Question 1

How long does it take to set up AtTable.io?

Accepted Answer

The menu and the QR codes take 15–30 minutes, and that alone is enough to take orders tonight — no hardware to wait for, no developer, nothing to install. The diary and the kitchen screen are an hour or two more. Costing your menu down to its ingredients is the slow one and we would rather say so up front: days, spread out, not minutes. Replacing your till is not required at all. You do not need it all switched on to get something out of it.

Question 2

Do I need special hardware or equipment?

Accepted Answer

No special hardware required. AtTable.io works entirely through your guests' smartphones and any web browser. You just need to print QR codes for your tables   we provide print-ready designs in multiple sizes.

Question 3

Do my guests need to download an app?

Accepted Answer

No app download required. Guests simply scan the QR code with their phone camera and the menu opens directly in their browser. Works on all smartphones   iPhone, Android, any device with a camera.

Question 4

Can I try AtTable.io before committing?

Accepted Answer

Yes! We offer a 2-month Revenue Discovery with full access to all features. No credit card required to start. You can set up your menu, test the ordering flow, and see the analytics before deciding.

Question 5

How do I add my menu to AtTable.io?

Accepted Answer

Type it in, or import it four ways: photograph your printed menu, point us at your website, paste the text, or upload a spreadsheet (CSV). The first three are read for you and shown for review before anything is created. Each dish can carry photos, descriptions, prices, dietary tags and allergen information.

Question 6

How do I generate QR codes for my tables?

Accepted Answer

In your dashboard, go to Tables and click "Generate QR Codes". You can create codes for individual tables or bulk generate for all tables. Download as PDF for printing or send directly to a print service.

Question 7

Can I customize my QR codes?

Accepted Answer

Yes, on Pro and Growth plans you can customize QR codes with your restaurant logo, brand colors, and custom designs. Starter plan includes standard QR codes with your restaurant name.

Question 8

What if I have multiple locations?

Accepted Answer

Each location has its own menu, tables, staff and QR codes, and you switch between them from one login. Starter is a single site; Pro covers up to 5 locations, Growth up to 10, and Enterprise beyond that. From Growth up you also get Regional Manager roles, so somebody can run a subset of sites without org-wide access.

Question 9

How does multi-guest ordering work?

Accepted Answer

When multiple guests at the same table scan the QR code, they all join the same session automatically. Each person browses and adds items from their own phone. Everything combines into one order for the table. No duplicate orders, no confusion.

Question 10

Can guests split the bill?

Accepted Answer

Yes, and you do not need a second system for it. A bill can be carved up evenly between however many ways, by item, or by amounts you type, and each share is settled its own way — cash, your own card machine, or a card charged on a reader. The bill keeps showing what is still owed until it reaches zero, so a table can pay in three goes without anyone doing arithmetic on a napkin.

Question 11

How do guests know their order was received?

Accepted Answer

Guests see instant confirmation on their screen when they submit an order. They can also track order status in real-time if you enable status updates from your dashboard.

Question 12

Can guests modify or cancel orders?

Accepted Answer

Guests can modify their cart before submitting. Once submitted, modifications go through your staff who can accept or decline changes. This prevents kitchen confusion.

Question 13

Does AtTable.io support dietary filtering?

Accepted Answer

Yes. Guests can filter the menu by dietary requirements (vegetarian, vegan, gluten-free, halal, kosher) and allergens (nuts, dairy, shellfish, etc.). You tag dishes with this information in the menu builder.

Question 14

Can I mark items as sold out?

Accepted Answer

Yes. Toggle any item as "unavailable" from your dashboard and it updates on the guest menu straight away. On Growth, where Inventory is switched on, dishes also come off on their own when an ingredient runs out, and the menu can show "only 2 left" — so nobody has to remember to flip a switch mid-service.

Question 15

Can I update my menu in real-time?

Accepted Answer

Yes. Any changes  prices, descriptions, photos, availability, new dishes  appear instantly on the guest-facing menu. No reprinting QR codes, no app updates needed.

Question 16

Can I have different menus for different times?

Accepted Answer

Yes. Create separate menus for breakfast, lunch, dinner, or happy hour. Set schedules so the right menu automatically shows at the right time.

Question 17

How do modifiers and add-ons work?

Accepted Answer

You can add modifiers to any dish  cooking preferences, toppings, sides, etc. Set them as required or optional, and add price adjustments. Guests select options when adding to cart.

Question 18

Can guests add special instructions?

