Run your whole venue.
From one system.

Yes. Orders are stored on the device and sent when the connection returns, so a waiter keeps taking orders through the dead spots that are part of a real shift. Nothing is lost and nothing has to be re-keyed.

No. A QR code opens your venue in the phone’s browser — no app store, no download, no account. Guests can add it to their home screen if they want to, and most never do.

Each table, sunbed or cabana has its own code. Scanning it opens your menu, and an order goes straight to the bar or kitchen already knowing where it came from. The guest can follow it from sent to ready on their own phone.

Both, from the same page they ordered on. The request reaches the floor with the place attached, so nobody has to work out who waved. Guests can also leave a rating and add a tip, which the till has ready when a member of staff settles up.

They are all the same thing to VenueChef: every place you serve, on a live venue map, grouped into zones you define. A beach with four rows and a terrace is modelled as it actually is, rather than squeezed into a floor plan meant for a dining room.

Guests request a table or a sunbed from your venue’s own page and you confirm — nothing is held until you do. Each request carries a reference the guest can quote, and your team sees them alongside the rest of the day.

Guests, yes: the menu and the whole guest experience run in 23 languages, set by you or chosen by the guest. The apps your team uses are English today, and making them multilingual is work we have scoped rather than finished.

Your guests pay you, not us. VenueChef never processes a guest’s card: payment is taken at the till or on the terminal you already use, and VenueChef records it against the bill. That keeps you as merchant of record and keeps card disputes between you and your own provider.

Fiscal rules differ enough between countries that VenueChef handles each one separately rather than as a setting. Bulgaria is the first market we are preparing for, and that work needs approved hardware and an authorised service organisation before it can begin. Tell us where you operate and we will tell you exactly where that stands — including if the answer is "not yet".

No terminal, no proprietary hardware. The team works from the Android phones already in their pockets, the kitchen screen is any spare tablet or browser, and the office side runs on a laptop. A thermal printer at the bar is useful and is not required to start.

Yes. Give the venue its opening and closing dates and a closed venue can be paused, keeping its menu, layout, staff and reporting history ready for next season. A bill for software you are not using while shut is the wrong bill.