0121:12
The guest scans the code and signs in
profile: no sesame, vegan-leaning
Built in Lebanon, for Lebanese F&B
The menu that knows your guests. The till that counts your stock.
Guests scan, order and pay from their phone. The kitchen gets the ticket, the store room counts itself down, and every morning the day is read back to you — with what to reorder already written and waiting on WhatsApp.
No contract. Setting you up, your first menu and training your staff are all included, on every tier.
No sesame, no shellfish — 4 dishes hidden for you.Picked for you: fattoush, lamb shish barak, sea bass.Send to the kitchen
1 × FattoushT6
1 × Lamb shish barakT6
1 × Grilled sea bassT6
Lamb in store11.4 kg
Yesterday: 212 orders, $4,180.Lamb runs out Thursday. Reorder 12 kg?Yes — send it
What it costs
Per venue, per month — not per person. No contract, and no bill for setting it up.
Counter
A café, a takeaway, a single counter with a couple of tables. Everything run by hand, by you.
$25/ month
- Smart menu with a QR for every table
- The till, on the terminal at your counter
- Kitchen and bar screens, one per station
- Bills in USD and LBP, split any way you like
- Cash drawer, shift close and the daily Z
- Your logo, your colours, your own address on the web
Service
Most venuesA restaurant with a kitchen, a store room and suppliers to chase.
$45/ month
- Everything in Counter
- Stock that counts itself down from the recipes
- Supplier orders drafted and sent on WhatsApp
- Tables, zones and bookings that cannot double-book
- Delivery zones with a fee the server enforces
- Loyalty points, rewards and referral codes
- Offers by email and SMS, aimed at who came back
- Order history and reports you can hand an accountant
House
A group, a hotel floor, or anyone running more than one address.
$75/ month
- Everything in Service
- The AI waiter on the guest’s menu
- The morning report, in plain language, on WhatsApp
- Every branch on one back office
- Your own typeface, uploaded and served
- Waste, margin by dish and supplier price history
- A named person to ring, and same-day answers
Every one of your staff, on every screen — we do not charge by the head
Setting you up, with you in the room
Your first menu built from whatever you have
Training your staff on the terminal they will use
| Feature | Counter$25 | Service$45 | House$75 |
|---|---|---|---|
| Smart menuYour menu on a guest's phone, with a QR for every table. | included in Counter | included in Service | included in House |
| The tillOrders rung in at the counter, in USD and LBP, split any way you like. | included in Counter | included in Service | included in House |
| Kitchen screensTickets on a screen at each station instead of on paper. | included in Counter | included in Service | included in House |
| Drawer & Z reportShifts counted in and out, and the day's Z at close. | included in Counter | included in Service | included in House |
| Look & brandYour logo, your colours and your own address on the web. | included in Counter | included in Service | included in House |
| StockEvery sale counts your shelves down through its recipe, so you see what is going and what is left. | not in Counter | included in Service | included in House |
| Supplier ordersAn order drafted from what is below par and sent to your supplier on WhatsApp. | not in Counter | included in Service | included in House |
| BookingsTables and zones booked without ever double-booking a seat. | not in Counter | included in Service | included in House |
| DeliveryZones with a fee the server enforces, and a driver board for what is out. | not in Counter | included in Service | included in House |
| PointsPoints, rewards and referral codes for the guests who come back. | not in Counter | included in Service | included in House |
| OffersEmail and SMS aimed at who has been in, rather than at everybody. | not in Counter | included in Service | included in House |
| The AI waiterA guest can ask your menu anything — what is gluten free, what goes with this — and be answered from your own dishes. | not in Counter | not in Service | included in House |
| The nightly reportYour day, written in plain language, on WhatsApp before you get home. | not in Counter | not in Service | included in House |
| Your own typefaceYour brand's actual font file, uploaded and served on your menu. | not in Counter | not in Service | included in House |
| More than one addressEvery branch on one back office, with its own menu, its own staff and its own numbers. | not in Counter | not in Service | included in House |
| Margins & price historyMargin by dish, and what each supplier has charged you over time. | not in Counter | not in Service | included in House |
Nearly every cloud till sold in Lebanon charges by the seat, so a café with a manager, three waiters and a chef pays five times the number on the page. We charge for the address, once, however many people stand at it. More than one address on House: $19 a month for each one after the first. Prices are in US dollars; we invoice in dollars or lira at the day’s rate.
0.
screens that already know about each other
0.
orders typed twice — the phone is the till
0.
tap from below par to your supplier’s WhatsApp
0.
currencies on every line, dollars and lira
On the screens
Four screens, and each one already knows what the others did.
01 · The till
The till is the menu
Photographs, one tap, and a search that crosses every section. It runs on the terminal at your counter, where a till belongs — the back office opens on your phone.
02 · The kitchen
Each line goes to the station that cooks it
The moment it is taken, not when somebody remembers to send it. The grill never sees the cocktails, and colour on a ticket means time rather than decoration.
03 · In & out
A stock figure you can argue with
Every movement on one screen — sold, delivered, thrown, counted — with the bill it came off and the time. Tap a thing and read the twelve lines behind it.
04 · The morning
The day, read back to you
Revenue, waste, the Z, and what to do about them — with the supplier order already drafted from what you actually get through.
