The dining room, the register, the event book
Where foodservice meets its diners: capacity-checked floor maps, tableside orders that warn about diet conflicts as they're keyed, meal plans and declining balance, a touch POS for the cafeteria line, and catering that runs from brief to paid invoice.
What it does
Floor & reservations
Dining tables by room with capacity-checked seat assignments, a live floor view, reservations with party size and notes, and guest-meal charges to the ledger.
Tableside orders
Servers capture orders per table and resident; every line item is checked against the diner's active diet order with warnings inline — the same deterministic rules as the tray line. The kitchen tally aggregates open orders.
Meal plans & declining balance
Swipes, declining balance, and hybrid plans with per-meal and weekly limits enforced at the register, plus month-end CSV export for the business office.
Cafeteria POS
Register sessions with opening float and cash reconciliation, a touch item grid, split tenders — cash with change, meal plan, house account, comp — and a Z-report for the day.
Catering: brief → invoice
AI drafts a priced quote from the event brief using your real recipe costs; versioned quotes become contracts on acceptance with deposit terms; invoices build themselves with the deposit credited.
BEOs & run sheets
Accepted events carry timeline, staffing, and equipment pull lists — and generate production runs, so the kitchen plans catering like any other demand. Post-event costing shows the real margin.
Watch it work
A service and an event, end to end.
- Public share links send quotes and invoices to clients — no login required
- POS sales feed loyalty points automatically when a diner is attached
- Order volume sets the production demand floor — the kitchen never plans below live orders
- Diner-facing menus, meal selection, and ordering in the companion diner app
Quote Friday's event before lunch.
POS, meal plans, and the catering pipeline are all in the Pro plan — and in your trial.