arinn puts the menu, the order and the payment in your guest’s hand — and the floor, the kitchen, the bookings, the regulars and the numbers on one screen behind the counter. Whether the room has tables, chairs, seats or a counter.
Free while you set it up. No card, no contract, and about ten minutes to your first code on a table.
The waiting is not one long delay — it is four small ones, each of them somebody’s job. arinn takes all four out of the room and leaves the part your guests actually came for.
The code on the table opens the whole menu — photos, options, prices, in their language. Nothing to download, no account to make.
Six people, one basket, everyone adding from their own phone. The kitchen sees it as one ticket, in course order.
By item or evenly, card or cash, from the seat. No machine fetched, no arithmetic done on a napkin.
The visit joins their history the moment it is paid. Points, tiers and the reason to return are already counted.
A booking book, a spreadsheet, a printer from 2009 and three systems that have never spoken to each other — that is the real cost, and it is paid every single service. Everything below is one product, one design, one password, for the manager and the commis alike.
Every ticket in the room, by course and by table, updating as the kitchen works it.
The plan of your room, laid out as it really is. Who is seated, who is waiting, who is paying.
Reservations taken online and by hand, in one sheet that cannot double-book a table.
One per section — grill, cold, bar — each seeing only its own work and its own clock.
Roles that decide what each person can see, change and discount — down to the shift.
Covers, takings, dishes and hours — the answers a Monday morning is actually asking for.
Who came, how often, what they order — and the tier that quietly thanks them for it.
Card and cash in one ledger, with what you are owed and when it lands.
Each branch its own menu, prices and staff — read side by side from one account.
Ordering, the floor and the booking book are on every plan, the free one included. Reports, loyalty, extra branches, card payments, menu-photo import and Sous arrive as you move up — see what sits where.
Sous sits inside the console and answers in your own words. Which dish is quietly losing money. Who has not come back in a month. What last Saturday really looked like once the comps came out. Asked in a sentence, answered from your own data — and never a decision it takes on its own.
A barber books a chair. A salon books an appointment. A shop has a counter and a catalogue. Every kind of room gets its own words for its own things — in the product, and everywhere your guests read it.
One room, ordering and the menu, free — no charge per cover, per order, or on what your guests spend at the table. Move up when the second branch opens, not before.
See the plans in fullPut the menu in, print the codes, open the room. Staff pick it up in a shift; guests never have to learn it at all.