Restaurant management features: everything, in one system.
Every module here shares the same data instead of syncing between separate tools.
Digital Menu
Guests browse a menu built for the way they actually order — categories, smart search, and allergen or dietary filters. Multi-step item building shows live pricing as guests customize a dish. Every menu is QR-ready, turning any table, room, or counter into an ordering point with no new hardware.
- Category browsing & smart search
- Allergen & dietary filters
- Step-by-step item builder with live pricing
- QR-ready for any table or counter
- Guest's language & currency — tourist-ready
Reservations
A live, visual floor plan replaces the paper book. Availability is worked out against everything standing on your floor — other bookings, a private event that took the room, a party of twenty an enquiry has been holding for weeks — so the same table cannot be sold twice. Guests you have verified book themselves; staff enter the phone calls and the walk-ins into the same calendar.
- Half-hour slots inside your real opening hours
- Events and large parties come out of the same pool
- Confirmed on the spot, with a code
- Two bookings, one table, one winner
- No-show rate by party size and lead time
Inventory
Every recipe is built from real ingredients, so every order sold quietly deducts real stock. Know what's running low before it holds up service, not after a guest orders something you don't have — no manual counts, no spreadsheet reconciled at month-end.
- Ingredient-level tracking per recipe
- Stock deducted automatically per order
- Low-stock signals before service
- Allergen tags update with the recipe
- No manual month-end counts
Kitchen Display System
Every line routes to the station that cooks it the moment the order is placed — from a table, a counter, or a room. Each station marks its own part done, and once the last one reports, the waiter holding that table is told the food is ready.
- Live queue, routed by station
- Ready only when every station has reported
- The right waiter alerted, with a chime that repeats
- Prep and waiting time measured per station
Loyalty
A stamp card that counts itself. Set it to count visits or money spent, pick a free dish or a percentage, and the reward is earned and taken off the bill without the guest producing a card or a code. Staff can still hand out a reward by name when someone deserves one.
- Counts orders or spend — you choose which
- Reward earned automatically, discounted on the next bill
- Gift codes staff redeem by hand
- Lower the threshold and past guests qualify retroactively
- Win-back offers and birthday campaigns
Staff Portal
Waiters sign in to their own portal rather than into the owner's screens with most of it hidden — their tables, their orders, their shift notes, their numbers. Owners and managers work in the admin, and one account can hold several venues with a different position at each.
- A separate portal for the floor, not a filtered admin
- Invite by email, working in minutes
- Live table & order status per shift
- Day-off and shift-swap approval sits with the owner
Analytics
Sales by item, peak hours, table turnover, and what's actually driving margin — not just revenue. Reporting surfaces the numbers that change a decision: which dish to cut, which hour needs another server, which package is worth the discount.
- Sales by item & category
- Peak hours & table turnover
- Margin, not just revenue
- Available as your business grows
TV Display Board
Choose the dishes, drinks and offers you want to sell more of and put them on every screen in the room. Featured items take the front of the rotation while the rest of the menu cycles behind them, and the board is a link you open on any TV with a browser — no signage box, no player, no per-screen fee.
- Promote the items you want moving
- Rotation and dwell time you control
- Every screen its own layout and address
- Built from the menu you already keep
- Closes itself when you do
Self-Order Kiosk
A counter screen guests order from themselves, running the same menu as every table. They take a printed number, the till releases the order to the kitchen, and the number goes up on the pickup board when it is ready. Both screens are web addresses, so a second kiosk is the same address opened again.
- Same menu as the tables, edited once
- Printed ticket number per day
- Paid at the till before the kitchen sees it
- Pickup board on any second screen
- Runs on a tablet you already own
Events
A tasting, a supper club, a quiz night. Plan the evening, invite the guests it is actually for, and take their answers by email. Seats either hold real tables on your floor plan or run as a standing room — and the door list is on a phone rather than a printout that stopped being true at four.
- Seated at tables, or the room rearranged
- Invitations to guests who agreed to them
- RSVP without an account
- Waitlist that keeps its order
- Check-in at the door
Marketing
Birthdays planned like a booking, offers aimed at the guests who stopped coming, and a hard cap on how often anyone can be contacted. Every audience is built from what a guest actually did here, not from a list somebody bought.
- Birthday campaigns with a real offer
- Win-back for lapsed guests
- Two contacts per guest per month, total
- Codes staff can read out
- Consent recorded per guest
Group Bookings
Parties of ten and up have their own pipeline: enquiry, reviewing, proposal, confirmed. Set menus carry a minimum party size and a per-head price, so a quote is not written from memory, and a held table shows its hold expiring rather than sitting silently blocked.
- Enquiry to confirmed on one board
- Set menus with a per-head price
- Holds that expire on their own
- Guest roster and invitations
- Separate from ordinary reservations
Floor Plan
Your actual room, drawn once. Reservations, orders, events and the staff portal all read from the same plan, so a table moved in the designer is moved everywhere — and nothing is double-booked because two screens disagreed about what exists.
- Drag-and-drop room designer, one plan per room
- Sections, seat counts and the bar, doors and walls
- Live status during service
- Merge two tables for a party, split them after
- Shared by reservations, orders and events
Mobile Ordering
The guest orders from their own phone, at the table, without an app. The QR carries the table, so the order already knows where it is, and it lands on the kitchen display routed to its stations like any other.
- No app, no download
- The QR carries the table
- Straight to the kitchen display
- Reads in the guest's language
- Priced in a currency they recognise
Guest Feedback
Ask the guest before they tell Google. A private question about forty minutes after the meal, answered without an account, with one question per dish they actually ate. A review site can tell you somebody gave you three stars; only the system that took the order knows they had the sea bass and would not order it again.
- Private, not a public review
- Anonymous by default, so people answer
- Would you order this again, per dish
- Reply with a code attached
- Server ratings shown, never averaged
Personal Offers
Something to do on an ordinary Tuesday in February, when a birthday will not fire and an event needs a room. Pick the guests who stopped coming, make them one offer with an end date, and find out afterwards how many came back.
- Target by recency, visits or segment
- Four kinds, and the percentage is the weakest
- A code per guest, honoured by a person
- A window, not an open-ended discount
- Who you wrote to, still answerable later
Birthday Campaigns
A birthday is a booking waiting to be asked for, and the decision is made a month out, not on the day, which is when most venues send a voucher. Four messages over five weeks, each doing a different job, and the one on the day asks for nothing.
- Thirty days out: ask for the party
- A nudge, then the day itself
- A week after, for the ones who went elsewhere
- A set menu with a per-head price
- Two contacts a month, cap enforced
Verified Guests
Who gets to book your tables without ringing. A guest asks, somebody who works there approves, and from then on they book themselves against live availability, without opening your floor to anybody with an email address.
- Self-service booking, on your terms
- A person decides, not a rule
- Per venue, not across a group
- Can be withdrawn later
- Phone and walk-ins unaffected
