Full-service dining and hospitality
The floor and the book finally match.
Reservations, walk-ins, coursing and kitchen pace share one ticket. Hosts seat from the same screen the kitchen fires from, so 7:00 means seven o’clock.
Riley Chen · party of 4
Seated 6:58 · anniversary · nut allergy seat 2
- AppsFired
- MainsHold
- DessertQueued
Live floor and book
One screen the host, the server and the kitchen all read.
Floor areas, server sections, course timing and the reservation list share a single ticket. Walk-ins compete for the same map as bookings, so 7:00 means seven o'clock. Even when the kitchen runs six minutes long and booking times push back automatically.
Table 14
Courses
View AllMain Course Sent · 2 mins ago
Order
View AllNapoletana
MainPenneCarbonara
MainAdd Fresh Tomatoes, Basil, Remove Che…
Reservations book that respects actual service time
The book says 7:00 but the kitchen is still on 6:30. Turn-time targets, party size and the live kitchen pace drive realistic availability. And confirmation, deposit and no-show policy attach to the booking details, not a spreadsheet.
Anniversary booking · Friday
Hold the table, hold the deposit, hold the wine.
Confirmation and reminder messages reduce no-shows without a separate email tool. Deposit and refund flows ride the booking itself, so your reports show expected versus actual revenue without anyone exporting a CSV at midnight.
- Turn-time engine driven by section, party size and the live kitchen pace
- Deposit / partial-payment flows for tasting menus, private dining and large parties
- No-show policy + auto-refund rules attached to each booking type
- VIP, allergy and sommelier flags ride the same record into the kitchen ticket
7:00 PM
VIPFriday 9 May · Section B · table T08
Sarah Chen. Party of 6
Anniversary · 7th visit consecutive year
Deposit
$60 held
Turn target
2h 15m
Allergy
No shellfish. Flag travels with seat 2
Sommelier note
Off-menu Burgundy on file · pour at greet
Coursing
The kitchen and the floor share one timeline.
Apps fire from the host stand. Mains fire on apps cleared. Dessert holds until the mains plate is in the window. Allergies travel with the seat. The cold line, the grill and pastry all see the same ticket.
Split checks the kitchen never sees, the POS always reconciles
Pay in full, split equally, split per item or share one dish across two guests — the same taps your servers make, played out below. No calculator at the till, and the ticket always reconciles.
The whole table on one ticket.
Table 32, party of three. Every item, modifier and kitchen note on one record — nothing gets re-keyed before the split.
Seat-level
Items attach to the seat, not the table. The dietary flag rides with seat 2 into every kitchen ticket.
Tip distribution
Pool by section, by service or by hours. Settle in the same close so the team is not chasing tip totals on Monday morning.
Comps and voids
Track on the guest profile, not the shift report. Patterns surface before margin slips for the year.
Guest recognition
Recognise the regular before they sit down.
Allergies, anniversaries and the half-bottle on file ride the same record as the POS and online orders. Hosts see service notes; managers see spend; the owner sees comps. One profile. Earned recognition, not creepy data.
Surfaced at greet · server pre-shift
Each role sees what it needs, from one guest record.
- Hosts see service notes and dietary flags. Managers see spend and how often a guest visits. The owner sees comps and refunds. Same record, different lenses.
- Allergies travel with the seat into the kitchen ticket so the cold line, grill and pastry all see the same flag.
- Marketing consent and dietary tags follow the guest across dine-in, events and online orders. No separate spreadsheets.
Sarah Chen
VIPRegularGluten-freeSommelier file
12
Visits
$186
Avg spend
6d
Last visit
Allergy
No shellfish, no peanuts
Anniversary
12 May · 7th consecutive year
Sommelier
Pinot Noir; off-menu Burgundy on file
Last 5 visits
- 6 MayTasting · pinot pairing$244
- 21 AprRibeye · ’18 Burgundy$198
- 14 MarTasting · chef counter$286
- 21 FebConfit duck · GF$162
- 4 FebLamb shoulder · half-bottle$138
Marketing consentYes · email + SMS
Direct orders and delivery that still feel like your brand
Guests who came for dinner should order delivery from the same menu logic. Different pricing where you need it, the same loyalty record across both.
