Questions from restaurants, cafés and bars

Draw your floor plan and place the tables on it. A booking reserves one table for one time slot, and the system rejects a second booking that overlaps on the same table. The floor plan marks each table as free, reserved, seated, bill or dirty. Guests can book online only after you turn online booking on.

Yes. You can group tables by room or area, for instance dining room, terrace or bar, and every area is shown with its own tables.

Text messages are optional. You enable them in Settings, your plan has to include SMS, and you link your own 4notify account. They can cover booking confirmations, an optional reminder and cancellations. The platform sends no e-mail and no WhatsApp messages. If you leave SMS off, your staff confirm bookings by phone or e-mail, just as they do today.

You publish your menu and print a single QR code for the whole venue, placed where guests can scan it. The menu is read-only. It lists dishes, allergens and sold-out items, and it never shows costs. Menu changes are made in the management panel.

A recipe card ties a dish to its ingredients, giving the quantity of each ingredient per batch and how many portions the batch yields. Every ingredient has a usable yield, and the application uses these figures to calculate the food cost per portion.

An order typed into the application goes to the kitchen only once the server sends it, and it stays linked to its table. Its items then show on the kitchen display for the right station.

Stock is reduced when a bill is fully paid, so each ingredient's level goes down as dishes are sold. You also get a low-stock list, goods receipts, waste entries with a reason, stock counts and draft supplier orders for items under their minimum.

Staff clock in and out of their shifts inside the application. It stores time entries only and does not work out pay.

No. It does not process card payments and has no connection to a till or card terminal. It records how a bill was settled, whether cash, card, voucher or another method, and it produces a non-fiscal table bill, never a fiscal receipt. Use your own till or card terminal for fiscal receipts, and ask an adviser which receipt rules apply where you operate.

No. Invoicing is not part of 4restaurants.net. Issue invoices from the accounting or invoicing tool you already have.

Reports cover the day's sales, sales by dish and by waiter, and food cost over a period you choose.

It is a single application for bookings, the menu, table orders, stock, staff clock-in and clock-out, and reports. The one outside connection is your own 4notify account, used for optional text messages. Payments, invoicing, accounting and delivery platforms fall outside its scope, so confirm how they will sit alongside it before you commit.

It includes floor-plan table bookings, a read-only QR menu for the whole venue, recipe cards with quantities per batch and food cost per portion, table orders passed to the kitchen, stock reduced as bills are paid, staff clock-in and clock-out, and reports on the day's sales, sales by dish and by waiter.

You enter your floor plan, your menu with its recipe cards and your team list in the application. All of the set-up happens in the management panel.