Order entry by position at the table
The order stays tied to each customer's seat, so the service staff know who ordered what.
For your operation
High-end restaurants
Impeccable service, margin in plain view.
The challenge
In fine dining, dining-room service is the product — and it's fragile. The sequence of the dishes, the firing to the kitchen, who ordered what at each place at the table: a mistake there, and the customer feels it right away. At the same time, the cost per dish is high and the margin is narrow, and the venue can't choose between looking after service and looking after the numbers.
What this costs
When the system gets in the way of service, it stops being used — and the operation reverts to the paper tab, which leaves no trace. When service runs while ignoring cost, the owner only discovers the real margin at month-end close, by which point it's too late to act. Most operations end up giving up one side or the other.
Orders are entered by position at the table: the system knows who ordered each item, and course pacing and service sequence are controlled without the waiter leaving the flow. Behind the scenes, the recipe card gives the cost and margin of each dish in real time — the dining room handles the service and the number appears on its own, with no separate manual process.
Layer 01
Operation
It's where the service happens: the order originates at the table, in the right seat position, and goes to the kitchen in the right sequence. The platform layer holds the recipe card, and the data layer returns margin by item and by service.
What this delivers
Course firing and service sequence
Starter, main course, and dessert leave the kitchen at the right time, coordinated by the dining room.
Check splitting and transfer
Opening, merging, transferring, and splitting without leaving the service flow.
Margin by item
The recipe card gives the cost of each dish, and the margin stays visible without a separate report.
Couvert, service charge, and fees
Cover charge and service charge rules applied to the bill according to the venue's policy.
Recipe card control
Expensive inputs with consumption tied to the sale, so loss doesn't disappear between the kitchen and the register.
Conversation with
- Certified acquirers
- Pay at the table
- Corporate ERP
- BI
In operation
Fine dining
Nino Cucina
Floor service and margin control on the same platform.
The challenge
Keep the service sequence flawless without losing sight of the cost of each dish.
30tables
POS · KDS · Analyticsdeployed
Frequently asked questions
Does position-based ordering work with a table that gets moved?
Yes. The position is a reference within the table's tab, not a fixed chair number — the service team can reassign it without losing track of who ordered each item.
Does the margin per item show up during service, or only in the report?
Both. The cost comes from the recipe card and is available in operational tracking, in addition to being consolidated in analytics for later analysis.
Can more than one venue be operated, each with its own standard?
Yes. Each venue keeps its own menu and its own rules, and the group sees the consolidated view — it's the same governance structure as chains.
Are the cover charge and service charge configurable?
They are. The rules for couvert, service, and fees follow the venue's policy and are applied to the bill without manual calculation by the operator.
Talk to a specialist
Your operation has grown. Is your technology ready?
How many locations, what stack is already running, what needs to be integrated, and what the rollout would look like.
