Everything Servito can do, explained step by step.
Tap a section to open it.
From the code you received to your first test order.
Go to servitoapp.it/scarica from your phone and follow the three guided steps. The app goes on the phone of every waiter and on the device that will act as the display in the kitchen/bar (a tablet, an old phone, any Android screen).
Alternatively, everything works just as well from the browser with nothing to install: open servitoapp.it/app: it is the single Door with three cards: Waiter, Display, Administrator. Tap the card (it lights up), type the code, you are in. Log out always brings you back here.
With the activation you receive two codes:
You enter them only once: the device stays connected even after closing the app and restarting the phone. Both codes come in groups, like XXXX-XXXX: easy to read and to dictate over the phone.
All three cards have the field Your name: write it at the start of your shift. It lets colleagues know who is working on which table. It applies to the administrator too, who works the room like everyone else, and to the display device, which with the switch in the menu can become a room phone in one tap.
It is not compulsory: if you leave it empty you still get in, and the app asks you the first time you open a table. It stays saved on the device and you can change it whenever you want from the Guide inside the app.
From the administrator panel (servitoapp.it/admin or the app with the admin code): create the categories (Starters, First courses, Drinks...), add the dishes with a price, and for each one choose the destination: Kitchen, Pizzeria or Bar: this way every order lands automatically on the right screen.
In the Settings set the venue name and the number of tables in your room.
On the kitchen device: open the app with the waiter code > choose KITCHEN (or PIZZERIA / BAR / TILL). Done: that screen now receives the orders.
Then the full test run: from the waiter phone open Table 1 > add two dishes > SEND > the ticket lands on the display with its sound > press DONE > back to the table > Bill > close. If this run works, you are operational. Welcome.
The room, the tables, the orders, the bill.
The main screen shows every table in the venue. At a glance:
If on the cell you see two letters next to the timer, they are the initials of the colleague working that table right now.
If a table stays open for a long time (over an hour and a half), its timer highlights itself: it is the visual reminder of forgotten tables.
Tap a table to open it. At the top you find the counter Covers with the − and +keys: set it right away, so the cover charge enters the bill and the end-of-evening statistics.
When you open a table, the app leaves your mark: on its cell in the grid appear your initials, so colleagues see at a glance that the table is already in someone's hands.
If another waiter tries to open it while you are working on it, before entering they read a warning with your name and choose:
It is a warning, not a lock: a table locked mid-service would do more damage than a double order. The mark clears itself when you leave the order pad, and even if the phone dies or loses signal.
From the room grid, besides the tap that opens the order pad, you have two shortcuts that save steps during service:
While you drag, two side labels tell you where you are going: if you change your mind, let go before the end and nothing happens.
Below the covers you find the menu split by categories. Every row is tappable: the dish itself is a button: a tap on its body adds one, with a gold flash to confirm. The − lives on the far left and the + on the far right, full height: big targets, fast room. The quantity appears next to the dish name and disappears at zero.
Every item shows its state: +N new (to send) or ✓ sent. You can add dishes at any time, even after the order has left: the additions reach the kitchen as new items.
If a dish is marked sold out by the manager, it appears disabled and cannot be ordered.
Dish note: tap + note on the dish row to write an instruction: “well done”, “no onion”. The kitchen sees it on the ticket, highlighted.
Quick notes: the phrases you use most (set by the manager) appear as suggestions to tap, with nothing to type.
Table allergies and warnings: they go in the table note, the pencil in the order pad header. It is the single channel, and it travels to the kitchen on every ticket of that table, in plain sight: a handwritten line says far more than a ticked box.
Off-menu dish: for special requests there is the free item: write name and price on the fly, and it travels like any other dish.
Exact quantity: if you need eight, do not tap the +eight times: press and hold it (the same goes for the -) and type the number.
At the bottom of the order pad there is a send button for each destination: Kitchen, Pizzeria and Bar: the Pizzeria button only appears if your venue has one. Every button sends only the new items of its destination, automatically , based on how each dish is set up: first a preview of what is about to travel appears, you confirm, and the phone vibrates.
You always read the state on every row (+N to send, ✓ sent). Every send is a numbered order: the number appears in the preview before you confirm and on the ticket in the kitchen, and in the grid the table cell tells you how many minutes ago the last order left.
The table orders everything at once, but firsts and mains must leave at different times? Above the menu there is the course bar: Now 1st 2nd 3rd 4th. If you never touch it, the app stays exactly as always.
