Restaurant management built around the kitchen pass Seven modules, one order record, one login

Home/Modules/Table & Reservation Management

Module 05

Occupied or free is not enough information to run a floor.

A host needs to know which table is five minutes from asking for the bill and which one has not seen a starter yet. Dearrasa reads that state from the kitchen, not from a guess at the door.

Map your floor with us Where the state comes from

01Seated 4

02Ordered

03Free

04Mains away

05Bill asked

06Booked 8pm

07Ordered

08Free

09Dessert

10Seated 2

11Booked 9pm

12Free

Seated or ordered Food away Bill requested Free or booked Static illustration of a twelve table floor

The floor, the door, the numbers

Three jobs this module does, all of them at the same desk.

The floor

State that updates itself

Seating a party, taking an order, firing a course, settling a bill: each one already happens somewhere in Dearrasa, so the table state follows without anyone tapping a second screen. Sections can be assigned to servers, tables joined for a large party and split again afterwards, and a transfer moves the bill without losing the timing history.

The door

Bookings and a waitlist that tells the truth

Reservations with party size, contact and notes such as a birthday or a high chair, held against a specific table or a section. Walk ins go on a waitlist and the quoted wait is calculated from your actual turn times for that daypart and party size, not from a number the host invented to keep someone standing there.

The numbers

Turn time, broken down where it is useful

Average turn by table, by party size, by section, by daypart and by day of week, split into seated to order, order to mains and mains to bill. That split matters, because a slow turn caused by a slow kitchen and a slow turn caused by a table that will not ask for the bill need entirely different responses.

No shows

Recorded, not resented

No shows and late arrivals are logged against the booking, so you can see whether a particular slot or channel is unreliable before you decide to hold tables differently on a weekend.

Why it is joined to the kitchen

A host who can see the pass stops walking to the kitchen to ask, and stops guessing at the door.

Quoted waits get shorter and truer. The desk can see that table nine is on dessert and table two is waiting on one bread, so the next party gets a real number.
Delays reach the floor first. A ticket that turns chili red on the pass appears on the floor view, so a manager can go to the table before the table comes to them.
Turn time is measurable end to end. Because seating, ordering, firing and settling all sit in one record, the interval between each is a fact rather than an estimate.

Practical questions

Layouts, bookings and busy Saturdays.

Can the floor map match our actual layout?

Yes. Tables are placed on a plan per section, with capacities and shapes, including outdoor areas and private rooms that follow different service rules. Rearranging the floor for an event is a drag, not a support ticket.

Do guests book through this or through a listing site?

Both work. Bookings can be taken by phone at the desk or through a link you share, and they land in the same reservation book. Where you already take bookings elsewhere, we would rather import them than ask you to stop using something that works.

What happens on a Saturday when nobody has time to update anything?

That is the point of driving state from service actions instead of manual updates. The busier it gets, the less anyone touches the floor map, and the more it relies on the order record that is being created anyway.

Can we hold tables for regulars?

Yes, and where the loyalty module is on, the desk can see visit history and preferences alongside the booking, so a regular does not have to explain themselves again.

Next service

Send us your floor plan and a Saturday's booking sheet.

We will build the map, load the bookings, and show you what your turn time actually is at each stage of a table.

Talk to us AI Forecasting