Orders from a phoneNEW
A server opens the table, takes the order and sends it from a phone, tablet or computer.
Features
Seven things that break every day. And what Tabloa does about each one.
We start from the problem, not from the module.
14 days free, no card
01 · Table service
“Orders get lost between the table, the register and the kitchen.”
Live floor map
See who is seated, what each table ordered and how long they have been waiting, without asking anyone.
Orders with modifiers
Doneness, extras and notes are written on the ticket, not held in someone's memory.
Automatic kitchen ticketsNEW
An order taken by a server on their phone, or by the cashier at the register, prints on its own in the kitchen and at the bar. Each station only gets what it has to prepare.
Active preparation queueNEW
The team sees pending, in-progress and ready orders without losing each ticket's context.
Print stations and routesNEW
Configure kitchen, bar, receipts and pre-checks, test each route and review print jobs.
Split checks and tipsNEW
Split the bill per person or per item, and each guest picks their own tip without it mixing into the restaurant's sales.
Delivery and takeawayNEW
Outside orders enter the same flow as table orders, with an assigned courier and the delivery fee kept separate from the food.
Zones, addresses and couriersNEW
Save customer addresses, define zones and fees, assign delivery and follow its status.
Pre-check and receipt
Print the pre-check before charging and the receipt afterwards, on the same thermal printer.
02 · Cash and shifts
“I close the register and it never balances.”
Shift open and closeNEW
Every shift has its owner, its opening float and its close, shared across the whole location.
Blind cash countNEW
The cashier counts the cash without seeing the expected amount. The difference is calculated on its own, with a name and a timestamp.
Balancing by payment method
Cash, card and transfer are balanced separately, not against a single daily total.
Split paymentsNEW
One check can be paid by multiple people or methods while preserving all the detail.
Multiple registers per locationNEW
Each register keeps its own shift, responsible users and movements within the plan limit.
Tips and fees kept separateNEW
Tips and delivery fees stay outside sales and appear separately in the closeout.
Auditable shift detail
Every movement, void and store credit in that shift is listed one by one, with time and user.
Cash in and cash outNEW
Record the withdrawal to pay a supplier or the float coming in, and the count accounts for it automatically.
Cut reports
Pull a partial cut without closing the shift, or the final one when you close it. Both print.
03 · Inventory and costs
“Money leaks into supplies and I can't tell where.”
Recipes and real food costNEW
Every sale deducts the recipe's ingredients and shows the dish's real margin, not the one you worked out once.
Suppliers and purchase ordersNEW
Order, receive, and compare against what actually arrived and what you were invoiced.
Purchase ordersNEW
Create supplier orders, control their status and keep cost and quantity detail.
Goods receivingNEW
Receive fully or partially, record differences and update inventory with traceability.
Counts and audit trailNEW
Physical count against theoretical, with a record of who adjusted what and when.
Low stock alertsNEW
Warns you before the dish drops off the menu in the middle of service.
Transfers between locationsNEW
What leaves one storeroom enters the other, with its cost and its owner.
Waste, spoilage and productionNEW
Record operational exits and transformations so theoretical stock keeps its history.
Master catalog and unitsNEW
Organize ingredients, categories, units and equivalents consistently across locations.
Movements and reports
Ins, outs, waste and adjustments on a timeline you can export.
04 · Sales and finance
“I close the month without knowing if I made money.”
Real-time sales
What came in today, by location, product, hour and server, without waiting for close.
ExpensesNEW
Payroll, rent and purchases are recorded against the month's sales, not in a separate notebook.
Expense payments and supportNEW
Each expense can keep its payments, category, date and link to cash or purchasing.
Business intelligenceNEW
Which dish leaves margin, which hour performs and which server sells most, computed on your own sales.
Operations analyticsNEW
Review service times, products, modifiers, cancellations, neighborhoods and customers with filters.
Sales exportNEW
Download the detail and hand it to your accountant without retyping anything.
DIAN electronic invoicingNEW
Available with 50 electronic documents per month in Professional and 100 in Advanced, for now.
05 · Customers
“A regular comes back and nobody remembers them.”
Profile and historyNEW
What they order, how often they come and how much they have spent, consolidated across locations.
Addresses and notesNEW
Keep multiple destinations, references, tags and service notes for each customer.
Automatic loyaltyNEW
Points add up at checkout, with no separate app and no punch cards.
Accounts receivableNEW
Store credit stops being a loose piece of paper: it is tied to the customer, the shift and whoever approved it.
Customer import and exportNEW
Bring your current list in from a file, and take it with you whenever you want.
Customer segments and metricsNEW
Identify new, recurring or at-risk customers and compare spend, frequency and average ticket.
07 · Locations and team
“I opened a second location and lost control.”
Multi-locationNEW
Every location in one account, with a master catalog and figures you can compare side by side.
Catalog shared across locationsNEW
Keep base products consistent while managing stock and operations by location.
Roles and permissionsNEW
You decide who can void, who sees sales and who only takes orders.
Invitations and membersNEW
Invite the team, assign a location and role, and revoke access without sharing credentials.
Installable web appNEW
Add Tabloa to phone and tablet home screens for faster access during a shift.
Guided onboardingNEW
From signup to the first paid order, step by step.
Plan usage and limitsNEW
You know where you stand on locations and users before anything gets blocked.
Go deeper into each module
Each one with its screens, its per-plan limits and the questions we get most often.
Tables and zones with visual order.
Your team sees the status of every table in one place: occupied, awaiting check, ready to clean. Less back-and-forth, more rotation.
Explore moduleOrders that arrive clear from floor to kitchen.
Take orders from team devices and keep them synced with kitchen, bar and till. Each station sees only what it needs.
Explore moduleYour menu up to date in one place.
Add products, adjust prices, toggle items by availability and keep everything synced across kitchen, floor and reports.
Explore modulePromotions that sell more without losing control.
Launch campaigns by product, category, schedule or channel. Apply discounts with permissions, require reasons when needed and review how much margin you are giving away.
Explore moduleSales and closings, easy to read.
Take payment fast with any method, close the shift with clear numbers and review the day in detail without waiting for accounting.
Explore moduleInventory that follows your sales rhythm.
Connect sales with stock, get signals when something drops below minimum and see which products move the business.
Explore moduleReports you read fast and use to decide.
Watch the day's sales, top products, peak hours and historical comparisons in a view built to decide without waiting for closing.
Explore moduleEverything in your plan is ready from day one.
No modules to activate separately and no setup fees. When the business grows, you move up a plan.