How it works
A whole service, from booking to receipt, without switching systems.
Each screen knows what happened on the one before. The booking becomes a table, the table an order, the order a receipt, and it all stays on the guest’s profile.
Try it yourself: open the demo, no sign-up and no sales call
The guest books on their phone. You don’t do a thing.
A booking page with your name and your menu, showing the times genuinely still free at your tables. Bookings are confirmed on the spot and the guest gets a reminder the day before.
- Large groups come in as requests, so you get to decide.
- A deposit for groups, if you want one, which then comes off the bill.
- A waiting list for when you’re full: the next person on it is notified when a table frees up.
How many of you?
Saturday 16 · Dinner
What the guest sees. In Spanish, Catalan or English, whichever they prefer.
They arrive, they sit down and the table changes colour.
On the floor plan, each table is coloured by what’s going on: booking due soon, seated or bill requested. Guests with a booking are seated with one tap; so are walk-ins. And if table 7 has been there for an hour and a half, you can tell without asking.
- Allergies and requests in plain view from the moment they sit down.
- Switching tables or joining two: drag and drop.
- No-shows are recorded on their guest profile.
Ordered at the table, it shows up in the kitchen. No paper, no shouting.
Every item with its options: how the meat is cooked, the bread, the extras, what to leave out. Allergens, from the menu to the order. Drinks go to the bar and food to the kitchen, each to its own station.
- Fire courses: starters first, mains when you say so.
- Takeaway and delivery orders on the same screen, entered by hand: no connection to the delivery platforms.
- Voiding an item leaves a record of who did it and why.
The order on the waiter’s tablet, in Spanish for now. The allergy shows in red before anything is ordered.
4 The kitchen
The screen that hangs on the wall and calls back “heard”.
Each ticket changes colour as the minutes pass: green when it comes in, amber when it’s running late, red when it can’t wait any longer. Nobody has to watch the clock.
- 1Entrecot de vaca maduradaPoco hecho · Verduras a la brasaAlergia a frutos de cáscara · sin salsa
- 1Hamburguesa de vacaAl punto · Pan sin gluten
- 2Patatas bravas
- 1Croquetas de jamón
- 1Pimientos de Padrón
- 1Pollo de corral a la brasaPatatas fritas
- 1Hamburguesa de pollo crujienteSin salsa
- 2Tarta de queso al horno
- 1Coulant de chocolateDiez minutos de horno
Payment is taken at the table and the receipt prints itself.
Cash, card, Bizum or split. The receipt comes out with the VAT breakdown, in Spanish and Catalan. If they ask for an invoice with their tax ID (NIF), it’s two more taps. With Verifactu active, it also carries its QR code.
- Verifactu included in the price, with no separate module. It isn’t active yet; it becomes mandatory for your restaurant on 1 January 2027 if it’s a company and on 1 July 2027 if it’s run by a sole trader or under joint ownership.
- Till opening, cash movements and closing with a cash count. The end-of-day close is generated automatically.
- Items on the house, discounts and refunds, logged with who and why.
Imagen de ejemplo.
This is how the receipt prints with Verifactu active.
Next step
Think it’s a fit? Try it for sixty days.
We’ll set it up for you with your menu and your floor plan. If it’s not working for you after two months, no harm done.