Who it is for · Restaurants
A full dining room, from the table code to the split bill
The guest scans their table and orders without an account, each kitchen station sees its own lines, and the bill is split by seat. All of it on the device already standing at the till.
The parts that matter to you
Tables and reservations
A floor map, bookings from your store, and a waitlist where guests follow their turn on their phone instead of standing at the door.
Kitchen display by station
Bar, hot, cold. Each station sees only its lines, and the ticket prints before the cashier counts the change.
Bills by seat
One table pays in cash, by card and split six ways, with a tip, without the order being typed twice.
Recipes and stock
Every dish draws its ingredients down the moment it sells, and the waste report tells you where the difference went.
The order types you run on
A restaurant that needs three programs — a till, a store and a kitchen screen — needs one subscription here.