Restaurant management software for full-service dining, run from one floor plan
Table turnover, group bookings, and a kitchen spread across stations that all have to finish before a plate leaves — restaurants juggle more moving parts per table than almost any other format.
Built for how a restaurant runs
Full service is four jobs happening at once in the same room, and the reason it goes wrong is almost never that one of them was done badly. It is that they each kept their own copy of the evening. The book says table nine is free because nobody wrote down the walk-in. The kitchen plates a main for a table that moved twenty minutes ago. The waiter who could have sold another bottle is on the far side of the room. None of that is carelessness — it is four systems disagreeing about one floor.
So everything here is built on the floor plan rather than beside it. Bookings are made against real tables with real seat counts. Orders belong to those tables and route themselves to the stations that cook them. The waiter holding a table is the one the kitchen tells when the plate is up. A private event that takes the back room takes those tables out of what guests are offered, without anybody remembering to block them.
The other half of the job is the part nobody has time for during service: knowing afterwards what actually happened. Which sections fill and which fill last, what a dish costs once the ingredients are subtracted, how long the pass waited on the grill, which party sizes keep arriving. That is a by-product of running the service in one system rather than a separate exercise in a spreadsheet on a Monday.
Where a full-service evening actually loses money
The plate that sat under the pass
Every kitchen display gets the order onto a screen. The minutes that cost you are after it is plated — it waits for somebody to notice. When every station that owes a line has reported, the order goes Ready and the waiter holding that table is told, with a banner that stays put and a chime that repeats if nobody comes.
The table sold twice
A booking, a private evening and a party of twenty all stand on the same floor but usually live in three different lists. Here they come out of one pool, so a guest is never offered a table the venue quietly promised to a tasting.
The section nobody claimed
Orders land on tables, and tables are claimed by the waiter working them — from their own portal, not assigned from an office. A table nobody claimed falls back to whoever is rostered to that section, so nothing is credited to nobody.
Stock that only confesses at month end
Recipes are built from ingredients, so selling a dish deducts what it was made of. You find out the lamb is going on a Thursday, not when the invoice arrives.
The eight that never showed
Mark a no-show and the table goes back into the evening. It also makes the no-show rate mean something — readable by party size and by how far ahead the booking was made, which is what tells you how much of next Saturday you can still sell.
A Saturday you cannot reconstruct on Monday
Covers by hour, revenue per seat, median ticket time, which station the pass waited on. Not a report somebody has to build — the record the service already wrote.
Relevant modules
Table Reservations
Live availability that counts events and large parties too, confirmed on the spot.
Learn more →Kitchen Display System
Stations report, the order goes Ready, and the right waiter is told.
Learn more →Common questions
Can we keep taking bookings by phone?
Yes — staff enter phone and walk-in bookings into the same calendar, against the same availability. Guests you have verified can also book themselves online.
Do we need a screen in the kitchen for every station?
Each display is pinned to the stations it serves, so a grill screen shows grill. Pin nothing and that screen becomes the pass and sees everything. Several tablets in one kitchen can each show something different.
How does the system know which waiter to notify?
By who claimed the table. Claims are made by staff themselves and last as long as the shift, so next week's orders are never credited to whoever was on it last night.
Can we push tables together for a party of eight?
Yes, and split them afterwards. A table carrying a live order or a booking refuses to merge — rearranging furniture under an open bill is how a night goes wrong.
Will it tell us which dishes actually make money?
Plate cost and margin per dish, plotted against how much each one sells, with the crosshair on the medians so one runaway seller doesn't push everything else into "unpopular".