SoftwareProduct film · 2:301080p · English

Tavolo

Bring the dining room, counter, kitchen and stock together.

Animated product demonstration. Example names, transactions and figures are illustrative.

Download Full HD ↓

The product

One restaurant operation. Connected at every handoff.

Tavolo is a multi-tenant restaurant management system. It connects the work of the dining room, counter, kitchen and stock team while giving platform administrators a separate provisioning and tenant-management surface.

Branch teams work with tables, reservations, menu options and POS orders. Kitchen status and payment closure carry the service workflow forward, with roles and branch access shaping what each person can do.

Recipes connect menu items to ingredients. Inventory, purchasing, stock counts and reports support the operation beyond the counter, so the product covers service and the supplies that make service possible.

Practical use cases

What it helps people do.

01

Dining and POS

Coordinate tables, reservations, modifiers and counter orders.

02

Kitchen handoff

Keep preparation status connected to service.

03

Recipes and stock

Relate dishes to ingredients, purchases and stock counts.

04

Tenant and branch access

Separate platform administration from restaurant operations.

Explore the workflow

From the product film.

Choose a moment to watch that part of the story.

A closer look

About this product.

Can the system separate restaurant businesses and branches?

Yes. Tenant boundaries and branch-scoped roles distinguish restaurant operations, with separate platform administration.

How does this differ from Agentic Ordering?

Agentic Ordering focuses on the customer’s AI-assisted food-ordering journey. Tavolo covers multi-tenant restaurant operations, including POS, dining, kitchen, inventory and purchasing.

Read the English film transcript

A full dining room. A busy kitchen. Every detail matters. Bring the whole restaurant into rhythm with Tavolo. One workspace connects your menu, floor, orders, kitchen, and stock. Start with a clear view of today, then move straight into the service you need to manage. Welcome your guests with a clear floor plan. See available, occupied, reserved, and dirty tables. Keep reservations and the waitlist close, and seat each party with confidence. At the point of sale, choose dine in or takeaway. Pick a table, set the guest count, and build the order from your menu. Clear categories keep the next item within reach. Give every order the right details. Choose a size, add extras, and capture special instructions. The line total updates as you go, before the item joins the order. Ready for the kitchen? Fire the order. A ticket carries the items, modifiers, table, and notes into the kitchen view. Move it from New to Preparing, then Ready, with clear status and timing at every step. When service is complete, review the total and record the payment. See the amount due and cash change clearly. A settled order closes, and the table moves to its cleaning state. Behind each dish, recipes connect menu items to ingredients and quantities. When the order closes, recipe usage flows into stock movements, linking what you sell to what you use. Keep branch stock in view. Track quantities, average costs, and low stock signals. Record receipts, wastage, and transfers, with a movement history that makes changes easier to follow. Plan replenishment with suppliers and purchase orders. Follow what was ordered and what has arrived, including partial deliveries. Receive goods into stock, then use stock counts to reconcile the shelf with the system. Bring the day into focus with sales trends, order counts, payment mix, and top selling dishes. Review ingredient costs and menu margins to support your next decision. Connect your branches and give each team member the access their role needs. Tavolo. Great service, connected. Aivora Labs dot agency.

Ready to talk?

Two ways in. One reply, within 24 hours.

Send a written message with the details, or book a 90-minute discovery call — whichever fits how you work.