Everything Tables HQ can do.

Tasting Menu Orchestration

Designed specifically around tasting menu services. Front-of-house staff see à la carte and tasting menus side by side. Assign tasting courses to the entire table in a single tap, or customise seat-by-seat for dietary overrides. Course pricing is distributed proportionally across courses automatically. Integrates wine pairings directly for the sommelier's station, with live toggle switches to activate or deactivate menus mid-service based on kitchen availability. A course can hold one dish or several — a banquet's "to follow" of five dishes served together is entered as one course, not five. Set a minimum and maximum number of covers, sell the menu online as well as in the room, and price it per guest type: name your own tiers (Child under 10, Senior) and the cheaper cover is priced, printed on the bill and receipt, and shown to the kitchen so the plate matches the price. Unlimited menus are supported too — one price per person, a list the table orders from in rounds with a cap per round, house rules on the menu, and a soft time limit shown on the floor plan.

Run tasting services without POS workarounds — price splits, seat assignments, and sommelier pacing are handled natively.

Floor Plan & Live Dashboard

Draw your dining room to scale — place tables, choose their shapes (square, round, rectangle, oval), add walls and the bar, and check there is room for staff to pass between them. Managers can rearrange the room at any time, copying and moving several tables at once, and everything lines up neatly as you go. During service the live dashboard follows every table through ten stages, from seated to cleared, with delay alerts shown only to management.

Your floor plan looks and works exactly like your dining room — easy to lay out, and live the moment service starts.

Role-Aware Kitchen Display

A real-time ticket board whose station filters are built from your own menu categories — not a fixed list of Western brigade stations that would match nothing on a Cantonese or Sichuan menu. Chefs see food stations only; Sommeliers see the bar only. Each ticket shows a live elapsed timer that turns red at 20 minutes, and tickets are sorted oldest-first so the longest-waiting course never gets buried. Allergy items are immediately visible — highlighted with a tinted card border, background, and warning icon so kitchen staff can never miss them. When a course is marked Ready, the assigned server gets an instant alert on their phone — even with the screen locked, so food never sits at the pass waiting to be collected. Dishes are sequenced by how long they take: within each course the board puts the forty-minute dish above the four-minute one and shows both times, so nothing is started in the wrong order. And the kitchen works the way you do — set a venue to paced service and courses wait to be fired, or to all-at-once and the whole ticket goes up the moment it is placed, with the kitchen deciding the order of play. No kitchen screen? No problem. A venue can run on printed tickets alone: the kitchen works from paper, servers mark a course served the moment it leaves the pass, and the setup page warns you if no printer is ready to print for the kitchen or the bar.

Every station sees only what's relevant — fewer errors, faster execution, and a kitchen where allergen safety is built into every single ticket.

Order by Number, See Every Tap

Built for menus your customers order by number. Type 42 on the order screen's own keypad and the dish is added — 12, 15B, 33 in a row without closing anything, and no on-screen keyboard covering half the iPad. The keys match your menu: if your numbers use a few letters, those letters are there and nothing else. Only the exact number is ever added, so 15 never becomes 15B, and a number that does not exist or a dish that has sold out says so rather than adding anything.

On an iPad in landscape the order sits beside the menu the whole time, grouped by seat, with prices and a running total. The dish you just added lights up, a mis-tap comes off in one tap, and a dish put on the wrong seat or course moves to the right one in two. Phone orders for collection and delivery are taken on the same screen, grouped by bag, with the customer's details one tap away. And your online ordering page and public menu list dishes in menu-number order, so the website matches the menu in the customer's hand.

Busy tables and phone orders taken as fast as staff can read the numbers — with every tap in view, so a mistake is caught before the kitchen ever sees it.

Course Pacing & Undo

Fire, hold, mark ready, and serve each course with one tap. A five-second undo follows every action so staff can correct a slip instantly, without leaving the screen. Steps further back can still be reversed by staff with the right role, so every correction is accountable. And an order can be changed after it is placed. A dish the kitchen has not yet seen can be corrected or removed outright — nothing was cooked and nothing was billed, so nothing is recorded. Once it has gone to the kitchen it is voided instead: a manager gives a reason, the dish comes off the bill, the station that printed the original docket gets a ** VOID ** chit, and the whole thing lands in the audit log. Add a dish to a course already with the kitchen and it prints an ** ADDED ** chit of just the new lines, so nobody has to read a whole docket again to spot the change.

Every dish arrives at the perfect moment — and when something needs correcting, it's fixed before the guest ever notices.

Reservations & Online Booking

Reservations that can never double-book a table or overfill a sitting. Start typing a name and returning guests are found in your guest book, so every booking builds on their history. Your own online booking page lets guests self-book 24/7 — time slots show Available, Limited, or Full in real time. Configure a weekly booking schedule per site, with independent shifts (e.g. lunch 12:00–14:30 and dinner 18:00–22:00). Collect deposits at booking via Stripe, configurable per weekday (Friday and Saturday only, for example), refunded or kept automatically according to your cancellation policy, with confirmation emails sent for you.

