Restaurants that want to see BookNDish on a real service can now book a private 12-minute demo from the public site.
Book a demo
The "Book a demo" button in the site header, the pricing page, the home page and the contact page opens a short form: the venue, the city, a phone number or an email, the tools used today, a time that suits, and the problem to solve.
The owner ticks the channels we may contact them on (WhatsApp, phone or email) and agrees to be contacted about the demo. Nothing else is done with the details.
The founding pilot
For our first restaurants: one branch, the menu imported together, one setup session, one staff training and a 14-day assisted pilot that starts with the first live service, not with the sign-up.
After the pilot the venue chooses one of the published plans, or stops. Hardware stays the venue's own. Every other sign-up keeps the usual 7-day free trial.
Floor & QR has two new tabs: Floor plan, where you draw your room and place your tables, and Live floor, the service view of that plan.
Draw your floor plan
Add tables (round, square, long, booth or single seats), walls, windows, the entrance, the bar, the kitchen pass, plants and labels, then drag, resize and turn them on a grid.
Set each table's name, area, seats, shape, size and accessible seating in the panel beside the plan. Select several to line them up or copy them.
Undo, redo and preview before you save. Tables you never placed start laid out by area, and nothing is stored until you press Save layout.
Run service from the live floor
Every table shows its state with a colour and an icon: free, reserved, seated, ordered, food out, bill asked, paying or needs clearing, with its guests, time seated and bill.
Badges flag a waiter call, an allergy, a late kitchen ticket and the next booking. The kitchen's open tickets run along the bottom.
Tap a table to open it in the POS, send the next course, move or merge it, split the bill or take payment. Seat a walk-in, a waiting party or a booking by choosing a free table, or drag the party onto it.
Courses now have names: Starters, Mains, Desserts and Drinks & after, in each reader's language, or your own. The POS, the kitchen pass, the live floor and the printed tickets all use them.
Courses
Rename any course under Tables & QR, beside the kitchen stations. Leave a name blank to keep the default.
Give a menu category its course in the menu builder: mains go out with the mains without picking the course for every dish.
On the POS, Auto sends each dish with its category's course. Pick a course to send the next dishes with that one instead.
Fire Mains on the bill, Send Mains on the floor, and the pass shows each course by name.
A table paid before the kitchen was done
When a table is paid and closed, what staff already finished leaves the kitchen screens with it.
Anything still cooking stays, marked Table closed, so nothing the kitchen still has to cook is lost. It leaves once the pass sends it out.
A closed table with a course nobody will fire can be cleared from the pass once nothing of it is cooking.
Service mode is a full-screen shell for running service on a tablet: Floor, POS, Kitchen and Orders as big tabs, with the clock, the connection and who is signed in. Open it with Service mode in the top bar; Back office takes you out. Each device reopens the tab it was on.
One table, from seat to free
Seat a walk-in or a booking on the live floor and open the table in the POS. Back to floor returns to that table.
The guests asked for the bill? Mark it on the floor. Once the bill is paid the table needs clearing, and Mark cleared frees it.
Tables change colour on every screen as the kitchen cooks, the plates go out and the bill is paid.
POS
Big dish tiles in the category's colour, with the dish photo when you have one. Search any dish and pick categories from a row of chips.
The ticket shows the table, its guests and an allergy alert. Mark a line as an allergy with a note saying what, and it is flagged on the ticket, in the kitchen and on the floor.
Send to kitchen, Hold, Split, Print and Take payment sit together at the bottom.
Kitchen
The pass shows each table on one card, its courses with their state and the minutes since they were fired, coloured by your kitchen's own thresholds. Allergies come first.
Bump course marks a course cooked, then served. Call away fires the next course. The ticket view is still one tap away.
The kitchen screen is dark by default; switch it to light on each device.
The back office menu now has the same six parts as the product: Orders & payments, Bookings & floor, Menu & stock, Guests & marketing, Team, and Reports & money. Modules and Settings sit below them.
Navigation
Pages that belong together share one link. Reservations holds bookings, the waitlist, enquiries, check-in, booking setup and experiences; Inventory holds stock, purchase orders, counts, transfers, invoices and waste. A typical owner sees about 25 links instead of more than 70.
Each link opens the first page of its family that you may open, and stays highlighted on all of them.
My shifts, My training and My pay are in the menu under your name.
Integrations, installed apps and the developer tools are behind Settings. The switches for guest revenue, operations tools and back-office money are behind Modules.
Search (Ctrl K or Cmd K) and the find field in More still find every page by its own name.
On a phone, the bottom bar follows your role: Home, Orders and Reports to run the venue; Home, POS and My shifts on the floor.
BookNDish is now described the same way everywhere, in six parts: Orders & payments, Bookings & floor, Menu & stock, Guests & marketing, Team, and Reports & money. The website, the pricing page and the back office all follow them. Nothing was taken away, and every page keeps its address.
On the website
Product shows the six parts, each with a page of its own and the modules inside it, and modules that had no page now have one.
