In the wild
Every table deserves to be seen.
How a rooftop terrace stopped losing customers to the corners.
Jane manages the floor at Sky & Sip, a rooftop cocktail bar and terrace with capacity for 160 covers spread across three levels. On busy evenings she oversees a small team of floor and bar staff who can't physically be everywhere at once.
Our rooftop has 40 tables across three levels. During a busy evening, two members of staff can't be everywhere at once. Customers in the far corners would sit down, look around, and wait — sometimes long enough to reconsider staying. Now, every table has a QR code. Customers scan it, browse the menu, and place their drinks order. It shows up in the bar app within 15 to 20 seconds of them sitting down. Our staff still interact with every table — they just no longer miss any of them.
Jane Dow
Floor manager, Sky & Sip Rooftop
Some tables were invisible.
With 40 tables spread over three levels, two floor staff simply couldn't maintain eye contact with every customer. Tables in the far corners — the ones with the best views — were the hardest to reach and the easiest to overlook.
Customers who had been waiting too long would flag down anyone passing by, interrupting other interactions. The ones who didn't flag anyone would simply look at their phones — or leave. There was no way to know how many quiet walk-aways were happening each night.
When a large group arrived and split across two tables, taking their drinks order manually meant a staff member was occupied for five minutes while the rest of the terrace went unattended. One slow interaction cascaded into several missed ones.
The order arrives before the waiter does.
Every table now has a QR code on a small card holder. Guests scan it the moment they sit down, browse the full cocktail and drinks list on their own phone, and place their order. A notification appears in the bar app within 15 to 20 seconds of the table being seated.
Staff still visit every table — for greetings, recommendations, and to deliver the drinks. The difference is that the order is already placed before they arrive. Every interaction is now intentional, not just reactive.
On busy Friday evenings tables turn faster — not because guests are rushed, but because no one is sitting with an empty glass wondering if anyone noticed them.
15–20s
from seated to order queued
40
tables covered by 2 staff
0
tables missed per shift
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