Klevra runs alongside the POS, card machine and receipt printer you already have. Orders reach the waiters, the kitchen and the bar on any phone, tablet or computer, and every receipt prints where it always has.
Burrata & heirloom tomatoes
€9.50
Wild mushroom risotto
€14.00
Lemon spritz
€6.50
Tiramisu
€7.00
What stays
Your POS
Sales are still rung up on it
Your card machine
Counter payments, as today
Your receipt printer
Every receipt still prints from it
Your website
Add one link to your menu and bookings
Your phones, tablets and computers
The kitchen and bar run in the browser. Nothing to buy
Two ways to start
Most venues arrive with one of two problems. Neither of them needs a new POS.
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
Everything the free page does, with a booking form on it. 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.
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.
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 is paid at the counter, each payment with its own receipt.
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 at the grill as the guests send them. The POS only comes into it when someone pays.
The POS only at payment. 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
Your share
€22.50
Table 12
Shared tab
Total
€64.50
SettledTips are added at payment
Live Orders
The bar sees drinks. The grill sees mains. Orders arrive the moment guests send them, so nobody prints a ticket or shouts across the pass.
Grill
Lamb skewers
Fryer
Calamari
Bar
Espresso
Grill
Lamb skewers
Rib-eye
Fryer
Calamari
Fries × 2
Bar
Espresso
Lemon spritz × 2
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.
Floor plan
Draw your venue once, to scale, on your phone: the rooms with their walls and doors, the tables with their chairs, the bar. From then on the Tables screen opens as a map, and every table on it shows what it needs right now.
Drag out a room, tap the wall where the door goes, then pick a table size: it lands clear of the others with its chairs around it, ready to drag to where it stands. The terrace is a room, the first floor is a floor, and the bar and the stage have pieces of their own.
Table 12 calls for the waiter, and the plan shows it in the colour the list of tables uses, with a bell. Staff pinch to zoom like on a map and tap a table to open it, and a waiter sees only the rooms they serve.
Keep the everyday room and save an event version beside it, with the long tables and the dance floor. At six you switch to it from the plan, and every open Tables screen follows within moments. It never changes on its own.
Press 3D and the venue stands up, every floor of it. Turn it with a finger, and a tap on a table opens it, as on the flat plan.
Part of the Tables screen, on Essential and above.
Floor plan
Team
On shift now
Andrei
since 17:02 · not scheduled
Maria
Manager
Andrei
Staff
Ioana
Staff
Maria, last shift
7h 10m
14 orders · 31 dishes ready · 9 payments
Shifts and the schedule
A waiter walks in at five, presses Start shift on their phone, and their tables appear. Off shift, they see nothing of the venue. At the end of the month you know who worked which hours, and what they handled while they were here.
Staff start and end their own shift from their phone. Until they press Start they see neither the tables nor the kitchen, so nobody takes an order from the sofa. Forget to press End, and the shift closes itself an hour after its planned end and stays marked that way.
Pick Opening or Closing from your own opening hours, a 12-hour day followed by a day off, or a split shift across lunch and dinner. Choose the people and the days, or a cycle, and see every shift before it exists. If someone gets less than 11 hours between two shifts or more than 48 in a week, Klevra tells you and you decide. Days off are asked for with a message and answered without a phone call.
The report puts planned hours next to worked ones, with late starts and early ends, and counts what each person handled on each shift: orders taken, dishes marked ready, payments confirmed, bookings seated. Either table downloads as a CSV.
On every plan with staff accounts. A venue that does not run shifts turns the rule off in its settings.
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, the order and the payment on the guest’s phone, and the phone shows them when it is ready. 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.
By station, on any phone, tablet or computer. Marked ready dish by dish.
Each guest follows their order on their own phone, from Received to Ready to collect.
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 from guests who paid. Keep them for your team, or show all of them on your venue page with your replies.
Roles, per-location access, and you can revoke someone the day they leave.
Staff work only while on a shift. The month is planned in one go, and the report shows who handled what.
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. On Essential and above, 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.
With Reserve, 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.
Once you take orders, guests who paid can rate the visit. Show those reviews on the page with your replies, or keep them to yourself. It is all of them or none, so readers know you did not choose which to show.
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. When they arrive they press Start shift and their screens open.
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.
An optional rating once the bill is paid. Owners and managers read every one. Your venue page shows them only if you switch that on, with your replies.
“Lovely evening — the lamb was perfect.”
Food trucks & counters
Pickup works on its own or beside table service. It gets its own code and its own shorter menu if you want one.
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.
Reserve adds bookings to your page, Lite adds pickup orders.
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 POS carries on exactly as it did before you had us, and so does service.
Yes, from your own POS and receipt printer, 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.
Only at payment, instead of round after round all evening: each payment goes through the POS when it is made, and nobody walks tickets to the kitchen any more. Connecting Klevra directly to POS 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 POS, 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. The schedule runs on the same system, so the report counts each person's orders and payments next to their hours.
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 code at the counter, people order and pay on their phone, and the same phone shows them when it is ready. 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.
