The questions operators actually ask.

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.

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.

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.

Yes. Take up to 45 days to get set up — your 21-day free trial only starts when you take your first order. No card needed to start. Set up your menu, test the ordering flow and see the analytics before deciding.

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.

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.

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.

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.

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.

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.

Guests see an instant confirmation when they submit, and the order's status updates on their phone as the kitchen marks it ready.

Guests can change their cart freely before they submit. Once an order is sent, ask a member of staff — they can void an item or cancel the order from the till.

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.

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.

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

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

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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."

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."

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.

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.

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.

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.

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 that also drafts your review and enquiry replies and rota (£29/month, including 700 AI credits; Atlas’s help building and checking your menu is included without it); and automatic menu translation (£15/month). Nothing else is a module, and none of it is required.

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.

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.

We take card payments through Stripe.

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

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

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

Each location is billed at the plan price. For eleven or more locations, Enterprise is quoted individually — contact us through the pricing page.

Each plan has limits on tables, dishes, menus, staff and how many tables can be ordering at once. When you reach one, the thing that hits it is refused with an upgrade prompt rather than silently failing: on Starter, that means a 21st table cannot open a session until another closes. Orders themselves are never capped.

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.

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 till keeps working. A round rung during an outage is held on the device, prints a kitchen ticket so the pass still gets the order, and sends itself when the connection returns — in the order it was rung, and without ringing anything twice. Cash and pay-at-the-end still work; card payments need authorisation, so those wait. A part-typed round survives a crash or reload, and clock-ins and clock-outs queue the same way, so nobody loses their hours. What genuinely stops: guests cannot order from their own phones, and the live kitchen display goes quiet — so if a queued round fails to print, the till flags it for somebody to carry to the pass by hand.

We target 99.5% monthly availability for ordering and bookings. Live status is under System Status in your dashboard.

Square and Clover are live on every plan, alongside Stripe Connect and SumUp for card payments. Toast is Enterprise and connection-only for now — the sync is still in development. Lightspeed and Deliverect are on the roadmap and marked as coming soon rather than offered as a button that fails. The integrations page always carries the current list.

AtTable works in current versions of Chrome, Safari, Firefox and Edge, on mobile and desktop.

Yes — webhooks, on every plan, documented at attable.io/docs/api. Register an HTTPS endpoint and we post a signed JSON payload when something happens, with HMAC-SHA256 signing, an event id you can use for idempotency, retries with backoff, and verification examples in Node, Python and Ruby. Worth knowing the scope today: the live event types cover organisation verification and a test delivery, with member, plan and payout events to follow.

No. AtTable.io is hosted on our secure domain. This ensures optimal performance, security, and reliability. Your guests access the menu through a unique URL generated for your restaurant.

The guest interface ships in six: English, Spanish, French, German, Italian and Portuguese, chosen automatically from the guest’s device. Your own menu wording is separate — you can translate dishes yourself on any plan at no extra cost, or add the automatic translation add-on to have every dish machine-translated for you to review.

Menus and billing run in pounds sterling. The platform also supports US dollars and euros.

AtTable is built for venues in the United Kingdom: UK VAT, UK company verification and GBP billing. If you run a venue elsewhere, contact us before signing up.

Common fixes: 1) Ensure good lighting on the QR code, 2) Clean the phone camera, 3) Try moving closer/further, 4) Use the built-in camera app not a third-party scanner. If issues persist, regenerate the QR code from your dashboard.

Check that: 1) Your menu is published (not in draft mode), 2) The table is active in your dashboard, 3) Guest has internet connection. Try scanning with your own phone to test.

Check your internet connection and refresh the page. Ensure browser notifications aren't blocked. Try a different browser. If issues persist, check our status page for any service disruptions.

Click "Forgot password" on the login page. Enter your email and we'll send a reset link. Check spam folder if you don't see it. Reset links expire after 1 hour for security.

Changes should appear instantly. Have guests refresh their browser. If using Safari, try clearing cache.

Go to Settings > Restaurant Profile in your dashboard. You can update name, address, contact info, and logo at any time.

Billing & Subscription in the dashboard sidebar. Add a new card and set it as default, or remove an old one. If a charge has already failed, updating the card here recovers the account automatically once the next attempt succeeds.

Billing & Subscription, in the dashboard sidebar. Download a PDF for any billing period. Invoices also go to your account email automatically.

Check Billing & Subscription for the invoice, then email billing@attable.io with your restaurant name, the charge date and amount, and what went wrong. We aim to respond within 5 business days, and approved refunds go back to the original payment method within 10 business days of approval — the full terms are on our refunds page.

Account settings (under your avatar, top right) → Your data. Download a copy of your data first — the button is right above it — then close the account. Closing a restaurant and closing your personal account are two separate acts, and the screen makes you choose deliberately rather than assuming one means the other.

Yes. Team Management → People, then "Hand over ownership" on the person taking it on. It is the one role change that also changes yours — you are demoted to admin as they become owner — so it is confirmed separately rather than sitting in the ordinary role dropdown.

Email support@attable.io on every plan. Response times by plan are listed on the pricing page.

Three places, in order. The Help Center inside your dashboard is a searchable knowledge base covering every screen — it is the fastest answer to "how do I…". This FAQ covers the questions people ask before signing up. Developer and webhook documentation lives at attable.io/docs. If none of those does it, email support@attable.io with your restaurant name and what you were doing when it went wrong.

The product teaches itself where it can: an activation checklist in the sidebar walks you through going live, guided tours run on each major screen and can be replayed from the Help Center at any time, and the Help Center itself answers how-do-I questions without leaving the dashboard. Most staff pick up order-taking in a few minutes. Enterprise gets dedicated onboarding.

Yes, and we read all of it. Give Feedback in the dashboard sidebar goes straight to us — not to your guests. Tell us what you were trying to do; that is more useful than a feature name.