Hospitality operations

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1. 1Hospitality views
2. 2Tables, areas and status
3. 3Table ownership and QR actions

• Assign reservations and walk-ins to appropriate tables.
• Move service and kitchen work through controlled statuses.
• Measure preparation, occupancy and guest-service performance.

Workflow

1. 1

   Configure areas, tables, stations, menus and reservation rules.

2. 2

   Accept reservations or add a walk-in to the waitlist.

3. 3

   Claim or assign the table and open the service session.

4. 4

   Route order lines and guest requests to the responsible team.

5. 5

   Close the session and review service reporting.

Run the live floor

The floorboard is a working layout rather than a static drawing.

• Keep table labels, capacity and area readable at every viewport.
• Refresh version conflicts instead of overwriting another waiter.
• Use table QR actions only for the intended table and store URL.

Coordinate waiter and kitchen work

Service lines and requests carry status, ownership and timing across teams.

• Acknowledge a guest request before completing it.
• Route menu items to the correct preparation station.
• Keep allergy information visible in the kitchen handoff.

Protect reservation capacity

Reservation policy controls notice, turn time, party size and deposit handling.

• Assign tables without exceeding combined capacity.
• Use the waitlist when no eligible table is available.
• Record no-show and cancellation outcomes consistently.

Permissions and boundaries

• Waiter, kitchen, reservation and management actions can be separated by role.
• A table version conflict must be refreshed before another action is accepted.
• Guest contact and allergy details are shown only where the workflow requires them.

When it goes wrong