Order from the table. Without burnt-out servers.
QR on the table, orders on the guest's phone, takings on the till. No app to download. No riders, no food-delivery commissions. Field-tested in our own venue in Punta Ala.
- Used in our own venue in Punta Ala
- Built in Italy
- EU servers · GDPR-compliant
- No per-order commission
How it works
1
The guest scans the QR
Once seated, the guest points the camera at the QR. The menu opens in the browser — no app, no account.
2
They order from their phone
Pick the dishes, see the total live, confirm. Language follows the phone: Italian, English, French, German, Spanish.
3
The kitchen receives the order
The order lands on the kitchen tablet or printer in real time. No transcription, no errors, no server in the middle.
4
The till closes the receipt
When the guest pays, the receipt closes automatically on the till you already use. Zero double entries.
What it fixes
Servers buried in peak rush
During the dinner crush, guests wait ten minutes to order water. Ordina removes that bottleneck: tables order in parallel, servers carry and clear.
Transcription errors
The carbonara that should be without bacon arrives with bacon. The guest is unhappy, the kitchen redoes it, you lose money. With Ordina the order goes from guest to kitchen with no middlemen.
Slow table turnover
The bill asked for and never delivered is the number-one reason guests leave annoyed. Ordina settles the bill on the phone in thirty seconds — your tables free up sooner.
Five things
What makes us different from other ordering SaaS
01
Food cost to the cent
Upload your supplier invoices (manual, CSV, or photo). The system computes weighted-average ingredient prices and the real cost of every dish. No more guesswork.
02
Real margin per dish sold
We snapshot the food cost at the moment of the sale, so you know exactly what you earned on every dish — not what you should have.
03
NFC-native, not just QR
Guest taps the table with their phone, menu opens. Faster than QR, no camera needed, works in the dark.
04
Apple Pay and Google Pay built in
One-tap payment. No POS terminal in the waiter's hand. Optional tip jar — guest decides.
05
Bookings on your branded site
Guest books on your own site (not TheFork). You confirm by phone. The system sends confirmation and reminder emails.
The differentiator
Real margin, not the assumed one
Do you know to the cent what each dish on your menu costs you? Ordina works it out automatically every time you upload a supplier invoice. Real margin per dish, red/yellow/green traffic lights on the dishes losing you money without you noticing.
Carbonara can look like a bestseller at €12, but if it costs you €5 a portion to make, the same dish at €18 in the pizzeria down the road is twice as profitable. You only see this if you measure.
What works in our place
The taste of a different, innovative restaurant
Bar Punta Ala photo coming soon
We'll be putting together a proper drink list, and food that you can actually digest — food that doesn't leave you feeling rough all evening. Giacomo says it happens to him all the time, and he's always been told: "do well what bothers you." That's our policy, in service and in the kitchen. We'll be hosting themed nights: a Spanish evening with jamón ibérico, pata negra and paella, then a charcoal grill night. And many more. Outstanding chefs — we didn't hold back: ex-Michelin restaurants and collaborators on major projects. On the floor too, after two years running events with thousands of guests, we've identified the real stars. Zero waste, same as in our catering.
See the venue →The real numbers
Updated every week — we're just getting started but adoption is fast.
- Restaurants connected
- 28
- Orders per month
- 15,000
- Average order-to-kitchen time
- 0.5s
Case studies
Who uses Ordina today
Lara, owner of two restaurants and two shops — she's where we started last summer in Punta Ala. After two months of asking to collaborate, we finally made it happen: she feels like family now. · Eni, owner of her first piadineria — a fantastic person who decided to leave a franchise and build her own empire, and she's doing brilliantly. · Alessandro Canu, founder of a group with 15 venues — fantastic person, fast, outstanding restaurateur, jumped straight into the Punta Ala app. · Davide, Il Brigante, two restaurants in Milan — over two months in which we discovered together the open spritz format that's delivering incredible numbers. · And many more like Da Te Bistro, Terrazza Cantabrigo, Da Casera, Trattoria della Fortunata (20 locations), Il Volta in Barcelona.
Ready to see your menu's real margin?
We show you Ordina live in twenty minutes on a video call. No slides, no salespeople — just the software running on a case identical to yours.
Book a free demo →