The floor, as it is
Garden and inside, tables where they actually stand. Green free, amber taken, red wants the bill — the same on the phone and at the till, so two people never have to agree on what a colour meant.
◈ Hospitality management software
Software that works
Software that works
the way a bar works.
The waiter rings it up at the table, not on a run back to the counter. The boss sees the floor, the shift and the takings. Voids and discounts need a PIN — and remember whose it was.
The demo opens in a few seconds. No sign-up, no card.
What it actually does
None of this is a wish list — everything below is built, and you can try it in the demo in two minutes.
Your room, arranged once
The plan is drawn to match the room: tables dragged to where they actually stand, garden and inside, with the bar and the door where they are. A waiter should recognise their section from the doorway rather than translate a grid into a room in their head.
Rung up at the table
The waiter takes the order on their phone, standing with the guest. Drinks go to the bar and food to the kitchen in the same moment. Two waiters on one table cannot overwrite each other.
The pass, oldest first
The kitchen screen answers one question — what do I make next — so it is sorted by age and not by table, with the bar and the kitchen each seeing their own station. A line the waiter voided stays up until somebody in the kitchen has seen it: a steak already on the grill does not stop being cooked because a row disappeared.
A void needs a PIN
Taking a line off, refunding it, and any discount past a waiter's ceiling is approved by a manager with their PIN, and it stays on the record under their name. PINs are unique — two people cannot share one, because then the trail would name the wrong person.
Recipes by the gram
A Mojito is 50 ml of rum, 20 g of sugar and half a lime. Selling one takes down the ingredients, not the cocktail — nobody counts cocktails in the fridge, they count bottles. How many are left is decided by the scarcest ingredient.
Stock moves with the goods
A beer leaves the fridge when it is rung up, because that is when it is poured — not an hour later when the table is settled. A void puts it back; a refund does not: the money went back to the guest, but the drink did not come back to the bar.
Booked for eight
A name, a phone, a table and a time, taken by whoever picked up — it is floor work, not a manager's. Seated, cancelled or a no-show is one tap, and the table it was held for is the same table on the plan.
Shifts and takings
A shift opens with the float in the drawer and closes with the money counted. Expected, counted and the difference — per person, not per day, because a shortfall only has a name while you know whose shift it was.
Receipts that keep their meaning
Every settled table keeps its number, its lines and the prices as they were at that moment. Changing a price on the menu later does not change what the guest paid.
The owner creates the accounts
Waiter, manager, cook — each with a discount limit set by somebody above them. A manager deliberately cannot create accounts: whoever creates accounts can create one for themselves with no limit at all.
More than one bar
An owner can open a second and a third. Each keeps its own menu, its own rooms, its own staff and its own takings; you move between them without signing out, and nothing from one turns up in the other's reports.
How you start
No installation, no engineer's visit, no two-year contract.
Open your bar
The name of the place, your name and a password. You get a venue that already has a floor, a menu with prices, ingredients and one recipe — so there is something to touch from the first minute.
Make it yours
Rename the tables, fix the prices, add your own items and create accounts for the waiters. Everything that came with it can be deleted.
Work
Waiters on their phones, the till at the bar or in the office. The same data, at the same moment, on every device.
Try it now
One click and you get your own venue with a full menu, two rooms, one table already running and three accounts — owner, manager and waiter. Nobody else's typing, only yours.
The demo lasts 24 hours and is then deleted along with everything you typed into it. If you want to keep it, open a real venue — signing up is one screen too.
This is not a fiscal register
Tabbo runs orders, tables, stock and shifts. It issues no fiscal receipt and is not connected to any tax authority. In Serbia you still need an approved fiscal device and the receipt it prints. This is here rather than in the small print of a contract, because it is the first thing anyone in hospitality has to know.
Questions people ask
Do I need special hardware?
No. It runs in a browser — on a waiter's phone, on a tablet, on the office computer. Printing a bill needs an ordinary printer; a fiscal receipt needs a fiscal device, which is a separate thing.
What happens when the internet goes down?
The till and the phones talk to a server, so with no network they cannot write an order down. If the server sits in your own building, an outage at your provider does not touch you — the local network is enough.
Can a waiter delete a line they got wrong?
They can, but it takes a manager PIN and a reason, and it stays on the record. There is deliberately no “one-minute window” for deleting without a trace: a drink is poured the moment it is rung up, so taking it off the bill is a decision somebody approves.
What does it cost?
€20 a month per venue, fixed — no tiers and no per-device fees. The demo is free and asks for no card. More on the pricing page.
What happens to my data if I stop?
Receipts, shifts and lines are never deleted — they say who did what, so removing a row would leave a record pointing at nothing. The account stops working and the data stays until you ask for it to be removed. Demo venues are the one exception: they are deleted whole after 24 hours.
Open your bar in two minutes
No installation and no call with a salesperson. If you do not like it, close the tab.