Made by someone who’s apologised to too many tables.

Many venues have the same system for what's out: someone in the kitchen calls it, someone writes it on a scrap of paper behind the bar, and half the floor never sees it or hears about it. Then a table orders the lamb, the docket prints, and someone has to go back and explain.

After almost three years in hospitality, I built the tool I wanted on shift: one tap in the kitchen, and every bar, pass and host stand knows straight away. No accounts for staff, nothing to install, and big buttons that work with wet hands in the middle of a rush.

Outlist is made and run by me, Harry West, in Adelaide, South Australia. If you use it, I'd love to hear what works and what doesn't.