Cafés & restaurants
Friday night, and nothing is lost in the rush.
A restaurant runs on four things happening in the right order while everyone is busy: the order reaches the kitchen, the table's tab stays straight, the stock goes down as the dishes go out, and the day closes in a form your accountant can read. Fizzy does all four off one sealed ledger.
The difference
The same Friday, twice.
On most tills
- 17:40A paper ticket goes to the kitchen. One of them ends up under a plate.
- 18:20Table 9 asks for the bill and somebody rebuilds it from memory.
- 19:05A main course is sent back. It is voided and re-rung, and nobody records why.
- 22:30The drawer is counted twice and is still 40 EUR out of step with the day.
- 23:10Tomorrow's order is guessed from which shelves look empty.
On Fizzy
- 17:40The line is on the kitchen screen before the plate is back down.
- 18:20Table 9's tab has been running since the first order was taken.
- 19:05The cancellation is appended with a reason, a time and the name of whoever made it.
- 22:30The drawer is counted against a sealed total.
- 23:10Stock went down as the dishes went out, so the order is read rather than guessed.
The pass
The kitchen sees the order as it is rung.
Lines reach the kitchen screen the moment they are sealed, pushed to the screen, and every card is edged in the colour of how long it has waited. From two metres away, with your hands full, the colour tells you what to make next. Bumping a line on one screen clears it on the others, so nobody plates the same dish twice.
A kitchen screen is a mode on a terminal you already have, not another box to buy.
How the kitchen display works →The book
The times a guest is offered are the times you can seat.
Guests book from a page of your own, at your own address, with your hours and your menu on it. What they are offered is worked out from your services, how long a table is held for a party that size, and the tables you actually have.
The desk answers the telephone from the same book, and the house keeps what the web is not given: a table held back, a pacing limit stepped over, a party seated because they are standing in front of you.
The confirmation carries a link that cancels, because a table handed back at six is a table you sell again at eight.
What leaving Quandoo actually involves →Your booking page
19:00 is not on the list, because no table seats four for the full turn until 19:45.
It carries a link that cancels, so a table comes back without a telephone call.
From the table · waiting for a person
The table
Tabs that stay straight, and a QR code that asks permission.
Every table holds an open order with a running total, so the bill is read off the screen. Guests can order from the table by scanning the code on it, but what they send waits in an approval inbox on the register: a member of staff accepts it, and only then is it rung. Nothing a guest types writes itself into your ledger.
- ▪Open, move between tables and close, with the total always visible
- ▪Guests order, they do not pay: the tender stays on your certified terminal
- ▪Two registers cannot accept the same order twice
The shelf
The soup leaves the shelf when it leaves the pass.
Tell Fizzy what one portion consumes and the ingredients come down as the dishes go out. The deduction follows the sealed sale, so a till that syncs twice after a bad connection cannot take the salmon out of stock twice. A balance only ever moves because a movement was written, which is why the count at the end of the month has a history behind it instead of a shrug.
- ▪Recipes per product, for the dishes worth tracking
- ▪Sale, purchase, waste and correction are separate reasons, each with a name
- ▪Purchase orders move stock on receiving, once, keyed to the order line
One portion sold · what came off the shelf
The close
One table, two VAT rates, no argument at the end of the quarter.
In Finland the plate of food and the beer beside it are not on the same rate. Fizzy decides that on the line as it is rung, not on a total three months later.
The Z-report is a sealed summary that closes the sequence for a counter, and the SAF-T export comes out of the same record the tax office would ask for.
Structured exports and an open API into Netvisor, Procountor, e-conomic, your own ERP, or Baslic for filing. No retyping, no PDF archaeology.
Already on the pass
Restaurants are where we started.
Hospitality is our beachhead, because compliance bites hardest where the rush is worst.
Working with Fizzy has been a pleasure. Attention to detail can't be praised enough.
The questions restaurants actually ask.
Three of us work the pass on a Saturday. Does the screen keep up?
Tickets are grouped by table and ordered by how long they have waited, and bumping a line on one screen clears it on every other screen in the outlet. The board is pushed, so a cook is never looking at a state that is three seconds old.
Do we have to build recipes for the whole menu?
No. Recipes are per product, so you add them for the dishes where knowing the stock is worth the setup, usually the ones with an expensive ingredient or a short shelf life. Products without a recipe simply sell without moving stock.
Our VAT is a mess: food, drink, takeaway, all in one evening.
That is the reason it is set at the product line and reviewed with you before you open, rather than guessed from a total at the end of the period. Rates differ between Denmark, Finland and Sweden and between categories in the same room, which is exactly why the decision belongs on the line.
We provide the records and the exports. The filing and the final judgement stay with you and your accountant.
See it on your own counter.
Thirty minutes, your menu, your VAT categories. Then seven days on a real counter if you want them.
Plans start at 39 EUR a month, and the seven days are free. See what each plan includes.