Hospitality · Dine-in
Table service that keeps the pass calm
Floor plans, course firing, splits and tabs. The only thing your team should carry back to the till is an empty plate.
Sound familiar?
Servers walking to the till twice for every order
The kitchen finding out about an allergy after the dish is plated
A bill for eight turning into a ten-minute queue at the card machine
What you get on day one
Floor plan that mirrors the room
Booths, high tops and the terrace when the sun is out. Every table shows spend, covers and time since the last course.
Course firing and holds
Send starters now, hold mains. The kitchen screen groups by course and station and colours tickets as they age.
Split however they ask
Evenly, by item, by cover, or three cards and a twenty. Part-payments stay attached to the table until the last person pays.
Allergens on the ticket
Dietary flags and modifiers travel with the dish to the pass, not in someone’s memory.
Tabs and pre-authorisation
Hold a card against a tab, keep it open all night, settle in one tap.
Tips and service charge
Automatic service by cover count, pooled or per-server tips, both exported straight to payroll.
Order at the table, fire from anywhere
Handhelds put the order in the kitchen before the server has left the table. Ticket times drop, tables turn, and nobody queues behind the till.
- Take orders and payment at the table
- Live table timers on the floor plan
- Reprint or refire a course without a manager
31%
faster ticket times
4 min
saved per cover
2 taps
to split a bill
The floor plan and the kitchen screens fixed a problem we had been complaining about for six years.
Questions we get asked
See it on your own menu
Send your menu across and we will build it into a live demo till before the call.