Solutions has a page for each kind of venue, with what that venue usually switches on, and a page for groups.
Pricing shows which parts each plan covers, sets the optional tools apart, and groups the comparison the same way.
In the back office
Settings holds only what you set up once, in five groups: Business, Orders and payments, Devices and messages, Connections, and Account. Tables, the team, the booking rules, the website and the custom domain moved to the pages they belong to.
A page your plan does not include now says what it is and which plan has it, with the plans to compare for the owner, instead of a bare error.
Search (Ctrl K or Cmd K) also finds modules, everyday actions such as taking a booking, the help guides and your recent pages, and still answers to the old names of pages.
The new menu, Modules and Home each have a note of their own from today.
Home now opens on what each person needs first, chosen from what they may do.
Home
Owners see the setup guide until the venue is ready, four figures for today against the same time last week, what needs attention beside the live service, today's orders and up to two modules venues like theirs use.
Managers see the same day, with who is clocked in now. Money appears only for those who may read the reports.
The team sees their shift and the clock, big buttons for the POS, the kitchen display, reservations and today's checklists, and what is happening on the floor. It is made for a phone.
Bookkeepers see yesterday's close, the month so far, the month-end and the latest posting to the accounting software.
The live service card shows open orders, seated tables, the bookings of the next two hours, the waitlist, the kitchen's tickets and the till.
The setup guide can be hidden. It then waits behind a Setup button in the header, which also brings it back.
The period switch is gone from Home: periods live in Reports.
Today
Today is now part of Home, and its address opens Home. The push alerts and their thresholds are in Settings, Messages and alerts.
The plans are now Starter, Essential, Growth and Pro. There is no free plan any more: every new restaurant starts with seven days free on the plan it picks, with no card.
The plans
Starter puts your menu online and takes the orders: QR and online ordering, menus, the floor, guests, the team, checklists, and guests paying at the table.
Essential adds the till, the kitchen display, reports, your own branding and the website editor.
Growth, the recommended plan, adds reservations and events, loyalty, gift cards and campaigns, stock, and delivery with your own drivers.
Pro adds several branches, room service for hotels and the AI tools.
Essential and Pro cost what they did. Paying at the table, which used to need Pro, comes with every plan.
In some currencies Starter and Growth may not be payable by card online yet. The billing page says so when that is the case.
When a trial or a plan ends
If the plan is not paid for when the trial ends, or a subscription ends, the restaurant pauses. The back office opens on Billing only, with your data export, security settings, help and support, and the guest pages say they are not taking orders right now. Nothing is deleted, and paying opens everything again at once.
Restaurants that were on the free plan move to Starter with thirty days to choose, so nobody is closed without notice.
Changing plan works as before: a step up applies at once, a step down at the next invoice. Which way is up is now judged in the currency you are billed in.
Modules in the menu now opens a page that lists everything BookNDish does, grouped like the product, and where each part stands for your venue.
See every module
Each module shows whether it is on, off, waiting for a plan, waiting for a setup step such as card payments, or not meant for this kind of venue. Modules every venue needs are always on.
A module your plan does not include names the plan that does, with a link to compare plans. Managers see who to ask.
Filter by on, off or needs a plan, or search by name, including the old names of pages.
Turn modules on and off
Turn a module off to take its links out of the menu for everyone at the venue. Nothing is deleted and its pages still open from a saved link. Turning one off asks first.
Optional modules such as training, payroll, month-end close and surplus bags switch on here. It is the same switch as on their own settings pages, which stay one tab away.
A new venue starts with the modules that suit its type: a café, for example, starts without the kitchen display, delivery and bookings. Venues that already exist keep their menu exactly as it was.
Money that goes back to a guest is now on the books the same way wherever it went back: in the app, in your Stripe dashboard or through a chargeback.
What changes
Give back part of a payment: a dish sent back, a line charged twice. The rest stays paid, and the end-of-day report takes the refund off the takings and out of the drawer.
Cancelling or rejecting a paid order gives the money back, by card where it can, or puts it on the Payments screen for you to return.
Card disputes are listed on Payments with the date your evidence is due, and the owner is emailed when one opens.
A card the reader charged that no bill could take is listed until you refund it or say you booked it by hand.
A declined no-show fee can be tried again, and a guest whose bank asks them to confirm it gets a link to do so.
Chains see what their venues owe each other for gift cards spent away from home.
Guest pages open faster on a phone, venues can add apps from a marketplace, and the till, kitchen display and handheld keep working when the line drops.
Faster guest pages
Your guest pages and the BookNDish website now arrive ready to read. On a slow mobile connection, the landing page, the menu and the table bill show their content in under two seconds.
Nothing changes for you or your guests: if the faster rendering is ever unavailable, pages load as before.
The app marketplace
Find apps that work with BookNDish at /apps, with what each can do and what other venues say about it.
Installing an app shows exactly what it will be able to see and change, and for which venue. Nothing is shared until you allow it.
See your apps under Apps. Uninstalling one stops its access at once, and it receives no more of your events. You can rate the apps you use.
