Menus, orders, tabs, kitchen stations, bookings, payments, and a public page for each venue. Nothing for your guests to install, nothing for you to buy.
Burrata & heirloom tomatoes
€9.50
Wild mushroom risotto
€14.00
Lemon spritz
€6.50
Tiramisu
€7.00
Two ways to start
Most venues arrive with one of two problems. Neither of them is a till.
Free, not a trial
Your menu on a page Google can index, a code for the door and the tables, and a link you can paste into your own site. No card, and it does not expire.
Reserve · €19 a location
A time is offered only when the seats to fill it exist, so a booking you confirmed is a table you actually have. And the ones that never turn up can be made to cost something.
Taking orders comes later, on the same system, when you want it. Nothing has to be set up twice.
Month to month. Leave when you like.
It runs in the browser, on the phones your team already carries.
You pay the subscription. That is the whole invoice.
We print two sets and send them to every new venue. Outside the EU, shipping may apply.
Your own POS issues the fiscal receipt at settlement, the way it does now.
No phone call, no retention offer, no notice period to sit through.
How it works
Guests scan the label on their table and the menu opens in the browser. There is nothing to install and no account to make.
Everyone orders from their own phone, round after round, all on one running tab.
Each guest sees their own share already worked out and pays it, by card on the phone or in cash at the counter.
The kitchen saw every course as it was sent. The bill is already settled, or it settles at the till in one go.
Friday, 8pm
A table of six orders drinks, then starters, then another round. Today that is six trips across the floor before anyone even asks for the bill. With Klevra those orders appear on your staff’s phones and on the grill screen as the guests send them. The waiter walks to the till once, when the table wants to settle.
One trip to the till. The rest of the shift happens where the guests are.
Split the bill
Each guest opens the bill and their own share is already there, worked out from what they ordered. They pay it, adding a tip if they want to. Totals recalculate as people pay, so nothing gets charged twice and nothing gets left behind.
Some tables would rather do it the old way, and that still works. They ask for the check and your staff settle it at the counter, in cash or on the card machine you already have. It lands on the same tab as everything else, so the numbers close at the end of the night.
Table 12
Shared tab
Total
€64.50
Tips are added at payment
Live Orders
New orders show up the second a guest sends one. No refresh button, no printer.
Mark each dish as it leaves the pass and the order moves itself along.
Guests get a rough time instead of watching the kitchen door.
Who it’s for
Table service, a counter, a hatch in a truck, a code taped to a parasol. The product does not change.
Tables, running tabs and split bills. The kitchen sees every course by station, and each guest settles their own share when they’re done.
Fast rounds on open tabs. Guests order the next round from the table, staff approve new tabs with one tap, and nobody queues at the bar.
Zero tables, one window. A code at the counter, short order numbers that reset each day, and a live status screen for the people waiting. From €19 a month.
A code on every parasol and sunbed. Guests order without leaving the towel and staff bring it to the spot number. Tabs and split bill work the same as indoors.
Everything included
One subscription covers all of it. Nothing gets bolted on later.
Guests scan and order from their phone. Nothing to install.
Everyone pays for what they had. Tip optional.
Running tabs, more than one per table when two groups share a big one, held for staff approval if you want them checked first.
Live by station. Marked ready dish by dish.
Short numbers that reset each day, and a screen the queue can watch.
Times offered from the seats you actually have, so a confirmation is a table that exists.
Live menu, hours, map and photos on one address you can hand out.
Photograph the menu and Klevra reads it. You check every line before it goes live.
Logo, colours, themes and layouts, on every plan.
Build the report from the numbers you check, save it, export to CSV.
Ratings go to owners and managers. Never published, never shown to staff.
Roles, per-location access, and you can revoke someone the day they leave.
Trattoria Vela
Crossed-out times are already spoken for.
At 20:00
Terrace 10 seats − 6 booked = 4 left
Bookings
You say how many people each table seats. The rest is subtraction.
Someone asks about 20:00. Klevra adds up your seats, takes off every booking whose sitting runs across 20:00, and offers the time only if the party still fits. Nobody counts anything. The confirmation goes out because the table is there, not because someone hoped.
Ten seats outside are ten seats outside. A guest who asks for the terrace is checked against the terrace and against the room, and the smaller of the two numbers wins. So a ten-seat terrace is never quietly sold against a hundred-seat venue.
Put the booking on table 7. When the party sits down, the QR code already on that table runs the order and the bill, so there is nothing to type in twice and no second system to reconcile at the end of service.
Your public page
Every location gets one, at a Klevra address. If you have no website it does the job; if you have one, this is still where the menu is current.
It is the same menu your tables serve. Change a price at 11:00 and a stranger reads the new one at 11:01. No PDF from 2023. Nobody to email about it.
