01
Guests browse from the table
Each table opens the right menu and table number. Guests add items, adjust quantities, and pay when they are ready.
Ordering that feels like part of the house.
Guests order. Service keeps moving.
Plato gives the dining room a quiet way to order, pay, and keep service moving. Guests stay at the table; the kitchen and counter stay informed.
Table QR
Guests order from their own phones without waiting.
Kiosk
Self-service ordering for queues, takeaway, and busy rushes.
Kitchen
Orders land clearly where the brigade can act.
For the dining room, foyer, counter, and kitchen.
One order flow across the whole venue.
Plato is designed for operators who want ordering that belongs in the room. The food stays visible, staff stay informed, and guests always know what to do next.
02
Walk-ins use the kiosk
For counter traffic and peak hours, the kiosk gives customers a larger touch-first order path with the same menu discipline.
03
The kitchen sees the queue
Orders are routed to the kitchen display with source, table, items, and status so staff stop chasing paper tickets.
Installed with the room, not after it.
Hardware with the same finish as the room.
The setup can cover table pieces, guest ordering, counter displays, self-service kiosks, kitchen screens, and the back office. Plato is configured around the venue, not the other way around.
Table pieces
Weighted branded pieces for table ordering, built to feel intentional on the table rather than temporary.
Kiosk ordering
A larger touch experience for the foyer, counter, and walk-in service, separated properly from the table QR payment flow.
Kitchen and back office
Orders reach the kitchen with table, items, and status. Management sees the floor, the menu, and the night's takings from one place.
Built for the pace of service.
The best ordering system is the one guests understand in seconds and staff do not have to babysit. Plato keeps the guest path simple while giving the operator enough control behind the scenes.
Kitchen display
On the pass
Start with the venue.
Request a consultation.
Tell us about the venue, table count, and trading stage. We respond by conversation, not a self-serve checkout. Existing operators can sign in to the back office.