Fill your restaurant around the clock — guests book and pay themselves while your team focuses entirely on the guests already in the room.

Guest CRM & Loyalty

Guest profiles store dietary preferences, allergy notes, and contact channels including WeChat and WhatsApp. Every booking, dine-in visit, and takeaway order is automatically linked to the guest profile, building a complete picture of each guest over time. A configurable loyalty programme rewards returning guests across tiers you name yourself — three are there to begin with, and you can rename, recolour, reorder, add or retire them, deciding for each whether it is earned on visits, on spend, on both, or awarded by hand. Tiers update automatically every night. Pre-arrival reminders, post-visit feedback requests, and self-service cancellation all run automatically. A printable allergen compliance report supports Natasha's Law and FIR 2021. The profile lists every visit — dine-in as well as collection and delivery — and a guest linked to a table follows the party from seating to receipt, so their allergies are in front of the server all evening and the receipt address is already filled in at payment. If a receipt goes to someone nobody has linked, the till offers to save them to the guest book in one tap — and skipping it costs nothing. Arriving with a spreadsheet of regulars? Import it, with a preview of exactly what would change before anything is written.

Your guest relationships don't end when they leave the table — every return visit feels personal, and loyal guests are recognised before they even sit down.

Split Bill & Stripe Connect

Split bills three ways — by seat (proportional), evenly, or custom amounts. Each split is paid independently so guests can mix card, cash, and comp. Connect your own Stripe account in a few clicks — all card revenue (in the room, deposits, online takeaway) is paid straight to you. Tables HQ adds no markup and takes no cut. Card payments at the table run on a Stripe card reader, and if a tablet is refreshed or drops its connection mid-payment, the payment picks up where it left off — no guest is charged twice.

Guests settle exactly the way they want — quickly and without friction — while all payment revenue routes directly to your merchant account with 0% platform markups.

12-Section Financial Reports

Revenue summary, discretionary service charge breakdowns, voids & manager discounts (including refunds issued), covers & average spend per cover, daily breakdown, day-of-week pattern, hourly service window, top-10 menu items, revenue by category, reservation metrics, menu mix, and per-server performance (Owner & Admin only). Period-over-period comparison with ↑/↓ delta indicators. Export everything as a single CSV for Excel or your accountant. Multi-site operators can view reports per venue or roll up across all sites in one view. Print a Z-report on your receipt printer at the end of service — takings, tenders for balancing the till, covers, voids and menu mix on a single slip. A Transactions list shows every order with its bill, filterable by payment method, status, order type and venue, with the right action offered on each row: void an open bill, refund a card payment, reverse a cash one.

Stop guessing, start deciding — know exactly which dishes drive revenue, which hours fill your room, and how every server on your team is performing.

Takeaway & Delivery Orders

A separate ordering channel for pickup and delivery alongside your dine-in floor, with no commission taken. Guests order from your own online ordering page — browse the menu, enter details, and pay however you allow. You choose the payment method separately for collection and delivery: card up front, pay on collection, cash on delivery, or let the customer decide — taking cash at a counter and taking cash from a driver are different decisions. A venue that takes no card payments at all can still run online ordering. Where you do require card up front, the order is held back from the kitchen until payment clears, so an abandoned checkout never costs you food; handover orders go straight through like a phone order. Staff manage a live board with delivery status tracking and driver assignment, and can see at a glance which unpaid orders are expected cash and which are an abandoned card payment. Takeaway tickets appear on the kitchen display with a distinct badge and order reference — and marking an order ready for collection on the board sends the customer their ready message, so a kitchen working from printed tickets still tells customers their food is ready. Your online ordering page shows the whole menu in one scroll, with each dish's menu number in the same order as your printed menu; on a laptop or a tablet held sideways the basket stays beside the menu and the order summary beside checkout, so the customer sees their total as they go. Delivery zones are set by UK postcode, each with its own fee, optional minimum order and optional free-delivery threshold.

Commission-free online ordering keeps your full margin — no third-party delivery marketplace taking 25–35% of every order.

Test mode — use card 4242 4242 4242 4242, any future expiry, any CVV.

Automated Guest Communications

Pre-arrival reminder emails (sent as many hours ahead as you choose), post-visit feedback requests (1–5 stars, with an invitation to book again for happy guests), an add-to-calendar attachment on every confirmation, and automatic waitlist alerts when a cancellation opens a slot. Guests can cancel or change their own reservation from a secure link — they see up front whether their deposit will be refunded, refunds are issued automatically, and changes only offer times that are genuinely free.

Your guests feel looked after between visits — with automated reminders, waitlist notifications, and self-service booking modifications.