One menu, channel-aware
Throttle takeaway when the dining room is full.
- Direct ordering on your domain. Keep regulars on a channel you own
- Channel pricing for marketplace commission without maintaining a duplicate menu
- Hide fragile plates from delivery while dine-in still sells them
- Loyalty earn + redeem on one record across dine-in, events and online orders
All four channels share one guest record, one loyalty ledger, one inventory.
Reporting that names the leak
Cover counts, turn time by section and average spend by guest type. The reports answer the questions managers ask after a slow Tuesday.
Covers by service
Which night paid the rent?
Lunch / dinner / late split per night so you see the slow Tuesday and Wednesday before next week’s schedule is locked.
Turn time by section
Where is the floor losing time?
Section A 78m, Section B 92m, Bar 41m. Coaching opportunities show up before complaints do.
Avg spend by guest type
Where do regulars spend more?
VIP $214, regular $128, new $98. Pricing, pairings and event mix tuned to the guest, not the hunch.
Hardware that fits a real host stand
Floor-plan tablet, server-pocket handheld, ceiling-mount KDS for the expediter. Cabling and mounts sized for the room. Not a generic counter.
Host stand
Floor-plan tablet + thermal printer
Tablet for the floor map, thermal printer for guest receipts, wall-mount option for narrow podiums.
Server handheld
Pocket POS with chip reader
Table-side fire and pay. Wifi roams across sections, falls back to LTE if the network blinks.
Kitchen pacer
Ceiling-mount KDS for expediter
One screen for course timing across stations. Pace alerts mirror to the floor rail in real time.
“The system is brilliant: user-friendly and intuitive, but powerful at the same time. It was surprisingly easy to roll out and my staff picked it up in no time. Reliable, and I recommend it to anyone.”
Explore related pages
Frequently asked questions
What operators ask us before they sign.
Can reservations sync with walk-ins without double-booking?
Walk-ins and bookings compete for the same floor map and the same turn-time engine, so a four-top promised at 7:30 cannot be sold to a walk-in at 7:15 by accident. Party size, joins and VIP holds flow into availability. When the kitchen runs long, downstream booking times push back automatically and SMS updates fire to guests on the way. They see the honest wait instead of finding out at the host stand.
How does table-side ordering reach the kitchen?
Handheld sends land on the same ticket the POS opens. Course routing fires apps to cold prep, mains to grill and dessert to pastry. Fire-on-finish or staggered-send by your service style. Allergy and dietary flags travel with the seat, so cold line, grill and pastry all see the same ticket. Voids, comps and re-fires sit on one history per ticket, not three.
Do VIP notes show up for every visit?
Allergies, anniversaries, sommelier notes and how often a guest visits all ride one guest record. Hosts see service notes; managers see spend and visit history; the owner sees comps. Permissions decide who sees what, so a new server gets the dietary flags but not the spend log. The same record carries across dine-in, events and online orders.
Can takeaway and delivery use the same menu as dine-in?
One menu, channel-aware pricing. Throttle takeaway when the dining room is full so the kitchen does not over-promise. Hide fragile plates from delivery while dine-in still sells them. Loyalty earn and redemption follow the same guest record whether they ate in last week or order noodles tonight, and direct ordering on your domain keeps the brand off marketplace homepages where you do not earn the discovery anyway.
What about deposits for large parties?
Configure capture and refund rules per booking type. Private dining, tasting menus and large-format bookings can require a hold or partial payment before the room is locked. No-show policies attach to the booking itself so the report shows expected versus actual revenue. At completion, deposits apply to the final bill automatically or refund per your rules. No spreadsheet at end of service.
How does coursing work when the kitchen is buried?
Pace alerts surface at the host stand and the expediter screen at the same time, so 7:30 booking times push back by exactly that much. Not a guess. Mains hold until apps clear. Dessert holds until the mains plate is in the window. The expediter sees one timeline per table; the floor sees the same change on the floor view.
Walk the room on your numbers.
Bring the reservations book, the floor plan and a Friday night. We will run reservations, floor, coursing and split checks in one demo.