The bar goes back to Now at every table: no risk of dragging the choice over from the previous table.
And the display tells the timing: a mixed order reaches the kitchen split by course, NOW, 1ST COURSE, 2ND COURSE, with the dishes under each heading, like on the paper ticket. When a single course leaves, the ticket carries the course badge next to the table number.
And every course has its own DONE: the kitchen taps it when the course goes out, the lines strike through on the ticket and the ready bell rings in the room (a double ring, boxing-bell style: it cuts through a full house), with the table and the course. The table card pulses gold for 30 seconds, then the steady mark stays: a gold border and a little bell in the corner, for 5 minutes or until you open the table. And if the phone was in your pocket, on wake the app catches up by itself: bell and count of the dishes that got ready while you were away. The ticket stays in the queue while the last course lives, and the timer restarts at every course served. The dish never waits on the pass.
And for full services there is the wave view: one tap at the top and the queue flips by course, with everyone's Now together, then everyone's firsts, and so on. Each table appears only in its current course: the mains of someone who has just sat down never show up next to the mains of someone who has finished their firsts.
The guest changes their mind after the order has left: no drama. On the dish row tap the minus: if you go below the quantity already sent, the app asks you to confirm: Cancel portion.
Once the cancellation is confirmed, the destination button turns into Cancel.: press it and the kitchen receives a counter-orderticket, with the cancelled items in red and a different sound from usual, a falling tone you recognise instantly. If meanwhile you have added other dishes, cancellations and new items travel in the same order.
And the bill sorts itself out: the cancelled dish is not charged.
A dish can have variants: Buffalo +2, Double portion +4, Half portion -3. You set them from the panel, in the dish card: Variants section, one row each, with the price added to the base one, minus included. A row without a name or without a price is not saved.
On the pad a dish with variants shows its price with a from: a tap on the row opens the choices sheet, you tick what you need, the price updates live, and Add puts that combination on the pad. The + on the side adds the plain dish, as fast as ever.
Every combination ordered lives as its own row under the dish, with its own plus and minus, its note, its cancellation. In the kitchen and on the bill it arrives with the full name: Margherita - Buffalo, Double portion.
A tip: changing or removing variants from the list is best done with the room closed: rows already ordered remember variants by their position in the list.
In the bill sheet you choose how the table pays: Cash, Card, or Room for guests of the property. The method travels with the bill: the till sees it on the card. It can be changed up to the closing of the table.
In the statistics, under the period total, lives the reconciliation: how much should be in the drawer (cash), how much on the card machine (card), how much charged to rooms. Tables still open count in their expected method.
And there is who is serving: in the room, the round button with the initial, next to the theme. Every waiter writes their name on their own phone, once only: from then on the bills they close carry their signature, the slip thanks the guest with their name, and the reconciliation says how much each one collected. It works on trust, like at the counter: no passwords, just order at the end of the evening.
Evenings recorded before this version have no detail: the reconciliation starts today.
Theon the house lives in the note sheet: open the dish note and below you find the stepper: out of three spaghetti you give one away. The kitchen cooks everything as usual; on the bill the row splits in two: two paying, and the row (free) at zero, in plain sight: the guest must see the gift. If you then reduce the quantity, the gift reabsorbs itself.
The discount lives in the bill sheet, under the total: 5, 10, 15, 20 per cent, or EUR for a free amount. Tap to apply, tap again to remove. It applies to the total, cover charge included, and never goes below zero. On the slip and at the till the line appears: Discount 10%.
At the end of the evening the ceremony also says how much you have given away: freebies and discounts added up. Knowing how much you give away is management, not stinginess.
The counted portions: in the dish card, Portions section, write how many you prepared today. The room scales down at every send and gives them back at every cancellation; below five the row warns: 4 left; at zero the dish switches itself off, like a sold-out one. Empty field: unlimited portions, as always. The counter is written immediately, without Save all: it is a fact of the day, not of the list. A tip: set them with the list still: if you reorder or delete dishes from the menu, reset the counters and set them again.
The dish allergens: in the card, Allergens section, you tap the chips: gluten, lactose, shellfish and the others. From then on: if a table has declared allergies and you order that dish, the row on the pad alarms in red with the allergen name: the waiter sees the conflict before the tap, the kitchen does not discover it. And on the QR menu the guest sees the emoji next to the dish.