Developers can publish apps from Developers, then "Publish an app". BookNDish reviews every app before it is listed.
Staff apps that work offline
Till actions taken while offline are sent as soon as the connection is back, even if the till screen was closed.
The till keeps the menu and the floor plan, so it opens without a connection.
The apps are ready for a native card reader, printer and cash drawer when they run inside the coming BookNDish app.
An AI host now answers your phone and your WhatsApp and Instagram messages, in your languages, and hands over to your team whenever it should.
On the phone
Calls to your Twilio number are answered by the AI host: opening hours, your own answers to common questions, bookings through your booking rules, and pickup orders.
Guests can book, change or cancel a table. The host only offers times that are really free, and only changes bookings made under the caller's number.
A pickup order is paid on a secure link sent by text message. The host never takes card details.
Asking for a person, a question it cannot answer, or a few turns it does not understand puts the call through to your transfer number. Without one, the host promises a call back and the call is flagged in Conversations.
Each call is logged with its transcript, a short summary and what it achieved. Set a monthly minutes limit, and choose the languages and the voice.
WhatsApp and Instagram
Guests browse your menu by tapping through it in the chat, build an order, check out and pay on a secure link, or book a table.
Replies only go to guests who wrote to you first, and STOP is respected. More than 24 hours after a guest wrote, your team can answer on WhatsApp with your approved template.
In Conversations your team sees every call and chat, those waiting for a person first, and can take a chat over, answer it and hand it back to the AI host.
The AI host is part of the AI plan line and counts toward your monthly AI allowance. Turn it on under Settings, AI host.
Four tools for the money side of the business. Each one stays off until you switch it on in Settings, under Back-office money.
Supplier marketplace
Suppliers get a portal of their own: they publish their catalogue with pack sizes, prices and delivery days, confirm your orders with a delivery date and send their invoices.
Invite the suppliers you already buy from, or find one in the directory.
Say which of your ingredients each product is, and compare the same ingredient across suppliers, per kilo, litre or piece.
Order packs straight from a catalogue, or let "Suggest order" do it: it now uses the supplier's own packs and prices.
A purchase order you send to a supplier on the portal lands there, and their invoice comes back ready to match against what arrived.
Payroll and early wage access
Prepare each pay run from the time clock, pay rates and tips, less the deductions you set, with a pay statement as a PDF for each person.
Where the law requires certified payroll software or an accredited provider, the run is called payroll preparation: the figures to hand over, not a legal payslip.
Send an approved run to a payroll partner, and mark it paid.
Let your team draw part of what they have earned before payday through an early wage access partner, up to a share you choose. It comes off their next pay.
Capital
See financing offers from our payments partner, repaid as a share of your card sales, and accept one on the lender's own page.
Follow what is left to repay. Only the owner sees this page, and every step is in the activity log.
Month-end close
A checklist for each month: till variances, unmatched supplier invoices, refunds, tips still owed, house-account balances, fiscal closures and payroll. Review what needs a look, add a note, and close the month.
A tax summary in your country's terms, and food cost against a budget you set for the month.
One download for your accountant with every export for the month, and a read-only Accountant role to invite them with.
Three ways for guests to find you, and for you to sell more from the same kitchen.
Virtual brands
Sell under more than one name from one kitchen. Each brand has its own guest pages at its own address, its logo, colour and cover, and the menus it sells.
Each brand can have its own store at Deliverect or Otter, with its own menu sent there.
Kitchen tickets and receipts name the brand, and reports split and filter sales by brand. Payments, the till and stock stay shared.
The BookNDish directory
Guests can find you at /discover, by city, cuisine, open now, booking, ordering ahead, price and dietary needs.
You choose whether to appear, under Directory listing. Only live venues that opted in are listed.
See the visits, bookings and orders the directory brought you.
Google Business Profile
Connect your Google account and choose your location. Your hours, closing days, menu, photos and the order and booking links are kept up to date on Google.
Changes sync on their own and again every night. The page shows the last sync and any error Google returned.
Your guest pages are calmer and clearer, in every language.
Bills and checkout
The table bill now shows the subtotal, tax and any service charge before the total, so the lines always add up. The order page, the receipt and the room bill use the same lines.
The checkout keeps the promo code and gift card fields behind one link until a guest needs them, and shows a unit price only when there is more than one of a dish.
Dish choices say Required or Optional, up to 3, instead of choose at least 1.
Times, phones and addresses
The opening time in the header always matches your hero and menu, wherever your guest's phone is set.
Phone numbers read one way, such as +1 512-555-0101, and an address never names the city twice. Opening hours follow your 12 or 24 hour habit.
Loyalty reads Earn 1 point for every $1 you spend, and the waitlist never promises About 0 min to a queue.
New ways to earn from your guests beyond the meal. Each one is off until you switch it on.
Memberships
Customers > Memberships sells a club, billed every month or year through your Stripe account: free dishes a day from the categories you pick, a percentage off the rest, and bookings confirmed at once.
Members get a code to show at the till: open Perks on the bill, type it and the free dish and discount are worked out for you, once a day.
