QR menus and QR ordering

A QR menu lets a guest scan a code and read the menu on a phone. QR ordering also lets the guest select dishes and send an order. On the floor, someone still needs to know whether that order has been accepted and when the kitchen should start.

A menu can be a simple document or a page with current availability. Ordering adds a cart and a way to submit it. Payment is a separate capability. Do not assume a system takes payment just because guests can order through a QR code.

A menu still needs table service

With a read-only QR menu, staff take the order after the guest has chosen. This can suit a dining room where guests want help with portions or need to discuss how a dish is prepared. Keep a printed menu available for anyone who cannot use the phone version.

Assign someone to check the menu after a change. A corrected menu at the billing counter will not help if the QR still opens an old document. Test the code from a guest’s phone and compare a changed item with the menu staff are using that service.

Ordering needs an acceptance rule

In a staff-confirmed flow, a submitted guest order waits for staff to accept it before preparation starts. This gives the floor a point to check the table and resolve an unclear request. Decide who watches for waiting orders and who covers that job when they are carrying food.

Make the guest’s status clear. An order that has been sent may still be waiting for acceptance. If the guest cannot tell, they may ask another member of staff to take the same order. Staff need a way to check the waiting order before entering it again.

Set a handover routine for busy periods. The person accepting an order should know how to flag a sold-out dish and speak to the table about a replacement. Avoid accepting an item that the kitchen has already stopped preparing just to clear the waiting list.

The table must stay identifiable

Check that each code belongs to the intended table. Cards can be moved during cleaning, and a guest can scan a photograph of a code from an earlier visit. Ask how the ordering system confirms that a table is active and how staff close the visit when the guests leave.

Further rounds need the same care as the first order. Staff should be able to tell which dishes were just requested and which are already being cooked. At the pass, a later round should not look like an instruction to prepare the first round again.

Try the guest and staff handover

Run a small service rehearsal with your own menu. Have one person scan and order while another works the floor. Check what both people see before acceptance, after acceptance and when a dish is ready. Include a guest who decides to order through staff instead.

Ask how the bill is requested and settled. Confirm whether a failed phone connection leaves an order waiting, and how staff check for it. Keep a staff ordering route available for guests who need help. Discuss allergy requests directly with the kitchen rather than relying only on a note in a cart.

Maharaj Dine-In opens in the guest’s phone browser, and guest orders wait for staff confirmation. Ordering requires a staff-opened table and phone OTP. Staff settle the bill; Dine-In does not take payment. Guests can browse without signing in.