Frequently asked questions

A small café or bistro can start in a few days: create your account, lay out the floor plan, upload the menu, set your opening hours and switch on online reservations. Restaurants with several rooms, a terrace and multiple sites take one to two weeks, depending on the size of the menu and the integrations you want.

Yes. The guest picks the date, time, party size and, if you allow it, a preferred area (dining room, terrace, bar), then confirms the reservation online, without a phone call, any time of day or night. The floor plan updates in real time, and the host sees the whole day from a single screen.

Yes. You set up tables by area (dining room, terrace, private room, bar) with their seat counts and their own availability rules, and you can merge or split tables for larger parties. The platform fits a single café just as well as a group with several sites, each with its own floor plan.

With automatic confirmations and reminders. The guest gets an instant confirmation and a reminder by SMS, WhatsApp or email before the booking, and can confirm or cancel in one click so the table is released in time. For busy nights and large parties you can ask for a deposit, and the waiting list automatically fills the seats that free up.

Yes. The guest booking page, the host screen and the waiter terminal are all natively responsive and fast on phone and tablet — which is where most reservations are made and where orders are taken on the floor.

You publish the menu on its own page and put the QR code on the table or on the menu holder. The guest scans it and sees dishes with photos, descriptions, allergens and prices updated to the second. When something runs out you mark it sold out from the dashboard and it disappears from every table immediately — with nothing to reprint.

A recipe card holds the ingredients with their portion weights, processing losses, allergens, prep steps and a plating photo. From the ingredients' purchase prices the platform calculates the food cost of the portion automatically, so you see the real margin on every dish — not just the takings.

Yes. You update the purchase price at each goods-in, and the cost of every dish containing that ingredient is recalculated automatically. You get a list of the dishes that have dropped below the margin you set, so you know exactly what to re-price or reformulate.

Yes. You can publish a lunch menu, an evening menu, a bar list and a weekend menu, each with its own schedule, plus special menus for holidays or events. Every area — dining room, terrace, bar — can have its own list of available items.

Yes. Each ingredient can be tagged with its allergens, which then propagate automatically to every dish containing it and appear in the guest's digital menu. That covers consumer-information requirements without keeping separate lists.

The waiter takes the order on a phone or tablet and it appears instantly on the kitchen display (KDS) and at the bar, split by station and by course. The chef sees the elapsed time on each ticket and marks a dish ready, and the waiter is notified to collect it — no lost dockets and no walking to the pass.

Yes. On every sale the platform deducts the recipe ingredients at their portion weights. You track inventory, goods-in from suppliers, transfers between stores and waste, and at the monthly stocktake you compare book stock with the physical count and see straight away where the gaps are.

Yes. You build the rota by shift and the team clocks in and out. At month end you have hours worked per person, overtime and labour cost measured against sales — useful when you want to know whether the Sunday shift actually pays for itself.

The waiter closes the bill straight from the terminal, taking cash or card, and can split it between guests or by item. The order is sent on to the fiscal cash register for the fiscal receipt, and at the end of the day you get the sales report with totals per waiter, per area and per payment method.

Yes, through the 4b2b ecosystem. A bill can generate an invoice in 4invoices, with the company details and the items consumed pulled automatically from the order. No double entry for business lunches or company-paid events.

We integrate notifications through 4notify: SMS, WhatsApp and email for reservation confirmations, reminders before service and follow-up messages (an invitation to the seasonal menu, for example). Guests are notified on time, with minimal effort from the floor team.

Yes, pricing is in RON. The cost depends on the plan and the size of the venue (number of tables, terminals and locations). See the full grid on the pricing page; all plans include online reservations, the digital QR menu and baseline sales reports, with no fee per reservation.

Yes. You can test the platform during the trial, with working online reservations, a digital menu and orders firing to the kitchen, before choosing a plan. We do not ask for card details to start the trial.

You create an account, lay out the floor plan, upload the menu with its recipes and switch on online reservations and the floor terminal. Everything is managed from a simple dashboard, no code. The team assists with the initial setup, importing the menu and training the waiters. More on /about-us.

Yes. Plans include updates, backups and support through the in-dashboard channel; for larger venues and groups we provide dedicated help with the floor plan, the recipe cards and the integrations. Partners who recommend 4restaurants.net to venues can join the partner programme with recurring commissions. Contact us on /contact, partner details on /partners.