Accepted Answer

Yes. Each item in the cart has a notes field for special requests. These appear clearly on the order for your kitchen staff.

Question 19

Can guests book a table in advance?

Accepted Answer

Yes, from Pro upwards. You declare which days you take bookings, between what hours, and how many covers each window holds — nothing is bookable until you do. Guests book online, you see the diary as a board of what needs doing, a calendar of where the room actually is, and a month view of what you are still offering.

Question 20

Can I take a deposit, and what happens if someone cancels?

Accepted Answer

Yes. You set whether you take a deposit, how much, and your cancellation terms. A booking held without its deposit paid is released rather than sitting in the diary blocking a table you could have sold. Guests also get a reminder the day before with a one-tap cancel — a party that is not coming tells you in time for the table to go back on sale.

Question 21

Can I sell private hire, function rooms or set menus?

Accepted Answer

Yes. Spaces are the rooms, terraces and whole-venue hires guests can book by name — with a photo, and where the space is exclusive, a guarantee that booking it takes the room off everybody else. Packages and add-ons are what you sell events from: a set menu per head, a drinks package, a cake. Overnight stays can be priced by the night.

Question 22

Can a party choose their food before they arrive?

Accepted Answer

Yes — pre-orders. The party picks their dishes ahead of the date so the kitchen has real numbers days out instead of a scramble on the night. It hangs off the booking, and it is optional.

Question 23

Can I see whether bookings actually turn up?

Accepted Answer

Yes. The performance view is the diary looking backwards: covers served, no-shows, which booking times filled and what leaked away. The headline is covers rather than money, because packages are optional and covers is the number every venue has.

Question 24

Can guests order for collection or delivery?

Accepted Answer

Yes, on every plan including Starter. Switch on pickup, delivery or both, then set a delivery radius, a fee and the hours you will do it. You do not need tables at all — a venue with no dine-in can run on these alone.

Question 25

Do I need my own delivery driver?

Accepted Answer

Yes, for now. Your own driver works on any plan at no extra cost — set your radius and your fee and the orders come through like any other. Booking a courier for you, so you do not have to run a driver at all, is coming soon and is not something you can buy today.

Question 26

Can I ask guests for a tip?

Accepted Answer

Yes, and it is off until you turn it on. You choose the suggested percentages, whether guests can type their own amount, and whether the card reader asks on its own screen. Tips are recorded against the payment that carried them, so they reconcile with your takings — what you do with them afterwards is your policy, not ours.

Question 27

How do guests pay for a collection or delivery order?

Accepted Answer

Up front, from their phone, through your connected provider. Off-premise orders prepay by nature — there is no table to settle at the end.

Question 28

How do staff receive orders?

Accepted Answer

Orders appear instantly on your staff dashboard. You can also enable browser notifications, sound alerts, or connect to a receipt printer. Staff see table number, items, special instructions, and can mark orders as received/preparing/ready.

Question 29

Can I have multiple staff accounts?

Accepted Answer

Yes. Starter includes 10 people, Pro 30, and Growth and Enterprise are unlimited. Each person gets their own login with role-based permissions, plus a PIN for identifying themselves on a shared tablet.

Question 30

What staff roles are available?

Accepted Answer

Nine. Owner (full control, removable only by another owner), Admin (full operations plus billing), Manager (day-to-day operations and the team, no billing or destructive actions), Marketing (menu content, campaigns, analytics), Finance (read-only billing and analytics), Server (take and update orders), Kitchen (the kitchen display and nothing else), Staff (read-only orders and menus), and Crew (on the rota only — their own shifts, availability and time off, with no till or kitchen screen). Give the smallest role that lets somebody do their job.

Question 31

Can staff manually create orders?

Accepted Answer

Yes — Take Orders POS is a full till screen for walk-ins, phone orders, and guests who would rather tell a person. It leads with the room rather than a cart: every table with its state, how long it has been seated and what it has already run up, so a second round cannot be double-rung. What you send joins the same queue and the same table bill as a guest order.

Question 32

How do I train my staff on AtTable.io?

Accepted Answer

Most staff pick up order-taking in a few minutes — the till screen leads with the room, so it reads like the floor they already know. Beyond that: an activation checklist walks an owner through going live, guided tours run on each major screen and can be replayed at any time, and the Help Center inside the dashboard answers how-do-I questions without anyone leaving the product.

Question 33

Can I see which staff handled which orders?

Accepted Answer

Yes. Every action is logged with timestamps and staff attribution. Great for accountability and identifying training opportunities.

Question 34

Can staff clock in and out on AtTable?

