Hover to openSwipe the row · 8 design worlds · one system
Your guests’ app · Growth and Full
An app your guests keep.
At /account on your own domain, under your name. It installs to the home screen from your site, and every point, booking and gift balance it shows is a record held under your restaurant account.
01
Their next visit, in their pocket
The booking they made on your site, with Change and Cancel a tap away, points towards the next reward, and Book and Order buttons that go straight to you.
02
Points and rewards you define
One point a pound, or whatever you set. Stamp cards, double-points evenings, a welcome bonus and referral codes come as plain recipes in the Builder.
03
A member card the till scans
A QR card under your name. Staff scan it from the Service floor and the points land before the guest reaches the door.
04
Every booking, order and balance, theirs to see
Upcoming tables, past visits, order receipts and gift balance in one place, held under your restaurant account and exportable as CSV.
From first search to the next booking: menu, tables, orders and guest relationships in one place. Hover a card to watch it work.
Service runs from the same back office: a live table map, split bills and bills paid in parts, a kitchen display that holds and fires courses, portion counts, card readers at the till, gift cards, the rota, tips and hours, ingredient stock and recipe costs, and an end-of-day cash-up. See every step in the Tutorial.
Live availability and table management, deposits, reminders, a Reserve with Google booking-link connection, online ordering, POS connections and managed SSL on your own domain, all inside the same platform, at 0% TableSpark commission. Stripe’s standard card-processing fees apply to online payments.
Restaurant stories
What restaurant owners say.
Stories from the people running service, managing teams and growing independent restaurants every day.
“Being online wasn’t enough. Guests had to find and understand us, so our website, menu and search setup came together in one place, live the same afternoon.”
Ren Ishikawa, Chef-owner
“Our previous site cost £2,000, and every small change meant a freelancer, another quote and three days’ wait. Now I update the menu and photos myself in ten minutes.”
Mei Lin, Chef-owner
“Our pitch changes weekly, so customers used to message asking where we are. Now I update location and hours in under a minute, and the site shows where we’re serving next.”
Jamie Carter, Owner
“Bookings, table availability and guest notes sit in one place. On a 120-cover Saturday I seat guests without paper plans, at 0% commission on every one.”
Aiko Sato, Floor manager
“For guests who’ve opted in, a quiet spell triggers a thoughtful return email. With no booking or delivery commission, we keep about £3,800 a month.”
Yvonne Chen, Restaurant manager
“Guest records used to sit across four inboxes and two spreadsheets. Central permissions, exports and deletions mean a GDPR request takes one sitting.”
Élodie Martin, Maître d’
0% commission. Keep the rush. Skip the cut.Keep the rush. Skip the cut.
Take bookings and orders through your own site, on one flat monthly price.
Full tables, no cover fee.Bookings made on your website arrive without a TableSpark charge for every guest.Direct orders stay direct.Take collection and delivery orders under your own brand, with no TableSpark percentage taken from the sale.A bill you can plan around.Your subscription stays predictable whether it’s a quiet Tuesday or a packed Saturday.One system. Fewer moving parts.Manage your website, menu, bookings and ordering together instead of paying multiple providers to keep them connected.
Stripe’s standard card-processing fees apply to online payments. TableSpark adds nothing on top.
Complete restaurant platform
One platform. Already connected.
Build your website, publish menus, take bookings and orders, manage tables, reach guests and track performance, all from one place.
Your website, bookings, floor plan, rota, ordering, guest app and emails, working together in under two minutes. No coding needed, and 0% TableSpark commission on your bookings and orders.
The till, the kitchen and the cash-up. Same login.
Take orders at the table, hold the mains and fire them when the table is ready, split the bill any way the guests ask, and close the day with every tender accounted for. Stock, recipe costs and tips run from the same menu and the same rota.
Build the whole thing for nothing. Only pay when you’re ready to go live: one flat monthly price, 0% TableSpark commission on bookings and orders. Stripe’s standard card-processing fees apply to online payments.
How quickly can a UK restaurant launch with TableSpark?
With your menu and photos ready, most restaurants can build and publish in an afternoon. Photograph a printed menu, review the AI draft, choose one of 50 templates and connect your live address.
Can a restaurant use its own domain?
Yes. Every site can launch on a free tablespark.uk subdomain, and Growth and Full plans support connection to your own domain with managed SSL.
Are bookings and online orders commission-free?
Yes. Direct bookings on Growth and Full, and online ordering on Full, run at 0% TableSpark commission. Stripe's standard card-processing fees apply to online payments.
Will a TableSpark restaurant website be found on Google?
A live web address is not the same thing as being indexed by Google. TableSpark builds the whole search-readiness stack into every published site: crawlable structured restaurant content, editable titles and descriptions, canonical URLs, sitemaps, robots controls, Restaurant and LocalBusiness schema, internal linking, mobile-first output and managed search-verification setup. Indexing and ranking always remain decisions for Google.
Service floorSplit the bill, or take it in partsSplit by dish or evenly, then take each guest’s share by cash or card. The last payment settles the bill and frees the table.
Kitchen displayHold the mains, fire from the floorTickets by station with bump, recall and all-day counts. Held courses wait on the screen until the floor fires them.
End of dayClose the day in minutesTakings by tender, VAT by rate, refunds, paid in and out, the cash that should be in the drawer, and a Z report that stays as it was closed.
Stock and costsKnow what every plate costsRecipes cost each dish, sales draw the stock down as you sell, and a stocktake shows the variance and what to reorder.
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