A daily special that changes every morning, a set lunch, a blackboard carried from table to table. The menu on the phone keeps up, in photos. Online booking included, 0% commission.
In a traditional restaurant, what changes every day is not on the printed menu. The daily special, the chef's suggestion, the fish that came in that morning and the seasonal dessert are chalked on a blackboard, carried from table to table or hung on a wall where part of the room cannot read it. So the waiter recites it at every table, faster or slower depending on the hour. Yet it is what the regulars come for, since they know the rest of the menu by heart.
Lunch service comes down to one hour. Between 12:30 and 1:30 pm, the room fills all at once with guests who are short of time and want the set lunch. It is also the hour when the phone rings for a table that evening, when someone asks whether there is cream in the blanquette, and when the daily special runs out without the terrace knowing.
The wine list, meanwhile, is printed for the year, with bottles you no longer have and vintages that have changed. As for allergens, guests still ask the waiter, who goes to check in the kitchen, even though the list has to exist in writing anyway.
You add the daily special in the morning from your phone, with its photo if you have a minute, and take it off after service. The table at the back and the terrace read the same blackboard as the table right under the wall. When it runs out, you mark it as sold out for an hour, until the evening or until further notice.
Starter and main, main and dessert, all three courses: each has its own line and its own price. You give it its days and hours, Monday to Friday at lunch for example. In the evening and at the weekend it stays visible but greyed out, with its hours shown, and nobody asks for it at 9 pm.
Each dish carries its own among the fourteen, shown on its page in the guest's language, and anyone avoiding one can filter the menu. The simple question is answered without a trip to the kitchen, and the waiter's time goes to the guest with a real allergy, with whom you must always check.
A bottle that has run out comes off in one tap, a vintage is corrected without reprinting, and the wine of the month is added for as long as it lasts. Glass, carafe and bottle are set up as sizes of the same wine, each with its price.
The guest scans the QR code and your menu opens on their phone, with no app to install.
Screens from the French version of RestoAll, on a sample restaurant with fictional data.
One QR code per table, stuck on the back of the paper menu you are keeping or on a corner of the tabletop, and another in the window, next to the day's blackboard, because the passer-by hesitating on the pavement wants to see the daily special before coming through the door. The thirty QR codes delivered are identical, so you can move your tables or add some on the terrace without reprinting anything.
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.
Most useful
With two services a day, the phone rings for an evening table right in the middle of the lunch rush. You paste the booking link on your Google profile, it is on the menu too, and the guest picks a slot, gets a confirmation and then a reminder before they come. If a table frees up, the waiting list offers it by itself to those who were waiting. Booking is included in both plans, with no commission per cover.
Very good fit
A neighbourhood restaurant is chosen on Google Maps, on its rating and its latest reviews. The button to your profile sits at the bottom of the menu for all your guests, and anyone who came on a booking receives a thank-you note the next day with the same button. A guest who would rather write to you does so in private, to you alone. All of this is in Essential.
Good fit at lunch
Set lunch regulars come back week after week, and you already treat them to a coffee now and then. Once they have signed up with their phone number, a visit is counted when they scan the table's QR code during service, or by hand when they have paid at the card terminal. In the evening, with guests who come for an occasion, it matters less.
Good fit on the terrace
In the dining room, having the waiter take the order is part of the meal, and nothing obliges you to change that. Table ordering earns its keep on the terrace, when every table means crossing the room, and at lunch for the guest in a hurry, who pays when ordering and leaves as soon as they have finished. You pause it in one tap when you would rather take over again.
Poor fit
Plated cooking travels badly, and at lunch your tables are enough to keep the stoves busy. If you already sell the daily special as takeaway to the offices nearby, it becomes useful, with an order paid in advance and a collection time. Otherwise, leave it switched off.
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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