Public Menu & Overrides

A public menu page lets potential guests browse your full menu — categories, dishes with their menu numbers in the same order as your printed menu, sold-out badges, and tasting menu courses with wine pairings. Groups can tailor it venue by venue: hide a dish, change its price, name or availability at one location only. Every change you make to your menu appears on it immediately.

Give guests a reason to book before they ever pick up the phone — your menu, your brand, your way.

QR Code Dine-In Ordering

Guests scan a per-table QR code and order directly from their phone — no app download, no waiter required for order entry. Two configurable models suit different service styles: Pay up front takes payment before the kitchen fires, ideal for faster-paced services — the order is held back until payment clears, so nothing is cooked for an order that was never paid for; Open tab lets guests order in rounds and pay at the end. Every table is securely paired with the guest's phone: a three-digit code appears on the phone and on your server's floor plan for a quick visual check, so orders never land on the wrong table. One phone orders for each table, and handing the table to a different phone is a deliberate action recorded in the audit log. Multiple ordering rounds append to the same running tab, and the invoice is generated by staff at checkout. A built-in QR Print Centre (Manager+) bulk-prints tent card or sticker templates for any selection of tables in a single print job — no design software required.

Your team stops transcribing orders and starts focusing entirely on hospitality — on a packed service, that difference is felt by every guest in the room.

Multi-Language Menus

Translation runs end-to-end — not just on screen. Add translations alongside each dish and they appear instantly across every touchpoint: the public menu page, dine-in QR ordering, the Kitchen Display System, thermal receipts, and order confirmation emails. A printed receipt shows the English item name and price, with the translation beneath — one docket that works for the guest, the kitchen, and the delivery driver at once. Everything is verified on real thermal hardware, not just on a monitor: Chinese, Japanese, Korean, Turkish, Greek, Vietnamese, Thai, Arabic, and Russian all print correctly on Epson thermal hardware out of the box.

Guests switch language in one tap using the language button at the top of the page; their choice is remembered across sessions. Kitchen staff read ticket item names in their own preferred language. Fifteen languages supported. No third-party translation service, no developer, no ongoing cost.

Every guest reads in their own language. Every docket — screen, printer, email — follows suit. Particularly valuable for London, Dubai, and Singapore venues serving internationally diverse dining guests.

One Menu, Sold Your Way

The same dish rarely means the same thing in the room, on the phone, and through a delivery app — so you set that per dish instead of keeping three menus in step by hand. Withhold a dish from a channel (the soufflé that does not travel; the family box that only makes sense online). Price it differently online, covering what packaging, platform fees and drivers actually cost — a real price per dish, not a blanket percentage. Give it selling hours: a lunch sitting, an early bird, a Sunday-to-Thursday banquet, or a late-night list that runs past midnight. Set a minimum portion for the platter that only comes out for two. Say nothing and the dish sells everywhere, at all hours, as it always has.

And your staff can still say yes. A rule you wrote is one you can waive with a customer in front of you — sell outside the hours or below a minimum with a single confirmation at the end of the order, recorded for you to see later. What they cannot override is a dish that is genuinely off: sold out is a fact, not a judgement, and no amount of tapping will promise food the kitchen does not have.

Your dine-in room, your takeaway counter and your delivery platform run from one menu — priced and timed for each, without a second system or a spreadsheet to reconcile.

Kitchen & Bar Printing

Printing is set up once, on the printer: connect it to the internet and it collects its own tickets, so there are no network settings to fiddle with and no setup repeated on every tablet. Six tablets and one printer means configuring one printer. It also means a manager can print from a phone on mobile data, or from home.

Register as many printers as you have stations and tell each one what it handles — everything, kitchen only, or bar only, and whether it prints customer receipts, production chits, or both. Fire a course and the food goes to the pass while the drinks go to the bar; the till printer takes the bill and nothing else. Set a printer to double-size text where the chef is reading at arm's length across a hot line, and switch on dish prices where a takeaway counter checks each order against the bag — set-menu dishes are left without one, since their price belongs to the menu as a whole. Online orders print themselves the moment they arrive — a card order the moment the payment lands, so a ticket never says “payment pending” — and tickets expire on their own, so a printer switched off for the evening is not handed the whole backlog when it comes back.

The kitchen and the bar each get the ticket they need, on paper big enough to read across the pass, without anyone running to a screen to check what changed.

Multi-Site Management

Run multiple venues from a single account with no juggling between systems. Staff log in once and switch sites from the header, seeing only the venues they have been given access to. Every venue has its own booking schedule, menu pricing and availability overrides, floor plan, deposit rules, and shared device settings configured independently. Cross-site financial reporting lets Owners and Admins roll up revenue, covers, and performance across all venues in one view, or drill into a single site. Guest profiles and loyalty tiers are shared across venues — a returning guest is recognised whether they visit your city-centre flagship or your countryside retreat.

Manage every venue with the same rigour as your first — complete independence per site, with full group-wide visibility when you need it.