Your restaurant. Connected in one system.

Guests select dishes, add notes and choose pickup or delivery. Staff work from the recorded order details. Configure hours, dish availability and payment methods before launch.

Choose a template that suits your cuisine. Add text, photos, hours and contact details in the builder, then review the preview. Your website can guide guests to menus, ordering and reservations according to enabled features.

Place a code at the table so guests can open the menu on their phones. Offer browsing only or enable ordering. Linking each code to a table helps staff identify the right location.

Nearby neighbourhoods and more distant areas can have different fees, minimums and fulfilment times. Set zones using a map, radius or postal codes. The restaurant organises drivers and the delivery itself.

Waiters open a table, select dishes and record options and kitchen notes. They can also handle service calls and bill operations. New orders and billing require a working internet connection.

The team sees dishes from multiple channels and updates preparation progress. Stations can be linked to menu categories. Visible notes communicate guest requests, while statuses help coordinate handover.

Map the main room, upstairs or garden. Arrange tables, choose shapes and add landmarks. Review orders and reservations at each table while staff use a familiar restaurant layout.

Collect website requests and phone reservations in one place. Staff check the time and party size and choose a table. Online requests await confirmation, and conflict warnings support the final decision.

Before the next visit, find the guest profile, notes and history linked to recorded contact details. Tags help organise the database. A saved contact does not imply marketing consent; check it separately for each communication channel.

Set a points conversion rate and rewards for qualifying orders. Staff see balances, history and the reward catalogue. Rewards are redeemed by staff at the venue, rather than by guests in the online basket.

Prepare a promotion and reach suitable guests who have consented to contact. Use email or SMS according to your configuration. Review recipients, promotion terms and channel costs before sending.

Review popular dishes, ordering times and differences between channels. Use the data to examine your menu and operations. Order value is neither profit nor accounting revenue; analytics also includes cancelled orders.