A full floor. A clear picture.

Two guests arrive. Service begins.

Choose an available table and start the visit. Add a customer if useful, or continue as a walk-in. Add dishes and choices, then send the round when the team is ready.

Another drink belongs to the same evening.

Later items stay on the same order. Selected holds help staff keep items aside until they explicitly restore and send them, while the kitchen follows dispatched work.

The bill can match the table.

Order-only staff hand billing to the cashier. Single, equal and item-based splits support different groups, with tenders and receipts kept in the billing workspace.

The owner can see beyond the counter.

Review current service, issued sales, collections and reports. Manage the menu, team, tables and stock without turning every staff workspace into a management dashboard.

• Dedicated floor, kitchen and cashier views
• Current service oversight
• Table cleaning separate from payment