Handle it all in one place: bookings, till and kitchen

When bookings, the till and the kitchen live in separate systems, staff become the glue: re-keying names, matching tables by hand, chasing deposits and walking tickets to the pass. Here's what one table looks like when it all lives in OmniDine.

1. 1

   7 days before: the booking

   A guest books a table for four on your website and pays a £10-per-person deposit through Stripe. OmniDine places them on the best-fitting table and sends a confirmation.

2. 2

   The day before: the reminder

   An email and text reminder go out automatically. If plans have changed, the guest uses their change link and the table goes back on sale.

3. 3

   On the night: seating

   The host sees the booking on the live floor view, with the guest's history and notes, and seats them in one tap.

4. 4

   Ordering

   The server opens the bill on that same table. Starters go to the kitchen straight away; mains are held until the server fires them. Drinks go to the bar screen.

5. 5

   Paying

   The £40 deposit is already on the bill as a payment. The table splits the rest by item and gets an email receipt.

6. 6

   Afterwards

   The visit and spend are recorded on the guest's profile, and the covers and sales appear in reports.

What you stop doing

• Copying bookings from a platform into a paper diary.
• Forgetting to take a deposit off the bill, or taking it off twice.
• Writing tickets by hand or losing them between the till and the pass.
• Wondering which guests are regulars and which are repeat no-shows.
• Keeping two or three subscriptions and logins for the same tables.