Launching soon
The hardest question in hospitality is whether to cut costs or grow sales. Order Hive pushes you to do both, and shows you how.
Your orders, your kitchen, your team, your customers and your numbers, in one place. Built by a restaurateur who got fed up with doing it the hard way, for restaurants, cafés, pubs, bars and takeaways.
Imagine a Friday night where nothing gets lost between the table and the kitchen. The allergy is on the ticket, your chef can see it, and the order is already on its way. Your team can see how the night is going, and the rota you published already fits the sales you expected. Nobody is shouting across the pass, and nobody is updating two systems because the lamb sold out.
That is the restaurant I wanted to run, so I built the system to run it.
Every hospitality business runs on the same six things. Order Hive puts them in one place so they pull in the same direction.
Tap or click an engine to see its features
The aggregators take a slice of every order and keep the customer.
I help you get guests through the door and back again, and I make sure you know who they are.
Also included
Huddle figure to add: direct orders as a share of all orders
See it in The Busy BeeSome of your team sell far more than others, and right now you can't see who.
Take an order from anywhere, make it easy to say yes, and let your team see the difference they make.
Also included
Huddle figure to add: sales uplift since going live
See it in The Busy BeeAllergies shouted across the pass, and the food diary filled in at the end of the day.
Everything your chef used to do on paper, on a screen, without anyone shouting.
Also included
Huddle figure to add: minutes saved on food safety paperwork each day
See it in The Busy BeeMenus, hours, checks and the safe, each kept somewhere different.
The boring bits that keep a hospitality business running, done once and done properly.
Also included
Huddle figure to add: hours saved a week
See it in The Busy BeeThe rota in a spreadsheet, hours typed up for payroll, tips worked out on a calculator.
Rota, clock, holiday and payroll in one place, so you see wage cost against your sales target before the week starts, not afterwards.
Also included
Huddle figure to add: hours saved on the rota and payroll each week
See it in The Busy BeeThree systems, three different totals, and the truth at month end.
One set of numbers you can trust, and the nudge to do something about them.
Also included
Huddle figure to add: one thing the numbers showed you to change
See it in The Busy BeeMost tools only do one of those. Order Hive does both. It saves you money by cutting mistakes, saving time and keeping labour in step with sales. It makes you money by bringing direct orders back to you, by running offers and vouchers that work, and by giving your team the numbers and the nudge to sell a little better every shift.
Hospitality has been run as a customer service industry for too long. It can be a sales industry, with the people on the floor able to see how much difference they make.
Imagine your quietest shift, with the newest team, running as well as your best. You can't have your A team in for every shift. Order Hive helps everyone else perform like they do, and shows you where you need more support.
It turns a shift into a game your team actually wants to win, and the prizes are real.
Story to add: Huddle's happy hour dice roll, where guests roll for their discount, and what it did for the quiet hours
Allergens are set on every item, checked when it is ordered and shown on the kitchen screen. Your food safety diary, temperatures and checklists are signed off with a PIN and kept for when an inspector asks. It is the paperwork you have to do anyway, done once.
I wanted a system an average chef could pick up on a busy night. So it looks and works like the paper tools your team already knows, on screens that stay awake and sign people in with a PIN.
Your founder story in your own words: the businesses you've run, keeping service going and staff in work when taking over businesses in liquidation, and the one moment at Huddle that made you start.
Huddle has been trading on Order Hive since 23 October 2026.
Olivia, founder
No. Their orders come into the same board, till and kitchen screen, so you can run both while your direct orders grow.
Two days, with me helping. Your menu can come in from a spreadsheet, and I set up your team, allergens and devices with you.
Your fee wording, once you have settled it
No. Online payments go straight to your own Stripe account and you stay the merchant of record. I never hold your money.
No. It runs in the browser on the phones, tablets and laptops you already have, and you keep your card machine.
That is what I designed it for. If the least technical person in your kitchen can't use a screen, I want to hear about it, and then I will fix it.
They are built into every step, from the menu to the kitchen ticket, and the table is asked before the first item is added.
No. It works for any hospitality business that serves food and drink, from cafés and pubs to bars and takeaways.
Add the types of venue you have actually worked with
Answer to add: how support works on a Friday night
The Busy Bee is a demo restaurant you can play with, with real screens and nothing to lose. Put your email in and I will send you a sign-in link straight away, and if I am free I will join you for a walk round.
Imagine a local marketplace that sends guests to you and then lets you keep them. Your menu, your prices, your customer, and a fair fee instead of a toll on every order. We are starting on the Isle of Wight, and the venues that join early get listed first.
I run a venue, tell me when it's live I'm a guest, tell me when it's live