At a restaurant?Scan the code on your table to open the menu.

Studio · Demo · Juniper & Lime

Change the menu by asking.

RsrvX is the menu your guests open at the table. Type what you want in plain words: Studio previews it on a real phone, and nothing reaches a table until you publish.

  • Your menu, imported
  • Preview, then publish
  • Undo anything

Studio

Build a smart menu for my taco patio: 24 tables, bowls, tacos and fresh lemonades.

New menu brief
Reading your brief
Garden look pickedJuniper & Lime
Guest view stagedThe staged cover photo: garden salad

Nothing reaches a guest until you approve it.

Staged · Not live yet

Juniper & LimeTable 12
Tonight · Autumn menu

Good evening.

What guests are ordering, what's in season and what they love.

Top 10 tonight

1 / 10

Most ordered right now. Swipe.

Most ordered
Crispy fish tacos
4.9$18
Guest favorite
Grain bowl
4.8$16
In season
Charred brussels sprouts
4.8$12
Avocado tacos
4.7$14
In season
Roasted cauliflower salad
$17
Passion fruit iced tea
$6
Fried pickles
$10
In season
Pineapple cake
$9
Taco salad
$16
Chips & salsa
$7

Help me choose

Tap what your table wants or avoids. Every dish will tell you.

Guidance only. Tell your server about allergies.

In season · Autumn

While it lasts

Roasted, charred and gone when the season turns.

Why now

Brussels sprouts turn sweeter after the first cold nights. The kitchen chars them hard to bring that out.

Guest favorites

Top scores, 30 days

Guest ratings, collected at the table. Sample.

From the kitchen

Autumn is when the patio gets good. We char the sprouts hard, roast the cauliflower until it catches, and leave the fish tacos exactly as they are.

The kitchen at Juniper & Lime

Good to know

01
How to order here

Plates are built to share. Two or three per person makes a meal.

02
Your picks

Tap the plus on anything you like, then show your server. Nothing is ordered until they take it.

03
Where the stars come from

Every rating is from a guest at one of these tables, dish by dish.

04
Something to avoid?

Tune the menu once and every dish will tell you if it fits.

The whole menu

Ready to order?

Prefer a paper menu? We'll bring one.

Crispy fish tacos
No. 1 tonight

Crispy fish tacos

$18

Two tacos, cabbage slaw, , chips and guacamole.

Tap an underlined word and the menu explains it.

How it eats
Crisp5 of 5
Bright4 of 5
Rich2 of 5
Heat1 of 5
How to eat it

Squeeze the lime over the fish first. The guacamole is for the chips, though nobody will stop you.

Lists fish, gluten

Guests ask
Pairs well with
4.9(236) · Sample
“Shatter-crisp and the guac is the real deal.”
Guest rating, collected at the table

Illustrative demo. Juniper & Lime is a fictional restaurant. Dish photos are AI illustrations of example dishes.

0Apps to download

4Looks, in your brand

5Minutes of your time

9.5x1The orders of one-off blasts

Four looks, in your brand.

Built for omakase counters, steakhouses, trattorias, hotel dining and groups with many rooms.

Juniper & LimeTable 12
Tonight · Autumn menu

Good evening.

What guests are ordering, what's in season and what they love.

Top 10 tonight

1 / 10

Most ordered right now. Swipe.

Most ordered
Crispy fish tacos
4.9$18
Guest favorite
Grain bowl
4.8$16
In season
Charred brussels sprouts
4.8$12
Avocado tacos
4.7$14
In season
Roasted cauliflower salad
$17
Passion fruit iced tea
$6
Fried pickles
$10
In season
Pineapple cake
$9
Taco salad
$16
Chips & salsa
$7

Help me choose

Tap what your table wants or avoids. Every dish will tell you.

Guidance only. Tell your server about allergies.

In season · Autumn

While it lasts

Roasted, charred and gone when the season turns.

Why now

Brussels sprouts turn sweeter after the first cold nights. The kitchen chars them hard to bring that out.

Guest favorites

Top scores, 30 days

Guest ratings, collected at the table. Sample.

From the kitchen

Autumn is when the patio gets good. We char the sprouts hard, roast the cauliflower until it catches, and leave the fish tacos exactly as they are.

The kitchen at Juniper & Lime

Good to know

01
How to order here

Plates are built to share. Two or three per person makes a meal.

02
Your picks

Tap the plus on anything you like, then show your server. Nothing is ordered until they take it.

03
Where the stars come from

Every rating is from a guest at one of these tables, dish by dish.

04
Something to avoid?

Tune the menu once and every dish will tell you if it fits.

The whole menu

Ready to order?

Prefer a paper menu? We'll bring one.

Crispy fish tacos
No. 1 tonight

Crispy fish tacos

$18

Two tacos, cabbage slaw, , chips and guacamole.

Tap an underlined word and the menu explains it.

How it eats
Crisp5 of 5
Bright4 of 5
Rich2 of 5
Heat1 of 5
How to eat it

Squeeze the lime over the fish first. The guacamole is for the chips, though nobody will stop you.

Lists fish, gluten

Guests ask
Pairs well with
4.9(236) · Sample
“Shatter-crisp and the guac is the real deal.”
Guest rating, collected at the table
Juniper & LimeGarden lookPatio kitchen
KazeTable 7
Tonight · Autumn menu

Good evening.

What guests are ordering, what's in season and what they love.

Top 10 tonight

1 / 10

Most ordered right now. Swipe.

