Cut the guesswork when a table frees up. Sort guests by wait time and visit history, so you know who to give the next table to.
Add guests to a walk-in queue so they get updates when a table is free, without your host getting distracted.
Leave notes for your team with no briefing required. No need to interrupt service when something’s happening in town tonight or when there’s an off-menu special.
Drag dishes to new courses during service without having to change settings. Ideal for shared dining and when there are no strict courses.
Select what each guest had, and Tebi does the math. Split bottles or shared dishes among guests without slowing down service.
When a guest orders a burger, a good waiter suggests fries. Your QR menu can now do the same thing, recommending sides and other products.
The Offline Hub lives in your venue, and everything keeps running when the internet is down: payments, reservations, and kitchen display.
Prep and serve courses that require multiple stations in sync, so a cold plate can be timed with a hot one.
Bring tickets back to exactly where they were before the mistake. No more trying to reconstruct what happened mid-service.
Set up your kitchen display based on your business, so your team only sees what matters.
Sell wine in multiple sizes: by the bottle, glass, or carafe. Sizes are linked to one product, so inventory goes down as you sell, and there’s no need to wait for a new count.
Export a sheet, count offline, and import it back for speed and accuracy. Forget clipboards and transcriptions at the end of a long night.
Your counted inventory always matches what’s been sold and what was delivered. No more gaps between what you ordered and what the system thinks you have.
Margins are affected by your dishes’ recipes and your product waste. Create recipes, log waste reasons, and see what costs you the most — from expensive raw ingredients to high waste.
