Restaurants.

The floor

Every table, and who is at it.

The host sees each table with its seats and its section, the party at it, and how long they have been there.

• Tables and sections

  Each table is one of the restaurant's own things: its number, its seats and its section.

• Every seating

  A walk-in, a party from the waitlist or a booking that has arrived, seated and then cleared for the next party.

• Bookings due

  The bookings due at your tables over the next twelve hours, each seated in one press.

• Turn times

  The day's turn times, with its covers and its parties.

• The table that fits

  For a party waiting, the floor names an open table that seats them and is not held for a booking before they would leave. The host still chooses.

• Returning guests

  A guest who has let places recognize them is named as returning, at the table and in the line.

System Store: Restaurant Operations, with Reservations for the bookings.

The waitlist

The line, on the guest's phone too.

Who is waiting, how many, the quote they were given and how long they have waited, and which parties are past their quote.

• Join from the App

  A guest joins the waitlist from the restaurant's page in the Oneway App and follows their own place in line.

• Ready

  When the host says a table is ready, a guest who joined from the App is told there at once. Anyone else, the host calls.

The kitchen

The 86 board.

What the kitchen is out of today, who said so and when, and back on with one press.

Point of sale

Your point of sale stays.

Once it is connected, a check opened or closed at a table shows on the floor. Oneway takes no payment.

Of a closed check, Oneway keeps its totals, and never the tips, the payment or what was ordered.

System Store

Add what the restaurant needs.

A restaurant can start with these five.

• Restaurant Operations

  The floor, the waitlist and the 86 board.

• Reservations

  A party books a table from the Oneway App for as many as it seats, and a time already taken says when the table is next free.

• Scheduling

  Shifts for the floor and the kitchen, flagged when one would leave someone less than eight hours' rest or take their week past 40 hours. Someone who cannot work a shift offers it, and a manager approves whoever takes it.

• Maintenance

  Repairs on the kitchen's own equipment, and when one piece keeps breaking, its failures read as one incident with what fixed it last time.

• Rewards & Membership

  A diner's card, opened by their member number, with what they spend on dining posted to it and credits redeemed from it.