How it works
One Friday. Every job in the house.
One cover walks the whole restaurant: guest, host, waiter, kitchen, inventory, marketing, owner. Scroll down and you have seen the service end to end, trade by trade.
Amara Wijaya·T7 · 20:30 · 4·19:12·Booked
They find you on your site. Not on a marketplace.
A website that looks like the room. A time that is a real table. A QR that is the menu. A review the next morning. Nothing to install, and nobody takes a cut.
A search, a story, a friend.→T7 is booked. Allergy is on the file. The host can see them coming.
01.01
A site that looks like the room, not a template.
Photography, menu, story, gallery. The reserve button actually holds a table. It does not email the host a form.
- Designed with you, around your space
- Booking lives inside the site
- No commission on the cover
BRASA
ReserveAsador y bodega · Ubud
Wood fire and old-world wine.
Book a table01.02
Only the hours that still have a table.
Four people, tonight, 20:30. Tablerooms offers what fits: party, duration, turn. Nobody has to undo a booking that never fit.
- Slots tied to real tables
- Turns built in
- A reference on the spot
Brasa · book a table
Party size
Tonight
01.03
The carta in their hand.
Prices, allergens, diets. What you change in the back office is what they see at the table, not a PDF from last spring.
- Live from the same menu
- Allergens on the dish
- No app to download
Mains
Miyazaki A5
$68
45-day Rib-Eye
$42
Provoleta
$9
01.04
They order without waving.
Scan, add, send. A waiter can approve it. The kitchen sees the same ticket he would have taken himself.
- Same ticket as the POS
- Floor → kitchen → served
- They still pay at the table
Table T7 · order from your phone
01.05
The next day, one tap.
Five stars can go to Google. Two stay in the house, for the team to answer before the internet does.
- Asked after the visit
- Good ones public, if they consent
- Bad ones stay inside
BRASA
How was tonight?
Amara Wijaya·T7 · 20:30 · 4·20:33·Seated
The booking becomes a table.
One floor for the book, the queue and the POS. The host taps the name. T7 lights up. The waiter already knows who they are.
Amara’s web booking: four, 20:30, allergy, VIP.→T7 is seated. The waiter can open the ticket.
02.01
Before the door opens.
Covers, occupancy, who is due. The host walks the night before anyone arrives.
- Today’s book at a glance
- Next parties on the list
- The same floor as service
tablerooms · service · friday night
Covers
–
Occupancy
78%
Avg spend
$61
02.02
Seat them in one tap.
Free, booked, seated. The name, the allergy, the favourite wine, on the table before they sit.
- Live floor plan
- Guest sheet on the table
- Nobody retypes a name
tablerooms · service · friday night
Covers
86
On the pass
4
Avg spend
$61
main room
02.03
The queue runs on a real clock.
Walk-ins get a wait from free tables and turn times, not “fifteen minutes” by eye. When a table frees, they sit on the same floor.
- A timer per party
- Wait from the actual room
- Regulars recognised by phone
tablerooms · service · friday night
Martínez · 4
22 min
Chen
8 min
Rossi
35 min
02.04
Who is at the door, before they are.
VIP, visits, spend, the dish they always order. The CRM is the greeting, written down.
- Allergy before they sit
- History the floor can use
- Walk-ins join the same file
Amara Wijaya
[email protected] · +62 812 ···
$3,240
lifetime spend
Visits
17
Avg spend
$180
Last seen
Apr 2
Favourite dishMiyazaki A5 Wagyu
Favourite wineCatena Malbec
AllergiesNuts
Amara Wijaya·T7 · 20:30 · 4·20:47·Fired
One login. Table to pass to drawer.
The waiter taps the table the host just seated. Courses fire when the room is ready. The bill splits. The drawer closes. No second app.
T7 seated. VIP, allergy, favourite dish already on the ticket.→The ticket is on the pass. The kitchen already sees the allergy.
03.01
Build the ticket. Hold. Fire.
Categories, search, dessert in waiting. The allergy sits in the header before they tap send.
- Hold-fire for the next course
- Notes on the line
- VIP on the ticket
Menu
Ticket
03.02
Charge it the way the table pays.
Card and cash on the same bill. Tip on the last tender. Each payment lands on its terminal, so the night can close.
- Split without a second screen
- Tip on the last charge
- Receipt with points
T7 · Amara
$157
Card
$80
Cash
$77
Tip 10% · on the last tender
03.03
Close the drawer without leaving.
Count notes and coins, not a total you invented. The terminal already knows what the cards should hold.
- Expected, live
- Count by denomination
- Card batches on the side
Expected in the drawer
$847.30
$50
8
$20
12
$10
9
$5
4
Amara Wijaya·T7 · 20:30 · 4·20:48·Plated
The pass already has the ticket.
No printer. No shouting. The fire from the floor is on the screen: timer, VIP, allergy. Tomorrow’s prep is already counting covers.
Two Wagyu, a Malbec, nut allergy, VIP. Fired from T7.→Plated. When they pay, the store loses 180 g of tenderloin.
04.01
It arrives on its own.
A chime, a ticket, a timer. Cold, hot, grill: each cook sees their board. Bump it when it leaves the window.
