Your team takes the order at the table, and it goes to the kitchen from the same application, with each order linked to its table.
In short: every trip to the terminal to key in an order takes a server away from guests, and every handwritten docket can be misread. 4restaurants.net lets your team take the order at the table, with dishes picked from the digital menu. The order goes to the kitchen with its dishes and the table it came from. Reports by day, by dish and by waiter show what sold and who sold it, and shift clock-in records who worked each shift. Orders sit in the same application as bookings and stock.
On a busy night, a server who walks to the terminal to key in a pad of notes loses time that belongs to guests, and every trip is a chance to mistype. Orders are taken at the table, with dishes picked from the digital menu, and sent to the kitchen from there. The server stays with the guests, and each order stays linked to its table.
Each order goes to the kitchen as it is taken, with the dishes and quantities for that table. The order stays linked to its table in the application, so the kitchen knows where each dish belongs, and orders for other tables are kept apart.
At the end of a service you want to know what sold, not just what was rung up. Reports show sales per day, per dish and per waiter, so you can compare services, see which dishes sell and see how sales are spread across the team.
Shift clock-in records who worked each shift, in the same application as the orders and reports. Rosters and pay still follow the modern award that covers your staff, so check penalty rates with your accountant or an award adviser.
The server takes it at the table from the digital menu, and the order is sent to the kitchen from the application. It stays linked to its table, so there is no trip to the terminal to key it in.
Yes. Each order stays linked to its table and feeds the reports per day, per dish and per waiter.
Yes. Shift clock-in records the working time of each team member for every shift, in the same application as the orders and reports.
Yes. Reports show sales per day and per dish, so you can see what sold most in each service.
Yes. Reports show sales per waiter, per day, so you can review what each waiter sold and compare services.
Yes. Every order stays linked to the table it was taken at.
Start with your menu, then set up table orders so your team can take the first order at a table.
4restaurants.net takes the order at the table, sends it to the kitchen from the platform, with statuses from new to served, and gives a non-fiscal table bill (the fiscal receipt stays on your own cash register), with reports per day, per dish and per waiter.
We are transparent — here is where 4restaurants.net is not (yet) the best fit:
A fit for venues with a dining room and a kitchen, where paper tickets get lost and orders are written down twice. For a small bar with few orders, a simpler order process may be enough.
| Feature | Limit / scope | Availability |
|---|---|---|
| Table reservations & floor management | Reservations on the floor plan, with table, party size and time | available |
| Digital menu, recipes & food cost | QR menu, portion weights, food cost per dish | available |
| Table orders | Orders taken at the table and sent to the kitchen | available |
| Ingredient stock | Ingredient stock levels, in the same platform as the recipes | available |
| Goods receipt & HACCP | NIR for goods received, HACCP logs, allergens declared per dish | available |
| Table bill & sales reports | Non-fiscal table bill (the fiscal receipt stays on your own cash register), reports by day, dish and waiter | available |
4restaurants.net brings into a single platform table reservations on the floor plan, the digital menu with recipes and food cost, table orders sent to the kitchen, ingredient stock levels and sales reports.
The reservation is entered in the platform, on the table where the party sits, with the party size and time. It appears on the floor plan.
From the recipe. You enter the ingredients with portion weights, and the platform calculates the production cost (food cost) of the dish from the ingredients and quantities in the recipe.
Yes. The server enters it at the table, and the order reaches the kitchen from the platform, with its items and the table it came from.
No. The platform is used alongside the restaurant’s own cash register: it gives a non-fiscal table bill, and the fiscal receipt stays on the cash register.
Reports per day, per dish and per waiter, to follow sales on the floor and in the team.
Yes, 4restaurants.net is part of the 4b2b ecosystem but works as a standalone product; other ecosystem products, such as 4invoices or 4notify, are separate.
