Fine dining
The tasting menu, on the phone at the table.
Courses, pairings, and allergen notes on a page guests open before the first plate lands.
At the table
Put the food menu on their phone.
- Courses in the order they leave the pass.
- Pairings sit next to the plate they belong to.
- Dietary and allergen notes on every line.
- Tonight’s list goes live when you publish, not before.
Courses
The tasting list, without reprinting the card.
First, mains, and close live as their own sections. A wine note or a substitution sits on the line guests already opened — not on a verbal aside they miss.
The room
Quiet phones. Accurate prices.
Put the QR at the setting, not in a stack of paper. When a course rotates, publish once. Print stays for the room that still wants it.
Payments
Pay when they order
Deposit, in full from the list, or at the counter. After a deposit they can finish on the same ticket or at the counter.
Three steps
List it. Order it. Get paid.
- 01Draft the list
- 02Publish a snapshot
- 03Put the QR on the counter
FAQ
Straight answers
The menu changes every service. Do we reprint the card?
No. Edit the working copy in the afternoon and publish before doors. The QR on the card stays the same from one service to the next.
Can we show wine pairings with the courses?
Yes. Put the pairing on the course itself, or run a pairings category beside the tasting list. Guests move between them on one link.
How do guests check allergens?
Dietary tags and an ingredients note sit on each dish, and guests can filter the list from their phone. Your team still confirms at the table.