The POS for fine dining and tasting menus

• Precise coursing

  Courses fire on the kitchen’s pace, with every station seeing its part.

• Pacing control

  Hold and fire with intent — age timers keep the pass honest without rushing the room.

• Service notes

  Allergies and preferences ride the ticket to the right station via kitchen routing.

• Discreet service

  Handhelds and a live floor map keep servers present in the room, not at a terminal.

Pacing

The system should disappear into the service

In a dining room where the pacing is the product, the POS earns its place by being quiet: no shouted ticket numbers, no server standing at a terminal while a table waits to be greeted.

• Course-by-course firing on the captain’s call, so the kitchen works to the room rather than to the order in which things were typed.
• Handheld ordering keeps the server in the room; the ticket reaches the pass without a trip to the station.
• Seat-level detail carries through to the check, so a split at the end is silent rather than a negotiation.

The details that separate a dining room from a counter

• Coursing and holds

  Hold a course, fire it on the call, and see what is still held rather than remembering it.

• Allergen notes that travel

  A note taken at the table reaches the station that plates the dish, not just the printout at the pass.

• Tasting menus

  Fixed sequences with per-guest substitutions, without rebuilding the check for the one guest who changed.

• Wine service

  Bottle sales and by-the-glass depletion feed the same inventory as the kitchen, so pour cost is not a separate spreadsheet.

Service this precise deserves the tooling

See coursing and paced firing in a quiet, focused demo.