Everything VoiceMenu does

Guests browse your menu on your own website, build a basket, and check out online. You set minimum orders, fees, time slots, and how payment works so the flow matches how you already trade.

• Discounts, tax, and service charges as you set them
• Order confirmations and the alerts your team needs
• Works alongside card and cash at the till where you use both
• Every order shows where it came from (website, table QR, waiter, phone) for your reports and activity log

Online card payments run through your chosen payment provider (for example Stripe or Revolut) so funds settle with you. VoiceMenu configures the checkout experience; you maintain the relationship with your processor.

Customers interact with your website-not a generic marketplace app. The same menu, prices, and rules they see online are what staff fulfil in the back end, so you are not reconciling two systems.

Operator staff use dedicated staff screens — separate from the back office your managers use. Each person has an assigned screen and is taken straight to it after signing in (they cannot open another staff app in the same session). Screens refresh automatically so queues stay up to date without a manual reload.

Optional when enabled: branch IP allow-listing, a staff PIN, on-shift checks tied to rotas, and QR sign-in for fast access on a device. Waiter can do a few cashier actions (accept an order, mark items served or serve later) without switching screens.

Owners and managers get one secure back office to run the business: team access, menu and branches, customers, orders and discounts, table and booking settings, events, posts, memberships, SEO, and reporting — plus a full order and service activity log. Changes flow straight through to your public website and your staff screens.

The public experience is built for food businesses: clear menu navigation, allergens and modifiers where you use them, and a smooth path into cart and checkout. Simple pages let you explain how you operate.

Your pages and menu are built so search engines can understand them — page titles, descriptions and the behind-the-scenes details that help you show up. Treat this as a strong start: your ranking still depends on your local competition and keeping content fresh.

Share openings, specials, or announcements on your own site instead of sending visitors only to social channels. Availability depends on your setup.

Registered customers get their own account area: profile and saved addresses, order history and downloadable invoices where available, table bookings (change, cancel, pre-order, pay deposits) when you use bookings, event bookings, and their marketing preferences.

Offer membership schemes that tie into ordering and customer records. Rules and pricing are yours to define in the product limits of your plan.

Set your delivery areas by mileage — distance bands from each branch — with time slots for collection and delivery that match your kitchen capacity. Fees can reflect distance or order value. Mileage is simpler and more reliable than postcode zones.

Where configured, customers see sensible progress for their slot or delivery-so the team spends less time on ad-hoc “where is my order?” calls. Driver and dispatch still work from the delivery driver staff interface.

A traditional POS (point-of-sale) usually means fixed terminals, a per-till licence fee, locked-down hardware you can only buy from one supplier, and a long contract — often with your website, bookings and orders sitting in separate systems.

VoiceMenu works differently. There is no per-till licence from us and no proprietary terminals to buy — you use affordable, off-the-shelf hardware of your choice.

Your till runs on a normal computer — most venues use a compact desktop or mini-PC with a touchscreen, and a laptop works too. You connect your own receipt printer, card reader and (if you take cash) a cash drawer. Your kitchen, bar and driver screens are more flexible: they run in any web browser on phones, tablets or computers.

Because it is all the same system as your website, online orders, kitchen and bar screens, deliveries and bookings, nothing is entered twice and everything stays in sync.

• No per-terminal licence and no lock-in to proprietary tills
• Till on a touchscreen mini-PC or a laptop — your choice of affordable hardware
• Kitchen, bar and driver screens work on phones, tablets or computers
• One system for website, till, kitchen, delivery and bookings

The cashier till screen: build and work orders, look up customers, and check totals before you commit. Accept online orders, take payment, and mark orders complete. Mark individual items served or serve later so the kitchen, bar and front-of-house stay in step. The screen updates automatically as orders change.

Receipts: print straight from the browser to a standard receipt printer, and open a cash drawer where you use one. Printers and drawers are your own hardware. The till is also the usual way into the activity log during service.

The kitchen screen shows a live queue of items sent to the kitchen. Mark orders preparing or ready, and tick off individual items as they are done. The queue updates automatically.

The bar screen works just like the kitchen screen, with its own live queue — so drinks (and anything you send to the bar) are not mixed in with food tickets on one screen. What goes where depends on how you set up your menu.

The driver screen shows a delivery queue for the runs you assign. Drivers move orders through the stages and mark them delivered when the drop is done. You can also share simple confirmation links (no login needed) for proof of delivery where you use them.

The waiter screen — Professional, when you run table service: take ownership of a table for the visit, add orders against that table, and send guests a link to pay. It updates automatically and shares the same activity log as the rest of the team, so the floor always knows what is happening.

A single timeline of what matters: new and progressing orders, status changes (including ready for collection or service), where each order came from (web, QR, waiter, till, voice, and so on) where recorded, plus kitchen, bar, till, driver and waiter milestones — so you can see what just happened without opening five screens.

• Cashier: an in-venue activity view for a fast glance and search during service.
• Waiter: the same kind of feed for floor awareness.
• Managers: the full list in your back office, with filters and audit-style review.

Each line is saved with the event, the order, the branch and who did it where relevant. The staff view groups events (kitchen, bar, cashier, driver, website/QR/voice) so it is easy to scan.

Guests book tables against your rules: party size, sitting length, deposits or prepayment where you want them, and email-style confirmations aligned with your brand voice.

Professional tier.

Customers scan, order, and add to a tab in a controlled way-ideal for busy dining rooms. Bill requests and handoff to staff stay in one operational picture.

Professional tier.

Run tastings, supper clubs, or one-off seatings with their own pricing and capacity-alongside your day-to-day menu and booking setup.

Professional tier.

Plan who is on and when, handle simple swap flows, and export or summarise hours for payroll prep where the product supports it.

Professional tier.

See orders, revenue and how the business is doing for the dates and locations you care about. Export the figures for your accountant or your own review — no separate reporting tool to maintain.

One place to run the business, without juggling separate tools. Manage your menu and prices, branches and company details, customers, orders and discounts, table bookings and events, and memberships — all from one back office.

• Turn features on or off to match how you work
• Built-in SEO so your pages are search-friendly
• Manage your team and what each person can access
• Staff rotas — shifts, holidays, swaps and hours
• Reporting, plus a full order and service activity log