Pacing
Course-by-course fire control
Mark every line by course. Fire when the table is ready, not when the order is taken. The kitchen prints in the order they cook.
Fine dining reservations and POSPace the room,
keep the table.
Course pacing from the table. A KDS that holds until you fire. Tasting-menu deposits, allergen tracking, and a wine list that knows the bin number. The software stays in the background.
Runs on iPads. We help you build your menu and set up the floor.
What changes in the room
A quieter pass.
The pace is yours, not the kitchen's.
Fire each course from the table when the room is ready. Nothing prints at the pass until you say so. The chef trusts the timing.
Allergens travel with the ticket.
Note an allergy once at booking: it follows the guest to the seat, the modifier sheet, the kitchen ticket, the printed bill. No relaying it by word of mouth.
Deposits, cancellations, deposits returned.
Tasting-menu and chef's-table bookings hold a card up front. Inside your policy, the card hold releases without you touching it.
Built for the pass
The toolkit, tuned for fine dining.
Cellar
Wine list with bin numbers
By the glass, by the bottle, by the half: bin numbers and vintages on the screen the sommelier already trusts. Pours can count against stock.
Tasting menus
Pre-orders and deposits at booking
Sell the tasting at booking, take the deposit, capture allergens and pairings. The chef sees the night before service starts.
Guests
Notes that follow the regular
Last visit, favourite table, dietary, who they came with. Shown quietly on the floor.
Service
Bill drops without a clatter
Bill arrives folded, paid in one tap, settled. No printer noise across the dining room. Service stays the service.
Prep
Prep notes the room can use
Tomorrow's covers, allergen counts and pairings, in a short morning summary rather than a chat window.
20:14, table six
The room knew before the kitchen did.
20:14, table six
Course three is plated.
Course four fires on a tap.
The runner clears six's mains. The captain taps fire-next on the table. The pass prints. Nothing reached the kitchen before the room was ready, and nothing else from the table fires until the captain says so.
Yes. Mark every line by course at order time. Send starters when ready, hold the rest. Fire the next course with a tap from the table. The kitchen ticket prints in the order the chef cooks.
By the glass, bottle, or half, with bin numbers, vintages, and pairings. Pours can count against stock. The sommelier marks tastings on the same screen.
Yes. Offer the tasting as part of booking, take a deposit, capture pairings and allergens. The card releases on cancel-by-policy or settles against the bill.
Once recorded at booking, the allergen follows the guest to the floor plan, the modifier sheet, the kitchen ticket, and the bill. Servers do not have to relay it verbally.
Bills can show on the captain's iPad and settle there, so there is no printer noise across the room. Tip is added on the same screen.
Ready to take TablePort
for a spin?
30 days free. Cancel any time. We help bring your menu and bookings across.