Restaurants & bars
A dining room loses money to time, and never gets a bill for it. The wait to be noticed, the wait to pay, and the walk from the table to the pass.
Table four
A code on the table opens your menu in the phone's browser. Nothing to download, nothing to sign up for.
Table 04
Scan with the camera
₦4,500Pasta & chicken
Served with peppers and fried plantain
Where the minutes go
A code on the table, a message on WhatsApp, or your storefront. One menu sits behind all three, and staff can still take an order by hand on their own phone.
Every order lands where it is made, with modifiers attached and nothing transcribed twice.
The bill is already on their phone. It settles to your bank as one figure by T+1, and the table releases itself.
Drinks are countable, so the floor hears it first. Food works differently, as below.
One order, two stations
A table orders a bottle of red, two starters and a main. Today that becomes a page of handwriting, a walk to the pass, a shout across to the bar, and a fair chance the modifier gets lost somewhere in between.
In Tab the order splits itself by station. The kitchen sees the food with its modifiers attached; the bar sees the drinks. Each ticket carries the table it came from, so the pass never has to ask.
The Lagos Grill · Table 12
Closing the table
The second wait is the expensive one. A table that has finished eating is a table you cannot sell again, and it sits there while someone tries to catch an eye.
The bill is on their phone already. They pay it in full by card or bank transfer, or on the machine you already own with the payment recorded, and the table releases the moment it clears. A group can split it if they want to; most do not.
Pay in full
Card or bank transfer
Or split it 4 ways at ₦6,150 each. The guests choose, and it still settles as one figure by T+1.
During service
Not a description this time. The ticket, the bill and the alert, as they appear on the floor.
However it came in, whether the table, a chat or your storefront, food goes to the kitchen and drinks go to the bar. Nobody writes it out twice.
The Lagos Grill · Table 12
They settle the bill from their own phones, in full or split across the group if they'd rather. Either way it reaches your bank as one figure.
Pay in full
Card or bank transfer
Or split it 4 ways at ₦6,150 each. The guests choose, and it still settles as one figure by T+1.
Stock sits under the menu, so the bar running low reaches you before a guest orders it, and the item takes itself off at zero.
Chapman
Bar · Coming off the menu at zero.
Running out
Bottles, cans and anything that arrives packaged carry a real count. Pour the last glass and the item takes itself off at zero on the table codes, in the chat and on your storefront at the same moment, so a guest is never the one who finds out.
A plate of jollof is not a stock unit and we are not going to pretend otherwise. Food gets marked off when the kitchen calls it, and it leaves the menu everywhere that same second. Tab tracks what you sell, not the grams that went into it. If you need recipe costing, say so early.
Chapman
Bar · Coming off the menu at zero.
A shift, start to close
Open the menu in any browser and mark off what is not on tonight. Table codes are fixed to the tables; they never need resetting.
Guests scan and order from the table. Staff place orders from their own phones for anyone who would rather speak to a person.
Tickets land at the station that makes them, tagged with the table. Nothing is transcribed and nothing is shouted twice.
Guests pay from the phone when they are ready. The code releases for the next party as soon as the payment clears.
Takings and what ran out are already recorded. The report reaches you the next morning instead of being assembled on a Monday.
Under the pass
Ordering, the kitchen queue, payment and the morning report. Bar stock sits underneath as well; food does not, and the page says so rather than selling you a count that would not be true.
Sell everywhere
WhatsApp ordering · Your own storefront on your own link · QR codes for tables, counters and shelves · Bookings, covers and ticketed events
Orders & fulfilment
Live order queue across every channel · Station and counter printing · Fulfilment states from order to handover · Team roles and permissions
Get paid
Collect in Tab by card (NGN or USD), or bank transfer · Or collect on your own POS machine and record the payment in Tab · T+1 settlement to your bank · Every payment attached to the order it paid for, with nothing matched by hand · An end-of-day close you read rather than assemble
See what's working
Daily AI report to your phone · Sales and margin by day, hour and item · What to reorder and what is not moving · A customer database you own
“TAB transformed how we handle payments. Our customers love scanning and paying right from their table — it's been a game-changer for our restaurant.”
Before you sign up
Better to know now than in month three.
Food is not counted stock. Bottles and packaged items carry a real count; a dish is marked off when the kitchen calls it. If you need recipe costing to the gram, ingredient-level depletion, supplier purchase orders or waste logging, Tab is the wrong layer.
If your dining room depends on a complex reservation book with table-turning rules and deposits, a dedicated reservations platform will go deeper than Tab does.
There is no staff tip-pooling or commission engine. Team roles exist; the arithmetic of who gets what does not.
If you are a single site taking only cash with no interest in selling outside the room, the platform is more than you need.
Questions operators ask
Tell us about the business and we'll come back with a quote, or start setting up straight away.
Retail & boutiques
Provisions stores
WhatsApp-first businesses
