Half past nine on Saturday. The Groens message to say eight are coming, and Els has a nut allergy.
Brasserie Maas in Maastricht is an example company. It has two sittings and nine people on the floor.
The allergy goes into the booking system and onto the list, but not through to the till and the kitchen.
The price per kilo has changed, but that only reaches the menu and the dish costings much later.
Covers from the screen, allergies from paper and the rest from someone's head.
Which licence holder is on duty tonight is not written down anywhere.
Changes come in on WhatsApp and by phone. The link between the booking system and the till carries the table across, but not the allergy.
Changes and allergies that reach the table and the kitchen on their own, without anyone having to phone.
Bookings come in through the website, Google, a booking platform and the phone, and the host copies them across.
Bookings from the website, Google and the phone on one list, without copying anything across.
The rota is in Excel and is based on last week, not on what is booked tonight.
A rota based on the bookings, showing which licence holder is on duty.
After cashing up you know the takings. You only see the evening's labour cost percentage when the bookkeeper puts the hours next to the takings.
For each evening, the covers, the takings and the hours on one screen, as soon as you cash up.
We link up with your till instead of replacing it. If you already do the rota in Eitje or L1NDA and it works well, that stays too.
For the bill and the payment, yes. An allergy, a note or a table change usually does not come through, and that is exactly what we add.
Then it has to be something they can learn in a minute, with one screen per role, in the words the floor staff use.
We build outside service hours and only bring your people in for the design, at a quiet time.
Yes, though the focus is different. In a restaurant with an evening service, everything depends on the briefing, on who is coming, their dietary requirements and who is working where. A brasserie or café has lots of walk-ins and a rota that changes twice a day. For groups and catering, what counts is the agreement, with a quoted menu and a deposit up front.
One fixed price, agreed after the design, and no charge per cover. It depends on where we start, whether that is the allergies and the rota, or the link to the till as well.
We visit on a quiet afternoon and, if we can, stay for the briefing. Afterwards we write up what we would build, and what comes first.
Fixed price, agreed once you approve the design. The code and data are in your name.
How those weeks go