A technical note, once only: this version introduces the stock branch in the database: you must publish the v3.8.0 rules (file ready in the repo) before using portions.
Friends arrive and three tables become one. From the grid: press and hold for a second on the leading table, then tap the tables to absorb (empty ones too: the group can be prepared before the order) and confirm in the top bar. From the order pad: the button with the arrows opens the double door: Move as always, or Join.
In the group the order is one single one: orders and covers add up. In the grid the absorbed tables disappear and the leading table carries the +2 +3 sign: the whole group lives in one cell, and if you try to join towards a table that is already absorbed the app takes you to its group with a warning. Kitchen, bill and slip all say the full name: Table 1 + 2 + 3.
Splitting: from the group order pad, double door, Split: the tables become free again and everything stays on the table that was leading. The closing of the group dissolves the bonds on its own. One care: if you have cancellations waiting to be sent, send them to the kitchen before joining.
Two of the party leave early? From the bill sheet tap Collect a part: the quick shares (half, a third, a quarter) or the amount typed by hand, its own method (cash or card), and Record. The table stays open and the total becomes To collect: the remainder, already scaled down.
Every payment stays in the list in the sheet, with the time and who collected it: the X cancels a typing error while the table is open. The bill sent to the till says Already collected and TO COLLECT, so whoever rings it up knows exactly how much to ask for.
The evening reconciliation is honest to the cent: every payment counts with ITS method (the cash from nine o'clock stays in cash), the final balance with the bill method. At closing everything goes into the history, payments included.
The fixed-price lunch has a home of its own: in Admin, Menu section, tap + Set menu: the dedicated category is born and the sheet opens ready. Give it a name and a price, then COMPOSE the menu by tapping the dishes that belong to it: anything can go in, desserts, pizza and drinks included. The package is preset: in the room nobody chooses anything.
On the order pad, the set menu card shows its composition under the name: the waiter points it out to the guest and taps +: the row is born complete, Lunch Menu (Carbonara, Sliced steak, Salad). Sending is ONE tap: every station receives its own ticket with only the courses it is responsible for: the Carbonara to the kitchen, the pizza to the pizzeria, the Coke to the bar. The bill rings up the fixed price, one only. Every station sends its own with its own button: after the kitchen, the bar stays lit until the barman taps it.
Freebies, discounts and statistics work as for any dish: a set menu on the house is worth its full price. Drinks stay outside the set menu and are rung up separately, as always. The price does not change if the guest skips a course.
Above the grid lives the Takeaway and counter. + Counter: one tap and you are on the pad, for those who order and consume right there. + Takeaway: a mini sheet with name, pick-up time and phone, all optional: those who call leave their details, those standing in front of you start straight away.
Otherwise they are tables like any other: variants, freebies, discounts, portions scaling down, payment method, reconciliation: everything works the same. Only they have no covers (the cover charge belongs to those who sit at a served table) and they neither move nor join: they have no wood.
The kitchen recognises them by name: Takeaway 1 · Mario · 20:30 means prepare and pack; Counter 1 means serve it right there. The cards in the row are sorted by pick-up time and light up when the pick-up is near. Close the bill and the card disappears; the X only removes empty ones.
The venue menu becomes an elegant web page, always equal to the list: you update it with the Save in the panel and guests already see it new. No PDFs to redo, no reprints.
For the manager: from the panel, Backup and system section, you find the address of your menu (servitoapp.it/menu/yourvenue), the button to open it and the QR Poster to print: full size for the entrance, or 12 slips per sheet to cut out and put on the tables.
For the waiter: on the pad, next to the pencil, there is the QR button: you show it to the guest, they scan it and browse the menu on their phone. Perfect for the dessert carte halfway through dinner.
If I change prices, do I have to reprint the QR? Never: the code contains only the page address, not the menu. Print it once, it lasts forever: whoever scans it always sees today's list.
If the venue has several areas, the room splits the way you live it: from the manager panel you define the zones (Room 12, Veranda 8, Terrace 6) and the grid organises itself with headings. The pills at the top filter: the terrace waiter taps theirs and sees only that one, the head waiter stays on All, and the evening panel tells the numbers of the chosen zone.
Every table introduces itself with its full name, like Veranda 15: on the pad, on the kitchen display, in the bill and in the warnings. Numbering runs unique across the whole room, never two tables with the same number: the kitchen reading Terrace 15 already knows which waiter to call.
