For fine dining restaurants

The fine dining software that looks after every detail of service.

Coordinate tables and service courses between the floor and the kitchen, split checks precisely and control each dish's margin. Built for fine dining, chef-driven and full-service restaurants.

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The challenges in your operation

Course service without coordination

Starters, mains and desserts poorly synced between floor and kitchen break the experience.

Complex split checks

Large tables that want to split by person or by item become a headache at checkout.

Premium dish margins out of control

Without real costing, you don't know whether a high-ticket dish truly delivers the margin you expect.

How Tabloa helps

Tables and service courses

Coordinate each course of the menu between floor and kitchen so service flows as it should.

Split checks and pre-bill

Split by person, by item or by amount, show the pre-bill and charge without errors.

Cost and margin per dish

Link recipes and ingredients to know the real cost and margin of every dish on the menu.

Key modules for your operation

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.Orders 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.Reports 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.

Frequently asked questions

Does it handle course or timed service?

Yes. You can organize the order by courses and keep the floor and kitchen in sync throughout service.

Does it support split checks?

Yes. You split a table by person, by item or by amount, with clear subtotals and separate checks in seconds.

Can I know the cost and margin of each dish?

Yes. With recipes and inventory, Tabloa calculates the cost of sale and the real margin of each dish, not just an estimate.