Take table bookings online, ring up orders on a tablet or at the counter, and finish the night knowing what you made.
SageBizet is a free, browser-based restaurant system that combines a POS, table reservations with a walk-in queue, inventory for drinks and supplies, a cash drawer, and daily takings and profit in one account.
Phone bookings in a paper diary miss the party size and the time a table frees up, so Friday ends with two parties for one table while walk-ins are sent away from tables that sit empty.
A party of eight that never arrives costs a full turn of the room. Without a record of who books and does not come, the same people do it again.
Bottled drinks, wine and spirits are the easiest stock to lose to breakage, waste or theft, and without counts nobody can say where it went.
Adding up cash, card slips and notes after service is slow and error-prone, and a short drawer is discovered days later, if at all.
10:00
Log the drinks delivery as a purchase so stock is right before service, and record the produce invoice as an expense.
11:30
The front-desk view lists today’s reservations by table and time. Bookings made overnight on your public booking page are already there, with party size and notes.
12:00
Open the table, send drinks to the bar and starters to the kitchen with notes like “no onions”, and hold the mains until the table is ready. Add to the order as the meal goes on, and split the bill by item or by payment when they ask for it.
15:00
Open the cash drawer for the evening if you run a session per service, and check lunch takings against a usual same weekday on the dashboard.
19:00
Add walk-ins to the queue with their party size and seat them as tables free up. A reservation that has not arrived after the grace period is marked as a no-show.
23:00
Count the drawer against expected cash; any over or short is recorded. Insights shows the week’s best sellers and, with cost prices entered, profit by dish.
Each table is a bookable resource with a seat count, so availability checks stop double bookings and the public booking page takes reservations while you are closed.
A table’s order stays open on the server through the meal, from any till; lines go to the bar and kitchen screens, and the bill takes service charge, tax, tips and split payments.
Bottled drinks, wine and packaged goods are decremented as they sell, and every recount, breakage or waste entry is recorded with a reason.
Expected cash is worked out from the float and cash sales, so closing is a count, and the over or short is kept for every session.
Profit by item, items losing ground and the weekday-by-hour heatmap show which dishes earn their place and when to staff up.
Servers can ring up orders without being able to void sales or see reports, and staff performance shows sales, voids and discounts per person.
A restaurant uses three parts of SageBizet most: reservations for the room, the POS for orders and payment, and inventory for drinks and packaged stock. They share the same records, so a busy Friday shows up in bookings, takings and stock at once.
| Restaurant need | How SageBizet handles it |
|---|---|
| Tables | Bookable resources with a capacity (seats) and a status, so a table under repair can be taken out of service |
| Booking rules | Opening and closing time, minimum and maximum booking length, buffer and cleaning time between parties, booking window and a cancellation policy |
| Online bookings | A public booking page for your business with the fields you require, such as phone number and party size |
| Walk-ins | A walk-in queue, used on its own or alongside reservations |
| No-shows | A no-show grace period, a no-show status and booking reports |
| Menu | Items with categories, photos, prices and optional cost prices |
| Drinks stock | Tracked items with low-stock thresholds and reorder suggestions |
Free during early access: POS, inventory, booking, an online store and reports included. No credit card, no per-user fees, set up in minutes in your browser.