Signed in on your guest pages with their membership email, members get their perks on online orders by themselves. They cancel from their own page and keep the perks until the end of what they paid.
Surplus bags
Orders & POS > Surplus bags sells what is left at the end of service, the way Too Good To Go does: a price, what the bag is worth, how many a day and a short pickup window.
Guests buy today's bags on your guest pages and your front page, pay ahead by card and get a pickup code by email.
At the counter, type the guest's code to hand the bags over once. Change today's number when the evening leaves more or less, and refund a bag you cannot give.
Group and company orders
A guest starts a group order on your guest pages and shares one link. Each person picks their own meal under their name, within a budget per person, until the cut-off; the host sends it as one order and pays.
Each meal reaches the kitchen labelled with its person's name.
Customers > Group orders opens one for a company on its house account: the order goes on the account and its monthly statement, within its credit limit. You get the links to send the company's contact, and you can send a group yourself once its choices close.
Off-peak pricing
Items & menus > Off-peak pricing sets the quiet hours, such as weekdays from 15:00 to 18:00, and a percentage off the whole menu or a few categories.
While a window runs, the menu, the kiosk and the till show the lower price beside the usual one.
The booking page marks the times that come with a discount. A booking made for one of them keeps its discount: give it from Perks on the bill.
A shop
Orders & POS > Shop sells products that are not on the menu, such as coffee beans, sauces or a tote bag, with their stock: guests see "only 3 left" and "sold out".
Guests have their order shipped or collect it. Shipping zones set the countries, a flat fee and the order value it ships free from.
Orders to send out come first. Mark each one shipped, with the tracking number the guest receives by email, or collected; cancel and refund puts the stock back.
For hotels, groups that franchise and venues that want to show what their dishes cost the planet. Each part stays off until you switch it on.
Channel manager and front desk
Hotel > Guest journey connects a channel manager such as SiteMinder: bookings arrive every five minutes, and at once when it pushes them.
Hotel > Front desk lists today's arrivals, the guests in house, the departures and the room-only bookings you can offer breakfast to. Check a guest in to open their room bill; check-out closes it.
With a PMS connected, the PMS still checks guests in and out, and each booking finds the stay the PMS opened, so a guest never gets two bills.
Set a breakfast price and the menu categories it covers, and sell it at the desk. It goes on the room bill with a breakfast allowance each morning.
Once a booking has checked out, its room can no longer be charged, at the till or from the room's card.
Guest app and online check-in
Each booking gets its own page, sent from the front desk: the guest checks in online before arriving, adds breakfast and writes to the desk.
Online check-in asks only what your country's guest registration usually asks (Spain, Italy, Portugal, France, Germany, the UAE and Tunisia), and nothing more. The details are kept encrypted, shown at the desk only on request (and logged), and erased after the stay; the guest can erase them sooner.
Once checked in, the same page hands over the room key through your lock system, lists every outlet that delivers to the room, and shows the room bill.
Messages from guests appear on the front desk with an unread count; the room's door card can write to the desk too.
Franchise toolkit
On the group pages, the owner switches on Franchise and gives each franchise restaurant a royalty: a percentage of net sales, a fixed amount, or tiered rates that each apply to their own slice of sales.
Royalty invoices are issued on the first of each month for the month before, with VAT and your payment terms, and download as UBL or CII e-invoices.
Area managers audit brand standards on a phone, item by item with photos; the network score is tracked month by month.
The brand library keeps every version of the brand book and procedures, and shows which franchisees have read the current one.
Each franchise restaurant has its own portal under Reports: its invoices, its audits and what is left to read.
Carbon footprint on the menu
Reports > Sustainability works out each dish's footprint per serving from its recipe, with average emission factors per kilogram of food from public life-cycle studies. Give each ingredient a food category, and a weight per piece where you count pieces.
Show labels on your guest menu if you want to: A to E, or low, medium and high. They stay off until you choose.
Mark dishes local or seasonal yourself; the badges show on the menu.
The report shows each dish's footprint, its label and how it moved since last month. The figures are estimates for your guests' information, not a certified footprint.
The back office menu is shorter and only shows what applies to your venue.
Navigation
Bookings, the waitlist, event enquiries, ticket check-in, tables and QR codes have their own Floor & bookings group, so Orders & POS is down to the screens used at the till.
Rooms, stays, the property page and the PMS link sit in a Hotel group that only hotels and their outlets see.
Fiscal settings appear only in France, Spain, Portugal and Italy, and e-invoicing only in the EU and EEA.
Settings is one link. Every screen it used to list is a card on the settings page and can be found with search.
On a phone, More starts with a find field and each group folds away, with the one you are in left open.
In French, the POS is now "Point de vente" and the till stays "Caisse", so the two no longer share a name. German, Italian, Dutch and Turkish had the same clash and are fixed too.
Product tours
A tour no longer opens over the page by itself. The first time you open a page that has one, a small card in the corner offers it, and it starts only if you take it. "Not now" is remembered.