Opening times that say whether you are open right now. A map link that opens in whatever app the guest already uses, the number to ring, and up to six photos of the room.
Someone who found you in a search result can read the menu and book a table without going anywhere else. It is the only page of ours that search engines are told about.
Trattoria Vela
Open nowMenu
Getting started
You do not retype the menu: photograph it and the AI helper pulls the dishes out for you to check. No hardware to buy, no onboarding calls. Day one is already built in.
Upload a photo or a PDF. Klevra reads it and pulls out the items, and you check every line before anything goes live.
Scan to orderTable 12
Every table gets a permanent code that cannot be guessed. Download one label or the whole set and print them on any printer, or use a table’s link to design your own. We also send two printed sets to every new venue.
Maria
Manager
Andrei
Staff
Ioana
Staff
Staff sign in with a personal link and a simple code. No email accounts, scoped to their own location, and you can revoke access the day someone leaves.
Reports
Pick what to group by and what to measure, filter it down, save the views you keep coming back to, and export to CSV. Every plan includes it.
Group by day, station, staff member, table or payment method. Measure revenue, orders, average order, tips and voids.
Name a report once and run it any morning. The numbers stay comparable week to week.
Optional ratings after an order reach owners and managers only. They are never published and never shown to staff.
“Lovely evening — the lamb was perfect.”
Food trucks & counters
Pickup works on its own or beside table service. It gets its own code, its own shorter menu if you want one, and order numbers that start again each day.
Food trucks, pop-ups and takeaway counters run on the Lite plan. No tables at all.
Guests hold a short order number and see roughly when it will be ready, so nobody hovers at the hatch.
Online when they order, or at the counter. Cash and card both close the order cleanly.
Corner Kitchen
We’ll let you know when it’s ready
Online payments land in your venue’s own account and pay out to your bank. Klevra never holds your takings. Our fee of 0.5% to 1% applies to online payments only and comes off at the moment of payment. Cash and counter payments carry no fee from us at all.
Per location, billed in EUR. Two months free on annual billing, cancel any time.
A menu page and a QR code. Free, not a trial.
Bookings start with Reserve, taking orders with Lite.
Get startedPickup only. Food trucks, pop-ups and takeaway counters.
Bookings on your real tables. No ordering.
Table service with split bill and live kitchen orders.
Multi-menu restaurants with reports and growth.
High-volume restaurants and small franchises.
Each location picks its own plan and is billed on its own. A card problem at one venue never takes another offline.
* Plus card processing, charged to your venue by the payment processor — as with any card payment. The percentage is Klevra’s share.
10+ locations, custom integrations, single sign-on, dedicated support, and SLAs.
120+ tables, 60+ staff — no ceiling.
No. The code opens the menu in whatever browser is already on their phone. They type a name and start ordering.
Guests order over their own mobile data, so trouble with the venue wifi does not stop them. If your connection goes down, your till carries on exactly as it did before you had us, and so does service.
Yes, from your own till, exactly as today. Klevra never touches your fiscal device. At settlement your waiter registers the sale and prints the receipt the way they always have.
Once per table at the end, instead of once per round all evening, and nobody walks tickets to the kitchen any more. Connecting Klevra directly to till systems is on our roadmap, which removes that last step too.
It takes away the parts they complain about: queuing behind each other at the till, deciphering a notepad, running slips to the pass. Orders appear on the phone already in their pocket. Staff sign in with a personal link and a simple code, and you can revoke that access the day someone leaves.
We send two printed sets to every new venue. You can also download the labels and print them on any printer, or use each table’s link to design your own. Shipping costs may apply outside the EU.
Nobody has to pick anything: each guest opens the bill and their own share is already totalled, because items carry the name of whoever ordered them. Anyone covering someone else adds that person’s items too. Totals recalculate as people pay, so nothing gets paid twice and nothing is left behind, and settling at the counter still works as before.
The subscription, plus 0.5% to 1% on payments taken online, depending on the plan. Cash and card at your counter carry no fee from us. Roughly half of what guests spend in European restaurants is still cash, and we take nothing from it. Card processing itself is billed to your venue by the payment processor, as it would be with any card terminal — Klevra doesn’t mark it up and doesn’t touch it.
Into your venue’s own account, with payouts to your bank. We never hold your takings, and we never touch the card rates you negotiated.
Each location has its own subscription and picks its own plan, so a quiet kiosk can sit on Lite while the main room runs Pro. A card problem at one site never takes another offline, and multi-location reporting costs nothing extra.
Yes, and that is what the Lite plan is: a counter code, short order numbers that reset daily, and a live status screen for people waiting. Food trucks and pop-ups run on it.
Cancel from the dashboard. No notice period, no hardware to send back, and your reports export to CSV whenever you want them.
Make an account, photograph your menu, check what the AI helper read back. Print the labels and put them on the tables.
