Bookings and floor
The floor changes minute by minute. You know where it
The booking, the waiting list, the table taken, the order sent, the bill still to close. It all changes while you work, and RelAI links all these steps together.
Now
Orders in progress
Load by slot
- 7 screens on the floor
- Each one shows only the part of the evening its user needs.
- 4 states
- From the moment it reaches the kitchen until it arrives at the table, you always know what still has to happen.
- 3 ways to order
- The order can start from different places, but in the kitchen it joins the same flow.
The phone rings at half past eight. The rush hour.
You are on the floor and you answer: they want a table for four and you have to work out whether table six frees up before nine. Meanwhile three people are waiting at the door, a waiter asks whether twelve has already ordered, and two dishes come out of the kitchen that nobody has gone to pick up yet.
Inside RelAI all these things are already linked. The bill closes and the table changes state, the kitchen marks the dish ready and whoever is serving knows they can go and get it, a table frees up and whoever is at the door knows who they can seat. You do not have to hold the evening together from memory: as one thing changes, the rest falls back into order with it.
And the service does not end when the customer walks out of the door. Whoever booked stays in their profile, the bill closes where you ring up the receipts, and the table can be booked from a public page too, which means even while you are on the floor and not answering the phone.
Confirmed bookings sit on the floor plan. Whoever arrives without booking goes onto the waiting list, with the number of people and the wait you quoted them.
From the waiter's order terminal, from the tablet on the table or from the customer's phone. The orders reach the kitchen the same way, whatever route they started from.
The kitchen display shows where every dish is, split by station. When it is ready, whoever is serving knows they can go and get it.
Welcome. Coordinate. Anticipate.
You welcome whoever arrives and whoever is waiting, you coordinate the orders between floor and kitchen, and you anticipate how much the service can take. Three different moments, but it is all one evening.
Who is arriving, who is waiting, who is not confirmed yet.
Bookings, requests and people who turn up without calling all end up on the same tables. To make them fit together you need to know what is already taken, what is freeing up and what still has to be decided.
Three ways to order. One kitchen order.
The waiter can take it, the customer can place it from the table, or someone can order from their phone. Where it starts from changes, but in the kitchen it arrives in the same flow. That is how dine-in, takeaway and delivery can live together without creating three different ways of working.
Dine-in, takeaway, delivery
A tablet that stays there all evening
The table tablet stays tied to that table for the whole service. You can use it à la carte, per person or with a different menu depending on the time. When a slot ends it switches to the next price list you set, so the customer always sees what they can order at that moment.
The price follows time and channel
With price lists by slot you decide once which price applies at lunch, at dinner, at the counter or for a certain type of customer. From there the right price is applied according to when and where the order starts. And when you need the menu on paper, the printable menu takes up-to-date prices and allergens from the catalogue.
Everyone sees what they need
Whoever carries the dishes does not need to see the takings, and whoever cooks does not need to know how many tables are still free. Every terminal shows the part of the service that concerns whoever is using it: the kiosk takes the customer's order, the rider terminal follows the deliveries, the floor monitor calls the orders that are ready.
Access stays tied to whoever is working, so what is done on a screen stays associated with the person who did it. The till completes the set and has its own page.
Every dish has its state. And every slot its limit.
From the moment the order goes out, it does not stay vaguely ‘in progress’. It goes through four clear states, so floor and kitchen see what still has to happen and what is already done.
It appears on the kitchen display of the station that has to prepare it, with dishes, notes and allergens. Whoever sent it does not have to go into the kitchen to check it got there.
When preparation starts, it changes state. Whoever is on the floor sees those dishes are already being made without having to ask how far along they are.
When the dish is ready, it shows up among the ones to take to the floor. Courses can go out in rounds, so you know what can leave and what still has to wait.
When the dish reaches the table you mark it as served. What stays on screen is what still has to happen, not a record of what is already over.
You know how much you can promise before you do
Every slot has a cap on orders and one on kitchen minutes. Before promising a time you see whether that slot is holding, at the limit or already full and, when you need it, you have an alternative to offer.
The calculation starts from the orders already taken: it is a forecast of the work coming in, not a measure of what is on the stove. And with staff and shifts you also see how many hours you have available, so an overloaded slot can show up before the service begins.
Fifteen tools. The whole service under control.
The setting changes. The coordination does not.
- Shops and retail Pickups and waits stay in order
- Restaurants and bars Tables, orders and kitchen linked
- Beauty and wellness Arrivals and waits beside the appointment book
- Events and venues Tables and VIP areas kept in sync
Several sites, a franchise or a special project? Let's talk about it
Questions about the floor and the kitchen
Do I need special hardware?
The terminals run on ordinary tablets and screens. Before starting we look at which devices suit the different spots in the venue, because a monitor in the kitchen works in different conditions from a tablet on the table.
Does it know how busy the kitchen is?
You see how much work is already expected in each slot and whether there is still room for more orders. The calculation starts from the orders taken and the limits you set: it does not measure what is physically on the stove, but it helps you not promise more than the kitchen can take.
Are the people waiting notified automatically?
When the table is ready you can notify whoever is on the waiting list. It is up to you to mark whether the customer was actually reached: an unanswered call or an unread message does not automatically become a confirmation.
Can I draw the room the way it really is?
Yes. Tables, shapes, areas and capacities follow the real layout of the venue, and you can even start from a photo of the plan. If the layout changes, you update it without having to rebuild all the work already done from scratch.
Do people have to call to book?
No. You can have a public page to share wherever you like. The requests that come in from there remain to be confirmed until you decide where and when to let them onto the floor.
Can prices change by time of day?
Yes. You assign a price list to the slot and the channel. From then on the price applied follows those rules. Lunch, evening, counter or delivery can have different conditions without whoever takes the order having to remember them every time.
Where are the allergens?
They stay tied to the dish. You enter them once in the catalogue and from there they show up where they are needed: on the menu, on the order and on the page the customer sees.
Is the table tablet really needed?
It depends on how you work. It can make sense if the menu changes during the day or if you want to let customers order without waiting for the waiter. If you do not need it, the floor keeps working with the other terminals.
Does the system decide the shifts?
No. You decide the shifts. RelAI puts availability, planned hours and the load already booked side by side, so you can see early on where you risk being short-staffed.
The next evening.
Try RelAI for free or book a call: we draw your room, set up bookings, orders and kitchen, and look together at how a full service runs.