Everything you need to know before you start

In most cases yes. The server takes the order, the kitchen prepares it and the register settles it with your payment methods, your discounts, your cash count and your receipt. If you would rather keep your current POS, you can use only the reservations and floor side.

No. Bookeando runs in any browser, on a computer, tablet or phone, and it can be installed as an app to receive alerts. If you already have a device at the door and another at the pass, that is enough.

Yes. A walk-in is seated straight from the floor map and recorded as another visit, with its own check and guest profile. And anyone who cannot get a table joins the waitlist and is alerted the moment one frees up.

Eleven: reservations, visits, cash, kitchen, staff, menu engineering, loyalty, voids and discounts, guests, occupancy and waitlist. All of them with a date range and exportable to CSV on the Pro and Business plans, plus the daily summary emailed at 8:00.

Yes. Each venue has its own panel, menu, staff and separate data, and the Business plan includes rollout and training for every team with a dedicated account manager.

With your restaurant's own booking link, which you can add to your website, your Instagram and your Google Business profile. The guest picks a day, time and area based on your real availability and gets a booking code instantly, with no phone calls and no waiting.

From your shifts, how long a seating lasts and the buffer you leave between one table and the next. The exceptions calendar covers holidays, closures and special days, so a time you cannot serve is never offered.

They choose the area, such as the terrace or the dining room, and the system assigns the table that fits best. Your team can move it later from the floor map if needed.

Yes. Your terms and conditions are shown on the booking page and the guest accepts them when booking. In the same step they are asked for explicit consent to be contacted on WhatsApp.

Bookeando can automatically cancel a reservation that does not show up, so the table is freed in time and you can give it to someone else. The no-show is recorded on the guest's profile.

Yes. You block the tables you need and add the reason, so the whole team knows why they are unavailable.

The server takes the order on their phone and it arrives numbered on the kitchen screen. Each dish moves through pending, preparing, ready and served, and the floor team can see when to pick it up. If your kitchen has a printer, the ticket also prints when it comes in.

Yes. Allergy notes and special requests are visible at the pass, together with extras, removed ingredients and chosen options with their surcharge.

Each register shift opens with a starting float and a person in charge. Every payment is tied to that shift and, at closing, the cash count compares what should be in the drawer with what you counted. Cash in and cash out are recorded with a reason, so any difference has an explanation.

Yes. A single payment can be split between cash, card and any payment methods you add.

Yes, as a percentage or a fixed amount, with an expiry date and a minimum spend. Guests can apply them themselves from their table's QR code before asking for the bill.

Whoever scans it sees their bill live, with what has been served and what is still in the kitchen, can apply a discount code and identify with their phone number to earn points, without installing anything. You can regenerate the QR code whenever you want and the old link stops working.

Yes. The receipt carries your tax header, your tax rate and your currency.

Yes. The menu has categories, extras, choice options, allergens and per-dish availability, and it keeps a history of every price change.

It depends on the plan. On Starter and Pro there is no conversation at all: only automatic notifications using Meta-approved templates (confirmation, reminder, changes, waitlist), and bookings are made on your booking page or created by your team from the panel. On the Business plan you can also switch on an AI agent that does hold conversations: it checks your real availability, creates and changes bookings, answers the usual questions and hands anything beyond that to your team.

Booking confirmation, changes, cancellation, a reminder before the service with buttons to confirm or cancel, a pending-guarantee notice, and a table-is-free alert if they were on the waitlist. Each one can go by email, by WhatsApp or both, and WhatsApp only reaches guests who opted in when booking.

You choose the party size and the time windows that require a card. When booking, the guest saves it securely through Stripe and nothing is charged. If they do not show up, the per-guest deposit you set is charged automatically into your restaurant's Stripe account.

Yes, push notifications on their phones: the kitchen knows when an order comes in and the floor knows when a dish is ready, even with the phone in their pocket.

We stop sending them and let you know. You never get a usage charge you did not approve. The Pro plan includes 100 messages a month and the Business plan has no limit.

You decide: you set a deposit per guest and the system calculates the total for that reservation. For example, a table of 6 at $15 per guest comes to $90.

The reservation expires after the hours you set and the table becomes available again. A half-finished booking never blocks a table.

No. The charge goes to your restaurant's Stripe account: you pay Stripe's usual fee and nothing to us. Bookeando never stores card details or holds your money.

An assistant that chats with your guests on WhatsApp at any hour: it checks your real availability, creates, changes and cancels reservations and answers the usual questions. It is available on the Business plan and is switched on venue by venue.

Anything that is in your settings and your menu: opening hours, how to get there, whether there is a terrace, gluten-free options or whether children are welcome, for example.

It hands the conversation to your team with the context of what was said. That is what happens with a private room, a delicate allergy or a complaint, for example.

Yes. The tone, the manner and what it can or cannot offer are set restaurant by restaurant before it goes live.

Yes, instantly and with a table assigned, just like any other reservation.

Allergies, preferences, notes and tags for segmenting, plus their visits, their no-shows and the full history of their reservations and bills.

Guests earn points automatically based on what they spend and redeem them for rewards you define. When the bill is closed they get an email with their points summary. It is included in the Pro plan.

An email that arrives every morning at 8:00 with what happened the day before, so you start the day knowing how service went.

Which dishes sell the most, which leave the best margin and which are dead weight on the menu, calculated from your real sales.

Most restaurants are running in under a week: we load your zones, tables, opening hours, menu and staff, and review everything with you before opening online bookings.

Yes. We help you export guests and reservation history from your current system and load it into Bookeando before you go live, at no extra cost on any of the three plans.

The basics of your restaurant: areas and tables, opening hours, menu with prices, staff, payment methods and taxes. We load it and you review it before opening reservations.

In a single training session. Each person only sees the screen they need for their role, whether management, floor, server or kitchen, so nobody has to learn what they will not use.

Up to 2 on Starter, up to 5 on Pro with roles and two-step verification, and unlimited on Business.

During onboarding we give you your restaurant's booking link and help you add it to your website, your Instagram and your Google Business profile.

Bookeando has three plans per venue: Starter at $199 a month with reservations, floor, orders, kitchen and register; Pro at $249 a month, a launch price instead of $349, adding guest profiles, loyalty, card guarantees, WhatsApp notifications and exportable reports; and Business, priced to fit, for groups and high-volume venues. Those are the yearly prices; month to month they are $239 and $299. No minimum term.

No. Billing is monthly and you can change plan or cancel whenever you need to. Paying yearly saves you two months.

It is yours. Each restaurant's data is isolated from every other one, it is never shared with other venues or third parties, and you can export it whenever you want.

No. Whether 100 or 1,000 guests come in a month, your fee stays the same. Your plan's fee is all you pay for Bookeando.

Two months. Starter comes to $199 a month instead of $239, and Pro to $249 instead of $299.

No. Setting up your restaurant and bringing your reservations and guests over from your previous system is included in all three plans.

Yes, each plan is paid per venue. For groups with several venues, the Business plan is tailored to the number of venues and the volume of each one.

Everyone signs in with their own account and role, and accounts that need it can use two-step verification by email. Each restaurant's data is isolated from every other one.