Release notes
What’s new
What’s changed, and what you can do with it.
v0.13
Current- Items can have options now: Iced or Hot, sizes, add-ons, each with its own price. Guests pick before adding to their order, staff pick the same way at the counter, and the choice follows the item onto the kitchen ticket and the receipt. Set them up per item in Menu, and the menu scanner spots variants like "(Iced & Hot)" on a photographed menu and offers to set them up for you.
- A Promos page of its own. Each promo is a card with its own image, title, description and deal: a bundle, a percent off, or a free item for a minimum order. Group them into folders, switch them on and off in one tap, or schedule a start and end. Guests see them as a swipeable banner above the menu; tapping shows the details and the items in the deal, with an Order button on each.
- When a percent-off promo is live, the discounted price shows on the menu itself, on the item sheet, and at staff Order entry, with the old price struck through and a Promo badge, so nobody has to do arithmetic at the till.
- Every promo card counts how many guests tapped it and how many orders since it started actually contain its items, so you can tell a pretty banner from one that sells.
- Comp an item on the house. Mark one line, several, or a whole ticket complimentary in Orders or Order entry, with a reason: on the house, a replacement, or a promo. The bill drops the comped lines, the receipt prints them as FREE, and the value is still recorded so your numbers stay honest. Menu items can also simply be free.
- Split payment (Premium): one bill settled across several methods. Cash plus GCash, two cards, whatever the table hands you, each part with its own amount and reference. The rows have to cover the bill exactly before you can record it, and the receipt prints every part.
- Table to Kitchen (Premium): a switch that sends QR orders straight to the kitchen without waiting for a confirmation tap. Live next to the Orders switch in the top bar, so you can flip it on for the lunch rush and off after.
- Peak hours: a switch that warns guests today is busy and orders may take longer, before they order. Also in the top bar, one tap.
- Opening hours per day. Weekends different from weekdays, one day closed, whatever your week looks like. Set it in Store or during setup, and the guest menu shows today’s hours.
- The assistant can now change your menu, with your OK. Ask it to add ₱2 to all coffee, rename items, turn "(Iced & Hot)" items into proper options, or mark things sold out. It shows you exactly what it will change, line by line, and touches nothing until you press Apply.
- Reservations got a proper detail panel: tap a booking to see everything about it, and the table picker now shows every table with its seat count, grouped by floor.
- Fixed: the On my way and Done buttons on a waiter call quietly did nothing. They work now.
v0.12
Earlier- Set up your menu by photographing it. Take a picture of your printed card, your tarpaulin, or the image file a designer sent you — up to four pages — and the items come back with names, prices and categories filled in. Every row is editable and nothing is added to your live menu until you’ve checked it and pressed the button. Prices it can’t read clearly are left blank rather than guessed at.
- Missing descriptions can be written for you, one row at a time or every blank one at once, in the voice of the descriptions you already have.
- Managers can void an order — a test order from setup day, a duplicate, something keyed in wrong. Voided orders come straight out of your sales, counts and invoices. You’re asked for your password first, and they sit in a Voided list for 30 days where you can put any of them back before they’re deleted for good.
- Void several at once by ticking them in History, which is the quick way to clear the practice orders from your first week.
- Fixed: the weekly read on your Analytics page was saying you didn’t have enough orders even when you clearly did. It was reading the wrong column and quietly finding nothing. It works now, and it will talk about a quiet week rather than refusing to.
- Fixed: Store branding no longer covers a form field with a bar telling you there’s nothing to save. The page is also wider, in two columns — what guests see on the left, how your floor runs on the right.
- Fixed: printing a receipt on a thermal printer no longer produces a mostly-blank page.
- Kitchen tickets count up as a clock rather than a number of minutes, and each column scrolls on its own so a busy pass doesn’t push everything off screen.
- Handing an order over now says what it is — “Picked up” for takeout, “Delivered” for a table — and asks whether an unpaid takeout was paid before you close it.
v0.11
Earlier- A public menu page you can share anywhere — put the link in your Instagram bio or a Facebook post and people can read your whole menu without downloading anything. It shows your hours, address and directions, and it’s browse-only, so nobody orders by accident from home.
