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Dining room laid up before service, the room one restaurant management system runs from the first booking to the last check

One restaurant management system for the whole service

Why servearound

servearound is the one restaurant management system under the whole service, so the floor, the pass and the office are finally looking at the same night.

Full dining room mid-service running on servearound, an all-in-one restaurant management system and SevenRooms alternative

Built for service

The restaurant management system that keeps up with a full room

Most restaurants run five tools that never agree: a booking site, a menu PDF, a tablet for orders, a till, and a spreadsheet holding it together at midnight. servearound takes out the seams, not just the tools.

  • One system, not five

    A booking, a table, an order and a check are the same guest. One system means they stay that way instead of being reconciled at midnight.

  • Built with operators

    Designed on real floors during real services, with the people running them. Every screen answers a question somebody actually asked mid-shift.

  • Fast enough for the pass

    Sub-second interactions on the hardware you already own. Software that hesitates during a rush is software the team routes around.

One service

Doors to last check, on one system

Every module works on its own. Together they stop being separate systems.

17:55

Before doors

Reservations & Waitlist

A restaurant reservation system on your own domain, a live waitlist at the door, and the floor plan the host seats from: one book and one room, read by the whole floor.

More on Reservations & Waitlist
Restaurant reservation system cards for a 7 PM dinner push, each booking seated against a table in servearound

Key figures

Covers seated through servearound
TBC
Uptime across the last twelve months
TBC
Venues running the full system
TBC

The full system

Every screen a service needs

Every module runs on its own and shares one guest, one table and one check with the others. One system, not a suite of five. Start where the pain is; the rest is already underneath.

What operators say

What operators say

“We were running a booking site, a menu PDF and a till that never agreed with each other. One service on servearound and the floor stopped reconciling anything at midnight.”

Sample venueOwner, Dubai
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Chef finishing a row of plates at the pass before they leave the restaurant kitchen