The till opens on your tables. Each table's order goes to the kitchen and the bar as it is taken, and the bill is split however the table wants.
A floor plan you draw in the back office. Tap a table to open its order, add each round, move it or join two tables, and see at a glance whose table is whose.
Choose where each part of the menu is made. Sending an order prints the food in the kitchen and the drinks at the bar, or shows them on a kitchen screen, and each round sends only what is new.
The till asks how a dish is wanted: the steak's doneness, what to leave off, what to add. Meal deals and set menus at a price of their own.
By seat, by person, or equally between however many are paying, each share paid a different way. A service charge you set goes on by itself, and tips are added on the till.
Guests scan the table's QR code, read the menu with photos, send an order for staff to accept, and pay the bill from their phone.
Recipes for each dish, deliveries that set what ingredients cost, waste and stocktakes, and each dish's food cost as a percentage.