Your booking diary and your till, in one system.
A guest books on your own website. The table is held, the order reaches the kitchen printer that cooks it, and the drawer balances at close. One record of the whole service, so there is less to sort out after the last table leaves.
One published price from $99 a month +GST. No commission on your takings. No lock-in.
Why we built this for venues
We came to this from IT support work for local businesses. Venue after venue ran a booking app, a till that knew nothing about it, and a notebook behind the bar to join the two up. So we built one system that does both jobs, on one published monthly price with no per-cover charge.
From your website to the pass
A guest books through the widget on your own site, under your own name. Your table priorities decide which table they get, and two tables are joined only when the party will not fit on one.
When two guests reach for the same table at the same moment, only one booking is written. We test that under load. If a guest loses their connection and tries again, you get one booking rather than two.
Every time on every screen is your venue's own local time. During service the diary updates live for everyone on the floor, and when an order goes on, the docket prints at the station that cooks it.
Your website → table held → seated → docket at the right station.
A declared allergy reaches the kitchen
For orders tied to a booking or a tab, a guest declares an allergy once. Every order line is then checked against that declaration by the system, so a device cannot wave the check through. A line that matches a declared allergen will not go through until the match is acknowledged. The docket the kitchen reads carries the allergy banner, and a reprint carries the same banner.
We make no promises about a plate, and we never describe food in absolutes. What the system does is narrower and more useful. A declared allergy is seen, acknowledged and printed where the kitchen will read it.
Applies to orders tied to a booking or a tab.
The drawer has to balance
The register runs cash drawer sessions behind a staff PIN, with an opening float that is set once and cannot be changed later. Every cash movement is added to the record rather than written over the top of it. At close, the Z-report will not come out unless two independent checks of the night agree, and a variance is recorded as a variance rather than tidied away.
Your kitchen printers each get a docket of their own station's lines. If a printer loses power, it picks the same docket back up when it returns, because a docket only counts as printed once the printer confirms it. A printer that has not checked in for three minutes is flagged before service finds out the hard way. If you would rather have screens than paper, a live kitchen display runs alongside.
It calculates what you owe your staff
Staff clock in and out with breaks, and a second clock-in on the same shift is refused. Tips are split per person, pooled, or weighted by hours, using the minutes actually worked ahead of what the roster said. Commission is only counted on money that has actually been taken. Close a period and it stays closed, so opening it again next year gives you the same figures.
We are exact about this boundary, because the words matter. BookMyVenue calculates what you owe. It does not move money to your staff. The statement it produces is an internal document, and the hours export is what you hand to your wages software.
Coming across from Quandoo
There is a page for exactly that move, with what has to come across and how long it takes.