Table ordering built for busy Saturdays.
Corner & Co. put a QR code on every table in March. Guests order off their own phones, the kitchen sees each ticket the second it's fired, and the owner gets a note before something runs out.
Trusted by independent kitchens
- The Daily Grind
- Fielding's
- Marchetti's
- The Green Spoon
Every ticket, live, the second it fires
No relay through a server — the kitchen sees exactly what the guest tapped.
Every dish, photographed for the menu that sells it
Corner & Co., four weeks after switching
94 sec
Scan to order placed
31%
Drop in kitchen re-fires
$0
Card machine to buy
14 days
Free, then $59/mo
The tech running quietly under a busy Saturday
Table 6, 7:41pm
It knows the menu better than a new hire on their first shift
A guest types “something vegan, quick” and gets two real dishes, not a canned disclaimer. Tap one and it's in the cart — no scrolling back through the Sides section to find it again.
- Reads dietary tags, price, and what's actually 86'd right now
- Point it at a mood — “surprise me” works, so does “under $10”
- One tap adds the exact item, with notes, to the cart
Saturday, 8:02am, before doors open
The Saturday oat milk problem, solved before it's a problem
Corner & Co. used to run out of oat milk most Saturdays by 11. Now the prep list flags it at 8am, before the first espresso pulls. That's the whole feature — small, specific, annoying problems, caught early.
- A prep-time nudge, not a dashboard nobody opens: “oat milk, order more today”
- Slow-moving items get flagged for a combo price or a quiet retirement
From printed code to kitchen ticket
No app to build, no hardware to install. Corner & Co. went from sign-up to their first real order in an afternoon.
Print your QR codes
One per table, generated from your dashboard in under a minute.
Guests scan and order
They browse your real menu, ask the assistant for picks, and pay on their phone.
Orders hit your queue
Your kitchen sees each ticket the moment it's placed — no relay through a server.
What three owners actually said
“Honestly I was ready to hate it — table service always felt more personal. But we turn tables faster now, and nobody’s flagging down a server who’s slammed with three other orders.”
“It told me we run out of oat milk almost every Saturday around 11. I'd genuinely never noticed the pattern — I just thought Saturdays were cursed. Fixed it by ordering more for Fridays.”
“My line cook stopped complaining about handwriting he can't read, which honestly might be worth the subscription on its own. Fewer 'wait, did they want no onions or extra onions.'”
Set up your first QR menu today
Free for your first 14 days. No card machine to buy, no contract to sign.
Start free trial