Fine-Dining Restaurant & Events System
An upscale restaurant with advance reservations and private events with custom menus.
From reservation to custom menu, preparation, service, billing, and feedback — the guest experience fully documented.
No credit card required — your project is set up with the full system in under a minute
This is the system board as you'll receive it: workflow columns and starter cards showing the first steps
How does work flow in this system?
Every reservation enters as a card in the “Reservation” column with party size, occasion, and any food allergies or special requests. In “Menu Confirmation” the head chef designs a custom menu for large events and the client approves it with its budget; the card then moves to “Preparation” ahead of the date with enough lead time and prep tasks. On the reservation night the card lives in “Service” to the rhythm of the dining room — when courses were served and guest notes — then “Billing” when the check is closed, and “Feedback” to document guests’ impressions, which become the reference for their future reservations.
Chat runs between hosts and the kitchen on service night: expediting or holding a course based on the table’s pace, an alert about a VIP arrival, or adjusting a dish for a late-announced allergy — split-second decisions pass here and are documented on the card. Announcements are for the restaurant manager: upcoming large events and their arrangements, seasonal menu updates, and guest-handling standards and reception protocol.
Dues records reservation deposits and remaining balances on events, kitchen purchases for custom menus, and premium meat and fish supplier payables — so each event’s margin shows from its deposit to its final invoice.
Who does what?
The operational roles in this system and each role's responsibility in daily work — assign them to your team as-is or adapt them to your reality.
Restaurant Manager
Oversees the full guest experience from reservation to feedback, approves large-event menus with the chef, and reviews feedback weekly and fixes what recurs.
Head Chef
Designs custom menus in “Menu Confirmation” and leads “Preparation” and “Service” in the kitchen; no dish leaves for the dining room without the chef’s sign-off.
Reservations Officer
Manages “Reservation” and confirms details with clients — party size, occasion, allergies — and records the deposit in Dues the moment it is received.
Hosts
Welcome guests and manage table pacing in “Service”, passing guest notes to the kitchen instantly via Chat.
Events Hall Supervisor
Prepares the private hall to each event’s nature, coordinates with the kitchen and hosts on the night, and closes “Billing” with the client.
What's prepared for you from day one?
System units
- Tasks — A kanban board with workflow columns and execution cards
- Chat — The team's fast daily coordination channel
- Announcements — The official voice of management — circulars and alerts that reach everyone
- Dues — Internal money with strict privacy — dues, advances, and expenses
Welcome announcement: «Welcome to the Restaurant System»
Every reservation with us is a card moving from “Reservation” to “Feedback”, and guest details and allergies are documented on it — not in memory. Service-night coordination happens in Chat, and management circulars in Announcements. Start by logging this week’s reservations with their full details.
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