The POS and the kitchen display never offer a tour during service. Help > Replay the tour still runs it there.
Trust and status pages
A legal fact the operator has not filled in yet no longer shows as a bracketed placeholder on the public site. The page names BookNDish as the operator or says the detail is available on request, while the console's Trust page and legal:check still list what is missing.
On the public demo, the status page shows scheduled tasks and email as switched off on purpose instead of reporting the platform as degraded.
Demo data
The public demo moves its orders, bookings, stays and shifts up to the current time each time it starts, so the kitchen display and the order board show fresh tickets instead of everything late.
The Austin, Bath and Dubai venues have English notes, suppliers, coupons, refund reasons and a Copilot conversation, and guests and drivers with local names.
Group pages
The organisation pages have the same top bar as a restaurant: switch to one of the group's restaurants or to another organisation from the name at the top, and search the group's pages and restaurants with Ctrl K or Cmd K.
Loyalty and billing
Loyalty asks what one point is worth as an amount in your currency, and promo codes take a percentage or an amount instead of basis points and minor units.
Billing shows this month's message and AI costs at your currency's decimals, and a cost under one cent as "< $0.01". Paying an open invoice is the one highlighted action on the page.
Website
The home page keeps one filled "Start free" button at the top and one at the end; the calls to action between them are outlined, so the next step is obvious.
Four new tools for the back of house. Each one stays off until you switch it on in Settings, under Operations tools, so nothing changes for your team until you decide.
Sensors
Connect fridge, freezer and room sensors from any vendor, or a gateway that speaks for many devices, to a signed address. Each sensor has its own key and secret.
Set a safe range per sensor. A reading must stay out of range for a few minutes before anyone is told, so a door held open does not wake the team, and must come clearly back before the alert ends.
An alert goes by push and text to whoever is on shift, then to the managers, then to the owners, until someone acknowledges it and says what they did.
Every alert and every corrective action is written into the food-safety log for you, beside the checks your team takes by hand.
A chart shows each sensor over a day, a week or a month.
Waste
Log what is thrown away, a dish or an ingredient, by weight or by count, with a reason. A connected scale can fill in the weight.
The cost comes from your recipes, and the stock comes off your inventory.
A weekly report shows what waste cost, why, and the dishes and ingredients you throw away most.
Training
Build short courses from lessons with pictures and a multiple-choice quiz with a pass mark, or start from the ready-made ones: hygiene basics, allergens and the till.
Assign courses by role or position. Your team takes them on their phone.
Keep certificates with their expiry dates. Reminders go out before one lapses, and the rota warns you before you put someone on a shift without a certificate they need. A manager can still go ahead, and the override is recorded.
Maintenance
Keep a register of your equipment with its supplier, warranty and service dates.
Anyone on the team can report a fault with photos. Tickets move from open to fixed, with their costs.
Scheduled servicing sends a reminder when a machine is due.
The screens your team works on all shift now give the room to the work: the first table, dish or ticket sits right under the top bar, on a phone as on a wall screen.
Point of sale
One slim bar replaces the page title and the row of buttons: the service mode and the dining areas on the left, online ordering and the open till on the right, and the screen, sound, customer display, time clock and user switch under More.
The open till is a panel you pull up from that bar, with cash movements and the count and close in one place.
Dish names stay whole on every screen size, and a dish shows the sold-out mark only when it is sold out.
Seats, courses, modes and areas show the chosen one the same way.
The floor plan appears before the menu has finished loading, so the till is ready sooner, most of all on a slow connection.
Kitchen display
The screen speaks your language while the tickets stay in the kitchen's.
A late ticket is tinted red with a red edge; only a ticket twice past its late mark turns solid red, so the one to chase stands out.
Timers read 12:30, then 1 h 05, never a clock time like 65:03:39.
Who rang the order in now sits under the ticket's button, and an order still cooking on the pass says so plainly.
Till
Till history and the till report turn into cards on a phone, read Arabic dates correctly, and filter by a date range as soon as you pick it.
Lists across the back office now read well on a phone, and every screen keeps one clear main action.
Lists on every screen
Payments, pay rates, the rota, the time clock, tips, stock counts, purchase orders, transfers, stays, drivers, delivery zones and the developer log are proper lists now: on a phone each row becomes a card instead of a squeezed table.
Pay rates and stock counts are edited in place with a single Save bar, and positions open in a side sheet.
The waitlist uses the whole width, and a party no message can reach shows a short Call only flag.
Clearer actions
The order page names each step by what it does, like Start preparing or Mark ready, and rejecting an order asks first.
Each screen keeps one main button; the per-ticket and per-row buttons on the orders board and the waitlist are quieter, and cancelling a booking or a ticket asks in a dialog.
Filters apply as you change them, sit behind one Filters chip on a phone, and a date range is a single chip.
Times, phones and addresses
Waits, kitchen times and labour read as durations (2 h 05 min), never as a clock time or thousands of minutes.
Dates follow your venue's clock everywhere, phone numbers are grouped and can be dialled, and addresses name the city once.
