu and catalogue structure centrally, while each location operates according to the products, pricing, availability and configuration it is authorized to run.

Corporate administration

Head office manages brand and product structure, recipes, menus and which products each location is authorized to sell.

Shared catalogue, local menu

Define a product once centrally, then let each store sell only what it actually offers, at its authorized price.

Local operation

Employees, shifts, cash handling, printing and stock stay with the store, even under one head office.

More than one brand

FORNEBU is designed as a platform layer above the restaurant brand, so a second concept can run alongside the first rather than replacing it.

FORNEBU multi-brand restaurant order showing Rolly Polly Cow ice cream and Pizza Tavola pizza in one connected operating system.
One order, two restaurant brands, one operating platform.

Managed centrally

  • Brand and product structure
  • Recipes and ingredients
  • Menu and catalogue definitions
  • Which products each location is authorized to sell
  • Operating standards and reporting structure

Operated locally

  • What the store actually sells day to day
  • Local pricing and availability where authorized
  • Store team, schedules and worked hours
  • Cash handling and the store's business day
  • Store-level operational configuration

Built for multi-location restaurant operators, restaurant groups, franchise systems.

Product family

One system. Ten operating modules.

Each module handles a different part of the restaurant day — and reads from the same records as the rest. New capabilities such as Marketplace strengthen these ten modules rather than becoming another system to run.

A restaurant owner reviewing the day's operations on a tablet inside the restaurant

Built by restaurant operators

Built in restaurants, not around assumptions.

FORNEBU grew from operating real restaurants and confronting the systems, decisions and daily work required to keep them running.

Where it is being built

  • Rolly Polly Cow
  • Pizza Tavola

At the counter

Fast, touch-first flows that hold up during a rush.

For the manager

Stock, staffing and service visible in one place.

For the owner

Location performance without assembling reports by hand.

Read the FORNEBU Story →

Why FORNEBU

Why operators choose one system.

01

One connected operating system

POS, kitchen, inventory, customers, workforce and reporting share one data model instead of one integration per problem.

02

Built around restaurant workflows

Modifiers, prep stations, recipes, shifts and multi-location control are first-class, not workarounds.

03

Real-time operational visibility

What happens at the counter is visible in the kitchen, the stockroom and the back office as it happens.

04

Designed to scale from one to many

The same platform runs a single room and a growing group of locations and brands.

FORNEBU

Not another tool for the restaurant.
The operating system for it.

Sell. Serve. Stock. Grow. Team. Control. Connected by one restaurant operating system.

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