A zone can be switched off out of season: its tables disappear from the grid and the numbers stay reserved, so in June you switch the terrace back on and find everything. Switch it off only with tables closed. And whoever has a single room configures nothing: the grid stays one, as always.
The party changes table? In the order pad header tap , type the number of the destination table (it must be free) and confirm. It all transfers everything: orders, covers, notes: and the orders still queued in the kitchen change number by themselves, so the chef brings the dishes to the right table. Those already served stay in the history with the original number.
If the destination table is busy or the number does not exist, the app refuses and nothing moves.
The book lives behind the calendar in the room bar. Every reservation carries name, people, time, phone and a note (high chair, quiet table). The arrows leaf through the days backwards and forwards with no limits: nothing is deleted, and what has passed stays.
You can assign the table straight away or decide when they arrive. If you assign it, the cell in the room turns purple with the time, and nobody sits there by mistake. When the party arrives you tap Arrived: the table opens with the covers already counted and the reservation closes itself.
Whoever does not show up is marked no-show: it stays in the history, and next time you type that name in the search the app tells you how many times they booked and how many times they stood you up. That is why the book serves the manager even more than the evening: over time you learn who to trust. If instead a reservation must go altogether, there is Delete.
Reservations can be taken by anyone who answers the phone, waiters included: no administrator code needed.
Copy order: it brings another table's order onto the current one: useful for groups that move or for carbon-copy orders.
Table note: a note on the whole table (“regular guest”, “paying separately”, “cake at midnight”) visible to whoever opens that table.
From the table, tap Bill. The options:
The bill lands on the TILL display (with a different sound from the orders). After sending, the app asks whether to close the table: if you confirm, the table frees up and the evening files it in the History; if you prefer, you can leave it open and close it later. When you go back to a table whose bill is already at the till, the button becomes Close table (no duplicates); if you have added items meanwhile, use Resend the updated bill. And when the till presses DONE on the bill, the table closes and frees itself: truly collected, with 6 seconds of UNDO for mistaken taps (it restores the bill and reopens the table). The dots at the top speak clearly: next to “Tables” it is green while service is on; on the display it is green when there is work in the queue. And from the screen icon at the top you switch between Waiter app and Display in one tap, without logging in again. The administrator lands in the room like everyone else (their items are at the top, next to the title), and Overview and Menu & Prices answer only to their code.
Login happens once: the device stays connected to your venue (and only yours: every restaurant sees exclusively its own data). After a long period of inactivity the session may expire for security: just enter the code again.
The screen that receives. A tablet propped on the pass is enough.
At login, the device asks which role to take: KITCHEN, PIZZERIA, BAR or TILL. Every screen receives only what belongs to it: the kitchen the dishes, the pizzeria the pizzas, the bar the drinks, the till the bills. You can have as many displays as you like, even more than one per role.
New order = sound + the card that slides in with the golden border: impossible to miss, even in the noise of service. Bills at the till have a different sound (a lower double tap), so the ear tells them apart without looking.
On every card: the table number, the minutes elapsed since arrival (updating on their own), the items with quantities, any highlighted notes and the allergy warnings up front.
What this screen shows is up to you. On the picker tap one or more stations (kitchen, pizzeria, bar, till) and press Start: the display shows a single queue with a coloured origin label on every card, and quick filters at the top: All, or one station only, each with the number of orders waiting; stations hidden by the filter still ring. Whoever works from behind a counter puts everything on one tablet; whoever has several screens assigns one per station, as always.
Every station has its own voice, loud: a triple gong in the kitchen, woodblock in the pizzeria, a chime at the bar, a cha-ching at the till. An untouched order rings again every 20 seconds until a finger touches the screen. Test the volume before service with the Sound check button on the role picker. And if a display goes silent (screen off, tablet dead, wifi down), every phone in the room shows the red lookout strip with the alarm voice until the heartbeat returns.
Order ready > the chef presses DONE: the card leaves the queue (with a confirming vibration). Tapped by mistake? For 6 seconds the bar appears at the bottom UNDO: tap it and the ticket comes back to the queue, safe and sound, complete with a returning sound. After the 6 seconds the bar disappears on its own.
It receives the bill requests: table, item detail, total: and any split into shares already worked out. When the bill is settled, DONE here too: the ticket is filed.
Menu, settings, numbers. The administrator code opens everything.
