From KBBQ houses with table grills and five banchan dishes per head, to fried chicken takeaways with double-fry timings, to bibimbap bowl shops and corn-dog kiosks — Andromeda runs Korean menus the way Korean kitchens actually run them. Hangul and English, side by side.
Korean food doesn't squash into a single category. A KBBQ house is a seated, multi-course operation with grills, panchan rotations and set menus for four or six. A fried chicken shop is a fast, twice-fried takeaway with wings, boneless and wet-dry sauces. A corn dog stand wants a kiosk that handles mozzarella, cheddar and squid-ink variants. One restaurant often does two or three of these at once. Andromeda handles all of it on one platform.
Set menu, banchan inclusive, allergy-flagged.
A KBBQ set for four carries two meats, five banchan, four rice bowls and optional add-ons in one product — not ten scattered line items the waiter has to assemble on the till. Soju, makgeolli and Korean beer attach as modifiers. Banchan rotations per season are one central menu change, not a menu reprint.
For allergens, every product carries soy, sesame, gluten, shellfish and dairy flags. Guest allergy notes from the booking come through to the kitchen ticket — the chef sees the shellfish warning before the plate leaves the pass, not from a waiter shouting across the line.
Every product shows Hangul and English together on the website, app, kiosk and receipts. Customers search in either script. The kitchen prints in whichever your chefs read fastest.
Korean fried chicken is built as a two-stage cook. Fry one, rest, fry two — the kitchen ticket shows all three timings per basket, and the rack timer fires the second fry automatically.
Swap the five free side dishes seasonally across every site with one menu push. Regional variations — a Bristol site running gim, a Soho site running pickled radish — without losing the master.
Handheld order-pads take orders tableside for KBBQ houses. Banchan, soju and side orders flow straight to the kitchen. Pay-at-table via QR code so guests leave on their own timing.
Soy, sesame, gluten, shellfish, dairy and fish at product level. Guest allergy notes from bookings come through to the kitchen ticket so the chef sees the warning at the pass.
Run a compact corn-dog or tteokbokki kiosk alongside the full Korean menu. Kiosk queues halve on Friday nights; AOV lifts 15-20% with upsell prompts for squid-ink batter or sugar dust.
| Capability | Uber Eats / Deliveroo | Generic EPOS | Andromeda |
|---|---|---|---|
| Dual-script Hangul + English | ✗ | Single field | ✓ Primary + secondary |
| Two-stage fry timings | ✗ | ✗ | ✓ Built in |
| Set menus with banchan | Flat list | Hack | ✓ Configurable set |
| Tableside order-pad for KBBQ | ✗ | Optional | ✓ Included |
| Allergen flags with guest notes | Manual | Limited | ✓ Ticket-level |
| Cost per order | ~30% commission | Varies | ✓ Low flat monthly fee |
"We run KBBQ at the front and fried chicken at the back. Before Andromeda, we had two tills talking to two kitchens and nothing talking to anyone. Now a table for six books a set menu, the allergy note comes through to the chef, and the fried chicken fires on its second cook exactly when the rest window ends. It just works."
Yes. Hangul and English appear together on the website, app, kiosk and receipt. Customers search in either script. Your kitchen ticket prints in whichever language your chefs prefer — toggle per site or per station.
Korean fried chicken is configured as a two-stage cook. The kitchen ticket shows fry-one, rest, fry-two with minute timings by basket size. The rack timer fires the second stage automatically so you never have wings stuck in the rest window.
Yes. Set menus bundle meats, banchan, rice and side dishes into one product. Soju, makgeolli and beer attach as modifiers. Banchan rotations per season are one menu change, not a menu reprint.
Every product carries soy, sesame, gluten, shellfish, dairy and fish flags. Guest allergy notes from the booking come through to the kitchen ticket so the chef sees the warning at the pass before the plate leaves the line.
Yes. Kiosks can run the full menu or a compact, fast-food subset. Many Korean operators run a corn-dog or tteokbokki kiosk at the front and KBBQ in the dining room on the same platform, with one inventory and one reporting stack.
Use per-channel price uplift so Deliveroo prices cover the commission, while your website and app prices stay clean. Loyalty and repeat customers migrate to your app, which is cheaper for them and margin-healthy for you.
Book a demo. We'll build a KBBQ Set for 4 (bulgogi + samgyeopsal, five banchan, soju) and a yangnyeom chicken double-fry in the same order. You'll see the tableside flow, the allergen flag, and the kitchen ticket.
Book a demo