Eight new feature packages cover the guest relationship, bookings, online ordering, the kitchen, the rota, reporting, groups and add-ons.
Guest relationship
Tag guests by hand or let rules keep tags up to date: first-timer, regular, VIP, lapsed, unhappy, birthday this week. Allergies, preferences and occasions sit on the guest and show on the kitchen ticket.
Automations send a message at the right moment, such as a birthday or a win-back, and a campaign shows what it brought back.
Reply to a review from the admin, with a recovery coupon when the guest was unhappy.
Each guest has a history of orders, bookings, reviews, points and messages.
Bookings
Set your services, how fast tables fill, and which tables push together. Drag a booking to another table to move it.
Ask for a card when booking and charge a no-show fee, with a refund if you change your mind.
Sell ticketed nights and classes, scan tickets at the door, and take private event enquiries with a proposal you send from the admin.
Guests can ask to be told when a table opens, and a walk-in gets a wait quote.
Online ordering
Suggest pairings on a dish, for example a drink with a main course.
Guests can pay with their wallet inside the order page and rate the visit once they have paid.
Switch ordering to busy or paused when the kitchen cannot keep up.
A customer-facing display at the till shows the order as it is rung in.
Kitchen and floor
The expo screen and staggered firing let you fire courses when the table is ready, and send a dish back for a remake.
Mark a dish as only N left, or sold out for a set time.
Kitchen performance shows preparation times.
Food-safety checklists are run on the tablet, with a log you can print or download as a CSV.
Team and rota
Staff offer a shift to colleagues, who take it, and a manager approves the swap. Open shifts can be claimed.
Availability and rota warnings flag clashes, and a labour forecast bar compares hours with expected sales.
Team notes reach everyone, and staff confirm they have read them.
Reporting and support
Menu engineering ranks each dish by how often it sells and what it earns after food cost. Compare two periods, and schedule reports by email.
An allergen matrix checks every dish against the 14 allergens, and can be printed.
Match a supplier invoice to the order and update ingredient costs to the invoiced prices.
A Today view on your phone, with alerts, and a support inbox to message the BookNDish team.
Groups and hotels
A price grid sets what each restaurant charges per dish, with a percentage change for one restaurant.
Hotel guests add an order to the room bill after confirming their surname.
House accounts for regulars and companies, with a monthly statement as a PDF.
One guest directory for the group, with points earned in one restaurant spent in another.
Extras and add-ons
Add features to your plan one by one, each billed monthly on its own.
An integrations directory lists what BookNDish connects to and whether you use it.
Guests share a link, a friend gets a welcome offer, and the guest who invited them is thanked after the first order.
Opening an account and moving over from another system now takes minutes, and every screen explains itself.
Getting started
Sign up with Google or Microsoft. One more screen asks for the restaurant's name and country, guessed from your browser, and the currency and language follow.
Explore with sample data: a sample branch with two weeks of orders, bookings, guests and tickets on the kitchen display. A banner says so on every page, and Remove deletes all of it in one click.
The setup ends with a test order: scan your menu's QR code with your phone, order, and watch it reach the order board and the kitchen display.
Short emails in your language over the first days: a welcome, then a nudge for each step still open, and reminders before a paid trial ends. One click stops them.
Bring your data
Import your menu from the spreadsheet Square, Toast, Lightspeed K-Series or Uber Eats Manager exports, or any sheet with a category, a name and a price. A preview shows new dishes and new prices before anything is written.
Import your guest list from TheFork, OpenTable, SevenRooms or Zenchef. Only guests whose consent column says yes can receive campaigns, and guests already here are merged rather than duplicated.
Import gift cards with their balance and expiry. Guests keep using the code they already have.
Large files run in the background, and the rows that could not be imported download as a spreadsheet with the reason for each.
Help where you need it
The help icon opens a panel with the guide for the page you are on, a search over every guide, a way to message support, and what changed lately.
Forty guides, one for every page of the navigation, in all nine languages. Empty pages link their guide.
Short tours on the till, the menu, the bookings and the kitchen display the first time you open them, with a way to replay them from the help panel.
New pages for cafés, bars, restaurants and hotels, and for venues switching from Square, Toast, Lightspeed or TheFork.
AI now drafts the writing you used to do by hand, and you decide what goes out. Your team gets its own apps on phones and tablets.
AI drafts, you decide
On the reviews page, "Draft with AI" writes a reply in the guest's language, warm or formal, for you to edit before you send it. "What guests say" sums up the month's comments: the themes, the praise and the complaints.
On a dish, "Write description" drafts a short description in your menu's language and suggests allergens for you to check. A category's empty descriptions can be drafted at once and reviewed before saving.
The assistant can propose a change: mark a dish sold out, change a price, pause online ordering or publish the rota. Nothing changes until you press Confirm, and only if your role allows it.
Guests whose phone speaks a language your menu is not written in can translate it with one tap. The translation is marked as machine translated. Turn it on in the AI settings.
