Built for restaurants
that demand the best.
Floor map, table reservations, guest profiles at the table, AI assistant, menu optimization and personal service — automated. Vendion is built for à la carte. You can tell.
À la carte demands more.
We deliver more.
Fast food needs a register. À la carte needs an ecosystem. Floor map, guest data, reservations, KDS routing per station, AI support at the table — everything working in concert.
Guests expect personalized service
Waiter Intel shows the guest's name, visit count, allergies and favorite dishes. The waiter delivers personalized service — without memorizing a thing.
Reservations, walk-ins and waitlist at once
Vendion Booking handles online reservations, walk-ins and the waitlist in a single view. The floor map shows everything in real time. Never double-booked.
Every dish has a match — wine, sides, timing
AI Waiter suggests wine per dish, reminds about dessert, handles allergies. KDS coordinates starters, mains and desserts automatically.
Margins, product mix and staffing are complex
Analytics++ with Menu Engineering shows which dishes make money. Labor cost linked to revenue. AI Boss answers instantly.
A Friday night.
Completely under control.
22 reservations, 78 guests. The floor map shows which tables are reserved and which are open for walk-ins. The kitchen has seen the evening's reservations — 3 guests with nut allergies, 1 vegan. All flagged in the system already.
Lisa Andersson arrives. The waiter checks in: 7th visit, nut allergy, VIP, prefers white wine. "Welcome back, Lisa!" Marcus takes the order at the table with mobile POS. AI Waiter suggests Sancerre with the salmon. The ticket hits KDS before Marcus leaves the table.
78 guests. KDS shows 14 active tickets — all green and yellow. The chef just cleared table 3 — the waiter sees it in the POS instantly and picks up the food. Table 9 scans the QR code and orders dessert via ChatOrder without waiting for the waiter.
A couple without a reservation. The floor map shows: table 11 just paid, being cleared in 5 minutes. You seat them immediately. They order through the waiter — Emma asks AI Waiter about gluten-free options and gets 8 safe alternatives in 2 seconds.
Z-report: one click. 42,200 SEK. 94 guests. Average ticket 449 SEK. Feedback SMS sent automatically to all guests with reservations. Hours logged, tips distributed, overtime calculated. You lock up and go home.
The entire restaurant.
In real time.
À la carte lives and dies by table turnover. Vendion's floor map shows exact status per table: reserved, guests seated, waiting for food, waiting for the bill, ready to clear. Upcoming reservations are visible on the table. Walk-ins seated instantly.
The waiter knows everything.
The guest feels special.
In à la carte, personalized service is everything. With Vendion, the waiter sees the guest's profile right in the POS: name, visit history, allergies, favorite dishes, VIP status. Every reservation builds the profile automatically — nobody enters data manually.
📋 3rd visit. Last: New Year's Eve. Had the 7-course menu.
Maria: lactose intolerant. Erik: no allergies.
Prefers red wine — ordered Barolo last time.
Average ticket: 1,850 SEK/visit (generous spenders).
Last feedback: 5/5. Comment: "Best evening of the year."
→ The waiter: "Welcome back! We have a new Barolo Riserva I think you'd love." Erik: "Wow, you actually remember us!"
Starter. Main. Dessert.
In perfect order.
À la carte demands timing. The starter goes out first, the main 15 minutes later, dessert when the guest is ready. Vendion KDS coordinates everything automatically.
2x Tuna tartare
1x Burrata
1x Vitello Tonnato
2x Beef fillet (medium rare)
1x Grilled salmonNut-free
1x Pasta Vongole
2x Tiramisù
1x PannacottaNut-free
1x Sorbet
1x Aperol Spritz
1 bottle Barolo Riserva
4 stations. 3 courses. Allergy warnings. Everything coordinated automatically.
Full tables.
Every night.
Online booking, SMS confirmation, reminders, feedback, waitlist. The guest books in 30 seconds — no app, no account. You see all reservations in the POS. The waiter knows who's coming before the door opens.
Ask AI Boss.
About your restaurant.
Menu optimization, staffing, guest analysis, campaigns — ask the question and get answers based on YOUR data.
Which dishes should I remove?
3 "Dogs" in Menu Engineering: Caesar salad (8/week, 22% margin), Pannacotta (5, 19%), Chicken wrap (4, 24%). I recommend removing the Caesar salad and replacing it with a new starter — your starters average 34% margin.
How do Friday evenings look this month?
4 Fridays: average 38,400 SEK, 86 guests, average ticket 446 SEK. Best Friday: March 14 (42,200 SEK). Labor cost averages 29% on Fridays — your best. Saturdays: 31% — slightly overstaffed 17-19.
Which regulars have we lost?
28 guests who used to visit at least once/month haven't been in for 45+ days. Erik & Maria Lindgren among them — last on New Year's Eve, 5/5 feedback. Shall I send a "We miss you" campaign?
Suggest a schedule for Saturday evening
Last Saturday: 76 guests, 36,800 SEK. With 6 staff you managed but labor cost was 33%. Suggestion: remove one person 17-19 (slow period) and add them 20-22 instead. Saves 800 SEK without affecting service.
Data that transforms
your restaurant.
À la carte has a thousand variables — food cost, product mix, staffing, reservations, no-shows, average ticket per day. Analytics++ brings it all into one dashboard. Menu Engineering shows exactly which dishes make money.
Everything an à la carte
needs. In one system.
Order & Service
Booking & Guests
Analytics & Staff
À la carte with Vendion.
In numbers.
Ready to give your restaurant
the tools it deserves?
Book a demo and see Vendion in an à la carte setting — with your menu, your tables, your data.
No lock-in. Switch anytime.