Accepted Answer

Yes. Give each person a six-digit PIN, then register a tablet as a shared device — the till on the bar, or a spare tablet by the staff door. Staff tap their name, enter their PIN and clock in. Breaks and clock-outs work the same way, and the screen returns to the name list on its own so nobody clocks in as somebody else. Staff without access to the tablet can clock in from their own phone instead.

Question 35

Do the hours turn into timesheets?

Accepted Answer

Yes. Clock-ins and clock-outs build the week automatically under Team > Time, with hours per person and anything that needs a manager to look at it before payroll — a missed clock-out, or two clock-ins in a row. Nothing is ever guessed: an incomplete day is flagged rather than filled in for you.

Question 36

What is a shared device, and is it safe to leave one on the bar?

Accepted Answer

A shared device is a tablet the whole team uses rather than one person. It carries the access of whoever set it up, so when you register one you tick what it may be used for — take orders, take payment, clock in — and it is refused anything else. Your staff list, pay rates and reports are off by default, so a tablet left unattended cannot reach them.

Question 37

Does AtTable track my stock?

Accepted Answer

On Growth, yes. You record ingredients and what each dish is made of; selling the dish depletes the ingredients. Two useful things fall out of that: dishes come off the guest menu on their own when something runs out, and you get a real food cost per dish rather than a guess.

Question 38

Can I see the margin on each dish?

Accepted Answer

Yes — food cost percentage and gross profit per dish, from your actual ingredient prices and recipes. It is the difference between knowing a dish sells well and knowing it makes you money.

Question 39

Do I still need to count stock by hand?

Accepted Answer

Periodically, yes, and that is by design. The software only sees what it was told about — orders, prep, deliveries. It never sees staff meals, spillage, over-portioning or theft, so the numbers drift. A stock count is you walking the shelf and correcting it, and it is what keeps "only 2 left" on the guest menu honest.

Question 40

Does it tell me what to order?

Accepted Answer

Yes. Suggested orders are grouped by supplier rather than by ingredient, because the unit of work is an order, not a shortage. It will never quietly pad a basket to reach a supplier’s minimum — it tells you how far off you are and lets you decide — and it never hides an ingredient that needs ordering just because no supplier is mapped to it.

Question 41

Can I raise purchase orders and track suppliers?

Accepted Answer

Yes. Raise a purchase order from a suggestion or from scratch, receive against it when the delivery lands (which is what puts the stock back on the shelf), and review supplier performance — what turned up, what was short, how prices moved.

Question 42

What kind of analytics do you provide?

Accepted Answer

We track how guests interact with your menu  which dishes they view, tap on, add to cart, and order. See your most popular items, conversion rates, peak ordering times, and trends over time.

Question 43

What's the difference between basic and advanced analytics?

Accepted Answer

Basic analytics (all plans): Most ordered dishes, daily/weekly trends, revenue overview. Advanced analytics (Pro+): Conversion funnels, cart abandonment, guest behavior tracking, peak times analysis, exportable reports.

Question 44

How do Atlas recommendations work?

Accepted Answer

Atlas analyzes ordering patterns, dietary preferences, and menu performance to suggest relevant dishes to guests and actionable insights to you. Guest recommendations are shown on Growth plans. Atlas insights help you understand what's working and what needs attention on your menu.

Question 45

Can I export my data?

Accepted Answer

Yes. Order history and export are on every plan, including Starter. Analytics exports and the audit-log CSV sit higher up — Pro and Growth respectively. Useful for accounting, stock planning, or further analysis.

Question 46

How far back can I look?

Accepted Answer

How far back you can look in analytics is set by your plan: Starter reports on the last 30 days, and Pro and above let you pick any window from 7 to 90 days, with the longer historical views on Growth. Your orders themselves are not deleted at those boundaries — the reporting window is what changes — and you can export at any time.

Question 47

What is Atlas?

Accepted Answer

Atlas is our AI-powered menu intelligence system. It analyzes how guests interact with your menu  what they view, where they hesitate, what they add to cart but remove  and turns those patterns into specific, actionable recommendations to improve your menu performance.

Question 48

How does Atlas know what to recommend?

Accepted Answer

Atlas tracks real guest behavior: views, time spent on each dish, add-to-cart actions, cart removals, and final orders. It compares each dish's performance against your menu averages and identifies patterns like "high interest but low conversion" or "hidden gems that convert well but get few views."

Question 49

What kind of insights does Atlas provide?

