185 curated tools F&B operators actually run — POS, delivery, reservations, inventory, analytics and more.
·free to list·nothing here can be bought
8 tools.
Birdeye
Reputation and customer-experience platform: review monitoring and responses, listings, surveys, messaging and social across locations.
Multi-location brands that need reviews, listings and surveys managed in one dashboard.
Eats365
Cloud restaurant POS with modules for online ordering, scan-to-order, kiosks, KDS, queuing and multi-brand management across Asia-Pacific, the US and UK.
Asia-Pacific restaurant groups wanting POS, kiosks, QR ordering and queue management from one vendor.
Flex Catering Software
Catering and events platform with branded online ordering for corporate/drop-off catering, restaurants, bakeries and venues, plus CRM, delivery and payments.
Caterers and QSR/bakery brands selling corporate catering online.
Harri
Hospitality-specific workforce platform: hiring, AI scheduling, timekeeping, pay, compliance and engagement.
Large restaurant and hotel groups hiring at volume who want hiring and scheduling in one system.
Nory
AI restaurant management platform combining business intelligence, inventory, workforce scheduling and payroll, with forecasting and scheduling assistants.
Multi-site restaurant groups wanting forecasting, inventory and labour run from one AI-led system.
Oracle
Enterprise cloud POS for restaurant chains, hotels and venues, with inventory, labour, loyalty, reporting and extensibility APIs.
Large hotel F&B operations and multi-country chains that need an enterprise POS with PMS links.
Slerp
UK direct-ordering platform for restaurants: branded web and app ordering, delivery via Deliveroo Express, Just Eat Go and Uber Direct riders, click & collect, catering, table ordering, loyalty and CRM.
UK restaurant groups moving delivery orders off marketplaces to their own branded channel with riders included.
Winnow Solutions
AI food-waste system for commercial kitchens: camera-based automatic waste capture, production forecasting and coaching.
Hotels, resorts and high-volume kitchens with enough food spend to cut 2-8% of it.