Restaurant · Example story
A restaurant where the kitchen never runs out mid-service
Table reservations, a QR menu that stays up to date, ingredients that deduct per dish and the evening’s takings ready at closing.
For40–120 seats, kitchen and hall team
Sound familiar?
- Reservations live in a notebook and two phones
- A dish sells out but stays on the menu
- Closing the till takes the manager an extra hour
How Nexis helps
- Online bookingTable reservations online
Guests reserve a table for a time and party size from your link, Google Maps or 2GIS.
- QR menuA QR menu you edit in seconds
Hide a sold-out dish or change a price once, and every table sees it.
- StockIngredients per dish
Each order deducts its ingredients, so you see what will run out tonight.
- FinanceTakings by shift
Cash, card and transfers per shift, counted while you close.
A day with Nexis
Prep: stock shows salmon for 14 portions; the order goes out before lunch.
Lunch rush: the tiramisu sells out and is hidden from the QR menu in one tap.
Evening: 22 reservations came through the link, each with party size.
Closing: takings by payment type and the night’s top dishes are ready.
What it can look like
- time spent taking reservations by phone
- −50%
- dishes sold that the kitchen no longer has
- 0
- to close the till instead of an hour
- 20 min
Illustrative example, not a customer result.
Set up in an evening
- 1Add tables, seats and opening hours
- 2Build the menu with photos and prices
- 3Set ingredients for your main dishes
Try it with your own business.
7 days free, no payment at signup. Set it up tonight and see it work tomorrow.