Aged Ribeye
45-day dry aged, bone marrow butter
Serve the evening you had in mind
A guest scans the QR code on the table, or taps the NFC tag it is printed on, and orders and pays from their own phone. Your own photography, their own pace. Nothing to install, no account, and no waiting for someone to come and take the order.
Your people look after
the room, not the orders
A server who is not carrying orders back and forth is a server who is reading the table. The software takes the order; your people do the part it cannot.
Small PlatesSidesWine
Small Plates
Coal-Roast Lamb
Shoulder, ginger, long chilli
Ember Kofta
Minced lamb, cumin, flatbread, pickles
Whole Grilled Brill
On the bone, preserved lemon, herbs
Goes with the Aged Ribeye
Malbec, Mendoza
2 itemsView tab
The last ten minutes of every service, back
The bill is already open on the phone that ordered. A table settles up and leaves without anyone fetching a card machine, which is the last ten minutes of every service handed back to you.
What a guest does
Four taps, no account, no app
The whole thing happens in the browser that is already on their phone. There is nothing to download, no code to type in and no sign-up before they can read the menu.
Scan, or tap
One tag on each table carries both an NFC chip and a printed QR code. A phone that will not read one reads the other, so nobody is left holding a menu that will not open.
Order from photographs
Guests pick food they can see. Your own photography, at the size the food deserves, rather than a list of names and prices.
Pay on their phone
Card details go from their browser straight to the payment provider. We never see a card number and neither does your floor.
Come back to a name
Their first name lives on their own phone, so the second visit opens with it. Nothing about them is kept on our side.
The part that pays for it
The suggestion belongs to the dish
When a guest adds something, the menu offers the one pairing your chef set for that exact dish, at that moment. Not the house favourite and not whatever carries the best margin. A suggestion a guest can tell was chosen by a cook is the only kind that gets accepted twice.
Floor
Tonight, 6pm to midnight
- In service
- 3 of 3
- On the floor
- 5,320
- To pay
- 1,100
Orders through service
Peak 33 at 9pm
6pm9pm12am
- Counter 1Ordered2 rounds in1,100
- Counter 2ChoosingBrowsing900
- Counter 9PayingSettling up1,300
What you get
One screen for the floor
Orders arrive in a live feed with the table on them. Mark a dish sold out and it goes grey on every phone in the room in about a second. It runs in a browser tab on the machine you already have behind the bar.
Getting started
We build it, and we fit it ourselves
You send photographs and a menu. We build it, print the tags, come in and fit them, then check in twice during the first month. There is no dashboard for you to learn and no configuration to get wrong.
Where the money goes
It goes to you, not through us
We are not in the payment chain. The venue is the merchant of record, so your name is the one on the guest statement and the money lands in your own account on your own payout schedule. We could not hold your takings even if we wanted to.
We never see a card
Card details go from the guest browser to the payment provider. They do not pass through our servers, and there is no card form anywhere in the product.
Paid means paid
An order is only marked paid when the payment provider confirms it with a signed message. Never when the guest lands back on the thank-you screen.
A double tap is one order
Every order carries a key, so pressing the button twice on a bad connection cannot charge a guest twice.
No guest records
No names, phone numbers or email addresses are stored on our side. There is no customer database here to leak.
Pricing
Forty-nine dollars a month, per location
One flat monthly figure that does not move with three tables or with ninety, plus a share of what the menu sells. Card processing is billed separately by the payment provider at their rate rather than ours, and every one of the three is in the agreement before you start.
$0
A month, per location. Stop whenever you like.
0
Days free at the start, with nothing to cancel.
$0
Setup, build and the visit to fit the tags.
See it on one of your own tables
We build one section of your menu from your own photography, fit the tags in person and run it for thirty days. No setup fee, no contract, and nothing to cancel at the end.