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Restaurant management system: what each table eats and what to offer it

Restaurant management system: it knows what each table eats, segments your customers and gives you your own ordering and booking app to build loyalty.

Year2026
IndustryRestaurants · dining room, in-house delivery and take-away
What we did
  • Restaurant management system (in-house product)
  • Customer records and audience segmentation
  • Your own ordering app, like PedidosYa
  • Ordering from the table and bookings
  • Customer loyalty
Customer record
Laura M.Comes on Friday nights
Always orders
Medium rare rib eye and malbec
Favorite table
Table 12, by the window
Books
From the app, for 4

What to offerThe new malbec on the menu

Sample customer

The case on video, explained.

Go to the questions ↓

You know how much you sold. Do you know to whom?

People pass through a restaurant every day, and when they leave, everything the venue could know about them leaves too. This restaurant management system gathers information on everyone who comes in: who came, what they ate and when they return. With that you know what each table eats and what to offer it, and your customers segment themselves. It's in production at a two-venue dining complex.

Every time someone orders, books or sits down, the record grows

Nobody has to ask anyone for details or fill in spreadsheets. The information comes in by itself, through what customers already do when they come in or order. See how one person's record fills up.

Laura's record
  • Name and phone
  • Friday night, for 4
Sample customer

You know what each table eats, and what to offer it

The dining room stops being a map of occupied tables. Each table shows who's there, what they ordered and what they might like, so the waiter arrives with something to offer. Tap a table.

Table 12 · Laura, comes on Fridays
  • Medium rare rib eye
  • Malbec

What to offerThe new malbec on the menu

Sample dining room

Your customers segment themselves

From what each person eats and how they come, the system builds the groups. You stop talking to everyone the same way: you pick who, and you know what to say. Tap each group and see who lights up.

They come at night, in groups, and book.

What to offer themA table held before it fills up

Sample customers

Your own app, like PedidosYa

The system generates an app so people place their orders directly with you. With the same app they can order from the table and book. Each use adds to the customer's record. Try all three.

Your restaurant · menu

Just like PedidosYa: see the menu, build the order and follow its progress. The order goes straight to your kitchen and the customer stays in your database.

Sample screens

The commercial side: getting them back

All that information serves one purpose: getting the customer back. You talk to them about what they like, when it's useful to them, and each return adds to their record. That's how you build loyalty in a restaurant.

  1. 01Comes in or orders

    From the table, through the app or with a booking.

  2. 02Goes on the record

    What they ate, when and with whom.

  3. 03Joins a group

    Friday regulars, families, those who stopped coming.

  4. 04You offer what's theirs

    What they like, not the same as everyone else.

↺ They come back, and the record knows a little more

The commercial loop

What they order reaches the kitchen on its own

Whether it comes from the table, the app or the waiter, the order splits itself and prints at each station. That's why every dish stays tied to a table and a customer: the information comes from everyday work, with nobody entering anything extra. Tap the three situations of a service.

The waiter sends once and each station gets only its part. No ticket carries another station's dishes.

Kitchen TABLE 14 1 Ravioli1 Chicken fillet
Grill TABLE 14 2 Rib eye · medium rare
Fryer TABLE 14 6 Empanadas · fried
Sample tickets

And day-to-day work improved too

2.4 min1 s

The invoice no longer keeps the table waiting.

How long each e-invoice takes to be authorized
90%Of automatic WhatsApp notifications delivered or read; the rest fall back to email

Customers know how their order is going without having to ask.

What changed in each person's work

  • The ownerKnows who buys from him, what they like and who stopped coming, and has each shift's close without waiting for someone to send the numbers.
  • The waiterReaches the table knowing what to offer. Opens the table on the floor plan, splits the bill, takes payment and knows what to hand in.
  • The kitchenGets only its own station's dishes, whether from the table, the app or delivery, with the time in plain sight.
  • The managerRuns bookings, orders, register and clock-in from the keyboard, and answers WhatsApp from the same system.

Answer and we’ll tell you if this works for your restaurant.

We’ll come back to you with what customer information you could be gathering and where to start.

Assessment

Five questions, one minute. With this we’ll show up to the call knowing how your venue works and what you know about your customers today.

How many venues do you run?
What do you use today for the floor and register?
What happens to you most often? Pick up to three.

Pick up to 3.

When would you want this solved?
Who decides on a system change?
Last step: who should we write to?

We only use it to reply about this assessment.

Other systems in production