Every step of the bowl
Menu bowls are published as items with a recipe and price. Base, protein and sauce steps need a support assessment before activation.
Menu bowls, with clear quantities.
Dicanta takes orders for bowls published on your menu and shows each item with its quantity. If you need build-your-own bowls or extras, we assess support before activation.
Book a demoTwo bowls, each the way they like it.
Weekday lunchtime, with orders for the whole office. Each published bowl arrives with its quantity; the example combinations need assessment before activation.
DicantaThe call
Customer
Two pokes for pickup. One salmon with rice and the other tofu.
Dicanta
The tofu one, with rice or quinoa? And which sauce would you like on each?
Customer
Quinoa, and soy on both. Extra avocado on the salmon. It’s for Laia.
Dicanta
A salmon poke with rice, soy and extra avocado, and a tofu poke with quinoa and soy. That’s €25.50, ready at 13:45. Shall I confirm?
Example call with a sample menu.
Your bowl, your rules.
Extras to assess
If your menu needs extras or ingredient changes, we assess support before activating the service. The demo offers published items only.
Group orders
Five bowls for the office each reach the kitchen on their own line, and the customer hears the summary before saying yes.
Before you put it on the phone.
- What if a topping runs out?
- Mark the items you cannot prepare as sold out. The demo does not track stock separately for each topping.
- Can we have house bowls and build-your-own?
- House bowls are published as items with a recipe and price. If you need build-your-own bowls, we assess support before activation.
- Does it work with our own delivery?
- Yes. If you deliver yourselves, Dicanta checks the address against your area and adds the delivery charge.
Pay for orders. Never for calls.
With a per-minute phone service, you pay for conversation time. With Dicanta, you pay for calls that end in an order. Payment for the food is separate.
PricingYour kitchen. Your service.
Different orders, one idea: the phone should fit the way your restaurant works.
- PizzeriasFriday at nine, with the oven full. Dicanta checks the address against your delivery area, adds the delivery charge and gives a time the kitchen can keep.
- Sushi restaurantsHands on the fish when someone calls about dinner. Dicanta knows whether a dish comes by the piece or by the portion and checks before adding it.
- Burger restaurantsOne person orders for the group: two the same, one veggie burger and fries to share. In the kitchen, every burger arrives on its own line.
- Hot dog barsA queue at the counter, a full grill and a call for six to take away. You keep serving; the order reaches Servei with clear quantities.
Also for: Kebab shops, Rotisserie chicken, Chinese restaurants.
When the phone rings at rush hour.