The work arrives done. You tap yes.
Stay out of the weeds.
Every morning, and all through service, DocketBEO hands you a short list. Each row has done the reading and the math; the next step is prepared. Under it, one system for the whole building, website to pass, for less than most rooms pay for two of its pieces.
No card to start. No demo call. Pricing is on this page.
Needs youRows left: 3
Not a screenshot — tap oneEach one is already prepared. One tap finishes it.
- Food costCrudo of the Day is at 36% food cost$6.82 to make, sells for $19.00 · Scallops is what moved✦ ReadyRaise it to $23.00 and it’s back at 30%. One tap updates the menu and your website.
- TodayAnniversary Dinner BEO is unsigned60 covers · $11,530✦ ReadyEmail to the Whitfields is drafted: your event page is ready, please review and sign.
- Guests7 first-time guests last night. Thank-you notes are written.Their first visit on record, each with an email.✦ Ready7 notes written, signed The Copper Room. Replies go to you.
Not a screenshot. Press the button.
The same record that writes the morning list runs service at night. The pass ages every ticket against what that station usually takes, and a plate running long changes colour before the server has to ask. Three presses walk one ticket through; the fourth hands you the whole rail.
Your name on everything. Ours on nothing that matters.
The front of the house, from the outside: all of it built from the same account your team runs service on.
Your websiteBuilt from your account: menu, hours, photos, and buttons to book, order, join the waitlist or call. 
Fourteen looksSame site, another look, one tap. Your colours, type and photos on top. 
Booking pageWears your site's look. Full times crossed out before they pick. 
Pickup orderingPaid on your site, no commission. Fires at pickup time minus prep. 
Confirmation emailFrom your venue's name and logo. Replies go to you.
No-show protection, your rules.Ask for a card on online bookings and set the fee and the window. Nothing's charged unless you press the button.
Every one of these is in the demo. See it from the guest side →
Three things the stack you have can't do.
Your regulars are yours
Guests reserve straight off your own site. No booking network taking a cut of a guest who was already walking in, and no per-cover fee on the table you filled yourself.
Reservations are a feature here, not a marketplace you rent access to.
The work arrives done
Other systems hand you a report and leave the work to you. Here each row on your list has already done the reading and the math, with the next step prepared: the new price, the email, the reply. One tap finishes it, or skip it.
A scallop price move on Tuesday's invoice shows up as a menu price to approve, not a surprise at month end.
The big nights aren't separate software
The BEO, the client's page, their signature and the payment schedule live in the same account as tonight's dinner. If 120 goes to 140, the client signs again, and reminders go out before each payment is due.
One wedding course and a two-top's pasta, on one rail, told apart at a glance.
The stuff you only find out about mid-push.
- Kitchen timing learns from each station's own tickets.
- A course cooked at two stations goes out together: "Hold · waiting on Pasta."
- Tickets print on Star and Epson kitchen printers when they fire.
- If the Wi-Fi drops, kitchen taps queue on the screen and sync when it's back. New orders need a connection.
- The 86 board counts down as the floor orders.
- Server sections, with walk-ins leaning toward the lighter section.
- Split checks evenly or by seat. Cards typed in or on a Stripe reader.
- The staff side runs in nine languages, Spanish included.
A login for everything, a bill for each, and a column nobody prints.
Why we built this
Nineteen years in professional kitchens, the last decade as an executive chef and general manager. I ran the pass, and more nights than not I ran the office after it: 11 p.m., a laptop, a stack of invoices, and tomorrow's schedule still to write.
I helped turn a struggling venue into one of the busiest event spaces in the region. Then I moved on, and not long after, so did the events manager. Client history, menu notes, the details nobody wrote down went with us. The next team rebuilt it from scratch, and a few promises to clients got lost along the way.
That isn't a people problem. It's a systems problem. The floor plan lived in a host's head. The kitchen ran on a printer nobody fully trusted. The schedule was a photo of a whiteboard. And the numbers only made sense to whoever stayed late enough to read them.
So we built one record for the whole building, then taught it to do what the best GM I ever worked with did: notice what's slipping and hand you the fix, ready to go. The invoice that moved your food cost. The client who hasn't signed. The table that waited too long.
We built the operator we always wanted on every shift.
Your restaurant's details stay with your restaurant, and your evenings come back to you.
- No per-cover fees
- No cut of what your clients pay you
- No commission on pickup orders
- No tip screen shoved at your guests
- No setup fee, no hardware rental
Card payments go straight to your own Stripe account at Stripe's normal processing rate. Your servers enter the tip the guest wrote on the check.
Start with the website. Add the room when you’re ready.
Website is your own site with the menu, booking and commission-free pickup. Counter adds the register, the kitchen screens, the host stand and the clock. House is the whole restaurant: the floor, private events, invoices, QuickBooks and the office side. Every plan comes with unlimited team members; above House, what changes is how many locations you run.
14 days free, no card to start.
- — Your own website on your own domain · 14 looks, make it yours
- — Live menu: an 86 reads "Sold out tonight" on the site
- — Online booking, no per-cover fee
- — Pickup ordering, no commission, no guest fee
- — Events inquiry inbox, hours, photos & about
- — Review replies, guest thank-yous & social posts drafted for you
Owner.com: $249/mo + 5% on every order, and your guests pay 5% more. DocketBEO Website: $49, no fees.
- — Everything in Website
- — A register: take cards on a reader, split checks
- — Every order straight to kitchen screens & printers
- — Waitlist & host stand with texting
- — Time clock & scheduling
- — 1 location · unlimited team
- — Your website, booking, waitlist & commission-free pickup
- — Floor plan, host stand, checkout & kitchen tickets
- — Private events: BEOs, client e-signature & payment reminders
- — Online payments & QuickBooks sync
- — Invoices read from your email, dish costs & price alerts
- — Scheduling, labor & overtime warnings
- — Review replies, guest thank-yous & social posts drafted for you
- — Up to 3 locations · unlimited team
- — Everything in House
- — One login across every location
- — Referral rewards on every plan
- — Up to 10 locations · unlimited team
- — Everything in Small Group
- — Reports and QuickBooks sync per location
- — Everything in Multi-Unit
- — Unlimited locations
- — Custom contract terms
Missing something?
- Translating the Buttons Was the Easy Part
A cook learns 'fire' and 'pick up' in one shift. What gets lost is what someone typed: the allergy, the swap, the note for the bride's table. Here's how DocketBEO carries those words into nine languages without losing the original.
- The Operator You Always Wanted
Restaurant software sold you terminals, then it sold you reports. The next step is software that does the work the report was pointing at. Here's what that looks like on a real Tuesday.
- Your Restaurant Website Should Be Yours
Guests book, order and join the waitlist on your own site, in your own look, instead of on a third-party page with someone else's logo. Here's what a restaurant website actually needs to do.