Salsa · for restaurants and bars

The table orders. The bar prepares. No order gets lost.

Salsa lets diners order from the table by scanning a code — another round, another dish, without looking for a server. The order reaches the bar and the kitchen with the table number, and staff see who took it.

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What you gain

More rounds, fewer runs

More rounds from the bar

Diners order the next drink the moment they want it — not when a server is free.

Less load on servers

They serve and host instead of running notes between tables and the bar.

Fewer mistakes

The order arrives exactly as the diner chose it, with extras and notes.

Precise pours

A scale measures every pour, and stock updates after every drink.

Areas and tables

Bar, garden, pool: staff see “Pool 29”, not just a number.

The right printer

Drinks to the bar, dishes to the kitchen — every docket prints where it's made.

Guest Mode

Order from the table.
No app. No waiting.

Every table, room and spot gets its own QR code. Guests scan, browse the full menu and order in seconds — nothing to download, nobody to flag down.

  1. 01

    Scan the QR

    A code on every table, room and spot opens the menu instantly — nothing to download.

  2. 02

    Browse and order

    Guests see your cocktails, wine and food — in their own language — and order from their phone.

  3. 03

    Straight to the bar

    The order lands at the bar station with the room or table on it, ready to make.

The guest ordering menu on a phone

Table 12

Scan to order

Pour Control · pour control

Every pour is measured.
In grams, not in guesses.

The scale under the glass weighs every pour as it happens. What comes out is not one more number at the end of the month, but a picture of how your bar actually pours.

Accuracy

How close each pour landed to the recipe, in grams — not an estimate from a bottle count at the end of the month.

Last pour · Negroni

30.2 g

target 30.0 g

+0.2 g · within tolerance

Speed and flow

How fast the liquid moved and how even the pour was, so a rushed pour reads differently from a controlled one.

Over and under

Both directions, separately. Over-pouring costs margin; under-pouring costs the guest the drink they paid for.

Consistency

The spread between pours of the same drink. A bar can be accurate on average and wildly inconsistent in practice.

Last 24 pours · gin, 30 g

spread ±0.4 g

Behaviour over time

Per person, across shifts and weeks — who is improving, who has drifted, and who is worth having train the others.

Into your analytics

All of it feeds the reports beside sales and stock, so a number on a report can be traced to the pour behind it.

On-screen guidance

Consistency that does not depend on who is on shift.

The screen guides each preparation step by step while the scale measures every pour in real time. The result is the same recipe, the same measures and the same quality — on every shift and from every member of the team.

  • A catalogue of over 500 cocktails, each one broken into preparation steps.
  • Every ingredient is weighed rather than estimated.
  • A new bartender reaches full service standard on their first shift.

Aperol Spritz

  1. 1Aperol into the glass
  2. 2Prosecco, slowly
  3. 31.5 oz Aperol — weighed on the scale
  4. 45.5 oz soda
  5. 5Garnish with an orange slice
On the scale44.6 g / 45.0 g

Inventory count

At the end of the day you weigh only what was opened.

Counting a whole bar by hand takes an hour, and usually gets put off. The station knows which bottles were poured from since the last count, so the list to weigh is only those. Every weighing is compared with the expected weight, and a gap is flagged there and then — not at the end of the month.

  • The list builds itself: a bottle nobody touched is not weighed again.
  • An empty bottle is marked Empty with one tap, without weighing.
  • The count feeds the reports: stock on hand, weight discrepancies and an order list for the supplier.
Inventory countCount required

Scale required — used since last weigh3

  • Campari Milano Bitter 1LT612 gexpected 640 goff by 28 g
  • Cinzano Rosso Vermouth905 gexpected 900 g
  • Tanqueray London DryWeigh

No scale needed — untouched since last weigh42

Complete count

Fast Mode

When the bar is three deep, the system gets out of the way.

Full guidance is right for a quiet shift and for a new bartender; it is the wrong thing at eleven on a Saturday night. In fast mode the screen shows the pours alone — the rest of the preparation folds into a single line — and the scale keeps measuring exactly as before.

Preparation stepsStep 2 of 7
  1. 1Start making the drink
  2. 2Place the serving glass on the scale
  3. 3Add ice cubes
  4. 4Pour 30 ml of Campari Milano Bitter
  5. 5Pour 30 ml of Cinzano Rosso Vermouth
  6. 6Pour 59 ml of soda water
  7. 7Order complete — ready to serve
Pours0 of 3 poured

Before: add ice cubes

  1. 1Pour 30 ml of Campari Milano Bitter
  2. 2Pour 30 ml of Cinzano Rosso Vermouth
  3. 3Pour 59 ml of soda water

The same order, the same scale, the same measurement. Only the screen changes.

SmartBarIQ Staff · Order alerts

Keep the bar open without
keeping someone behind it.

A pool bar at three in the afternoon takes four orders an hour. Staffing it all day is expensive; closing it costs you the guest who wanted a drink. The order finds the right person instead — on their phone, wherever they are on the property.

  1. Guest scans

    At the lounger, the cabana, the lobby. The menu opens on their own phone.

  2. The phone rings

    Whoever is on shift gets it. The alert keeps going until someone takes it.

  3. Someone takes it

    One tap puts a name on the order. Now it cannot quietly go unanswered.

  4. They make it

    Guided on the bar, measured on the scale — the same drink as always.

  5. Ready

    The guest is told, and every step above lands in the log with its time.

On the staff phone

SmartBarIQ Staff · now

New order · Table 2

Margarita

Keeps alerting until someone takes it

The staff app Today card: nought waiting, two done, one minute average, an order taken by a named member of staff and ticked into the hotel POS

What the guest sees

Pool BarOpen · ordering nowRooftopOpens at 17:00

A bar only takes an order it can actually fill. No waiting at an empty counter, no order nobody will make.

What management sees

  1. 14:00Ordered
  2. 14:01Acknowledged1 min
  3. 14:03Preparing2 min
  4. 14:15Ready15 min total

Recorded on its own, every order. How long to answer, how long to make, how the afternoon actually ran.

Before

Nobody at the bar means nobody to ask. The guest gives up, or walks to reception. The bar stays staffed through its quiet hours just in case.

With order alerts

The guest orders from where they are. The right person is told, and comes. More service points stay open, on fewer people.

Guests order when they want. Staff are called when they are needed.

What Tech-Bar does for you

From the sticker on the table to the docket in the kitchen

  • QR stickers and signs for every table and area
  • Bar station and a precise scale
  • Printers for the bar and the kitchen
  • POS integration — matched to your POS vendor
  • Training for every shift, and 24/7 support with a response within one hour
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Diners sitting at the bar ordering from the table

Follow along

@smartbariq

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