User Manual

Table8 helps restaurants, bars, cafés, pubs, and hotels take orders from a phone. A guest scans the code on the table (or in the room), opens your menu, and sends the order. Your team can also take orders on a tablet. The kitchen screen updates as orders come in.

You create two things: your own login, then your restaurant or hotel. Start at Get Started.

Your login

1. 1Enter your full name, email, phone, street address, postal code, and country.
2. 2Choose a password of at least 8 characters, with one capital letter and one number. Type it twice.
3. 3Accept the terms and submit. Table8 signs you in and takes you to create the venue.

Your venue

On Create venue fill in the business details. Guests will see this on the menu after they scan a QR code.

• Name, email, phone, and an optional website.
• Type: restaurant, bar, café, pub, or hotel. Hotels can add extra menus such as the restaurant, room service, and the pool bar.
• Address: street, city, zip, country, and optional state.
• Tax: tax ID type, registration number, and where you are registered.
• Hotels only: star rating (3–5), number of rooms, how many restaurants / bars / pool bars you have, and whether you use the kitchen screen.

After you register, open Login with your email and password. Staff use the same page with the account you create for them.

• Forgot your password? Use Forgot password. We send a reset link to your email.
• To change a password you already know, go to Admin → Password or Staff → Password.

Owners land on the dashboard. The menu on the left is how you move around.

Open Venue Settings to keep your public details up to date: name, description, logo, cover photo, contact, address, and tax. Guests see the name, description, and (for hotels) the outlet on the menu header.

Open Schedule Settings. Set when you are open each day. The guest menu uses these hours. Outside them, guests see a closed screen instead of the menu.

1. 1Add at least one open period for every day you serve.
2. 2If you close between lunch and dinner, add two periods for that day.
3. 3Save. A guest who scans during closed hours cannot place an order.

You need an active paid plan before guests can order. Owners start from Pricing or Subscriptions.

Restaurants, bars, cafés, pubs

1. 1Choose monthly or yearly billing. Yearly usually costs less overall.
2. 2Pay on the secure checkout page. The default currency is euros.
3. 3After payment you return to a confirmation screen, then the dashboard.

Hotels

Use Hotel Subscription. The price follows your star rating, number of rooms, outlets, and whether the kitchen screen is included. Review the breakdown, then subscribe.

• Manage billing opens a page where you can see invoices, update the card, or cancel.
• Renew is for venues whose plan is cancelled, expired, or unpaid. Owners and venue admins can start renewal.
• If you cancel, you keep access until the current period ends. After that, the lock screen appears.

Your Table8 plan is billed separately. When a guest pays by card, that money needs a path to your bank. Open Stripe Connect as the owner to set this up.

1. 1Click connect. Stripe opens a form for your business details and bank account.
2. 2Finish the form until Stripe allows card payments (and payouts, when they are ready).
3. 3If you left the form unfinished, use refresh to continue the same account.
4. 4Disconnect only if you need to replace the account.

Categories are the sections on the guest menu, such as Starters, Mains, and Drinks. Open Menu Categories.

1. 1Click add, or open Add category.
2. 2A name is required. A description is optional.
3. 3Sort order controls the order on the menu (0 comes first).
4. 4Turn active off to hide the category and its dishes from guests without deleting them.
5. 5Hotels: assign the category to an outlet. Each outlet has its own menu.

Edit a category from the list to rename it, change the order, or hide it. Do not delete a category that still has dishes you need — move those dishes first.

Open Menu Items, then Add item. Every dish belongs to one category.

• Name and price are required. Price uses your venue currency (euros by default).
• Description appears on the guest menu.
• Photo is optional. Upload one from the form; you can remove it later without deleting the dish.
• Sizes (small / large, still / sparkling) each have their own price.
• Dietary marks: vegetarian, vegan, gluten-free, halal, spicy, plus a list of allergens.
• Turn Available off when a dish is sold out. Guests will not see it on new orders.
• Featured can highlight a dish on the menu.
• Hotels: pick the outlet so the dish only shows on that outlet’s menu.

A hotel is not one menu. Each outlet is a place that serves food or drink — restaurant, bar, pool bar, room service — with its own menu. Open Outlets.

• Common types include restaurant, bar, pool bar, and room service (when the hotel has that amenity).
• You can add extra outlets up to the number included in your hotel plan.
• Turn an outlet off to hide it without deleting past orders.
• Room service appears for hotels only. A restaurant QR code will never show it.

