Photography, tasting notes and AI recommendations by spirit, strength or flavour — so guests order the drink they would have loved rather than the one they recognise.
Table ordering removes the peak-hour bar queue as a reason not to order again, which is where most bar spend is quietly lost.
Take a cocktail off the moment the gin runs out and no guest sees it — instead of a server apologising at the table.
See which drinks drive the highest spend per head and which list positions get read, then reorder the list on that basis rather than instinct.
Bars sell on impulse and repetition, and both are constrained by the same thing: how easy it is to order the next drink and how well the list communicates what a drink actually is. A printed cocktail list in a dim room is hard to read and gives a guest no reason to move beyond the two drinks they already order, which caps spend per head regardless of how good the bar programme is. A digital drinks menu changes both. Guests can browse by spirit, strength or flavour profile, see what a drink actually contains, and get recommendations that fit what they have already ordered — which is how a guest ends up trying the house cocktail rather than defaulting to a gin and tonic. Table ordering then removes the peak-hour queue, which is the single largest suppressor of second and third rounds in a busy bar. Live availability means a sold-out spirit disappears from the list instantly rather than becoming an apology at the table. For UK bars, drinks lists can be changed for a happy hour window or an event in seconds, and guest profiles support bringing people back on the quiet midweek nights that decide whether the month works.
Yes, including repeat rounds in two taps, which is where most bar spend is lost to the queue.
Yes. Time-windowed pricing and happy-hour promotions can be scheduled and come off automatically.
Mark it unavailable and every affected drink disappears from the list immediately, across every table.
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