Run your restaurant
from one place
Reservations, diner profiles, documents, and revenue insights — all connected, all yours.
5 apps. 1 platform.
Every tool your restaurant needs
Each app is purpose-built and works seamlessly with the others.
Appointments
Take table reservations without the phone calls
- Online table booking 24/7
- Event and private dining bookings
- Instant on-screen booking confirmation
Customers
Know your regulars by name and preference
- Track dietary requirements and allergies
- Record visit history and spending patterns
- Build loyalty with personalised service
Documents
Keep all your restaurant paperwork organised
- Store health and safety certificates
- Share menus and specials with staff
- Manage supplier agreements in one place
Analytics
See what's driving your revenue
- Covers per service, day and table
- Average spend and return visit rate
- Peak hours and booking conversion
Vritti
Find chefs, waitstaff and kitchen hands
- Post seasonal and permanent vacancies
- Manage applications in one pipeline
- Hire faster for busy periods
Ready to run your restaurant more efficiently?
Start free. No credit card required.
Get Started Free →Covers, not appointments
A restaurant does not book appointments; it books covers. A table for four at seven-thirty is a different problem from a sixty-minute slot with one practitioner — it is capacity against a sitting, with a turn time that changes on a Friday. Reservations are taken online against the hours you actually open.
Guest history is worth more in hospitality than most operators use it for. Who is a regular, who has a nut allergy, who complained last time and came back anyway. Held against the guest record, it turns a booking into recognition, which is the whole business.
The back office is where the margin hides. Covers by service, spend per head, which nights genuinely pay and which are run out of habit. Supplier costs and expenses sit alongside the takings, so the picture is the actual margin rather than just the till.
Common questions
Can guests book a table online?
Yes. Reservations are taken against your real opening hours and capacity, so you are not fielding every booking by phone.
Can I keep notes on regulars and allergies?
Yes. Guest records hold history, notes and preferences, so dietary requirements and past visits are there when the booking comes in.
Can I track supplier costs against takings?
Yes. Log expenses and categorise costs, then see them alongside revenue so the margin is visible rather than assumed.
Can I see which services actually pay?
Yes. Revenue breaks down by period and service, so a quiet Tuesday stops being a guess and becomes a decision.