Fine dining

Tonight’s bookings, beside your floor plan.

You see tonight’s bookings from EasyTable at the host stand. Your host seats each party with one tap, and each course goes to the kitchen when the table is ready for it.

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Switching to Resto is free, and you can cancel at any time.

Friday, November 14Synced with

Booked5 parties, 19 guests, 1 needs attention

19:00

Sigrún Jónsdóttir(3)
20m late
T3
19:05

Jón Magnússon(4)
15m late
T5
19:15

Helga Arnardóttir(2)
Arrived
B1
19:30

Kristín Ólafsdóttir(8)
Confirmed
T10
19:30

Ari Þórsson(2)

B3

Seated5 tables, 15 guests

Finished2 tables, 5 guests, avg turn 1h 35m

Removed2 parties, 6 guests, 1 no-show

Dining roomConservatoryPrivate room

Window Bar Entrance B1 19:15 B2 B3 19:30 B4 B5 T1 T2 T3 19:00 ! T4 T5 19:05 T6 T7 T8 T9 T10 19:30 T11 T12

FreeArriving soonSeatedEnding soon

November 14Synced with

ListDining roomConservatoryPrivate room

Booked5 parties, 19 guests, 1 needs attention

19:00

Sigrún Jónsdóttir(3)
20m late
T3
19:05

Jón Magnússon(4)
15m late
T5
19:15

Helga Arnardóttir(2)
Arrived
B1
19:30

Kristín Ólafsdóttir(8)
Confirmed
T10
19:30

Ari Þórsson(2)

B3

Seated5 tables, 15 guests

Finished2 tables, 5 guests, avg turn 1h 35m

Removed2 parties, 6 guests, 1 no-show

What this venue uses

At the host stand

Seat each party with one tap.

The host opens a booking from the list or from a table on the floor plan and taps Seat. The server then opens the order on that table.

Everything at a glance: You see a late party, a table with too few seats and a double booking at once.
Guest history: Each booking shows how often the guest has come, their no-shows and their cancellations.
Walk-ins: The host adds a walk-in on the same screen and picks the table. The walk-in shows in EasyTable too.

About the floor plan

Courses

Each course at the right time.

Your server sends the whole order at once. The starters go to the kitchen, and the later courses wait. When the table is ready, the server fires the next course.

The chef sees what comes next: The kitchen display shows the held courses, and the ticket says which course to start for which table.
Seats and allergies: The server puts each item on a seat and adds an allergy note. The kitchen sees the note, and each plate goes to the right guest.
Your tasting menu: You name your own courses, for example amuse-bouche, fish, main and dessert.

About table service

#58 · Table 42 guests · Tasting menu

AllSeat 1Seat 2Seat 3Shared

1 1 Langoustine 4.890 kr
1 2 Beef carpaccio 3.990 kr
1 1 Lamb loin 7.490 kr

Medium rareRed wine jus Sauce on the side
1 2 Arctic char 6.490 kr
2 1 Glass of champagne 6.980 kr
1 2 Glass of Rioja 2.890 kr
1 2 Sparkling water 690 kr

Add item

Pay33.420 kr Fire main

Kitchen display

All stations 18FAST 6OK 1LATE 19 active⌀ 8:32

#112Table 4 23:15

2× Langoustine Garlic butter

1× Beetroot carpaccio

1× Cod loin

2× Passion fruit mousse

#114Table 9 Paid 16:48

2× Arctic char

2× Chocolate fondant

2× Champagne

#115 To go 14:02

2× Skyr with blueberries

1× Rioja

#116Table 2 12:30

— Held — STARTERS —

3× Coffee

— Held — MAINS —

2× Duck liver terrine

1× Arctic char

#117Table 11 08:55

1× Lamb loin Medium rare

1× Beef tenderloin

2× Skyr with blueberries

#118 To go Paid 07:20

2× Passion fruit mousse

#119Table 6 05:42

1× Sparkling water

1× Beef carpaccio Note: Nut allergy

2× Lamb loin

#120Table 1 04:50

2× Beetroot carpaccio

1× Cod loin

#121Table 8 03:56

— Held — STARTERS —

2× Chocolate fondant

— Held — MAINS —

2× Champagne

#122 To go Paid 03:08

2× Rioja

2× Langoustine

2× Beetroot carpaccio

#123Table 5 02:41

2× Duck liver terrine

1× Arctic char

#124Table 3 02:07

2× Beef tenderloin

1× Skyr with blueberries

1× Rioja

#125Table 10 01:44

4× Chablis

2× Coffee

1× Duck liver terrine

#126 To go 01:26

1× Beef carpaccio

2× Lamb loin

#127Table 12 01:03

2× Cod loin

2× Passion fruit mousse

2× Chablis

#128 To go Paid 00:47

2× Champagne

2× Sparkling water

#129Table 7 00:31

2× Langoustine Garlic butter

2× Beetroot carpaccio

2× Cod loin

#130Table 14 00:15

3× Arctic char

1× Chocolate fondant

#131Table 15 00:06

1× Skyr with blueberries

1× Rioja Note: Nut allergy

2× Langoustine

Invoices

Companies pay by invoice.

When a company dines with you, the server types its kennitala (Icelandic company ID), and the POS fills in the name. You find the invoice in your accounting system, for example dk, Regla or Payday.

Review first: In the back office you see every account check before it is billed.
Part by card: One guest can pay part of the bill by card, and the company pays the rest.

About accounting

#58 · Table 42 guests · Tasting menu

1 Langoustine 4.890 kr
1 Beef carpaccio 3.990 kr
1 Lamb loin 7.490 kr New

Medium rareRed wine jus Sauce on the side
1 Arctic char 6.490 kr New
2 Glass of champagne 6.980 kr
1 Glass of Rioja 2.890 kr
1 Sparkling water 690 kr

Add item

Pay33.420 kr Send (2)

Customer and billing

#58 · Table 4 · 33.420 kr.

Kennitala 550612-0350

Name fetched from the company register

Name Ráðgjöf ehf.

Email reikningar@radgjof.is

Phone 551 2345

VAT number 112233

Reference PO-4471

Cancel Clear Save

Questions and answers

Do we need EasyTable?

No. Resto works without a booking system. With EasyTable, tonight’s bookings show on the floor plan.

What devices do we need?

Most venues start with a tablet at the host stand, phones for the servers, a card terminal and a screen or a printer in the kitchen. You can add devices later. See hardware.

What happens when the internet goes down?

The POS keeps taking orders and sends them to the kitchen over the local network. See offline.

How much does it cost?

Example prices are on the pricing page. There is no lock-in.

Do the staff need training?

Very little. Staff get going with minimal training, and we show them the basics on the first shift.

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Who it’s for

Product

Tonight’s bookings, beside your floor plan.

Seat each party with one tap.

Each course at the right time.

Kitchen display

Companies pay by invoice.

Questions and answers

Read more in our guides

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