The evening, kept to the last detail.
Reservations, the floor, seats and courses, the cheque, the books. One system, made for the room, not the counter.
One system for the whole house. Front, back, and the books.
Kliovo Dine runs reservations, the floor, courses and the kitchen, the cheque, the guest, the website and menus, feedback, finance and the team. One login, one guest record, one set of numbers. Built for touch at the host stand and the pass, and it keeps serving when the internet does not.
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Every guest known before the door: allergens, preferences, spend, history, an AI brief. Reminders that cut no-shows. A recognition the host can read in ten seconds.
Seats, courses and stations are first-class. The captain holds and fires; each ticket reaches only the station that makes it; the cheque splits by seat.
Dish margins by portion, food and labour cost from real data, every comp with a reason and a PIN, fiscal invoices filed, the day sealed and the month closed.
Three things to carry out of this room. Everything that follows is one of them.
One table. One evening. Every screen it touches.
Twenty minutes. Every screen is live in the product today; nothing on these pages is a drawing of something we intend to build.
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Act one · Tuesday, 11:40 · The bookingThe booking arrives where the guest already is.
A regular writes on WhatsApp. ovo AI answers in her language, takes the party size and the occasion, confirms the table and books the reminder. The host stand sees it before anyone has picked up a phone. The same happens from your website, the phone and the door.
Every cover on one line. Every no-show, seen coming.
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Act two · Saturday, 19:30 · The hostThe host knows them before they reach the door.
One tap on the reservation opens the guest. Allergens, the banquette she prefers, the server she asks for, what the table spent last time, and the anniversary next week. ovo AI writes the brief so the host reads it in ten seconds and greets by name.
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Act three · Saturday, 20:00 · The floorEight o'clock on the floor.
The host stand shows every table as it is right now: who is seated, who is due, who is running late, which table is being reset. Sections carry a captain and a back waiter. The Rahim party arrives, the host taps the banquette, and the reservation becomes a live table with its allergy already on it.
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Act four · 20:10 to 22:20 · Seats and coursesEvery seat has a name. Every course has a moment.
The captain takes the order by seat, and each dish belongs to a course. The amuse and the drinks fire at once. The starters fire when the captain says so. The mains stay held until the table is ready for them, and the allergy on seat three travels with the line to the kitchen, not as a note in the margin.
The right ticket at the right station, and nowhere else.
2 x Sea bass
2 x Mushroom risotto
1 x Sparkling, bottle
2 x Still water
Medium rare
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Act five · 22:30 · The chequeSplit by seat. Comped with a reason. Filed with the authority.
The bill splits the way the table asks: by seat, by share, or one card and the rest in cash. Service and cover charges apply by rule, the tip goes to Ahmed, and the anniversary dessert is complimentary only after a manager's PIN and a reason. The receipt carries the fiscal invoice the guest can verify on the spot.
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Act six · Sunday, 10:00 · Feedback and GESThe evening ends with a question, not a receipt.
A guest experience survey reaches Ayesha on WhatsApp the next morning, or at the table from the QR on the bill folder. Food, service, ambience and value, then one question that matters: would she recommend you. A high score is invited to say so publicly. A low score opens a recovery case, names a manager, and records what was done about it. Every answer lands on her profile.
Your website. Your menu. Your reviews.
From 312 guest experience surveys this quarter. Promoters are invited to post; every public review is answered from one inbox.
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Act seven · Sunday, 11:00 · The booksIs the tasting menu making money?
Sales, costs and profit for the week, in plain words. Food cost from the recipes the kitchen actually cooked, labour from the attendance the team actually clocked, overhead from the bills that were actually paid. Every day sealed with a counted safe. Every month closed with accruals and payables. The same ledger your accountant would keep, kept for you every night.
Every dish, every portion, its margin.
Each plate carries the cost of the recipe that made it, per portion size, including the extra cheese and the substitute for the allergy. The menu tells you what to keep, what to reprice and what to retire.
Next week, seen from this one.
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Act eight · Every day · The brigadeThe brigade, paid to the minute.
A fine-dining team is large and its cost is second only to food. Attendance comes from the fingerprint reader or the staff app, with the phone proving it is at the restaurant. Overtime is approved, not assumed. Payroll runs from the hours that were actually worked, with loans, advances and staff meals recovered inside their limits. Grooming is checked before service. Every person sees their own attendance, payslip and requests on their phone.
Opening checks, closing checks, and everything with a plug.
The whole house, in one message.
The owner does not open a dashboard at midnight. They ask. The owner bot on WhatsApp answers from the live books and takes an instruction back: approve the overtime, hold the table, send the chef's note. The dashboard holds the same truth for the morning.
One room or three. The same standard.
Set it up yourself, let us set it up, or let us run it.
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