"Suggest order" on purchase orders works out what to order from a supplier: the par level minus what is in stock, plus what the forecast says you will use before the next delivery, rounded to the pack size. It opens as a draft order.
Every AI draft counts toward your monthly AI allowance.
Apps for your team
The kitchen display, the handheld till and My shifts install as apps of their own, open without the browser bar and keep showing the last screen through a short drop in the connection. The kitchen screen stays awake.
Staff can turn on notifications on My shifts: a published rota, a shift offered, taken or approved, a note to confirm, a table calling, an order ready. Quiet hours are respected.
The help panel shows how to install the app for the page you are on.
Gift cards
Guests can add a gift card to Apple Wallet or Google Wallet from the gift card email and the balance page, with the balance and the code as a barcode. The Google Wallet card updates when the card is spent.
Card payments now show what they cost, where the money went, and the ways guests pay in your country.
Card rates and payouts
Settings > Payments shows your card rate for each way a guest pays: at the till, online, and with no card present. The rate can depend on your country and plan.
A new Payouts page lists what Stripe sent to your bank. Open a payout to see the card payments, refunds, Stripe fees and platform fees it was made of.
Where Stripe allows it, Pay out now sends your instantly available balance to your bank or debit card within minutes. The fee is shown before you confirm.
Local payment methods
Settings > Payments lists the methods guests use in your country, such as iDEAL, Bancontact, TWINT, BLIK, MB WAY, EPS or Klarna, and Apple Pay and Google Pay. Each shows whether it is on, and you can switch it on or off.
At checkout, the methods you accept are named under the card option.
Tap Payments in the Gulf
Venues in Saudi Arabia, Qatar and the Emirates can take mada, KNET, Benefit, Apple Pay and cards through their own Tap account. Paste your Tap secret key in Settings > Payments and offer Tap at checkout.
The guest menu loads much less on a phone, and the API now has a public reference, a sandbox and more webhook events.
Faster guest pages
Dish photos are stored in three sizes as WebP, with a JPEG for older browsers. A phone loads the small size for a dish card instead of the whole photo, and the camera's hidden details, such as its location, are removed.
The same applies to your cover, your website photos and your experience photos. Photos you uploaded before can be converted in one step.
Guest pages carry far less hidden data, so the menu opens sooner on a slow connection.
For developers
A public developer page at /developers explains the API with a quick start, every endpoint and an example answer, and how to check a webhook signature. The full description is also available as an OpenAPI file.
Create a sandbox on Settings, then Developers: a sample restaurant with a menu, tables, guests, a booking and an order, behind one token. Test an integration there without touching your live orders. It goes back to its sample data every night.
Eight new webhook events: new and changed guests, gift cards sold and spent, new reviews, stock below its par level, published shifts and paid experience tickets.
The webhook delivery log has its own page. Filter it, read what was sent and what came back, resend one delivery or every failed one, and send a test event to an address.
Prices now follow where you are, a year can be paid upfront, and cancelling asks what would help first.
Pricing
The pricing page shows prices in your country's currency when we bill in it, and in euros or dollars otherwise. You can still switch currency.
Prices say whether VAT or sales tax is added, a monthly or annual switch shows what a year upfront saves, add-ons are listed, and a calculator totals several branches.
Seven more billing currencies: Canadian and Australian dollars, Swiss francs, Swedish kronor, Polish zloty, Saudi riyals and Singapore dollars.
Your subscription
Pay monthly or a year upfront, and move between the two from the billing page.
Cancel from the billing page. Before you go we offer what fits your reason: a cheaper plan, a pause of one to three months for a quiet season, a discount, or a conversation with our team.
A paused restaurant keeps its menu online and its data; guests cannot order until you come back, and you are not billed meanwhile.
We email you 30 and 7 days before the card on your subscription expires.
Referrals and partners
Give a month, get a month: share your link from the billing page, and when the restaurant you referred pays its first invoice, you both get a month of your plan.
Resellers and affiliates have their own portal with the venues they brought in and the commission they earned.
Three more packages cover cloud printing and the card reader, a catering store and website editor, fiscal rules for four countries, and a round of smaller follow-ups.
Printing, cards, catering and website
Star CloudPRNT printers collect their tickets from BookNDish over the internet, so nothing needs opening on your router. The printer list shows whether each one is online, how many tickets wait, and lets you issue a new URL.
Readers can store card payments while the internet is down. You set the most for one payment and the most outstanding in total. An Offline card payments page lists what is waiting for the bank and what needs a manager, such as a declined card.
A catering store takes large orders for a date, with packages, a minimum, days of notice, a headcount, and delivery or collection. Take a deposit through Stripe and print an order sheet.
A website editor lets you order, show and hide the sections of your landing page, with your own words and photos. Nothing changes for guests until you save, and you can reset to the original.
Fiscal modes
Turn on fiscal mode for a venue in France, Spain, Portugal or Italy. Every sale, refund and reprint goes into a signed, chained journal, and the till refuses sales while something required is missing.
France uses the NF525 journal, Spain Verifactu, Portugal SAF-T and ATCUD, and Italy an RT provider with the documento commerciale.
