Full-service formats
- Fine dining — high touch, coursed service, reservations, and seat-level detail.
- Casual and full-service — table service at an accessible price point and pace.
- Bars, pubs, and taprooms — tab-driven, drink-led service with food alongside.
Quick and counter formats
- Quick-service — fast counter ordering, high throughput, tight operations.
- Fast-casual — counter ordering with higher-quality, made-to-order food.
- Cafés and bakeries — counter plus light table service, loyalty-driven regulars.
- Food trucks and street-food counters — mobile, fast, often offline-first.
Delivery-led and specialised formats
- Ghost and cloud kitchens — delivery-only, often multiple brands from one kitchen.
- Hotel F&B — multiple outlets, room service, and multilingual guests.
- Event and banquet venues — set menus, large parties, and covers planning.
Why format drives your systems
Each format stresses different things: fine dining needs coursing and seat-level ordering; quick-service needs counter speed; ghost kitchens need multi-brand routing; regional venues need offline-first and multilingual menus. The best platform flexes to your format rather than forcing you into one mould.