- Take table bookings from that page. Guests pick a day, a party size and a time, and they only ever see times you have seats for. They get a short reference to quote when they arrive.
- A Reservations screen for your team: today, upcoming and past, with a covers count for the day. Assign a table whenever suits you, mark people as seated, no-show or cancelled, and add bookings that came in by phone or Facebook message.
- Guests who booked ahead are greeted by name when they scan their table, and anything they asked for — a birthday, a high chair — is shown back to them so they know it was written down.
- Record how each bill was actually paid: cash, card, GCash or bank transfer, with a reference or the last four digits. Payment can be taken whenever suits the guest — at the counter before the food, or after eating.
- Senior Citizen and PWD discounts, worked out properly: VAT comes off first, then 20% of what’s left, split by head count when only some of the party is eligible. The cardholder’s name and ID are recorded, as the law requires.
- Optional VAT and service charge, set once in Store branding. Menu prices are treated as VAT-inclusive the way they’re printed on a Philippine menu, so switching VAT on shows the breakdown without changing what a guest pays.
- An Invoices screen with every finished order and its receipt — dine-in and takeout — searchable, with a running total for the shift and a spreadsheet export carrying the full tax and discount breakdown.
- Digital receipts your guests keep. They can open their order summary on their phone and save it, and it stays readable after you finish the table. You can also print one on an 80mm thermal printer.
- Takeout orders now ask for a name, so you can call “Maria” instead of “number seven” and hope they’re looking at their phone.
- Turn down an order in one tap from the Orders screen, with a confirmation showing the table and total so you don’t reject the wrong one.
- Choose whether you take payment when the order is placed or after eating, in Store branding. Pay-as-you-order sends the order to the kitchen the moment you record payment.
- Optional table security: only accept orders on a table where someone has actually been seated, so an old link saved on a past customer’s phone can’t place an order from home.
- Your day’s history now counts an order as today’s if you finished it today — a table that ran past midnight no longer disappears into the archive.
- Note on receipts: these are order summaries for your guests’ records, not BIR-registered official receipts. Your own register is still the source of the official document.
v0.10
Earlier- Write your menu with AI: paste the menu you already have and it comes back sorted into categories, priced and described. Descriptions can be written one at a time or for every blank item at once.
- Allergen and diet suggestions on menu items. Nothing is ever ticked for you — you confirm what’s true.
- A plain-language read on your week on the Analytics page: what sold, what slipped, and what to do about it.
- Ask questions about your own sales in your own words — “how was growth compared to last month?” — and get an answer from your order history.
- Menu, Item availability, and Tables & QR are open to every staff account now, not just managers. A waiter can flip a sold-out item without waiting on you.
- Report a bug or send us a suggestion straight from the Account page.
v0.9
Earlier- Open and close ordering whenever you need to, and mark individual tables as reserved.
- Tables & QR: add and rename tables, export a QR as an image, print one or print the whole floor. Renaming never breaks a QR code you’ve already stuck to a table.
- Undo on every risky action — advancing a ticket, serving, confirming, cancelling, or flipping an item sold out.
- Move each item on a ticket through the kitchen separately, so a drink isn’t held up by a dish.
- Sound and desktop alerts for new orders and waiter calls, with a mute switch for quiet hours.
- Invite your team with real logins, set who’s staff and who’s a manager, and add their photos.
v0.8
Earlier- Analytics: best sellers, revenue, order volume, and the reasons guests are calling staff over.
- Menu manager with item photos, bulk import from a spreadsheet, and your own logo on the guest menu.
- Order history for staff, and “frequently added” suggestions drawn from what people actually order together.
- Run the back office from a phone, not just a tablet.
v0.5
First release- Guests scan the QR on the table, browse the menu, build an order and tap Ready.
- Staff dashboard with order confirmation, plus counter and takeout order entry.
- Kitchen display, live order tracking for guests, waiter calls, and a sold-out board.