Restaurant

Built to fill every seat, every service

Superb runs the floor plan, the till and the guest book from one screen. From the booking that came in at midnight to the bill split five ways at the door.

A waiter setting a plate down at a laid table

The empty-table problem

A quiet Tuesday costs the same to staff as a full Saturday. Superb closes the gap between the tables you have and the covers you actually serve.

A host welcoming guests at a restaurant door

Take bookings while you cook

Your site, Google, Instagram and the phone all write to the same book — with no commission taken off the top of a cover.

The pass knows before the plate does

Courses fire from the floor to the kitchen in order, so the pass reads the room instead of chasing it.

A restaurant dining room laid for service

One floor plan, walk-ins included

Drag a booking to another table, seat a walk-in beside it, and the covers count themselves as the night runs.

A guest paying a restaurant bill by card

The bill, however they want it split

By item, by guest, or by an even share — settled at the table and reconciled against the booking without a re-key.

A server taking an order at a restaurant table on a handheld

Floor plan

Every table on one screen

The room as it actually stands

Seated, ordered, mains away, paid — the floor plan carries the state of every table, so a glance replaces a lap of the room.

Tips and service split automatically

Front of house, kitchen, the runner who covered the section — Superb splits the pool per shift, not per spreadsheet.

Paid at the table, matched to the cover

The terminal is part of the same ticket, so a payment lands against the booking rather than in a separate day's takings.

Wine being poured at a laid restaurant table

Wine & pairings

The pairing sells the plate

The list, priced by the glass and the bottle

One wine sold three ways over one cellar count, so the by-the-glass list is honest at nine as well as at six.

Sides and courses offered as they order

The order screen puts the pairing in front of the server while the guest is still deciding, which is the only moment it sells.

Know what each dish really earns

Food cost against menu price per plate, so the menu you re-print is the one that carries the room.

A restaurant dining room laid and ready for service

Reservations

A book that fills itself

Every channel writes to one book

Your site, Google, Instagram and the phone all land in the same day view, with no commission taken off a cover.

Deposits on the tables that need them

Large parties and set menus can carry a card, so a Saturday eight-top is a booking rather than a hope.

The guest, remembered

Allergies, favourite table and what they drank last time come up with the booking — no folder behind the host stand.

Customer story

How restaurants operate with Superb

Add the wine, the extra side, the coffee at the end — straight onto the table's open bill, so it's rung up as part of the same cover the guest is already paying for.

31%

More covers per service

48%

Fewer no-shows

We scaled from 3 to 12 people in one year after switching to Superb.

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