Create and reorder the categories; for each dish you set the name, price and destination ( Kitchen, Pizzeria or Bar: the category badge cycles with a tap). Everything can be changed at any time: even during service: the waiters' phones update instantly.
Sold out: the catch of the day is gone? One tap on the dish > makes it unorderable on every phone, at once. Another tap tomorrow morning and it is back on the carte.
No need to type the dishes one by one. At the top of the Menu screen there is the importbox: you paste your list as you have it, even copied from an old document, and press Analyse.
The app recognises the categories (short lines without a price) and the dishes (lines ending with an amount, Italian comma included), and guesses the destination by itself: drinks, wines, coffees and cocktails go to the bar; pizzas, calzoni and focacce to the pizzeria; the rest to the kitchen. Ice creams it leaves to you, since they are ambiguous.
Before you touch anything it shows you thefull preview: categories, destinations, dishes with prices, and the count of the lines it did not understand. Only then do you choose: Add to the menu to append, or Replace everything, which asks for confirmation twice. In both cases it lands in the draft and becomes real when you press Save, like every other change.
A list of sixty dishes loads in a couple of minutes instead of an afternoon.
Three screens, three different times: the distinction worth learning straight away:
In Statistics, Monthly report generates an elegant, printable document of the last month: total takings, covers, tables, best evening, average bill and the ranking of best-selling dishes, with the day-by-day detail.
The report opens inside the app like an elegant sheet: and with Save PDF it becomes a real file, straight from the phone: the Android share sheet opens and from there you save it to files, send it on WhatsApp to your partner or by email to your accountant. (From the browser, at servitoapp.it/app, there is Print too.)
At the bottom of Statistics: one tap and you have every archived day (date, takings, covers, tables + total row) in CSV format ready for Excel or for your accountant.
From the browser the file downloads directly; from theinstalled app the content lands in the clipboard (a message confirms it): paste it into an email or a file and the result is identical.
Above the table grid, next to Takeaway and Counter, there is + Room: it opens a room service, by the pool or on the beach. Type the room number and the surname, and an order pad is born already set to resident guest with charge.
From there it works like any other table: dishes go to the kitchen, pizzas to the oven, drinks to the bar, with the same notes, the same courses and the same timings. If the kitchen is closed and the guest only wants an ice cream, only the ice cream goes out.
The only line that goes to no station is the service supplement, which works like the cover charge: it is not an item on the list and it cannot be touched from the table, the bill adds it by itself and it appears as a line of its own next to the covers. You set the price in the panel, beside the cover charge; if one evening you do not want to charge it, set it to zero or use the discount on the bill.
The guest decides the bill: room charge with a signature, or they pay right away in cash or by card.
In Room charges, the search box answers the question the front desk asks a hundred times a week: type 214 or Smith and you see everything that guest has taken, day by day, from the restaurant to room service, with the total to settle at the bottom.
At check-out you tap Settled: those charges stay in the history but leave the running account of the room, which starts from zero for the next guest. Without that gesture, the Smiths' bill would land on the Browns arriving tomorrow.
One thing said plainly: Servito is not a hotel management system and does not connect to your PMS. It gathers the charges, presents them tidy and signed, and hands them to you: posting them to the room folio in your system stays a front desk gesture.
In hotels and resorts the bill is not paid at the table: it is charged to the room. On the order pad set the guest type to Resident, type the room number and the surname: front desks search by surname, and it is the safety net against charging the wrong room.
At closing, if the method is Charge, the phone asks for the guest's signature: you turn the screen, they sign with a finger, and the signature stays attached to the charge. It is the digital equivalent of the slip they used to sign, but with a certain time and no paper to lose.
If the guest does not want to sign, or the moment is not right, you close anyway: the charge is marked as having no signature. A table that will not close is real damage; a missing signature is just one line less in the register.
In the Overview, the Room charges button opens the register for the day grouped by room: who took what, at what time, served by whom, with the signature and the total per room. The Summary for the front desk button shares it in one tap (WhatsApp, email, clipboard). The arrows leaf through the days: the register stays after the end of the evening, because the front desk wants it tomorrow and at the end of the month.
At the bottom of the Overview there is Count the till. The big number says how much should be in the drawer: the starting float (the money for change you put in before opening) plus everything that came in as cash, payments on account included.
You type the float yourself and it is remembered from one evening to the next: if you always put in a hundred, you find it already there and never touch it again. It stays always editable: if one evening you start with less change, you change it and the sum redoes itself.
