Guest notes
Preferences and allergens.
Cuisine and service style
Fine dining software: calm service that knows the guest
Teams in Stavanger, Drammen, Kristiansand, Tromsø and Bodø get the same fixed-scope approach and one contact who replies within a business day, across time zones. In fine dining personalisation, not speed, decides. Guest preferences, allergen notes and multi-course flow are kept in the system.
- English and community languages
- NOK, MVA and allergen information
- Data protection under the GDPR
Personalisation
A returning guest’s preferred table, allergens and celebration note show at booking so service can prepare.
Guest contact runs in the languages your customers speak.
Course flow
Each course goes to the kitchen on timing and staff follow the rhythm on screen. The wine list is tied to stock.
Your benefits
How we work
- 1
Clarify the need
By e-mail we discuss your menu, floor plan, stations and existing hardware, and set the scope in writing.
- 2
Build and connect
We build the solution around your service and connect it to till, printers, e-mail and payment.
- 3
Test and launch
We test every flow with real service, train your team and go live only when it is right.
Norwegian specifics
Guest data is handled under GDPR principles; allergen information flows to the menu.
Frequently asked questions
Can a tasting menu be set up?
Yes, as a course-based set menu.
Are guest notes private?
Role-based access shows them only to authorised staff.
Is the wine list separate?
It sits in the same system, tied to stock.
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