Guests order from the table by scanning a code. Orders split themselves between the kitchen and the bar. Cashiers settle, managers watch the numbers as service happens, and every franc that moves has a name attached to it.
Service, from the moment a guest sits down to the moment the till is closed and counted.
Guests scan the code on the table and order from their own phone. No app to install, no waiting to catch someone's eye. Waiters can place orders for a table themselves when a guest would rather not use a phone, and the order follows the same path either way.
One order arrives as two tickets, in the two places that need it, at the same moment. Nobody carries a docket across a busy floor, and nothing gets lost between the pass and the bar.
Bills reach the cashier directly, whether the guest requested it or a waiter did. Settlement, closing a table and anything written off all leave a record with a name against it.
What a manager needs during service, and what an owner needs after it.
Venues where service happens fast and money moves through many hands.
Full service venues where the floor, the kitchen and the bar have to stay in step through a busy night.
High volume and fast turnover, where a lost order or an unrecorded drink adds up quietly across a month.
Properties that want their restaurant and bar running properly without replacing the system that handles rooms.
Built here, for how service actually runs here.
F&B Ops was not adapted from a system built for somewhere else. It is priced in Rwandan Francs, and it was shaped in a working Kigali venue on real Friday nights rather than in a demo environment.
It runs in a browser on whatever hardware a venue already owns — phones, tablets, an old laptop at the till — and installs to a home screen so staff open it the way they open any other app.
F&B Ops is a product of Druvus Ltd.
The practical ones, answered plainly.
A monthly subscription per venue, in Rwandan Francs. The figure depends on the size of the operation — how many tables, how many stations, how many staff accounts — so we quote it once we have seen your setup rather than publishing a number that would be wrong for most venues.
Ask, and you will get a price in the first conversation, not after three meetings.
No. It runs in a web browser, so it works on the phones your staff already carry, a tablet if you have one, and any laptop for the cashier and manager. Guests use their own phones and install nothing.
The only thing you genuinely need is a printed QR code on each table, which we generate for you.
The system needs a working connection. It is hosted in the cloud rather than on a machine in your back office, which is what lets you check your numbers from home and keeps your data safe if a laptop is stolen — but it does mean a total outage stops ordering until the connection returns.
In practice that means a venue should have a backup, usually mobile data on the manager's phone. We would rather tell you this now than let you find out on a Friday.
The work is mostly your menu and your floor plan. You can paste a menu in as a block of text rather than typing it item by item, tables are created once with their codes generated automatically, and staff accounts take a few minutes each.
We set it up with you rather than handing you a login and wishing you luck, and we are there for the first live service.
Your venue's data is held in a cloud database hosted in South Africa, the nearest region to Rwanda, and it is isolated from every other venue on the system. Nobody at another venue can see your sales, your menu or your staff.
Every role signs in separately — managers, waiters, kitchen, bar, cashier — so actions carry a name, which is the point of the audit trail.
Yes. We will set it up against your own menu and walk it through with you, so you are judging your venue rather than a demo one. If it does not fit the way you work, that is a useful answer too.
Tell us the venue, roughly how many tables, and whether you already use anything. We will set it up against your own menu and show you that, not a demo.