A contemporary Asian fusion experience

In Rosmalen, ICHI has built a name as a destination for Asian fusion dining. With premium sushi, a shared dining format and a stylish, intimate atmosphere, ICHI offers more than a meal, it offers an evening out. Fresh sashimi, signature dishes and a table that invites guests to stay a little longer are at the heart of the concept.
A restaurant like this lives by its details. The plating, the timing, the pace of an evening, everything has to feel effortless to the guest. And that kind of effortless experience only works when the operation behind it runs just as smoothly.

Where fine dining meets the right technology

Fine dining puts different demands on a restaurant than fast service. Tables turn more slowly, courses follow a rhythm, and guests expect attentive service from the first reservation to the final bill. To deliver that consistently, ICHI Rosmalen runs its front and back of house on Eatcard.

Rather than juggling separate tools for bookings, ordering and the kitchen, the team works from one connected platform. That keeps the focus where it belongs: on the food and the guest.

Reservations and planning that set the tone

For a restaurant built around reservations, the evening starts long before the first guest arrives. With the Eatcard reservation system, ICHI manages bookings effortlessly, while the planner gives the team a clear overview of the night ahead, which tables are booked, when guests are arriving and how the floor should be set.

That overview matters in fine dining. Knowing the shape of the evening in advance lets the team prepare the room, brief the staff and pace the kitchen, so service feels calm and considered rather than rushed.

Smooth service at the table

Once guests are seated, the experience depends on the people on the floor. ICHI’s team works with Eatcard handhelds connected to the POS, taking orders tableside and sending them straight through without walking back and forth to a fixed till.

Guests can also order through QR table ordering, but ICHI gives it its own personal twist. Instead of fixing a QR code to every table, the team brings the code around as a separate card. Staff judge for themselves which guests will enjoy ordering by phone and which tables prefer the classic, personal approach. That way the technology adapts to the guest, not the other way around, which fits naturally with the relaxed, shared dining format.

Every order, whether taken by a waiter or placed by a guest, lands in the same system. That means fewer mistakes, better timing between courses and more time for staff to do what fine dining is really about: looking after the table.

A kitchen that runs on precision

In the kitchen, orders are printed in real time, so the team always knows exactly what to prepare and in what order. For a concept built on fresh sushi and carefully composed dishes, that reliability is essential. Tickets arrive instantly, courses stay coordinated and nothing gets lost between the dining room and the pass.

The result is a kitchen that keeps pace with the room, plating each dish at the right moment so the rhythm of the evening stays intact.

One platform behind a refined experience

What makes ICHI Rosmalen work is the way everything connects. The planner, reservations, handhelds, QR table ordering, the POS and the kitchen printers all run on a single Eatcard platform. Nothing has to be stitched together, and nothing falls between the cracks, from the moment a guest books a table to the moment they pay.

That is what lets ICHI focus on its craft. The technology stays in the background, quietly keeping service smooth, so the team can deliver the kind of evening guests come back for.

Curious how the same all-in-one setup could work for your restaurant? Book a demo and see what Eatcard can do for your fine dining concept.

A coffee café with a different address

Not every great coffee spot sits on a street corner. Pina found its home at Bauschplein 2 in Amsterdam, inside Hogeschool Inholland, a setting that gives the café an easy, everyday energy. The focus, though, is serious: specialty coffee done well, from a clean espresso to a Flat White, alongside matcha in every form, loose-leaf teas, fresh pastries and a rotating line-up of smoothies and health shots.

It is the kind of place people fold into their daily routine, a quick cortado on the way past, a matcha latte to sit with, a carrot and honey loaf to go. And a routine like that only works if the queue keeps moving.

Built for a fast morning rush

A cafe lives and dies by its peak. When everyone wants their coffee in the same half hour, between lectures, before a shift, on the way in, even a great barista can only pull so many shots while also taking orders and handling payments. Long waits at the register quietly cost sales, and in a coffee bar they cost something bigger: the easy, relaxed feeling that brings people back.

Pina set out to keep that feeling intact. The goal was simple: let guests order at their own pace while the team stays focused on the craft behind the bar.

Self-ordering that keeps the line moving

With two self-order kiosks, guests at Pina browse the full menu, customise their drink and pay without waiting for a free member of staff. Want an extra espresso shot, oat milk instead of dairy, a shot of hazelnut or vanilla syrup? It is all there on screen, clearly laid out, so guests can build exactly the drink they want without a back-and-forth at the counter.

