For steakhouses & grills
Steakhouse ordering, right down to the doneness
Guests order from the table and spell out exactly how they want it — doneness, allergies, sauce on the side — in their own words. The kitchen reads it as written. No misheard medium-rare, no remade ribeyes.
Where a steakhouse night loses money
A misheard doneness is an expensive mistake
On a premium cut, one wrong temperature means a remake, a comp, or a bad review. Guests type their doneness and requests on the dish itself, and your kitchen sees their exact words.
Details fall off between table and grill
Every order goes straight to the kitchen display with the table number — nothing relayed from memory, nothing lost at the pass.
The second bottle never gets ordered
Guests order the next glass, the extra side, or dessert the moment they feel like it — not when they finally catch someone's eye. More of those extras actually happen.
Full tables, slow turns
Ordering happens at the guests' pace instead of the floor's. Courses fire sooner, tables finish sooner, and your busiest nights seat more parties.
Steakhouse-ready ordering
Follow an order from the table to the grill
48-second product tour — shared cart, AI setup, kitchen ops, QR codes & branding.
Try it yourself
See it working in 60 seconds
Order like a guest at Table 5, or get a read-only look at the owner dashboard — nothing to install, no sales call.