Book each party onto a specific table on your floor plan, by room and by time, so the host sees what is reserved at every service.
In short: a booking written in a notebook does not tell you where to seat the party. 4restaurants.net places every reservation on your floor plan, on a specific table, with the party size and the time. The host sees which tables are booked for each service and which are still open, room by room. Bookings for future dates sit on the same plan as tonight’s, so the week is planned from one view. Reservations live in the same application as the digital menu, the table orders and the stock, so the front of house and the kitchen work from one set of records.
A paper diary says four people are coming at 8 p.m., but not where to seat them. 4restaurants.net places every booking on your floor plan, on the table the host chooses, with its time and party size. The plan follows the real layout of the room, so the host sees which tables are booked for each service and which are still open.
Each booking carries its party size, its time and its table, so the host can see at a glance where a group is seated. The choice of table stays with your team. The day’s list is built from the same records, and bookings for later dates stay on the same plan.
Zones such as the dining room, the terrace and the bar sit on the same plan, each with its own tables. A host seating a party on the terrace sees the open tables there, without switching to a separate list.
A large party is placed on the floor plan like any other booking, with its party size and time. The host finds it on the plan and on the day’s list, so the whole room is planned from one place.
Your team does. The host records each booking on the floor plan, with its date, time, party size and table, and it appears on the day’s list.
Yes. It follows the layout of your restaurant, with each table in its place, so bookings line up with the room you actually have.
Yes. The host sees the day’s bookings in one list, with the time and party size of each, next to the floor plan.
Place it on the floor plan like any other booking, with its party size, date and time. The host sees it on the plan and on the day’s list.
Yes. Bookings for future dates are kept on the same floor plan as those for today.
No. This product does not send guest texts or calendar invites. Confirm bookings by phone or in person, using the record on the floor plan.
Tell us the layout of your dining room, terrace and bar, and we will help you set up the floor plan and the tables for your team.
4restaurants.net places each reservation on the real floor plan, with the party size and time for every table.
We are transparent — here is where 4restaurants.net is not (yet) the best fit:
A fit for restaurants that want bookings kept on a floor plan rather than in a diary, and that want group bookings in one place. If the venue does not take reservations, the module is mainly useful for the floor plan itself.
| 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.
