Restaurant Apps Built with AI: Table Bookings, Takeaway, Rotas and Kitchen Stock

Mythex builds the restaurant tools your POS does not: table booking that knows which tables join, takeaway ordering capped per pickup slot, rotas planned per service, and kitchen stock counted in kilos and cases. Describe your dining room and kitchen in chat and publish the app with a real database.

Two services a day and a phone that rings at 8 p.m.

A restaurant runs lunch, a prep window, dinner and close, then does it again. Bookings arrive by phone at the worst moment, during service, written in a diary by whoever is nearest. Private dining enquiries sit in an inbox, delivery apps sit on a tablet, and supplier invoices pile up by the pass. Margins are thin, so the numbers that matter are covers per service, table turns, food cost and labour against sales, and most owners see them weeks late. What helps is booking that respects real tables and sittings, a rota built from expected covers, and stock counts that make Monday's order obvious.

Table sizes, which tables join, and a seating time per booking
Allergies and occasions captured when guests book
Takeaway capped per 15-minute pickup slot
Rotas by service with split shifts and station skills
Par levels per ingredient for each order day
Wastage logged nightly with a reason

What you can build for restaurants

Table booking that seats a second sitting

The system knows your tables, their sizes and which pairs push together. Each booking gets a seating duration by party size, so a 7 p.m. four-top frees up for 9:15. Guests note allergies, birthdays and high chairs, and an online cap per service keeps tables for walk-ins.

Build a table booking system for my restaurant. We have 14 tables (two-tops and four-tops, some can join), lunch 12–3 and dinner 6–10. Parties of up to 4 get 2 hours, larger parties 2.5 hours. Guests note allergies and occasions. Keep 20% of covers off the online system for walk-ins.

Takeaway ordering the kitchen can keep up with

Customers choose a pickup slot, and each slot takes only as many orders as the kitchen can handle alongside a full room. Dishes that run out are switched off in a tap. Gift vouchers, house sauces and cookbooks can sell next to the menu.

Make a takeaway ordering page for my restaurant with pickup slots every 15 minutes, a maximum of 6 orders per slot, and a sold-out switch per dish. Also sell gift vouchers in set amounts.

A rota planned per service, not per day

Front of house and kitchen shifts are set for lunch and dinner separately, with split shifts easy to build. Each person's stations, like bar, grill or pastry, decide where they can be placed, and booked covers suggest how many people each service needs.

Create a staff rota for my restaurant. Shifts are per service (lunch, dinner) with split shifts allowed. Staff have stations they can cover: floor, bar, grill, pastry, dish. Show booked covers next to each service, and publish the rota a week ahead.

Kitchen stock in kilos, bunches and cases

Each ingredient has a unit, a supplier, delivery days and a par level for each order day. Count on a phone at close, and the order list is the gap to par. Wastage is logged with a reason so over-prepped dishes show up within weeks.

Build kitchen inventory for my restaurant. Ingredients have a unit (kg, litre, bunch, case), supplier, delivery days and par level per order day. Staff count on a phone and the app makes the order list. Log wastage with a reason: spoiled, over-prepped, returned.

Wine dinners and chef's tables that sell ahead

Ticketed nights with a seat limit, dietary needs collected at purchase, and a guest list for the host on the night. Put them on your quietest evening and prepaid tickets fill it.

Make an events page for my restaurant's monthly wine dinner: 30 seats, prepaid tickets, dietary requirements asked at checkout, and a guest list with arrival check-in for the host.

Covers, no-shows and labour by service

Covers per service and weekday, no-show rate by booking channel, weekly food cost as a share of sales, and labour against sales per service, so the heavy Tuesday lunch rota and the thin Saturday night both become visible.

Build a restaurant dashboard showing covers per service by weekday, no-show rate by booking source, weekly food cost percentage, and labour cost against sales for each service.

A staff directory of suppliers and cut-offs

Every supplier with order days, cut-off times, the rep's phone number and a backup supplier for key items, plus local producers and a staff contact list, all behind a staff login. When the head chef is off, the sous chef can still place the fish order before 4 p.m.

Make a staff-only supplier directory for my restaurant. Each supplier has items, order days, cut-off time, rep name and phone, and a backup supplier for key items. Add a staff contact list for shift swaps.

Getting bookings off the phone during service

Put the booking link on your site, your social profiles and your voicemail message. Load your floor plan once: tables, sizes and which combine. Keep the phone for large parties and private dining. Most restaurants find the evening calls drop within a few weeks, and the host stops writing in a diary with one hand while seating a table with the other.

Booking link on site, socials and voicemail
Floor plan entered once
Phone kept for large groups

Allergies and private dining

Allergy notes from bookings and event tickets should reach the kitchen on the day's list, not stay in an email. Private dining organisers can confirm final numbers and dietary needs in a portal by a set deadline. Allergen labelling and food rules are set where you trade; the app only carries the information.

Questions

Can diners book a table online?

Yes. They pick a date, time and party size, and the system checks real tables and seating times. Staff see bookings on an admin page and can add phone bookings there too.

Can I take deposits for large groups?

Yes, the booking can require a deposit above a party size or for set-menu dates. Card payments need a payment provider you connect with your own account.

Does it replace my POS?

No. Keep your till for payments at the table. Mythex builds the tools around it: bookings, takeaway, rotas, stock and reports, and you can import sales exports for the dashboard.

Can staff use it on their phones?

Yes, the published app works in any phone browser. On Pro, Mythex can also turn it into Android and iPhone apps that open your published app.

Do I need to code?

No. You describe what you need and change it by chatting. The Free plan needs no card; Pro is $25/month and adds a custom domain and code editing.

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