TABLE 07#0142
3×Beef skewer
2×Chicken hearts
no pepper
1×Grilled cheese
2×Cold beer
on the grill
00:00
Gastronomy platform
The order pad your restaurant runs on.
Your waiter takes the order at the table. The kitchen sees it the second it is sent. The bill adds up on its own. No shouting across the room, no paper slips, no “who ordered the chicken?”
Runs in the browser on the phone your staff already carries.
Waiter · Table 07live
Beef skewer$9.00
Chicken hearts$8.00
Grilled cheese$11.00
Cold beer, 600ml$7.00
$0.00
Send to kitchen
Kitchenlive
no tickets on the line
Timer turns amber, then red — the kitchen never guesses.
How it works
Three steps, and none of them is “type it again”.
The order is written once, by whoever is standing at the table — and everything else in the house reads from it.
STEP 01
The waiter takes the order
Tap the table, tap the items. One tap adds one — the way people actually order another round. Notes like “no pepper” travel with the item.
STEP 02
The kitchen gets it instantly
It lands with a sound, a banner and a timer, and the screen stays awake. Nobody has to be looking at it for the order to be noticed.
STEP 03
The bill is already right
Every round is on the same tab. Split it, take part in cash and part by card, print it — the table only clears when it is paid.
What's inside
Everything a small dining room needs, and nothing it doesn't.
Table-side ordering
Built for a 5.5-inch screen held in one hand, standing up, in a room louder than your office.
QR menu, if you want it
Guests scan the code on the table and order themselves. Turn it on, turn it off — the waiter's tab and the guest's tab are the same tab.
Kitchen display
A timer per ticket that turns amber and then red, so “how long has this been up?” stops being a guess.
Printing
Kitchen tickets without prices, guest bills with them. Prints from the browser to the printer you already have.
Reports that answer questions
What sold, what sat there, the busiest hour, the average tab. In your timezone, so Saturday night is one night.
Roles that mean something
The kitchen screen has no prices. The floor has no reports. Nobody sees another venue's data — enforced in the database, not by convention.
Who it's for
Rooms where the waiter walks.
Grill houses, bars, pizzerias, cafés, food trucks — places with tables, rounds, and a kitchen that needs to hear the order right now.
- You already have the hardware. Any phone or tablet with a browser. The kitchen screen can be the cheapest tablet on the wall.
- Your menu changes on Friday. Sold out is one tap, and the item disappears from the guest's menu instantly.
- You want the tab to be right. Prices are calculated on the server from your menu — never from the device in someone's hand.
- You run more than one room. Each venue gets its own address, its own colours and its own data. Nothing leaks between them.
Pricing
A flat fee per venue. Never a cut of your sales.
SetupOnce. We load your menu, print your table codes, train your staff, and stand in your dining room on the first busy night.
MonthlyOne price per venue, every feature above included, with support and updates.
CommissionNone. What the guest pays is yours — we are not in the middle of it.
The number depends on where you are and how many rooms you run. Tell us about the house and we'll quote it in a day.
Get a quoteStraight answers
The questions owners actually ask.
Do I need to buy tablets or a POS terminal?
No. It runs in the browser on the phones your staff already carry. If you want a screen on the kitchen wall, the cheapest Android tablet will do — it only has to stay plugged in and on the wi-fi.
What happens if the internet drops?
Orders already sent stay on the kitchen screen. New ones need the connection, the same as your card machine does. We'll say it plainly: this is a connected system, and a dining room without reliable wi-fi is not the right room for it yet.
Do my guests have to download an app?
Never. The QR code opens the menu in the phone's browser. And if you'd rather your waiters take every order, you don't have to use the QR codes at all.
Can I take payments through it?
Today the person at the till records what came in — cash, card, instant transfer — and the tab closes with it. Card-machine integrations are added one at a time, using the provider's official tools only, never a reverse-engineered endpoint.
Who owns the data?
You do. Your menu, your sales, your guests. Each venue is isolated at the database level, and you can ask for an export at any time.
Talk to us
Show us your dining room. We'll show you the ticket.
Twenty minutes is enough to know whether this fits your house. If it doesn't, we'll say so.
hello@comandeiro.com