1 × Fattoush$8.00
1 × Lamb shish barak$17.00
2 × Almaza$8.00
Subtotal $33.00 · VAT 11% included · send to kitchen
What Servio does
Everything a venue needs, in one place, all of it talking to the rest.
01The guest's phoneTable 6
On the guest’s phone
- Fattoush$8.00
- Sesame chickensesame
- Lamb shish barak$17.00
- Prawn kibbehshellfish
2 dishes hidden — her profile says no sesame, no shellfish
What here isn’t spicy?Fattoush and the shish barak. Both mild.
- A menu that opens from the code on the table — photographs, allergens, and every price in dollars and lira
- A profile that belongs to the guest: allergies, diet and dislikes, told once and remembered at every Servio venue
- An AI waiter that answers “what here isn’t spicy” out of your actual menu, not a script
- Order and pay from the table, or call the waiter with one tap
- Points, rewards and a referral code that pays both friends once they have eaten
02The tillTable 6 · open
On the floor
- Fattoush$8.00
- Lamb shish barak$17.00
- 2 × Almaza$8.00
Subtotal$0.00
Card $0.00Cash $0.00Whish $0.00OMT $0.00
VAT 11% already in the price · change in dollars or lira
- A till that is the menu: photographs, one tap, search that crosses every section
- It runs on the terminal at the counter, where a till belongs — the back office opens on your phone
- Orders fire the moment they are taken — nobody sends anything to the kitchen twice
- Tables and zones, tabs left open, bookings that cannot double-book
- Split a bill once, then take each person’s own method
- Cash, card, Whish and OMT, in dollars or lira, change in either
- Every discount, comp and void carries the name of whoever gave it
03Hot station3 waiting
In the kitchen and the store room
- Fattoushjust now
- Lamb shish barakjust now
- Grilled sea bass1m
Lamb on the shelf11.4 kg
Below par — an order for 12 kg is drafted and waiting on WhatsApp
- One screen per station — hot kitchen, grill, bar — with colour that means time
- Dockets for the rail and bills for the guest, off the printer you already own
- A recipe under every dish, so confirming an order counts the store room down
- Every movement of stock on one screen — sold, delivered, thrown, counted — with the bill it came off and the time
- Below par, a supplier order drafted from what you actually get through and sent on WhatsApp
- Waste recorded, margin by dish, and what each supplier charged last time
04Who did whatappend only
In the back office
- 21:14Rita took table 6WAITER
- 21:44Nour comped a sea bassMANAGER
- 22:40Rita split the bill four waysWAITER
- 23:05Karim counted the drawerOWNER
Nothing here can be edited — a figure that looks wrong is corrected by a new line
- Staff with their own PIN and only the doors their job needs
- Order history, the Z, revenue by day, by dish and by hour
- Offers by email and SMS, aimed by what a guest actually did
- Your menu built from a spreadsheet, a PDF or a photograph of the old one
- Your logo, your colours, your typeface and your own address on the web
- An append-only record of everything that touched the money
One order, start to finish
Nobody types anything twice. Not the waiter, not the kitchen, not you.
One table, one evening, seven events — and the number of times anybody re-typed anything is zero.
0221:14
She orders from her phone
the ticket is live on the till
0321:14
It fires without anyone confirming it
3 lines, 2 stations
0421:14
The store room is counted down at the same instant
lamb: 3.8 kg → below par
0521:15
Servio drafts the supplier order
12 kg, from what you actually get through
0622:40
The bill is split four ways, each on their own method
dual currency, +41 points
0708:02
You read the day over coffee
revenue, waste, the Z — and what to do
A profile that belongs to the guest
Allergies, diet, dislikes — told once, remembered at every Servio venue. It is theirs, not yours, and they can take it with them or delete it.
Stations, not a printer
Each line goes to the screen of the station that cooks it, the moment it is taken. The grill never sees the cocktails.
Stock as a ledger
Nothing is a counter that drifts. Every movement is a line — sale, purchase, waste, void — so the number is always explainable.
Money you can defend
Prices are re-read from the database on every order, the Z is computed from payment rows, and every refund carries a name.
A number you can argue with
Tap an ingredient and read the twelve movements behind it. Nothing in the ledger can be edited — a figure that looks wrong is corrected by counting the shelf, which writes a new line saying so.
Nothing is typed twice
The phone, the till, the kitchen rail and the store room are one system. There is no second place for the same order to live, so there is no second place for it to be wrong.
Getting live
Three steps, and a week. No hundred-page proposal.
01
We set you up
Your address on Servio, your terminal, your admin and their PIN. Ten minutes, with you in the room.
02
We build your menu
Hand us a spreadsheet, a PDF or a photograph of the printed one. Prices, photographs, allergens, your look.
03
Put the code on the tables
Print the QR sheet from your back office. The first ticket reaches the kitchen before the waiter has crossed the room.
Reach us
Tell us about the place, and we will set it up with you.
Write, ring or send a message — whichever you would use anyway. We answer the same day. If it suits you better, we will come to the venue and set it up on your own terminal, with your own menu on it.
Emailhello@meetservio.comPrices and demossales@meetservio.comTelephone+961 81 107 805WhatsApp+961 81 107 805
Where we areBeirut, Lebanon
Set up for you, not by you
Your venue could be taking orders this week.
We set it up with you — your address, your admin, your look — and your menu is built from whatever you already have. Nobody on your floor learns a new job.