Not a PDF. A menu worth reading.

Photographs on every dish, descriptions you can edit between services, and dietary filters that hide what a guest cannot eat instead of warning them afterwards.

Book a demoOpen a guest menu
  • Photo on every dish
  • Allergen filtering
  • Edit mid-service
A guest phone showing the menu home screen with categories and offers
Digital menusA real screen, not a mockup
What it does

Take the order at the table, the counter or the kerb, and get it to the kitchen.

  1. Photographs that follow the dishUpload a picture once and it appears everywhere that dish does — the menu, the cart, the receipt, the review request. No second library to keep in step.
  2. Filters, not warningsVegetarian, vegan, gluten-free, halal, nut-free and the rest. Turn one on and the menu shows only what is safe, rather than making the guest audit it themselves.
  3. Changed in secondsSell out of the sea bass at 20:15 and it is off the menu at 20:16. Reprice, reword and reorder without reprinting anything.
  4. Reads like your roomTypeface, colour, card treatment and header image are yours to set, so the menu looks like the restaurant rather than like software.
  5. In their languageMenus can be translated per dish and served automatically to guests whose phone is set to that language.
A full dining room during service
The whole room ordering at onceFri 20:30
What changes

Tonight, versus tonight with it on.

Now: A PDF that pinches and zooms and was last accurate in spring.
With AtTable: A menu built for a phone, correct as of this service.
Now: A guest asks the server which dishes are gluten-free, and hopes.
With AtTable: They tap a filter and see only what they can eat.
Now: Reprinting the menu to change one price.
With AtTable: Changing one price.
Where it sits

Digital menus is part of ordering.

It runs on the same menu, the same tables and the same bill as everything else — nothing to integrate, nothing to reconcile.

Revenue & insights

Know what sold, what almost sold, and what caused the difference.

Bookings

Fill the diary — and give a forgotten table a chance to be sold again.

Food cost & stock

Cost the menu on what you are actually paying for the food.

Suppliers

Compare what you ordered, what arrived, and what you were billed for.

Team & shifts

Build the rota, publish it once, and know who did what on the floor.

See all twenty features
Start here

Put a menu in front of them that sells.

Import what you already have, add the photographs, and it is live.

Book a demoOpen a guest menu

45 days to go live · 21 days free once you're live · No card required · No minimum term