QR ordering
The code on the table takes the order and closes the bill.
You are probably looking at three or four of these, so here is Klevra without the demo call. A guest scans the code on their table and the menu opens in the browser already on their phone. They order. It reaches the waiter’s phone and the correct kitchen station in the same second, round after round, with nobody carrying a slip anywhere. At the end each guest pays for the items they had, or the table settles at your counter exactly the way it does today.
We tried QR in 2021 and went back to paper
What most venues put on the table in 2021 was a PDF of the printed menu. Guests pinch-zoomed a wall of text, gave up halfway, and asked the waiter what the fish was anyway. That took something away from the table and handed nothing back, so the laminated menus came out of the cupboard again and the little stand with the code on it went in the bin by August. Ordering and paying is a different product, and the difference starts after the menu has loaded. The guest sends the order themselves. It arrives with your staff and your kitchen at the same moment, and the table can keep adding to it all evening without catching anyone’s eye. If a code that opens a PDF is genuinely all you want, a free generator will make you one in about a minute and you should use that instead. This is the other thing.
What actually happens between the scan and the pass
Between the scan and the pass there is no printer and nobody shouting. The guest picks items and sends them. A waiter approves the order first, so the floor still decides what fires and when, and then each station sees only its own lines: the grill gets the rib-eye, the bar gets the two spritzes, and neither reads around the other to find its work. Dishes are marked ready one at a time as they leave the pass. The guest gets a rough time that refreshes while the kitchen works, which means the answer to how long is on their phone instead of on your waiter.
- No app and no account. The code opens the menu in whatever browser is already on the phone, and the guest types a name to start.
- More than one tab can run on a single table, which is what a group of eight that arrived in two halves actually needs.
- A guest joins a tab by scanning, or with a short code read out by someone already on it.
- The call-waiter button covers what a menu cannot: more bread, or the bill in cash.
- Menus can run in up to six languages, translated by you with AI help, so the family at table nine reads your wording rather than a guess at it.
Where does that leave the till we already have?
Your till carries on doing exactly what it does today. Klevra issues no fiscal receipt, touches no fiscal device, and has no opinion about the card rates you spent a morning negotiating. Orders travel to staff and to the kitchen. Money is registered where it has always been registered, at settlement, by a waiter, on your own system. The arithmetic is the point: a table that ordered three rounds meant three trips to the till, and now means one entry when they ask for the bill. There is no integration between Klevra and any POS today, and we would rather write that plainly than dress it in the phrase “works with”. Connecting the two is on the roadmap, because it would take out that last entry as well.
Four people at dinner, four cards, one bill
Four people at a table, one of whom had the steak and most of the wine. Each of them opens the tab on their own phone and their own share is already there, worked out from what they ordered. They pay for those and nothing else. Totals recalculate as the payments land, so the last person to reach for a card is not sitting there working out what is left. Tips are optional and asked after the service, not before it. In a 2004 Economic Journal study, Gneezy, Haruvy and Yafe found four in five diners would rather pay for their own meal than divide a bill evenly, which matches what your staff hear at the end of every long table. Anyone who prefers cash, or a tap on your own card machine, still does it that way and your staff close that share on the same tab. We take nothing from those payments.
What does it cost, all in?
Here is the whole invoice. The entry plan is €19 per location per month, and each location picks its own tier, so a quiet second site is never dragged onto the plan the main room needs. On payments taken online we keep between 0.5% and 1%, depending on the plan. On cash, and on cards tapped at your own machine, we keep nothing at all: the ECB’s 2024 payment study puts cash at 49% of restaurant and café spend by value across the euro area, and that half of your takings never meets a fee from us. Your guests are charged nothing, on any order, ever. There is no setup fee and nothing to buy, since the whole thing runs in the browser on the phones your team already carries. Cancel from the dashboard on a Tuesday afternoon if you want to.
How long until it is live on the tables?
About an hour, if the menu already exists as a photograph or a PDF. Upload it, let Klevra read the items and prices out of the image, then check every line yourself before anything publishes. After that, edits are live in seconds. The lamb runs out at nine, you switch it off, and the next guest to scan never learns it existed. Each item can carry the 14 EU allergens, nutrition, additives, portion weight, a description and a photograph, which is a great deal of small print for a printed card and no trouble at all on a phone.
- Two printed sticker sets are shipped to every new venue. Shipping costs may apply outside the EU.
- You can also download the labels and print them, or design your own around each table’s link.
- Every table keeps a permanent code that cannot be guessed, so the stickers stay put from one season to the next.
- Reports are on every plan, including the €19 one, and they export to CSV.
Klevra does not replace your till, your card machine or your fiscal device, and there is no POS integration today, so the sale is still registered once at settlement the way it is now. There is no delivery in Klevra. The time a guest sees is an estimate that refreshes as the kitchen works, not a countdown. And a code on the table is one way to order beside your waiters rather than instead of them: some guests will always want to be asked, and both kinds of order land on the same tab.
Also worth reading
Put a code on one table and watch a service.
Make an account, upload the menu from a photograph, print a label. €19 per location per month at the entry tier, with nothing to sign.