Start with the room you actually run
A steakhouse and a taproom need different systems. Each guide names which ones handle that room well, which ones quietly do not, and what it costs.
Full service
Coursing, seat numbers, table turns and the tip pooling reports that keep payroll clean.
Fine dining
Fire timing, wine list depth and tableside payment that does not interrupt a table.
Bars and nightclubs
Open tabs, card pre authorisation, and food and liquor taxed separately on one check.
High volume kitchens
Ticket routing across stations, kitchen displays, and holding up on a Friday at seven.
Multi location groups
One menu pushed to four rooms, reporting that rolls up, permissions set per manager.
Steakhouse and grill
Modifier depth on temperature and sides, coursing, and a high average ticket to protect.
Tell us about your room
Send your numbers and what is going wrong. We will tell you which systems suit it, including ones we do not sell.
Send your numbers
About a minute. It goes straight to the Equip team.
It reaches Judd Alsup and the Equip team. If we have a crew near you, that is who calls. If we do not, Judd handles it himself. We never ask for card or bank details on this site.