Films of Mesea at work
Pick what interests you: a type of venue, a feature, or the person who uses it.
92 films
An evening at Bistro Aurora
Your menu, changed once, everywhere
Options without mistakes
Kitchen and bar, each with its own work
Paying: the bill asked for by phone, tips and split payments
Stock that keeps itself
Orders from anywhere
What works and what doesn't
Ready for an inspection
Fast food: order by phone, the number on the TV
Club: the bottle ordered from the booth, the bill paid at the table
Hotel: room service from a code in the room
Your own delivery: zones, fee, minimum and handover at the door
Cancellation and refund: the guest knows why, you decide when the money leaves
Terms for guests: the venue's legal pages, in plain sight
The 3D plan: your room, and bookings with tables chosen on the plan
The venue's devices: enrolled in alfimdm, and Mesea reaches them by itself
From the table to the kitchen to the fiscal receipt
The order taken by the waiter
Waiter: a receipt for a company, and an invoice
Waiter: an order with options and a note
Waiter: the orders and where each one is
Waiter: courses, held and sent
Waiter: your takings
Waiter: language and printer
Waiter: the menu in your pocket
Waiter: the tables at a glance
Waiter: a takeaway order and its payment
Waiter: one bill, several ways of paying
Waiter: payment and tips
Waiter: tonight's reservations
Waiter: tasks, pickups and calls
Waiter: sending the order
Waiter: a fiscal receipt from earlier
Cook: orders by course
Cook: the statuses of an order
Cook: all the orders
Cook and bartender: the stations
Orders in the kitchen
What you took and what works on the menu
What the inspector would ask for, solved today
What expires gets sold, not thrown away
Live orders
Manager: live orders
Manager: AI usage
Manager: e-Factura
Manager: the team
Manager: the gallery
Manager: Glovo
Manager: the fiscal printer
Manager: ingredients and allergens
Manager: menus
Manager: tables and QR codes
Manager: newsletter
Manager: offers
Manager: options
Manager: prepared in advance
Manager: dishes
Manager: opening hours
Manager: reservations
Manager: the website
Manager: stations
Manager: stock from scratch
Manager: the team's tips
Manager: payment methods
Count the shelf and bring the stock up to date
A delivery enters stock, with a goods receipt
The day checked, the invoice sent, the receipt voided
Guest: asking for the bill
Guest: calling the waiter
Guest: ordering with friends
Guest: ordering from the table
Guest: the account and past orders
Guest: the courses of a meal
Guest: today's offers
Guest: options and allergens
Ordering from the table
Mesea Operator: a new restaurant, asked for in plain words
The order taken at the table, no notepad
Everyone pays only for what they ate
One order, from table to receipt, no paper slips
No order lost in the kitchen
Nobody orders what has run out
Orders with "no" and "extra", without mistakes
Know what is happening at every table
Guests order for themselves, exactly as they like
Dessert never comes before the main course
The bill asked for by phone, the tip on the receipt
Stock goes down by itself with every portion
Glovo orders, no separate tablet
Which dish makes money but doesn't sell?
Know what the inspector wants before they come
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