The guide

1 · Getting started

Open The QR Bistro (theqrbistro.com) on a laptop or tablet. Sign in with Google, or create an account with your email.

1. Sign in — when you already have an account.
2. Create an account — the first time.

1. Bistro name — guests see it on the menu and on your table cards.
2. Email — we send a link to check it's yours.
3. Create account — your bistro is ready straight away.

Signed up with Google? You'll see a short “Set up your bistro” form first: your name and your bistro's name.

1. Open the link we emailed you. You have 30 days; after that, guests can't order until you do. Lost the email? Resend email.
2. The top bar takes you everywhere: Home, Menu, Tables, Reports, Settings. Help opens this guide.

2 · Your menu

Group your items into categories (Hot Coffee, Pastries…). Guests see them in this order.

1. Add category — add one before your first item.
2. Add item — a new dish or drink.
3. Drag the ⋮⋮ handle to move an item (or use ↑ ↓).
4. Tap an item to change it.
5. Available — untick when it's sold out; guests see “Sold out”. You can also do this from the counter.

1. Name, category, a short description and an optional photo.
2. Price — with sizes, each size has its own price instead.
3. Sizes — e.g. Regular / Large. Guests must pick one.
4. Add-ons — extras guests can tick, like Oat milk or Extra rice.
5. Save item.

1. Hold the handle and drag. Items can move to another category too; categories move the same way.

3 · Tables & QR codes

Every table gets its own QR card. Guests scan it and their order arrives with the table's name. There's also one counter QR for take-out and orders placed at the counter.

1. Add tables — say how many (up to 50 at once). They're called Table 1, Table 2… and you can rename them.

1. Print all table cards — six to an A4 page.
2. Rename — e.g. “Terrace 1”.
3. Switch off — guests can't order from that table until you switch it on.
4. Replace QR — if a card is lost or copied. The old card stops working at once; print the new one.
5. Print poster — the counter QR, for take-out guests.

1. Print. Cut along the dotted lines and put each card on its table.

4 · Settings & devices

1. Tips — let guests add a tip on their order page; they pay it at the counter. Tips are kept apart from sales.
2. Table orders — do guests pick up at the counter (you call their name), or do you bring it to the table?
3. Set PIN — the owner PIN that locks counter and kitchen devices. Set it before using them.

1. Type 4–6 digits, then again below.
2. The eye shows what you typed.
3. Save PIN. Keep it to yourself — it isn't a password, it just keeps staff out of your settings.

Set up a counter tablet

Any tablet or phone signed in to your account can become the counter or the kitchen. It then shows only its board until you leave with your PIN.

1. Settings → Counter mode (or Kitchen mode), then confirm.

1. Tap once — this turns on the order alert sound.

1. Staff Log in here (see Part 2).
2. Exit asks for your PIN.

5 · Your staff

Give each person their own name and PIN. They log in on the counter or kitchen board, and every action in the log shows who did it.

1. Their name as you'll see it in the log.
2. Where they log in: Counter, Kitchen or Both.
3. Their PIN (4–6 digits). Tell them; they can't see it later.

1. Each person and where they log in.
2. Role — change Counter / Kitchen / Both.
3. Reset PIN — when someone forgets theirs.
4. Remove — they can't log in any more; their name stays on what they did.
5. Add staff.

No staff added? The boards simply don't ask anyone to log in.

6 · Your home screen

1. Open orders — orders not finished yet, live.
2. Paid today — money taken today and how many orders.
3. On duty — who is logged in on the counter and kitchen right now, and who was on earlier today.

Have an idea or a problem? Tap the chat button in the bottom-right corner of any owner screen to send it to The QR Bistro team — or email support@theqrbistro.com.

7 · How a guest orders

Guests don't need an app or an account. They scan the QR with their phone camera.

1. The menu knows the table.
2. Tap an item.

1. Pick a size.
2. Tick add-ons.
3. Add to the order.

1. Change how many.
2. Their name — you'll call it, and it shows on the boards.
3. Place order.

1. Their order number.
2. Live progress: Received → Preparing → Ready.
3. Order more — added to the same table bill.

Table orders wait for the counter to Accept them (so nobody can order for a table they're not at). Counter orders are paid first. Guests can add a tip, and at a table they can tap Ask for the bill when they're ready to pay.

1. Ask for the bill — the counter's tablet lights up and chimes.

1. If you cancel an order, the guest sees why and can Order again.

8 · Reports

Reports has two tabs: Log (everything that happened, minute by minute) and Month (how the month went).

1. Pick the days: Today (updates live), Yesterday, This week, This month, or your own dates.
2. The totals — use them for the end-of-day cash count. Money counts on the day it was paid; refunds on the day of the cancel.
3. Search an order number, a guest, a table or a staff name. Searching a name shows that person's totals.
4. Tap an order number for its whole story.
5. Download CSV — opens in Excel or Google Sheets.

1. Pick the month.
2. Compare with the same days last month (fair mid-month), the whole last month, or any month.
3. Net sales, orders paid, average order and tips, with ▲▼ against the comparison.
4. Sales per day; the dashed line is the comparison.

1. Best sellers by quantity or revenue, with how many per day.
2. Slow movers — including items that didn't sell at all.
3. Popular sizes and add-ons.

1. Busy hours — darker means more orders. Plan your staff around it.
2. Prep time — the kitchen's average from Start to Ready.
3. Cancellations and their reasons.

At the bottom: Daily sales CSV and Products CSV for your books.