Every call answered.
Every order fired.
Ordly answers every call, takes the order by voice and sends it straight to your kitchen screen. It also runs your dining room, register, inventory and payroll from a single platform.
In the dining room
The point of sale, in the server's hand.
No extra hardware and no walking back to a fixed station. The order is taken at the table and the check is closed in front of the guest.
The cost of a missed call
Every unanswered call is a sale for your competitor.
Restaurants miss a large share of incoming calls during a rush, and most of those callers were ready to order, not just asking about hours.
Source: QSR Magazine
How it works
From the first ring to the kitchen, in a single call.
No app for your customer to download, no menu to read out loud. They call like they always have.
The customer calls
Your number rings straight into Ordly. It answers on the first ring, in your restaurant's name, in Spanish or English.
Ordly takes the order
It only sells what's on your menu and in stock, asks when something is unclear, and reads the total out loud with tax included.
Each station gets its ticket
When the call ends, the ticket reaches the kitchen screens, routed by station. Each station clears it when it is ready.
You oversee everything
Every call, transcript, order and payment shows up in your dashboard, next to sales, margins and what to buy this week.
The product
One platform, from the phone to the register.
Ordly isn't a phone bot bolted onto your existing setup. The phone, the kitchen screens, the register, the stock room and the payroll all talk to each other because they're the same system.
A phone line that never puts anyone on hold.
Ordly answers unlimited calls at once, takes pickup orders and table reservations, and confirms the total before hanging up. Every call is recorded with a full transcript you can read later.
- Sells only what's on the menu and in stock
- Knows your hours, holidays and daily specials
- Asks instead of guessing when something is unclear
Kitchen, grill, bar: each station sees only its own work.
Create the stations your restaurant actually has and assign each dish to one. Orders arrive in the order they came in, and a card turns urgent when it's been waiting too long.
- Phone orders and table orders on the same screen
- Modifiers and notes right on the card
- Any tablet or screen with a browser
Servers take orders on their phone. The register closes the check.
Draw your dining room once. Servers tap a table, build the order, and send it to the stations. The register groups every round on one tab, splits it by item or in equal parts, and prints the pre-bill.
- Join tables, move a round, void an item, add a discount
- Tips tracked per server, cash drawer closed per shift
- Owner's code required to void a payment
Every dish sold deducts exactly what it uses.
Load a recipe once. From then on, each sale discounts the ingredients it used, a dish goes sold-out the moment something runs out, and you know what to buy and when.
- Real food cost and margin per dish
- Purchase orders sent to suppliers by WhatsApp
- Batch prep (sauces, stocks, portioned meats) tracked too
Your business in numbers, not guesswork.
Sales by day compared with last month, top sellers, peak hours, food cost, tips per server, cash drawer closings, and how many calls actually turned into orders.
- What sold, product by product, any day you pick
- What to buy, how much, and by when
- Export everything to a spreadsheet in one click
Staff clock in with a PIN and a photo. Payroll calculates itself.
A tablet at the staff entrance works as the time clock. Hours worked, late arrivals and absences feed the monthly payroll, with social security, bonuses and reserve funds calculated under Ecuadorian law.
- PIN and photo clock-in from any tablet
- Overtime, late arrivals and absences on the payroll
- Salary advances recorded from the register
Real screenshots
This is how it works on a server's phone.
These are not mockups: they are screenshots of the app running. A server learns it in one shift, with no manual and no new tablets.
Takes the orderThe menu by category, with today's prices and anything sold out left off the list.
Checks it and sends itQuantities, notes like "no onions" and the total before sending. It hits the kitchen right away.
Sees the whole roomYour own floor plan: which table is taken, how much each one owes and which is free.
The register closes the checkEvery round on one tab, with tax and tip. Split it, move it or print the pre-bill from there.
Everything included
Not five disconnected systems. One platform.
Every module is part of the same system. Turn on what you need; the rest stays out of the way.
AI phone answering
Orders and reservations by voice, 24/7, with transcripts.
Reservations
By phone or from the panel, with capacity limits on busy dates.
Station screens
Kitchen, grill, bar, whatever you call them. Configured by you.
Floor plan
Rooms and tables you draw yourself. Servers see who's seated where.
Register
Split bills, tips, voids with owner's code, daily cash closing.
Inventory and purchasing
Recipes, suppliers, purchase orders, physical counts, batch prep.
Payroll and time clock
Employees clock in with a PIN and a photo. Payroll follows the rules.
EcuadorElectronic invoicing
Invoices signed and authorized with the tax authority, straight from the register.
Ecuador · SRIWho it's for
For restaurants where every call is a sale.
If a good chunk of your orders start with a ring, Ordly pays for itself on the calls you're missing today.
Why Ordly
Built in a real kitchen, not a boardroom.
Every feature here came from a real service, a real rush, and a real fix. Not from a features checklist written in a boardroom.
Built with a restaurant, not just for one
Ordly was built alongside a working restaurant in Ecuador, call by call and shift by shift. When something failed at 8 pm on a Saturday, it got fixed that night.
Your data stays yours
Each restaurant's orders, menu and numbers are fully isolated. You never see another location's data, and they never see yours.
One flat rate, everything included
Phone, floor, kitchen, inventory, payroll and reports come from one account and one monthly price. No per-order commission, no hardware to buy.
Questions
What owners ask before they decide.
How long does setup take?+
Loading your menu, connecting your phone number and testing a real call usually takes a few days, not weeks. You test everything yourself before it goes live.
Do I have to change my phone number?+
No. You forward your existing line to Ordly, or Ordly gives you a number to publish. Your customers keep calling the number they already know.
Does Ordly charge my customer's card during the call?+
No. Ordly takes the order over the phone, and your customer pays the normal way at pickup or delivery: cash, card, or however you already collect it.
What happens if a caller asks for something Ordly can't handle?+
Ordly is built to never guess. If something is outside the menu or unclear, it asks instead of assuming. Every call is recorded with a full transcript you can review any time.
Does it work for more than one location?+
Yes. Each restaurant's phone number, menu, orders and data are completely separate, and one owner can switch between locations from the same login.
What do I need to buy?+
Nothing you don't already have. Servers use their phones, the register runs on an iPad or a computer, kitchen screens are any tablet with a browser, and tickets print on a standard thermal printer.
Is this cheaper than hiring someone to answer the phone?+
Ordly runs for a flat monthly price, with no missed shifts, no training and no sick days. Reach out and we'll walk through the numbers for your restaurant specifically.
Get started
Hear Ordly take an order from your own menu.
Tell us a bit about your restaurant and we'll set up a short call to show Ordly answering a live order, end to end, with your dishes loaded in.
- 15-minute walkthrough, no commitment
- See your own menu loaded in, live
- Already have an account? Log in here