Your Fine-dining command center
A fine dining doesn't need 51 screens — it needs these 6. Each opens its own workspace.
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Your toolkit
The 6 tools a fine dining runs
Just what this kind of place needs — the bespoke tools for a fine dining, each its own page.
Command
Reservations
Menu & wine
Also on your main dashboard
This desk is the focused view. The full POS — billing, stock and the rest a fine dining leans on — runs on your main dashboard, same account and data, so you run one system.
The courses you add on this desk sync straight into your dashboard menu — price and 86 them in one place.
The centrepiece
Fine dining fleet
Fine-dining fleet
No-show risk on deposit-less tables, the VIP & allergy watch, tasting-course margin, cover pacing across the pass and uncollected deposits — each call shows its facts.
Reddy corporate — party of 10 at 8:00 PM with no deposit held
A large table on a full book with nothing to hold it is the dearest no-show in fine dining. Ask for a ₹10,000 card hold (₹1,000/cover) to confirm the Private booking.
Mr. Mehra (VIP) — Shellfish allergy on file, booked tonight
On tonight's book — flag the ticket so no shellfish crosses the pass, brief the section, and have the chef greet the table. A VIP allergy is a safety line, not a nicety.
Iyer group — party of 6 at 8:00 PM with no deposit held
A large table on a full book with nothing to hold it is the dearest no-show in fine dining. Ask for a ₹6,000 card hold (₹1,000/cover) to confirm the Main room booking.
Kerala prawn moilee runs a 45% food cost — the thinnest course on the menu
Costs ₹540 against a ₹1,200 course. A tighter portion, a cheaper luxe garnish, or a small menu-price lift restores the tasting-menu margin without touching the guest experience.
24 covers bunched into the 8:00 PM seating — the pass will back up
3 tables all sat at 8:00 PM push the kitchen past the ~16 covers a single seating can plate to time. Stagger two of them by 30–45 min to hold the tasting-menu pacing.
Malabar lamb, appam runs a 40% food cost — the thinnest course on the menu
Costs ₹560 against a ₹1,400 course. A tighter portion, a cheaper luxe garnish, or a small menu-price lift restores the tasting-menu margin without touching the guest experience.
2 large tables holding no deposit — ₹16,000 unsecured tonight
At ₹1,000/cover, these bookings should carry ₹16,000 in card holds. Collecting it turns a no-show from a dead loss into a covered one — the single cheapest fix on a fine-dining book.
The full dashboard
The 10 dashboard screens a fine dining actually uses
Beyond this desk's tools, these are the screens from the full Coal & Coin dashboard that matter for a fine dining — open any one live.