- Stations with live counts
- Timers amber, then red
- Allergy and VIP on the pass
T4VIP
4:32
Nut allergy
1× Wagyu A5 · MR
1× Provoleta
T9
3:30
2× Rib-Eye · rare
04.02
Tomorrow is cooked today.
The Saturday book, what you sell per cover, the recipe cards. A list of what to pull, and what you do not have.
- Covers from the book
- Shortfall in red
- Printable for the morning
Saturday · 48 covers
Tenderloin
4.2 kg
Butter
1.8 kg
Malbec
14 bottles
Amara Wijaya·T7 · 20:30 · 4·22:41·Depleted
The store moves when you charge.
Stock drops on the paid ticket, through the recipe, sauces included. It rises when the delivery note is received. The count closes what nobody wrote down.
T7 paid. Wagyu A5: 180 g of tenderloin, plus the sauce.→Par is broken. A draft order sits with the butcher. Food cost is a number, not a guess.
05.01
What runs out before Saturday.
Par, coverage, the supplier. The Wagyu they just paid for walks itself off the shelf.
- Drops on payment, not on fire
- Recipes, including preps
- Days of cover, not a feeling
Stock · Friday par
Tenderloin
4.20 kg
Draft PO · Carnes del Norte
2× packs · back up to par
05.02
The delivery note is the truth.
Suggestions by supplier when you hit the minimum. Receive in packs. The unit cost updates, and the drift against last time shows.
- Draft by supplier
- Receive, then stock rises
- Price history on the invoice
Carnes del Norte
Draft order · 2 packs
05.03
Count without cheating.
Theoretical stock stays hidden until you ask. The shelf wins. Whatever is missing and never hit the waste log has a price.
- One count at a time
- Known waste vs unknown shrink
- The shelf is the number
Theoretical stock is hidden
Tenderloin
Oil
Malbec
Amara Wijaya·T7 · 20:30 · 4·Tue·On file
Then the quiet nights start to fill.
The visit already wrote the file. Who has not been back. A message with their dish. A review asked the next day. You approve. It sends.
Tonight wrote itself onto Amara’s file: eighteen visits, $3,397, Miyazaki, Malbec.→A Tuesday campaign that counts tables, not opens.
06.01
The CRM is the service, written down.
Spend, the dish, the wine, the allergy. Next time the host says the name because the system already did.
- Lifetime, visit by visit
- Preferences the floor can use
- No one retypes a name
Amara Wijaya
[email protected] · +62 812 ···
$3,240
lifetime spend
Visits
17
Avg spend
$180
Last seen
Apr 2
Favourite dishMiyazaki A5 Wagyu
Favourite wineCatena Malbec
AllergiesNuts
06.02
Who has gone quiet.
RFM from this room’s tickets, not a sector average. Fourteen regulars, six weeks. The list is today.
- Nine live boxes
- Presets: lapsed, once, birthday
- No frozen spreadsheet
Live RFM
06.03
A message that knows the guest.
Signature drafts the mail with their dish. Welcome, thank-you, birthday, come back. You send it. And the tables that come back are attributed.
- Copy with their name and dish
- Automations with a switch
- Tables and euros, not vanity
AI concierge
SignatureReview reply drafted
Two stars, last night · yours to approve
Tuesday campaign
Sent 320 · 41 booked · +$2.4k
06.04
The bad ones stay in the house.
Five stars can go public. Two stay here, with a reply, before Google ever sees them.
- Asked after the visit
- Threshold you set
- A draft, if you want one
Amara · ★★★★★
Publish on the site
Chen · ★★
Kept in-house · reply first
Amara Wijaya·T7 · 20:30 · 4·Close·On the Z
The Friday, on one screen.
Covers, occupancy, ticket, food cost, the tables marketing actually filled, a drawer that already knows what it should hold.
Ninety covers. T7 at $157. Tenderloin down. Three win-back tables.→A Z that squares. A Tuesday you can fill on purpose.
07.01
This week against last week.
Revenue, covers, no-shows, average ticket. The change, not a screenshot from April.
- Tonight vs the last window
- Occupancy you can act on
- Win-backs that show as tables
Covers
86
Tonight
$5,333
Occupancy
78%
Win-back attributed
3 mesas · $890
Drawer balanced
Z · caja y datáfono
07.02
What to push. What to cut.
Stars, workhorses, puzzles, dogs. All from the recipe cards and the tickets, not from a feeling in the pass.
- Food cost from the cards
- Quadrants from real sales
- A menu you can edit
Star
Wagyu A5
Workhorse
Rib-Eye
Puzzle
Provoleta
Dog
Tannat
07.03
A Z that already knows.
Expected in the drawer, counted by note, card batches on their terminals. The night ends when the numbers meet.
- Live expected
- Count by piece
- Cards and cash, separate
Expected in the drawer
$847.30
$50
8
$20
12
$10
9
$5
4
Getting live
Forty-eight hours. We do the lifting.
You do not migrate yourself. We design the site, load the floor and the menu, and walk the team through a service before you open on it.
01.
We design
Your site, menu structure and floor plan, built with you on day one. You approve every screen.
02.
We load
Menu, tables, hours, policies and your guest list imported. Staff onboarded in one sitting, since it looks like the tools they know.
03.
You open
Bookings flow to the floor plan, orders to the kitchen, spend to the guest profile. Day one feels like month six.