QR code table ordering for restaurants in Casablanca
A restaurant in Casablanca fills in waves: working lunches, families at the weekend, groups at night.
In Casablanca the crowd changes from one district to the next: office workers in a hurry at lunch, families on the corniche at night, football fans on derby nights. One venue often has to handle all three.
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In Maarif, Gauthier or Racine, the weekday lunch is short and the guests come from offices. The order goes in as soon as they sit down, and an ICE invoice in their company's name is requested from the phone, with no wait at the till.
On Wydad or Raja match nights, and even more on derby nights, any room with a screen fills up at once. Match mode applies the evening's prices to the whole room, with an optional minimum per table, and switches itself off the next day.
On the Ain Diab corniche, summer evenings run late and tables turn over often. The Soirée look suits night terraces, and the bar screen takes the drinks while the kitchen only sees its dishes.
During Ramadan, business moves to after ftour and lasts until shour in many districts. Set the day start to around 7 am so order numbers do not reset in the middle of the night.
Service in a restaurant
A restaurant serves at the table, takes payment at the end and lives by the pace of courses. A tajine that comes out before the salad, or a table of six served in three waves, leaves a bad memory even when the food is good. The hard part is not taking the order, it is getting it out at the right time.
Drinks go to the bar, dishes to the kitchen, sometimes with a separate grill or pizza station. The waiter needs to know what is ready without walking back and forth to the pass. Groups, business lunches and families often ask to pay separately or for an invoice in the company's name.
A service with Tablilo
- 1Guests browse the menu with photos on their phones and order together or each on their own.
- 2The waiter confirms; drinks go to the bar while starters go to the kitchen.
- 3Coffee and dessert wait for the end of the meal if the guest chose so, and the kitchen screen flags a ticket that waits too long.
- 4At the end, each guest pays their own items or an equal share, and a company can ask for its ICE invoice.
- 5After paying, the guest can rate the visit and leave a Google review in one tap.
Useful features
- Kitchen display screen (KDS) and bar screenA kitchen display screen on any tablet: drinks to the bar, dishes to the kitchen, tickets that change colour and a 'Prêt' button that alerts the waiter.
- Split bill for restaurants and cafésSplit the bill on the phone: everyone pays their own items, equal shares or a set amount. Cash, the venue's card terminal or its own online payment.
- ICE invoice for restaurants and cafésA company invoice with the guest's 15-digit ICE, issued by your venue (ICE, IF, RC), printed or sent by WhatsApp in seconds.
- Waiter app for restaurants and cafésA waiter app on each waiter's own phone: personal PIN, orders to confirm, table calls and the day's tips. Nothing to install.
- Menu in Arabic, French and EnglishA QR menu in Arabic, French and English: guests pick their language, each waiter works in their own, and tickets print in Latin letters.
Frequently asked questions
My Casablanca restaurant gets a lot of company guests: how do I handle their invoices?
The guest asks for an ICE invoice from the phone with the company name and its 15-digit ICE. Your venue is the issuer, with your ICE, IF and RC. You print it or send it by WhatsApp, and it shows up in the payments export.
Can coffee and dessert wait until the end of the meal?
Yes. With course pacing, the guest picks "All together" or "After the meal" when ordering. In the second case, coffee and dessert are held until the guest sends them from the phone.
Can a table of eight pay separately?
Yes. Each guest picks their items or an equal share on their phone, or simply enters the amount they pay. The waiter sees what is left to collect.
Other venues in Casablanca
Restaurants in nearby cities
Practical guides
- How to cut forgotten orders on the floorWhy orders get forgotten in the room and on the terrace, and the simple rules that stop it: table numbers, zones, handover to bar and kitchen, briefings.
- Paper kitchen tickets or a kitchen screen: which to pickPaper tickets or a screen in the kitchen and bar: strengths, limits, how to choose for a café, snack bar or restaurant, and how to set up without chaos.
- How to handle staff tips without argumentsIndividual or pooled tips, cash or card, a share for the kitchen: how to set a clear rule and stick to it without tension in your team.