Check the integrity of the journal at any time, close the day, month or year, and download the NF525 archive or the SAF-T file.
See what was sent to the tax authority or RT provider, and send a failed record again. Receipts carry the fiscal legend.
BookNDish does not certify you. The page lists what you must provide, such as your tax id and certificates.
Follow-ups
The guest's loyalty card shows the points total across the whole group.
When a friend's order is refunded, the thank-you for the guest who invited them is taken back. Referral codes sit in one folded row on the loyalty page.
The rota loads its labour forecast only when you show it.
Three new messages: a thank-you, a gift card reminder and a booking anniversary.
Guests can rate their visit with one tap on the customer display, and delivery marketplaces can be paused with the busy or paused control.
On the booking timeline, pick another table with the arrow keys and press Enter to move a booking.
Everything a restaurant group, its IT team or its procurement asks before signing is now in one place, and your data is yours to take away.
Trust and status
A new trust centre gathers security, the data processing agreement as a signed PDF, the sub-processors with their last change, backups and recovery, payment card scope, accessibility and an honest certification roadmap.
Subscribe to sub-processor changes and to incidents by email. The status page now shows 90 days of uptime per component, every incident with its updates, and an RSS feed.
Your data and your account
Settings, Data and security: export everything the restaurant holds as one ZIP of JSON and CSV files with a README, emailed as a link that works for seven days. Organisation owners can export every restaurant at once.
Require two-factor sign-in for owners, managers or everyone with billing access, for one restaurant or the whole group, with a grace period and a reminder on every page.
Our support opens your account only while you allow it, and every support session shows in your activity log.
For groups and for B2B invoices
Organisations can sign in through their own identity provider with OpenID Connect (Okta, Microsoft Entra ID, Google Workspace), give new people a seat on first sign-in, and require it instead of passwords.
House account statements, catering orders and our own invoices download as EN 16931 e-invoices in UBL or CII, with your VAT and registration numbers from the new E-invoicing settings.
Every screen now reads time the way your venue does.
Times and dates
Dates and times now read on your venue's own clock and in its 12 or 24 hour habit, wherever you open the back office from. A manager travelling abroad sees the till's real times, and a guest whose phone is on home time sees your real opening hours.
Arabic dates no longer appear scrambled, and names or descriptions typed in another script keep their punctuation in the right place.
Waits and durations read one way everywhere: 13 min, 1 h 05 min, 2 d 17 h.
Error pages
A page that cannot be opened now says why in your language, with a way back: your menu for guests, your dashboard for your team.
Who did what is now recorded, staff join by invitation, and the people who run the platform have a console instead of a database client.
Accounts and access
Owners and managers invite staff by email. An invited person joins with one click or creates an account on the spot, and the invitation can be resent or revoked.
One permissions matrix drives the role middleware and the admin navigation, so a role change takes effect on the next request.
Managers and staff set a PIN. On a shared till, staff switch who is acting with that PIN, and the name is stamped on the order, the ticket and the board.
Forgot and reset password, with the link sent by email.
Email verification, required before a restaurant goes live.
Two-step verification with an authenticator app and recovery codes, required for superadmins.
An account page for profile, password, language and the restaurants you belong to, with a way to sign out other sessions.
Audit log
Every change to a restaurant, a member, an order status, a plan or a platform setting is written as an audit event inside the same transaction as the change. If the event cannot be written, the change is rolled back.
Each event carries who acted, from where, and what changed.
Superadmin console
Restaurants: search and filters, a detail page with trial, grandfathering, status and plan actions.
Act as owner: a superadmin opens a restaurant as its owner, with a banner on every page and every write audited as acting-as.
People: password reset links, session revocation and superadmin grants.
Money: invoices, credits, platform fee accruals and webhook receipts.
Messaging: usage per channel with its cost and a delivery log that redacts addresses.
Ops: queue health with retry and forget, the audit log, and feature overrides per restaurant with an expiry date.
The public site and the pages a guest sees now share one room with the admin: parchment, ink borders, a single terracotta accent and the same floating header. The design rules are written down in DESIGN.md and every screen was read against them.
Public site
Home, features hub and nine module pages, pricing read from the plans table, a demo tour, a contact form that sends mail, privacy and terms.
A restaurant landing page with opening hours, the actions a guest can take and the featured dishes, reached from the table QR code.
A language switch on every page, in English, French and Arabic.
Every colour pair on the site and the guest pages meets WCAG AA.
Interface sweep
Anything tappable is at least 44px tall, with 8px between neighbours, on every breakpoint of the till, the kitchen and the guest screens.
Wide tables scroll inside their own frame instead of pushing the page sideways.
Empty states use one dashed frame with a sentence that says what will appear there and how to make it appear.
Text fields, selects and textareas share one shape, and read at 16px on a phone so iOS does not zoom into them.
Emoji were replaced with drawn glyphs across the admin, the kitchen and the guest menu.
Login and registration moved to the light theme, so a manager goes from the site to the till without the lights changing.