Everything your team needs to run DinnerBoost

Nothing is visible to guests until the menu is published.

1. 1Open Menu and create your categories first — starters, mains, drinks. Order matters: guests see them top to bottom.
2. 2Add items with a price including VAT. The price a guest sees is the price they pay; never add tax on top later.
3. 3Mark anything temporarily unavailable instead of deleting it — sold-out items grey out and come back with one tap.
4. 4Add allergen tags and a photo to the items that sell most. Photos lift the average check more than any other single change.
5. 5Press Publish. Every open guest screen picks up the new version on the next load.

Fastest way to a first menu — the AI drafts it, you approve it.

1. 1Open Smart Import and upload a PDF, photographs of the printed menu, or paste your website address.
2. 2The extraction runs in the background. You can leave the page; results wait for you.
3. 3Review every row: names, prices, categories and allergens are editable before anything is saved.
4. 4Approve. Items land unpublished so you can tidy them, then publish the menu when it looks right.

One code per table — that is how orders know where to go.

1. 1Open Tables and create one entry per physical table, using the label your staff already say out loud.
2. 2Each table gets its own QR code. Print them on card, laminate them, or put them under glass — replace nothing else.
3. 3Guests scan once per visit. The table stays remembered for the whole meal, so nobody rescans to order a second round.
4. 4If a code is damaged, regenerate it for that table only; the rest keep working.

Ordering closes by itself when the kitchen is closed.

1. 1Set service hours per weekday, including days you are shut. Hours after midnight are supported.
2. 2Outside those hours guests can still browse the menu but cannot send an order — they see when you reopen.
3. 3The check runs on the server, so a guest with an old page open cannot slip an order through.
4. 4The same screen controls the daily performance email: who gets it and at what hour.

One screen, big tickets, no printer needed.

1. 1Open the Kitchen screen on a tablet and leave it on. New orders arrive instantly with a sound.
2. 2Tickets move Accepted → Preparing → Ready. Waiters see Ready immediately on their own screens.
3. 3Items are routed by station, so a bar tablet shows drinks only if you set the station on the category or item.
4. 4Timers turn amber and red against your service targets, so a forgotten ticket is impossible to miss.

Who needs what, in one glance.

1. 1The Waiter screen shows every table with its live state: ordering, waiting, ready to serve, needs clearing.
2. 2Guests can call a waiter or ask for the bill from their phone; the request appears with a sound and clears when handled.
3. 3Waiters can also place an order for a table by hand — same prices, same kitchen flow.
4. 4After a table is cleared, mark it clean so the next party starts from a fresh session.

Everyone sees only what their job needs.

1. 1Open Roles & team and invite by email. The invite link expires and can only be used once.
2. 2Owner and admin manage everything. Manager runs the venue day to day. Waiter, kitchen and hostess get their screens only.
3. 3Every change to menu, prices and settings is recorded in Audit history with who and when.
4. 4Remove a leaver in one click — their access ends immediately, their history stays intact.