Bar management software for high-volume, late-night service
Bars move fast and loud — orders stack up, tabs run all night, and stock counts change by the hour.
Built for how a bar runs
A bar at eleven o'clock is the hardest room in hospitality to take an order in. It is loud, people are standing, the party that was at a table is now at three tables, and every order is shouted twice and still heard wrong once. The drink that does not get ordered is almost never a decision — it is somebody who could not catch an eye.
That gap is where the money is. Order from a phone and the guest orders when they are ready rather than when a member of staff is free, and the order arrives already knowing which table it came from, because the code on the table is what opened the menu. Nothing is repeated back, and nothing is misheard over the room.
The rest of a bar's problems are arithmetic. Spirits are the easiest stock in the building to lose and the hardest to count. And a bar that closes at two in the morning is a venue whose day does not end at midnight — which sounds obvious until a booking system offers a table at half one and a menu tells guests you are shut.
What a loud room costs you
The second drink nobody could order
A code on the table opens the menu on the guest's own phone. No app, no download, and the table comes with it — so a round is a scan rather than a wait.
Six phones, one bill
Everyone at a table sees the same running total, including the person who scanned first and hasn't ordered yet. The table is the unit, not the handset, so a party is never six unrelated tabs.
Who is on that table now
Staff claim the tables they are working. Taking one off a colleague is legitimate but moves the credit for everything ordered afterwards, so it asks for a reason, is logged, and the person who lost it is told.
Spirits that walk
Pours are ingredients like anything else. Selling a cocktail deducts what went into it, so the gap between what should be behind the bar and what is shows up as a number rather than as a suspicion.
A day that ends at two
Opening hours that run past midnight are treated as one evening, not two. Bookings, the menu, the wall screens and every report read the venue's own day, so nothing goes quiet at midnight while the room is still full.
The bell nobody hears
A guest can call a waiter from the same screen they ordered on. It appears against their table on the floor plan, and pressing it twice does not send two people.
Relevant modules
Common questions
Do guests need an app?
No. Scanning opens a web page. Nothing to install, nothing to sign up for, nothing to delete afterwards.
Can staff still take orders at the table?
Yes, and the two are the same system. A phone order and a waiter-taken order behave identically once placed.
Can someone order drinks without being in the bar?
Only if you allow it. Turn on the location check and set a radius, and an order placed from outside it is flagged before the bar sees it.
Does it handle a 2am close?
Yes. The venue's day is its own — a night that runs past midnight stays one night in bookings, on the wall screens and in every report.
Can the bar be a separate station from the kitchen?
Yes. Items carry a station, so one order can split across the bar and the grill, and the order only goes Ready when both have reported.