Features · Slotora for restaurants
What the restaurant booking system does, one part at a time
A page for each part of the booking side, on how it runs a Friday night and where its edges are, and below them the rest of the restaurant: the menu, orders, the kitchen, the bill, stock and the rota — so you can judge it on the evening you run rather than on a list of ticks.
What Slotora does not do is said plainly, on the page where you would ask.
Before anyone books: the room and the rules
The system can only offer a table it knows exists, so the setting-up comes first and happens once.
Floor plan
Each dining area drawn at its true size in centimetres, with round, square, rectangular and booth tables, the bar, pillars and windows. A layout the chairs could not physically fit is refused.
Table combinations
Which tables you are willing to push together, under a name, with what the joined table seats — so a party of ten is offered a real arrangement, not two tables nobody can move.
Turn times and pacing
Lunch and dinner as separate services, how long a table is held by party size, and a ceiling on how many covers arrive in any rolling window, so the pass is not buried at eight.
Special opening hours
Boxing Day, a bank holiday Monday, the night of a private hire: one date with its own hours, or closed, without touching the rest of the week.
Where the bookings come from
Your online booking page
A page at your own address where guests choose a party size, a day, a room and a time, and later cancel, change the numbers or move to another time from a link — no account, no commission on the booking.
Phone, door and waiting list
Calls taken at the stand against the real free times; people without a booking seated in one tap; a queue at the door with an honest estimate of the wait, which guests can join themselves from a QR code.
A table that frees up
A cancellation or an early finish: the card of the waiting party the table suits says so, with a warning if a bigger party further down needs it more. The host decides with one tap.
During service
The restaurant diary at the host stand
Who is due, who is sat, which course they are on, who wants the bill. Seat, move, mark the table laid — and print the day sheet for the pass.
Staff and devices
Every tablet and phone on the floor shows the same room, changed by anyone, at once. Add as many people as work for you, each with a login of their own.
Slotora's app for iPad, Android tablets and phones has a restaurant mode with the same host stand, and the whole stand also opens in the browser of whichever tablet or phone is already on the floor.
On an iPad at the door
The host stand in the tablet's web browser: nothing to install, nothing to wire in, and the phone in the manager's pocket sees the same room.
The briefing
Before the doors open: the big tables, the first-timers, the birthdays, the kitchen's limits and what the last shift left in writing.
Guests, no-shows and the numbers afterwards
Guest profiles
One card per guest with every visit, the times they did not come, allergies and tags — found again from a name or a phone number, and listed in a guest book you can filter and export.
The guest book and data requests
Every guest in one list you can filter and export; a name opens the card, where the owner or a manager answers an access or erasure request.
No-shows
A no-show is marked and counted against the guest, and a cancellation by the guest is never confused with one made by you.
Deposits and card guarantees
A deposit or a card guarantee asked by party size, day, service, date or event, through your own Stripe account once it is connected.
Reports
Covers, chair use, turns and the demand you had to turn away, with the reason — plus who changed what, for two years.
The rest of the restaurant, in the same system
From the table to the kitchen, the bill and the stockroom: one system, one monthly price.
Your menu
Dishes, sizes and options with the 14 allergens, in six languages, with the hours each is served; anything that runs out is marked sold out in one tap.
Orders at the table
Waiters send each round with the seat, the course and any allergy note; the next course waits until they fire it, and a double tap still makes one round.
Kitchen and bar display
Each station sees its dishes within 5 seconds of the waiter's tap, and a ticket changes colour when it has waited too long.
The bill
Split by dish, by seat or into equal shares, with comps given a reason, the service charge, VAT by class and tips.
Card payments at the table
Tap to Pay on a phone, or the guest pays from the table's QR code, straight into your own Stripe account once it is connected, with no Slotora commission.
Ordering from the table's QR code
Guests scan the table's code, read the menu with its allergens in their own language and order; a waiter confirms it first.
Orders for collection
Your own online ordering for a pickup time the same day, accepted and marked ready on a pickup board, with a status page for the guest. Collection only.
Stock, recipes and purchasing
Counts, deliveries and waste, what each dish uses, food cost per portion, what is running low, suppliers and purchase orders from draft to received.
The rota and the time clock
A weekly rota, clocking in and out at the server's time, the hours on the rota beside the hours worked, and an export for your accountant. Hours only: it works out no pay.
Sales reports
Takings, bills, covers, the dish mix, the busy hours and kitchen times for up to 92 days, with CSV files for your accountant.
Promotions
A percentage or an amount off the menu, chosen categories or dishes, on chosen days and hours — a happy hour, say; the biggest single discount wins.
Several locations
One menu sent to every site, one owner login that switches between your restaurants, and a report for the group; each restaurant keeps its own account.
Two-step sign-in
Owners and managers confirm each new device with a code from an authenticator app, with ten recovery codes kept aside.
When the internet drops
A waiter's rounds wait on the device and go by themselves, in order and each once, when the connection is back.
What Slotora does not do
Said here, so that nobody finds it out on a Friday night.
- Text messages to guests are not offered: the confirmation and the reminder go by e-mail only.
- Bookings arriving from Google, Instagram or a booking network, a link to the till you already have, and delivery or delivery platforms: Slotora does none of these.
Tastings, supper clubs and private-room enquiries have a page of their own: private dining and groups.
Ticketed nights and set menus, free or paid, are set up as events: events and tickets.
Leaving Quandoo? The move itself has a page: Quandoo has closed — what to do with your bookings and guest list.
One price covers every page above
No tier unlocks the floor plan or the reports, and the price is on the pricing page. When Slotora for restaurants opens in the UK or Ireland we send one e-mail.