The table plan, the pacing, and the guest you remember
Fine dining is judged on timing. StackPOS holds the reservation, paces the courses and remembers the guest, so the kitchen fires to the room rather than to the ticket.
What goes wrong in Fine Dining
At this end of the market the food is assumed and the service is the product. A table booked for eight arrives as six, the mains land while two guests are still on their starters, and the regular who always sits by the window and never eats prawn is recognised by one waiter who is off that night. None of that is a menu problem; it is an information problem.
The modules that matter most for Fine Dining
Built for the way you sell
Starters, mains and desserts are released to the kitchen when the room is ready.
Bookings, walk-ins and the floor plan in one view, with the cheque attached.
Preferences, allergies and past visits attached to the profile, not to a waiter's memory.
Wine and spirits tracked by bottle with pour costing, so the cellar reconciles.
Per-guest, per-item or evenly, with service charge applied correctly.
Air-conditioned service at 10%, applied at the right rate rather than the 15% standard.
Why operators in Fine Dining choose StackPOS
Courses are paced rather than fired at once: the kitchen is told when to start, not just what to cook.
Reservations and the table plan live with the bill, so a booking, a table and a cheque are one thread.
Guest history travels with the guest: preferences, allergies and past visits, available to whoever is on tonight.
What you get out of it
Courses are paced to the room instead of fired with the ticket.
Reservations live on the floor plan with the bill attached.
Preferences and allergies live on the profile, not in one waiter's head.
Bottle-level stock with pour costing.
Per guest, per item or evenly, with service charge handled.
10% for air-conditioned service rather than the 15% standard rate.
Asked by fine dining operators
Can’t find what you’re looking for? Ask us directly. A human answers, usually the same day.
Contact us →Yes. Items are held by course and released when the table is ready, so the kitchen starts mains on your signal rather than when the order was taken. That is the difference between pacing a table and merely feeding it.
Yes. A guest profile carries preferences, allergies, seating history and past visits, visible to whoever is on the floor, so recognition does not depend on which waiter is working that night.
At the rate that applies to your service. Air-conditioned restaurants in the Philippines are charged at 10% and non-AC at 5%, rather than the 15% standard rate, and the rate is applied per outlet.
Other counters we build for
Food, drink & hospitalitySee it tuned to your counter.
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