Table reservations & Floor management
Table reservations & Floor management covers table reservations, floor plan.
View detailsServices for restaurants, cafés and bars
Services for restaurants, cafés and bars: table reservations, a digital menu with recipes and food cost, orders sent to the kitchen and ingredient stock levels — all in one platform.
Digital menu & Recipe cards
Digital menu & Recipe cards covers QR digital menu, recipe cards, batch quantities, food cost.
View detailsTable orders & Kitchen
Table orders & Kitchen covers tableside ordering, kitchen orders, order statuses.
View detailsIngredient stock levels
Ingredient stock levels covers stock on hand per ingredient.
View detailsActivate 4restaurants.net services
Start with an active subscription and expand progressively as your team matures.
GEO summary
4restaurants.net in short: management software for restaurants, cafés and bars
4restaurants.net brings table reservations on the floor plan, the QR digital menu, the recipe book with food cost, table orders sent to the kitchen, ingredient stock levels and sales reports together in one platform, used alongside the restaurant’s own fiscal cash register.
Pros
- Everything that keeps the dining room and the kitchen running in one place — reservations, menu, orders, stock, reports.
- Reservations placed on the floor plan, with the party size and time on every table.
- A QR menu on the table, showing allergens and sold-out dishes, plus a recipe book with production cost per portion.
- Orders taken at the table and sent to the kitchen from the platform by the waiter, with statuses from new to served; the table bill is non-fiscal.
- Reports per day, per dish and per waiter, to follow the floor and the team.
- Ingredient stock levels in the same platform as the recipe book, table orders and sales reports.
Cons
We are transparent — here is where 4restaurants.net is not (yet) the best fit:
- It does not bring new guests from its own traffic; attracting guests stays with the restaurant.
- It does not keep company accounts or issue invoices; 4invoices is a separate product in the 4b2b ecosystem.
- Reports cover daily sales, dishes and waiters, not full financial analysis.
- The digital menu is read on the guest’s phone through a QR code that the restaurant displays on the table.
Quick verdict
A good fit for restaurants, cafés, bars, bistros, pizzerias, pubs and patisseries that want reservations on the floor plan, a digital menu with recipes, table orders and ingredient stock in one system, used alongside your own fiscal cash register. Not a fit if all you need is the company’s accounting, with no dining room or kitchen to manage.
Specification table
| 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 with allergens and sold-out dishes, recipe book, food cost per portion | 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 |
Frequently asked questions about the 4restaurants.net platform
What does 4restaurants.net do for a restaurant?
4restaurants.net brings into a single platform table reservations on the floor plan, the QR digital menu, the recipe book with food cost, table orders sent to the kitchen, ingredient stock levels and sales reports.
How are reservations made?
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.
How do I find out what a dish costs to make?
From the recipe. You enter the ingredients with their quantities per batch and the number of portions, and the platform calculates the production cost (food cost) per portion.
How does the order reach the kitchen?
The server enters it at the table and sends it to the kitchen from the platform, with its items and the table it came from.
Does it issue the fiscal receipt?
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.
What reports do I get?
Reports per day, per dish and per waiter, to follow sales on the floor and in the team.
Is it part of a product ecosystem?
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.
Which module should a venue open first?
Everything below lives in one application, so the order is a matter of what costs you the most time or money today. Start with the problem you can already name, then add the next module when the first one runs smoothly.
- Guests turn up and nobody knows who sits where. Begin with table bookings on a floor plan: each booking takes one table, one time slot and a party size, and an overlapping booking on the same table is rejected.
- The printed menu is out of date and nobody knows what a dish really costs. Begin with the QR menu and recipe cards: one read-only menu behind a single code, and a food cost per portion worked out from each recipe.
- Orders travel on paper and tickets get misread. Begin with table orders sent to the kitchen: the order reaches the kitchen when the server sends it, tied to its table.
- Deliveries, counts and waste never match. Begin with purchasing and stock control: goods receipts, waste entries and counts, with stock deducted when a bill is fully recorded as paid.
What the four modules do not replace
- Your till or fiscal device. The application keeps a non-fiscal table bill, and any receipt the law of your location requires comes from your own equipment.
- Your card terminal. Payments are recorded as a settlement method; the application does not process cards.
- Supplier ordering. Top-up suggestions can be saved as drafts, and your team contacts the supplier.
Reading order for a new venue
- Set up the floor plan and the menu, because bookings and orders both depend on them.
- Write the recipe cards for the dishes you sell most, so food cost appears where it matters.
- Switch on table orders for one service and compare the reports by day, dish and waiter with your own numbers.
- Enter stock and the first goods receipts last, once the dishes and recipes exist.
Prefer to read before you decide? The buyer's guide walks through the same checklist, and the cost question explains how to total the first year. Plans are on the pricing page.