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Aplateful for

Fine dining restaurants -
table by table, not ticket by ticket.

Every table is paced individually against its own pre-order, party size and current tempo. The pass sees what the floor sees. Every dish leaves at the moment its table is ready for it.

What changes in service

  • Fire times per table
    Not per ticket. The kitchen fires when the table is ready, not when a printer feels like it.
  • Pass and floor on one clock
    No shouting across the room to hold or push. Everyone sees the same countdown.
  • Pairings, everyone in agreement
    A pairing suggestion sits on every dish. The floor gives the same recommendation the sommelier would.
  • Allergies never slip
    Guest allergies surface on the ticket before the kitchen fires anything.
Get a demo
À la carte, four covers

Table 4 - Tuesday, second seating

Live
7:15
Amuse
Kitchen snack, oyster mignonette
fired
7:35
Starter
Steak tartare, egg yolk emulsion
fired
8:05
Main
Duck breast, cherry gastrique
Pinot Noir, Sonoma
firing
8:45
Dessert
Chocolate marquise, olive oil
Banyuls
scheduled