Then you count the drawer: the +50, +20, +10, +5, +2, +1 keys follow the real gesture, you tap the note as you leaf through them instead of doing sums in your head. The verdict appears on its own: It adds up, or Missing, or Over, with the exact amount.
Record it, and it stays written in the day along with its numbers: float, takings, expected, counted and difference. If in a month you wonder what happened that evening, the data answers by itself.
In the Statistics, under cash and card, there is the Per waiter section: how much each one collected, with how many bills, how many covers served and the split between cash and card. It works for the chosen period, or for a single day if you tap it on the chart.
The figure comes from the signature every waiter leaves on the bills they close, and payments on account count for whoever actually collected them, even if a colleague closes the table later: it is the honest number, not the most convenient one.
It is meant as a reconciliation, not a ranking: it tells you how much each one has to hand over at the end of the shift, not who wins.
At the end of the shift, Turn service off does three things: it photographs and files the numbers of the day in Statistics, it empties the History and the display queues, and it shows you the closing ceremony: takings, covers and tables of the evening composing themselves in front of you. The next day service is switched back on and you start from zero, with yesterday safe in the archive.
The living grid. Every tile tells its table in real time: thetakings in euro, the covers, how long it has been open and the golden number of dishes still to send. The count at the top says how many tables are active out of the total (e.g. 5/12).
Tonight's most ordered. On the pad, under the header, the chips with the pulse of the kitchen: the dishes going strong, with quantities. One tap takes you to their category.
The venue colour. In Menu & Settings > Venue colour: seven curated shades or a colour of your own. It dresses the whole app: buttons, pills, numbers: on every device, in both themes, and it stays saved.
English. In System > Language you will find English for international staff: room, order pad, display and till speak the language chosen on that device.
Who is working the table. At the start of the shift every waiter writes their name. From that moment, the table they open carries their initials in the grid, and whoever tries to enter finds a warning before overlapping: two orders for the same table no longer leave out of distraction. It always remains possible to enter anyway, because in the room exceptions exist.
The third destination: the Pizzeria. Whoever has the oven has their own screen: pizzas travel to a dedicated station, with their own send button on the pad, their own sound and their own ranking in the statistics. You set it up from the panel in a minute: the right dishes take the right road, and the chef stops playing sorter.
The row you tap. On the pad the dish itself is a button: a tap on its body adds one, with a gold flash to confirm. The minus lives on the left and the plus on the right, full height, and the quantity sits next to the name. Less aiming, more speed: the room orders with its thumb.
Final touches. The tables in the grid wear the new crystal skin, orders fly into the display icon when you send them, the Overview opens with the picture of the evening (takings against yesterday and against the average, hot hours, dishes that pull) and the app accepts orders and bills even without a network: they leave by themselves as soon as the line comes back.
The answers you need before you even ask.
Yes, a connection is needed: and yes, mobile data is enough: Servito is featherweight and a normal phone plan carries it without noticing. The venue Wi-Fi is fine but not compulsory: our pilot venue works every evening by the sea on the cellular network alone.
Unlimited, with no extra cost: every waiter with their own phone, plus all the displays you want. The price does not change by one euro.
Yes: that is the whole idea: zero hardware to buy. The app takes up very little, accesses nothing personal and uninstalls with one tap at the end of the season.
The app notices. Every waiter writes their name at the start of the shift: when they open a table, their initials appear on the cell and whoever tries to enter is warned first, with the colleague's name. They can still enter, if needed: the decision stays with whoever is in the room.
On top of that, every send generates a numbered order and the kitchen sees the number on the ticket: even in the extreme case, the duplicate is recognised at a glance instead of ending up twice in the pan.
The displays keep on screen the orders already received: the kitchen carries on working. As soon as the connection returns, everything realigns by itself. Sent orders are safe the very moment SEND leaves.
No. Every venue is isolated: your devices see exclusively the data of your restaurant, and access requires an identity verified by the system. Takings, menu and statistics are your business and nobody else's.
It warns you by itself: when a new version comes out a banner appears at start-up: one tap on Download, you install over it, done. Improvements and fixes arrive often and are always included in the price.
Direct WhatsApp: 351 717 4438. No call centre, no tickets: we answer ourselves, usually the same day. And if you need a feature that is not there, say so: the best ideas in Servito come from those who use it in service.
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