A short menu that changes with the market, a long cellar, guests from every country. What a digital menu brings to a fine dining restaurant, and what it does not do there.
A fine dining restaurant needs no help making people want to eat there: the service, the room and the chef take care of that. The menu is short, carefully written, and changes with the market, sometimes every week. It is that frequency that costs money, when fine paper has to be reprinted because a turbot has been replaced by a sea bass.
The cellar poses the opposite problem. Two hundred wines, vintages that run out, a bound list that is only redone once a year and gets corrected in pencil.
And the room welcomes guests who do not read the language, diets to respect, allergies not to miss. The maître d' translates, reassures and checks with the kitchen, at every table.
When the sea bass replaces the turbot, you correct the line from your phone before service. Paper can stay for what does not move, the house, the set menu, the spirit of the place.
Across two hundred wines, a bottle that has run out comes off the same evening and a vintage is corrected without waiting for the reprint. The guest searches for a wine by name instead of turning pages.
The menu can be read in five languages, dish names and allergens included. The maître d' keeps their time for advice.
The fourteen allergens are declared dish by dish. The information is in writing, up to date, and the same for the whole brigade.
The guest scans the QR code and your menu opens on their phone, with no app to install.
Screens from RestoAll on a sample restaurant with fictional data, most of them from the French version.
Not on the tablecloth. The QR code goes on the back of the wine list, or on a discreet card handed over with the menu, for the guest who wants to read it in their own language or look for a bottle. Paper stays, and the online menu complements it.
Not every service earns its place in every trade, and we would rather tell you before you have paid. Online booking and reviews are in Essential; loyalty, table ordering and Click & Collect are in Complete.
Very good fit
In a small room, a booked table that does not turn up weighs on the evening. The guest chooses their set menu when booking, receives a reminder before they come with a button to confirm, and their guest record keeps their preferences and visits. Booking is in both plans, with no commission per cover and no one-year contract. The card imprint and the deposit do require a connected Stripe account.
Good fit
At this level of bill, people read reviews before booking. The day after their visit, a guest who came on a booking receives a thank-you note with the button to your Google profile, with no QR code to put on the tablecloth. Anyone who would rather write to you does so in private, to you alone.
Poor fit
A loyalty card suits a restaurant people come back to often. At a table people visit twice a year, loyalty is built in other ways.
Poor fit
In a house where taking the order is part of the service, handing it to the guest's phone takes away what they came for. Do not switch it on.
The photo menu, the thirty QR codes and online booking are in Essential at €49.99 a month. Table ordering, Click & Collect and loyalty come with Complete at €99.99. Everything is open during the thirty-day trial.
Essential
Your digital photo menu, accessible by QR code.
€49.99
per month, no commitment
Menu, QR codes, booking
Complete
Essential, plus everything that brings guests back and sells straight from the table.
€99.99
per month, no commitment
Ordering, payment, loyalty
What a restaurant owner wants to know before trying RestoAll in this trade.
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