QR menu for lounges and rooftops in Settat
In Settat, a lounge or rooftop sells a whole evening: the view, the music and service that never keeps guests waiting.
Capital of the Chaouia, Settat lives off its university, its farming and the Casablanca-Marrakech road at its doorstep. Students and travellers fill its cafés and snacks.
Start the free trialWhat matters in Settat
Many residents commute to Casablanca for work, which bunches guests into early morning and evening. Let each waiter choose their tables for the shift: calls reach their phone, not a colleague's.
On big match nights, students and young people in Settat meet at the café. Match mode sets one price for the evening and a minimum per table, and a manager starts it from their phone without touching the settings.
Chaouia families like going out for a meal at weekends, often with several generations at the table. Splitting the bill by items or in equal shares saves the arithmetic at the end.
During Ramadan, cafés open after ftour and close late. Set Ramadan hours and the day start hour so the night service counts in the right day.
Service in a lounge or rooftop
Lounge service stretches over hours. A table starts with mocktails, adds a sharing board, then desserts, then another round. Each addition is a chance to forget when the waiter does not pass often enough, and a lost sale when the guest does not like to call him over.
The light is dim, the music loud, and paper menus are hard to read. A menu on the phone in a dark style reads easily and keeps the mood. High terraces are also large and spread over several levels: knowing which waiter serves which table saves trips.
A service with Tablilo
- 1The guest opens a menu in the Soirée look, readable even in the dark.
- 2Each round is ordered from the table and reaches the phone of the waiter for that area.
- 3The bar gets the drinks, the kitchen the boards and desserts, each on its own screen.
- 4At the end of the night, the group splits the bill, tips the waiter and can ask for an ICE invoice.
- 5Any table closed without payment alerts your phone, even when you are not on site.
Useful features
- Three menu looks: Moderne, Élégant, SoiréeModerne, Élégant or Soirée: pick the look of your QR menu, add your venue colour and change it whenever you like.
- 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.
- Waiter tips, per waiter and with no mathsTip buttons on the bill with the waiter's name. Tips are tracked per waiter in 'Mon service' and in the owner's reports.
- Reports and anti-theft alerts for your tillRecorded cancellations, tables closed unpaid, cash difference, accountant export and a manager login: see what happens in your café, even when away.
- Ramadan opening hours: ftour, evening and shourRamadan in your café or restaurant: opening hours, a 7 am day start for venues open until shour, and the Soirée look for Ramadan nights.
Frequently asked questions
Most of my guests are students: how do I avoid unpaid orders?
In counter mode, an order only starts once it is paid at the till. In the room, a table closed without payment alerts you at once, and the 2-digit table PIN blocks fake orders sent from a shared link.
Can the menu have a dark background?
Yes. The Soirée look shows the menu on a black background, in your colour if it is light enough. You can switch looks any time and the menu follows at once.
How do I know if a table left without paying?
A table closed without payment sends an alert to your phone, with the waiter's name. Every cancellation is also recorded with who, when and why.
Other venues in Settat
Lounges and rooftops in nearby cities
Practical guides
- Running your service during Ramadan: ftour, evenings and shourOpening hours, ftour ready on time, evenings, shour and a team that fasts too: a practical Ramadan guide for cafés and restaurants in Morocco.
- ICE invoices in cafés and restaurants: a practical guideA business guest asks for an invoice with their company ICE? What to prepare, what to check at the table and what to keep, without mistakes or delays.
- Keeping control of the till and cancellations without policing your teamSimple rules for orders, cancellations and end of service cash counts that protect your takings and your honest staff.