Recognition card at the table
When a regular sits down, the waiter sees which visit it is, their last order, allergies and the usual dish, which goes on the ticket in one tap.
Zahter
Zahter puts the floor, kitchen, reservations and till in one panel. Every closed bill lands on the guest's card, so the next time they sit down the waiter already knows what they like.

A good waiter knows the regulars: the usual dish, the gluten allergy, the birthday next week. Then they take a day off, the shift changes, the team grows, and that knowledge is gone. Meanwhile floor, kitchen and till each keep their own notes, and nobody sees who is waiting on whom.
We built Zahter so the floor, kitchen and front desk work from the same record. When a bill closes, that record goes to the till and to the guest's card. Every number on the card is counted from visits, not typed in by hand.
When a regular sits down, the waiter sees which visit it is, their last order, allergies and the usual dish, which goes on the ticket in one tap.
The oldest ticket sits on the left and turns red after 12 minutes. Reservations run on a table-by-hour timeline with clash checks.
Comps, voids and discounts need a reason and a manager's PIN. Split bills, refunds and the end-of-day cash count all land in the till log.
Guests order from the table in Turkish, English, German, Russian or Arabic, filter out allergens and call the waiter from their phone. No app to download.




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EU allergens, filterable on the QR menu
Every dish carries its allergens from the EU's list of 14. A guest picks what to avoid and the menu marks what doesn't fit, and the allergy also prints on the kitchen ticket.