Two rates
Dine-in and takeaway apart.
Before starting we define goals, users and priorities together, so every feature has a reason and the budget stays under control. Teams in Turin, Genoa, Verona and Brescia get the same fixed-scope approach and one contact who replies within a working day. In Italy dining in and takeaway can carry different VAT rates. The system applies these rules per item; allergen information is kept on the menu and in the recipe.
The same item is sold at different VAT rates eaten in or taken away. Manual fixes bring errors; a rule is set once.
Rates and rules can change, so we review them with you to keep them current.
Guests ask about allergens all the time. The data flows from recipe to menu and shows in the QR menu and on waiter screens.
Dine-in and takeaway apart.
Rate tied to group.
Clear on the menu.
One data source.
By e-mail we discuss your menu, floor plan, stations and existing hardware, and set the scope in writing.
We build the solution around your service and connect it to till, printers, e-mail and payment.
We test every flow with real service, train your team and go live only when it is right.
VAT rates and allergen declaration requirements are checked with your tax adviser and then set in the system.
The rule is updated; past records keep the old rate.
No; it depends on the data you enter.
On a separate line per rate.
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