For independent restaurants and bars · early access
Run your restaurant, not your reservation system
Reservations, tables, walk-ins, the waiting list and your guests in one place, drawn on the room you actually have — for one price for everything: £99 a month per location for the first 100 paying restaurants in the UK, then £149, with unlimited bookings and no fee per cover.
Leave your details and we will write to you once, on the opening day.
Tonight, on a real floor plan
This is the sample room the product ships with: twelve tables, a bar and a window. Seat the four people at the door, take a bill, move a party and watch its table come free. It is the same drawing the host stand uses, running here in your browser.
4 tables free
At the door
- Walk-in, 4 guests
- Walk-in, 2 guests
Pick a table on the plan or in the list.
Tables
Sample room and invented guests. Nothing you do here is saved or sent anywhere.
Three things, and they are the same thing
A reservation book that does not know where table 9 is will let you seat a party of six at it.
The rooms, as they are
Draw each room at its real size, in centimetres. Round, square and rectangular tables and booths; the bar, the pillar, the window, the planter. Put a table somewhere the chairs will not fit and the plan refuses it when you save, and says why — before a Friday finds out for you.
The host stand
The evening on one tablet: who is due, who is seated, which tables want the bill, which are free right now. Every tablet and phone on the floor sees the same thing, so the person on the door and the person on the pass are looking at one room.
The guest's own page
A booking page at your own address, where a guest picks the size of the party, the day, which room they would like and a time — and gets a link to cancel, change the party size or move to another time without ringing you during service.
An evening, from the door
- 1
Four people, no booking, 19:40
Tap four. The best free table for four is picked and they are seated on it. If nothing is free, they go on the waiting list with an honest estimate — or put themselves on it from the QR code by the door — and one tap takes them off it once they are seated or give up.
- 2
The eight o'clock booking arrives
It is already on a table, so seating it is one tap. If they would rather sit by the window and the window is free, move them — the plan is what you drag them across.
- 3
Mains, dessert, bill
The stand marks where each table has got to. That is not admin: it is how the screen knows which tables are about to come free, and whether the couple at the door can be offered twenty minutes.
- 4
They leave, the table is laid
Mark it laid and the table comes back into play the moment it is ready, not when the clock says it should be.
- 5
Someone rings to cancel
Cancelled by the guest and cancelled by you are two different buttons, because they mean two different things on that guest's history — and only one of them is theirs.
The rules it books against
Written once in settings, then obeyed by every booking that arrives at two in the morning while you are asleep.
Services and turn times
Lunch and dinner as separate services with their own days, rooms and booking step. How long a table is held can depend on the service and the size of the party.
Pacing
A ceiling on covers or bookings per rolling window, so the kitchen is not handed forty covers at 20:00 because forty seats happened to be free.
Who may book online, and how far ahead
The smallest and largest party online, how far ahead the book opens and how late it closes. Above a size you choose, a booking becomes a request that holds no table until you confirm it.
Closures and combinations
Close the whole place or one room for a date, with a reason. Hold a table. Name the combinations of tables you are willing to push together, and what they seat.
Before service, what you would rather not learn at 20:15
A briefing reads the evening back to you before the doors open.
- Tonight's large parties, and who is coming for the first time.
- The guests with an allergy written on their card, before anyone orders.
- Birthdays and anniversaries the guest mentioned when booking, so nobody has to ask twice.
- The kitchen's pacing rule for the night, on the same screen as the bookings it limits.
- Your regulars, with how often they have been and when they last came.
- No-shows and late cancellations counted per guest — a fact on a card, not a judgement.
- Last night's handover note from whoever was on the stand.
And afterwards, what actually happened
Covers and chairs
Covers served, how full the chairs were, turns per table and average party size, by week, month or year.
The ones you turned away
Not only the bookings you took, but the ones you could not — no table, the pacing ceiling, closed, too late — because that list is where next month’s covers are.
Who did what
Every change, by whom and when, kept for two years, so the question of who moved table 12 has an answer.
The rest of the restaurant
The menu, orders, the kitchen, the bill, stock and the rota, in the same system and the same monthly price.
- Your menu, dish by dish, with the 14 allergens and sold-out dishes marked in one tap.
- Orders taken at the table, with the seat and the course.
- A kitchen and bar display that an order reaches within 5 seconds.
- The bill, split by dish, by seat or into equal shares.
- Card payments at the table, with Tap to Pay on a phone or the table's QR code, into your own Stripe account.
- Guests ordering from the table's QR code, a waiter confirming first.
- Your own online orders for collection, the same day.
- Stock, recipes and purchase orders, with food cost per portion.
- The rota and the time clock, for hours.
- Sales reports, with CSV files for your accountant.
- Promotions such as a happy hour.
- Several locations run as a group from one owner login.
- Two-step sign-in for owners and managers.
- Rounds that wait on the device when the internet drops, and go once it is back.
- The restaurant mode of Slotora's app for iPad, Android tablets and phones, and the same host stand in the browser of the tablet or phone you already have.
One simple price
Everything at the host stand in one monthly price per location: unlimited bookings, covers, tables, staff and devices, no fee per cover and no commission on bookings from your own channels.
United Kingdom
Plus VAT where applicable. Groups: 5–9 locations get 10% off Standard, so £134.10 per location; 10 or more, ask us for a quote. No group discount on the Founding price.
Ireland
Plus VAT where applicable. Groups: 5–9 locations get 10% off Standard, so €161.10 per location; 10 or more, ask us for a quote.
What is included, the trial and the small print · Running a restaurant in the UK? Sterling, VAT on the bill and the Tips Act · Running a restaurant in Ireland? The euro price, VAT and tips
Fair questions
How do I start?
Join the list on the early-access page and we'll write as soon as you can open your account.
Can guests pay a deposit when they book?
Yes, once you have connected your own Stripe account. You decide when a booking needs a card guarantee or a deposit (by party size, day, service or date) and what a no-show or a late cancellation costs; the money goes to your account and is settled after the visit.
Will it take bookings from Google or Instagram?
No. Bookings come from your own booking page, from the phone and from walk-ins the host puts in. Nothing is connected to Google, Instagram, TripAdvisor or a booking network.
Does it talk to my till?
No. Slotora does not connect to the till or EPOS you already have. Orders at the table, the bill and card payments run in Slotora itself.
I was on Quandoo. What now?
Quandoo stopped taking bookings on 30 September 2026 and closes for good at the end of the year. We have written down what that means and how to keep your guest list on a page of its own.
Quandoo has closed: what to do with your bookings and your guest list
Be told the day it opens
One e-mail on the day Slotora for restaurants opens. No newsletter, and a link in the confirmation that takes you off the list.
Tell me when it opens