A menu for each outlet

1. 1Create categories for each outlet (Restaurant Starters is not the same as Bar Snacks).
2. 2Add dishes into those categories. The dish follows the category’s outlet.
3. 3Print QR codes for that outlet so the guest already sees the right menu.

Open Tables. Each row is a physical table. Hotels also print room QR codes from the generator. Staff update live status from Staff → Tables.

1. 1Add the table number, how many seats, an optional area, and notes.
2. 2Keep the number the same as the printed code (Table 12 on the stand = table 12 here).
3. 3When you search orders, “Room 1” means only room 1 — not 12 or 102.

Open QR Generator. Each code opens your public menu with that table or room already selected.

1. 1Make sure your menu web address is the one you want to keep.
2. 2Restaurants: choose table, enter the table number, and generate.
3. 3Hotels: pick the outlet, then table or room. Room service codes use room numbers.
4. 4Download or print. Put the same number on the stand as in Tables.

Walk this path yourself before service so you know what guests see.

1. 1Scan the table or room code. The phone opens your menu with that table or room already chosen.
2. 2Menu. Your venue name at the top, a short description, then the outlet name (hotels). Categories across the menu; dishes with price, photo, and dietary marks.
3. 3Add to cart. Pick a size if the dish has sizes. Confirm how many.
4. 4Confirm order. Review the list, pick how to pay, then place the order. The next page is order status — there is no extra menu in between.
5. 5Order status. The guest stays on the order page and sees live progress (sent, in the kitchen, ready, completed) without refreshing.

How guests can pay

Only the venue owner can open Staff Management. Create people from Add staff.

1. 1Enter name, email, password (at least 8 characters), optional phone and staff ID.
2. 2Pick the role. Access follows that role; you can tick extra areas if needed.
3. 3Save. They sign in at Login and land on the staff tools or the kitchen screen.

Owners and venue admins use Orders. Filter by status, payment method, and date. Search matches table or room name and order number. You can combine them (table plus number). “Room 1” is only room 1, not 12 or 102.

1. 1Set filters, then Apply. Reset clears them.
2. 2Open a row for the full ticket: dishes, payment, guest notes, and times.
3. 3Status changes from the kitchen or staff show here as well.

Waiters, room service, and kitchen use the same Login as the owner, with the account created in Staff Management. They land on staff tools or the kitchen screen — not the owner dashboard.

1. 1Sign in with the email and password from the owner.
2. 2Change the password at Staff → Password on your first shift if it was temporary.
3. 3If you see a lock screen, the venue plan is not active. You cannot dismiss it — ask the owner to renew.

From the staff order screen waiters place orders without a guest scan. The layout is built for a tablet: menu on one side, ticket on the other.

1. 1Select the table (or room, in a hotel / room service).
2. 2Add dishes and sizes — the same menu guests see.
3. 3Choose payment: pay at counter, pay with cash, or bill to room (hotel only).
4. 4Send. Check that the ticket appears under Orders and on the kitchen screen if the kitchen is turned on.

Open Staff → Tables. Status here controls whether a guest QR still works. Owners can also set status from Admin → Tables.

• Available / occupied — guests can scan and order.
• Reserved — the code is blocked until you release it.
• Out of service — the code is blocked (broken table, closed section).

Keep Kitchen open on the pass. New tickets arrive as they are placed. Columns follow cooking status. Sound announces new work; mute if the pass is already loud, but do not close the tab.

• The kitchen screen must be turned on for the venue, and you need a kitchen login.
• Tap a ticket to move it through cooking. The guest order page updates at the same time.

Staff → Orders is the list of the same tickets. Notifications flags new and updated orders while you are not on the kitchen screen.

Short videos of the same steps as this guide. They will appear here as they are ready.

Videos in this series:

1. 1Create your account and register a venue
2. 2Set opening hours
3. 3Subscribe to a plan
4. 4Create menu categories
5. 5Add menu items
6. 6Hotel menus and outlets
7. 7Generate and print QR codes
8. 8How a guest places an order
9. 9Create staff accounts
10. 10Take an order and use the kitchen screen
11. 11Receive card payments

If something fails

• Menu closed: check Schedule for today’s hours.
• QR blocked: the table is Reserved or Out of service — change it in Tables.
• Pay online missing or failing: finish Stripe Connect until card payments are allowed.
• Lock screen: the owner renews from Subscriptions (or Hotel Subscription).
• Kitchen empty: confirm the kitchen screen is on, you signed in as kitchen, and new orders exist.
• Order status not moving for the guest: they should stay on the order page. It updates on its own.