That does two things at once. It moves people through faster during the rush, and it nudges the average order up gently, an extra syrup here, a pastry there, without any pressure from staff. The barista, meanwhile, gets to stay on the machine instead of the till.

Two screens that keep the bar in sync

Every order runs through a single POS and lands on two Kitchen Display Systems behind the bar. That split matters in a café: drinks can flow to one screen and food or specials to another, so nothing gets lost when both kiosks fire orders at once.

Instead of paper tickets or shouted orders, the team sees a clear, live queue. Each drink appears in order, with the detail attached, alternative milk, an extra shot, to go, so the barista makes it right the first time. The result is a bar that keeps pace with the room, even when the peak between classes hits all at once.

One platform behind the café

What makes it work at Pina is the way everything connects. Two Self Order Kiosks, one POS and two Kitchen Displays all run on a single Eatcard platform. Nothing has to be stitched together, and nothing falls between the cracks, from the moment a guest taps their order to the moment it lands in their hand. That is what lets Pina stay focused on what matters: good coffee, served quickly, in a space that feels easy to be in.

Curious how the same café & lunchrooms setup could work for your concept? Book a demo and see what Eatcard can do for your hospitality business.

A Surinamese kitchen in the heart of Den Haag

In Den Haag, few names carry the same weight in Surinamese-Javanese cuisine as Warung Mini XL. The city has long been home to a vibrant Surinamese community, and the Den Haag location of WMXL has become a daily destination for guests who come for the saoto, the satay and the roti that taste exactly the way they should.

But cooking from grandmother’s recipes is only half of the story. Behind a kitchen this busy sits an operation that has to keep pace, lunch after lunch, evening after evening. To keep service fast without losing the warmth that guests come for, Warung Mini XL Den Haag runs its entire front and back of house on Eatcard.

A busy counter that never slows down

A Surinamese warung in a city like Den Haag runs on volume and speed. Orders come in from every direction at once: guests at the counter, tables ordering by phone through QR table ordering, takeaway orders placed online, and waiters taking orders tableside on their handhelds. During the lunch rush and the early evening, a queue can build in minutes.

That is exactly where the right tools make the difference. Instead of one person taking every order by hand, Warung Mini XL Den Haag lets guests choose how they want to order while the team keeps a clear overview of everything coming in, all in one system.

Self-ordering, QR and handhelds working together

Guests who want to be in and out quickly use the self-order kiosks. They browse the full menu, place their order and pay in one flow, without waiting for a free member of staff. For guests who prefer to sit down, QR table ordering lets them order and pay straight from their phone, at their own pace.

On the floor, the team works with Eatcard handhelds connected to the POS system. Staff can take orders tableside, check what is happening across the room and keep service moving without walking back and forth to a fixed till. Every order, no matter where it starts, lands in the same system.

A kitchen that keeps up with demand

All of those orders meet in the kitchen on the Kitchen Display System. Instead of paper tickets piling up, incoming orders appear on screen in real time, with clear timing and priorities. The kitchen team can see at a glance what needs to go out first, which keeps the saoto hot  even when the counter is full.

Loyalty that brings guests back

A neighbourhood favourite like Warung Mini XL Den Haag depends on guests who come back week after week. Through the integration with moolaah, the team can reward that loyalty directly. Regulars build up rewards as they order, which gives them a reason to choose WMXL again rather than the place next door.
Because moolaah is connected to the Eatcard system, loyalty is not a separate task.

Takeaway built for a takeaway crowd

Much of what leaves the kitchen at Warung Mini XL Den Haag goes out the door. With the Eatcard takeaway webshop, guests can order online and pick up without standing in line, which takes pressure off the counter during the busiest hours. And because online and in-store orders run through the same platform, the kitchen sees them all in one place.

One platform behind the whole operation

What makes the Den Haag location work is not one single tool, but the way everything connects. Kiosks, QR table ordering, handhelds, the POS, the Kitchen Display System, takeaway, moolaah loyalty and Insights all run on one platform. Nothing has to be stitched together, and nothing falls between the cracks.
That is what lets Warung Mini XL stay true to tradition while serving a modern, fast-moving city. The recipes stay the same. The service just keeps getting smoother.