From the bookingto the bill.
subba takes your table bookings and your orders, from the table, your website and the phone, and runs them through the kitchen to the table or the door. Your team sign in to see the orders, clock in for their shifts and book their holidays. You see what sells.
Fill the tables. Keep the kitchen calm.
Guests book online, by chat or by phone, and get a table that fits, at a time the kitchen can handle.
Bookings by party size
Guests say how many are coming and get the smallest table that seats them.
Joined tables
For big groups, subba books tables you have said can be pushed together.
Kitchen pace
Set how many people can arrive in each window, so the kitchen gets a steady flow, not a rush.
Deposits for big tables
Take a deposit per head on busy nights, or only from a group size you choose, paid straight to your Stripe.
Payment links
Ask for a deposit or a payment from the booking in your calendar. The link goes by email, and by text with the texts add-on.
Tonight's tables
Every table on one screen. Seat a walk-in in a tap and mark who turned up.
Reminders
A reminder the day before, and another on the day if you like, so fewer tables sit empty.
From the table, the phone and your website.
One menu, with your sizes and extras priced in, everywhere guests order.
Ordering at the table
Every table gets its own QR code. Guests order from their phone, and the order arrives with the table's name and, if you ask, how many are at it.
Or one code for the whole place
Put a single QR code on the wall or the menu. Guests type their table number and order.
Menu sections
Starters, mains, drinks: guests jump to the part of the menu they want, in the order you set.
Looks like your restaurant
Pick one of seven styles, then your colours and lettering, a picture of each dish and your menu in tabs like Food and Drinks, wide enough to sit on your website.
Allergens on every dish
Tick which of the 14 major allergens each dish contains, and guests see them before they order.
Offers and codes
A happy hour on cocktails, or 10% off a first order with a code. Offers run on the days and times you set, and show on your order page and in the emails you send customers.
Takeaway and collection
Collection times from your opening hours, a limit per time so the kitchen keeps up, and delivery if you offer it.
Notes for the kitchen
Guests add requests like "no onions", and the kitchen sees them on the order.
Phone orders Extra
The AI phone line takes takeaway orders from your menu and books tables, day and night.
A chat that knows your menu
The AI chat on your website answers questions about your dishes and prices, knows what is sold out and sends people the link to order. Allergy questions go to your team.
Every order, from new to served.
One board for the whole team, up to date on every screen without anyone refreshing.
Running orders
New, in the kitchen, ready, then served or collected. Your team move each order along in a tap.
Kitchen screen
Open a private link on a tablet in the kitchen. No sign-in. It chimes for each new order, and can alert the tablet even with the screen off.
A screen for the bar
Drinks go to the bar's screen and food to the kitchen's. The bar can mark a whole order served.
Who is on it
Each order shows who took it, who made it ready and who handed it over.
Order alerts
New orders go to the kitchen's email, and can pop up on your team's phones, each with an order number.
Sold out, in a tap
Mark a dish sold out for tonight, or until you say. Guests cannot order it, and the phone line stops offering it.
Pause online orders
Kitchen full? Pause collection, delivery and phone orders for 15, 30 or 60 minutes. Tables carry on ordering.
Split it, tip it, and go.
Guests pay from their own phones when they are ready, straight to your Stripe account.
Pay as they order, or at the end
Your choice: guests pay by card when they order, or pay the table's bill from their phone when they are ready.
Split the bill
Guests pay it all, split it evenly or pay a set amount. Two guests can never pay for the same share.
Tips for your team
Let guests add a tip as they pay. Tips are kept apart from the bill, so you can pass them on to your team.
Table bills
Each table's bill builds up as they order, with what is paid and what is left. Your team close it once they have gone.
Logins, a rota and timesheets.
Everyone who works a shift, front and back of house, in the same place as the orders.
Staff logins
Your team sign in to see the orders and their shifts, never your takings or settings.
Weekly rota
Plan who works when, with holidays shown on it. Copy last week's rota in one click.
Clock in and out
Staff clock in and out from their phone, and see their shifts for this week and next.
Timesheets
Hours worked against the rota. Fix a missed clock-out, and download the week for payroll.
Holidays
Staff ask for time off and you approve it, with each person's allowance tracked.
See what sells, and when.
The numbers behind every order, ready the moment you sign in.
Sales
Sales, orders and the average order, day by day, against the weeks before.
Best sellers
Your most popular dishes, and the sizes and extras people pick.
Busiest hours and days
When the orders come in, so you can plan the rota around them.
Kitchen times
How long orders take to be ready, and how many are ready on time.
Your team
Who handled what, next to the hours they worked.
Before you switch.
Do I need any special kit?
No. The kitchen screen opens in the browser on any tablet or phone, and guests order and pay on their own phones. Print the QR codes for your tables straight from subba.
Can guests pay from the table?
Yes. You choose: guests pay by card as they order, or pay the table's bill from their phone when they are ready. Payments go straight to your own Stripe account.
Can guests split the bill and leave a tip?
Yes, when they pay from their phones. Guests pay it all, split it evenly or pay a set amount, and add a tip if you allow tips. Tips are kept apart from the bill, so you can pass them on to your team.
Does subba take a cut of my orders?
No. subba takes no fee on your orders or bookings. Card payments go through your own Stripe account at Stripe's standard rates.
We are a takeaway with no tables. Does it still fit?
Yes. Collection and delivery ordering, the running orders, the kitchen screen, the rota and the insights all work without table bookings.
What can my staff see?
Staff sign in to see the running orders and their own shifts and holidays. They never see your takings, your settings or your customer records.
Free for
30 days.
then from £9.99/m
Every feature on this page, from day one. The plan costs nothing until day 30, cancel in one tap.