Accepted Answer

Atlas identifies several key patterns: dishes that get views but few orders (potential pricing or description issues), hidden gems that convert well but need more visibility, declining interest trends, and star performers. Each insight includes a specific recommendation like "update the photo" or "move higher in the category."

Question 50

Which plans include Atlas?

Accepted Answer

It comes in two parts, and the split matters. The AI insights inbox — ranked observations about your menu and your service, with a recommendation attached to each — is included from Pro upwards, and Growth adds the strategic end: multi-step recommendations, trade-off analysis, campaign drafts and AI-written dish descriptions. Atlas chat, where you ask questions of your own data in plain English, is a paid add-on on Starter, Pro and Growth (included on Enterprise); it comes with a monthly message allowance and top-up credits that never expire. Starter without the add-on still gets basic dish metrics and top and underperforming dishes.

Question 51

How often does Atlas update insights?

Accepted Answer

Atlas continuously analyzes guest behavior in real-time. Insights are generated daily based on accumulated data. The more guests interact with your menu, the more accurate Atlas's recommendations become over time.

Question 52

Can Atlas write dish descriptions for me?

Accepted Answer

Yes! On Growth plans, Atlas can generate compelling dish descriptions based on your ingredients, cuisine type, and brand voice. Just click "Write with Atlas" when editing any dish.

Question 53

How does pricing work?

Accepted Answer

A simple monthly or annual subscription, per venue. Starter (£79/month) for a single site, Pro (£129/month) for growing restaurants and small groups, Growth (£199/month) for multi-location teams. Never a commission and never a cut of your orders.

Question 54

What costs extra on top of the plan?

Accepted Answer

Everything that runs your venue is in the plan. Three things are priced separately, and each one costs us money every time it runs: Sage, the guest-facing AI waiter (£39/month); Atlas, the AI analyst (£29/month, including 700 messages); and automatic menu translation (£15/month). Nothing else is a module, and none of it is required.

Question 55

Will my price go up?

Accepted Answer

Not while you are on it. If our list prices rise they rise for new customers  your rate is fixed from the day you start, for as long as you stay. There is no minimum term, no notice period and no early-termination fee.

Question 56

Are there any transaction fees or commissions?

Accepted Answer

No. We never take a cut of your orders. You pay a flat monthly fee based on your plan. No hidden fees, no surprise charges, no percentage of sales.

Question 57

What payment methods do you accept?

Accepted Answer

We accept all major credit and debit cards (Visa, Mastercard, Amex) via Stripe. Enterprise customers can also pay by invoice.

Question 58

Can I change my plan anytime?

Accepted Answer

Yes. Upgrade anytime and get immediate access to new features. Downgrade at your next billing cycle. Changes are prorated automatically.

Question 59

Can I cancel anytime?

Accepted Answer

Yes. Cancel anytime with no penalty. You keep access until the end of your billing period. We don't do lock-in contracts.

Question 60

Do you offer discounts for annual billing?

Accepted Answer

Yes. Pay annually and save 20%  that's 2 months free. Annual billing is available for all plans.

Question 61

Do you offer discounts for multiple locations?

Accepted Answer

Yes. Growth plans include volume discounts for multi-location restaurants. Contact us through the pricing page for a custom quote.

Question 62

What happens if I exceed my plan limits?

Accepted Answer

We'll notify you when approaching limits. You can upgrade anytime. We won't suddenly cut off your service  we'll work with you to find the right plan.

Question 63

Is guest data secure?

Accepted Answer

Yes. Data is encrypted in transit and at rest, we are GDPR compliant, and we never sell or share guest data. Our primary database sits in the European Economic Area — and to be precise about it, parts of the web application run on US infrastructure, so requests pass through a US region on their way to that database. We say so plainly on our GDPR page, with the transfer safeguards we rely on, because it is the first question a data protection adviser asks.

Question 64

Do you store credit card information?

Accepted Answer

No. AtTable never sees or stores a card number. Guests can pay through us — Stripe Connect, SumUp, Square or Clover, all on every plan — and in every case the card is handled by that provider, not by us. We record which payment settled which order and bill so your takings reconcile, and nothing more. You can also keep using your own card machine and simply record the payment against the bill.

The questions operators actually ask.

Getting Started

Menu & Ordering

Bookings & Events

Pickup, Delivery & Tips

Staff & Operations

Stock, Costs & Suppliers

Analytics & Insights

Atlas Intelligence

Pricing & Billing

Technical & Security

Languages & Regions

Troubleshooting

Account & Billing Issues

Support