Let your tableorder for itself
and retire the paper menu

One platform that runs your restaurant end to end: a digital menu your guest opens on their phone, orders that reach the kitchen and cashier the same second, invoices printed with your logo, and reports that tell you what actually sold. It all runs in the browser — nothing to install, nothing to buy, no server in your restaurant to maintain.

No. Any phone, tablet or computer with a browser and a connection is enough. The cashier opens their screen on the device they already have, the kitchen on theirs, the guest on their own phone. Your existing printer prints the bill like any other page.

A day, typically. We enter your categories, dishes, prices and photos, set up your colours and logo, prepare a code for every table, and train your team. You send us your current menu — we do the rest.

The cashier's screen has two main buttons: accept, and settle. The kitchen sees a ticket and a “ready” button. There are no nested menus and nothing to break, because each account only ever sees its own screen. Training takes about fifteen minutes, and we do it.

Nothing changes for them. The waiter takes the order as always and the cashier enters it, and it follows exactly the same path: same kitchen ticket, same invoice, same end-of-day report. Phone ordering is an option for the guest, never a requirement.

No — the order travels from the guest's phone to your screens over the network. The upside is that your data isn't trapped on a device: if the cashier's tablet dies, open the screen anywhere else and every order and invoice is exactly where you left it.

They point their camera at the code on their table and your menu opens — no app, no account, no password. They browse photos, pick sizes and extras, add a note (“no onions”), and confirm. The ticket appears on the cashier's and the kitchen's screens the same second, with the table number.

One order can hold a salad, a juice and a hookah, each prepared somewhere else. The platform splits it by itself: every station sees its own items and prints its own ticket. Nobody scans someone else's page looking for their line, and no juice is forgotten at the bottom of the kitchen's sheet.

Assign every dish to the kitchen and no other station appears at all. The split follows the shape of your restaurant, not the other way round.

They do. The platform installs to the home screen in two taps, so alerts arrive even when the browser is closed. Each event has its own tone — new order, bill request, waiter call, car request — so your team knows what arrived before looking.

Yes, from your phone, from outside the restaurant. Add a dish, change a price, upload a photo, or mark something sold out and it greys out, unorderable. The change reaches every guest within seconds: no reprint, no pen through a price, no apology to someone who chose at the old one.

Guests earn points on every bill they pay and redeem them as a discount next visit — you decide how many are granted and what they're worth. The point is to give the return visit a concrete reason, because winning back someone who already tried you costs a fraction of convincing a stranger to walk in.

The guest registers their plate on arrival, and before standing up taps how many minutes they need. The request reaches the driver's account with the plate and the time, so the car is at the door as they walk out instead of them waiting on the pavement — a wait that erases the whole of a good meal.

Every action that touches money is recorded with a name, a time and an amount: who settled, who cancelled, who discounted, who changed a price. The commonest way cash leaves without a trace is an order cancelled after it was paid — the log makes that visible without you standing behind anyone.

Fixed lines added automatically once per invoice — not per person. You set the name and price in your settings, and the guest sees them on the menu before ordering, because a charge first discovered on the bill reads as a trick. The cashier can remove them for anyone who didn't take them.

Yes, a full second version one tap away. You write the name and description in both languages once, and each guest reads their own — a visitor who can't read the menu orders what they recognise instead of what they'd have wanted.

Menu puts your menu on every guest's phone and lets you change a price in a second. Operations runs the whole restaurant: ordering, billing, kitchen/bar/hookah screens, a floor view, daily reports and staff accounts. Growth adds what brings the guest back: loyalty, reviews, reservations, valet, music requests and a full activity log.

Yes, and that's what we suggest if you're starting out. Begin on Menu and upgrade with one tap when you're ready — no re-entry, no reinstall. Your dishes, photos and guests stay put; only the new screens open up.

Yes. Every plan starts with a full 7-day free trial, no upfront payment and no commitment. Try it on your real restaurant with real guests — not a demo menu — then decide.

A one-off payment for getting your restaurant ready: entering the whole menu with prices and photos, setting up colours and logo, preparing the table codes, and training your team. You don't sit typing in a hundred dishes — we do. It's waived in our launch offers.

Discounted annual billing is coming soon — for now billing is monthly, with no year-long contract.

That is what the free trial is for: a full 7 days on your real restaurant with real guests, so you know whether it suits you before paying anything. And billing is monthly, with no year-long contract.

Message us on WhatsApp and we'll arrange whatever suits you. Prices are quoted in USD and collected at the equivalent.

Add up what your last print run cost, multiply by how many times your prices changed this year, then add the copies that get stained and replaced. A digital menu changes in a second, for nothing.

Yes — restaurants, cafés, lounges and hotel bars. Anywhere with a menu, tables and a bill at the end.

Each restaurant's data is fully isolated from every other, each employee signs in with their own account, and every account sees only its own work: the driver sees cars and never your guests' phone numbers; the kitchen sees dishes and never your sales.