One table, even from several phones.
Orders belong to the table’s session. Whoever orders a second round sees what was already sent during the same service.
Every order starts in the table’s session. Multiple rounds and multiple phones end up in the same service, from the kitchen to the open bill.
The table sends an order, the kitchen picks it up and the service follows each stage. Later rounds stay linked to the same session.
You can tell apart the wait before a ticket is picked up, preparation and time at the pass. Tickets with logged steps become data to read kitchen and floor work.
Averages separate pick-up, preparation and pass. Timings are calculated on tickets with those steps logged.
The overview gathers most ordered dishes, tables, order totals, average ticket and rounds per session. Payment methods are read from closed bills.
Your restaurant’s work,
with your rules.
Orders belong to the table’s session. Whoever orders a second round sees what was already sent during the same service.
Choose which dishes are available and which can be ordered from the table. The QR menu and ticket creation use the same criteria.
Tickets go from received to in preparation, ready and served. Each step records its time, so you can follow kitchen and floor work.
Open bills, orders and history stay linked to the session. You can also protect ordering with a PIN, depending on the mode your restaurant chooses.
From the first order to the last round, the table stays the same.
It adds to Eatable Base, €29/month + VAT. Choose modules from the dashboard, based on what your restaurant needs.
All costs, in one placeOrders, including those already sent, belong to the table’s session. After any unlock step your restaurant requires, devices joining the same session see its orders.
Yes. General availability and table ordering are separate settings on each dish.
The module costs €10 a month + VAT on top of the Base. It includes table sessions, table QR codes, kitchen tickets, open bills and service history.
Table ordering, the way you work.
We start from your hours, your tables and the people you welcome. We show you what changes in your service.
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