Most ordered
Charcoal cod
4.9
Guest favorite
Sea bream, ume & shiso
4.8
Guest favorite
Shrimp kakiage
4.8
Nigiri of the day
Bonito tataki
4.7
Guest favorite
A5 wagyu, robata
4.9
In season
Maitake, brown butter ponzu
In season
Kanpachi & nashi pear
In season
Kabocha mochi
Yuzu highball

Help me choose

Tap what your table wants or avoids. Every dish will tell you.

Guidance only. Tell your server about allergies.

In season · Autumn

While it lasts

Maitake, nashi pear and kabocha: the counter in autumn.

Why now

Maitake grows at the foot of oak trees for a few weeks each autumn. This week brought the first.

Guest favorites

Top scores, 30 days

Guest ratings, collected at the table. Sample.

From the kitchen

The first maitake came in this week. We roast it hard and let brown butter and ponzu do the rest.

Chef Ren

Good to know

01
How the counter works

Courses come one at a time, in the order the chef thinks they taste best. Eat each one as it lands.

02
Soy, or not

Nigiri here is brushed with soy before it reaches you. It needs nothing more.

03
Sake in one line

Junmai means pure rice. Ginjo means the rice was polished further, for a lighter, more fragrant pour.

04
Your picks

Tap the plus on anything you like, then show your server. Nothing is ordered until they take it.

The whole menu

Ready to order?

Prefer a paper menu? We'll bring one.

Charcoal cod
No. 1 tonight

Charcoal cod

Grilled over , finished with butter.

Tap an underlined word and the menu explains it.

How it eats
Rich4 of 5
Smoke3 of 5
Clean3 of 5
Sweet2 of 5
How to eat it

The skin is the best part. Eat it first, while it is still crisp.

Lists fish, dairy

Guests ask
Pairs well with
4.9(212) · Sample
“Crisp skin, flaky inside. The reason we came back.”
Guest rating, collected at the table
KazeCounter lookOmakase counter
Alder & EmberTable 14
Tonight · Autumn menu

Good evening.

What guests are ordering, what's in season and what they love.

Top 10 tonight

1 / 10

Most ordered right now. Swipe.

Most ordered
Dry-aged ribeye, 20 oz
4.9$92
Wagyu tartare
4.7$26
Guest favorite
Ember potatoes
4.8$16
Center-cut filet
$68
Kumamoto oysters
$24
In season
Wild mushrooms
$18
In season
Delicata squash
$15
Wood-roasted halibut
$54
In season
Brown butter apple tart
$15
Ember martini
$21

Help me choose

Tap what your table wants or avoids. Every dish will tell you.

Guidance only. Tell your server about allergies.

In season · Autumn

While it lasts

Squash, wild mushrooms and an apple tart to finish.

Why now

Chanterelles and maitake come in after the first autumn rain. The kitchen roasts them over the same oak as the steaks.

Guest favorites

Top scores, 30 days

Guest ratings, collected at the table. Sample.

From the kitchen

The oak has been burning since three. Order the ribeye for the table and let us choose the sides.

The kitchen at Alder & Ember

Good to know

01
How do you like it?

Rare is a cool red center. Medium rare is warm and red. Medium is pink all the way through. For the ribeye, the kitchen suggests medium rare.

02
What dry-aged means

Forty-five days in a cold room. The beef loses water, the flavor deepens and the meat turns more tender.

03
Built to share

The ribeye feeds two with a couple of sides.

04
Your picks

Tap the plus on anything you like, then show your server. Nothing is ordered until they take it.

The whole menu

Ready to order?

Prefer a paper menu? We'll bring one.

Dry-aged ribeye, 20 oz
No. 1 tonight

Dry-aged ribeye, 20 oz

$92

, , .

Tap an underlined word and the menu explains it.

How it eats
Rich5 of 5
Char4 of 5
Smoke4 of 5
Sweet1 of 5
How to eat it

The kitchen suggests medium rare. Give it two minutes on the board before you cut.

Lists dairy

Guests ask
Pairs well with
4.9(241) · Sample
“Deeply charred, perfectly rested. The marrow butter is unfair.”
Guest rating, collected at the table
Alder & EmberEmber lookSteakhouse
LuciaTavolo 4
Stasera · Autunno

Good evening.

What guests are ordering, what's in season and what they love.

Top 9 tonight

1 / 9

Most ordered right now. Swipe.

Most ordered
Cacio e pepe
4.9$24
In season
Burrata, figs & saba
4.7$19
In season
Pappardelle, wild boar ragù
$29
In season
Pumpkin tortelli
4.8$27
Guest favorite
Tiramisù
4.8$13
Beef carpaccio
$18
Whole branzino
$38
Negroni
$16
Chianti Classico, by the glass
$17

Help me choose

Tap what your table wants or avoids. Every dish will tell you.

Guidance only. Tell your server about allergies.

In season · Autunno

While it lasts

Figs, pumpkin and wild boar, served family style.

Why now

The figs are in their last weeks and the first pumpkins have just come in. Both stay on the menu until they run out.

Guest favorites

Top scores, 30 days

Guest ratings, collected at the table. Sample.

From the kitchen

The figs will not last another week and the pumpkin has just arrived. Start with the burrata, then let us bring pasta.

Lucia's kitchen

Good to know

01
How an Italian dinner runs

Antipasti to start, pasta as a course of its own, then a secondo and something sweet. Order as much or as little of it as you like.

02
Stasera means tonight

There is a little Italian on this menu. Tap any underlined word and we will explain it.

03
Family style

Pastas can be split for the table. Ask for half portions to try two.

04
Your picks

Tap the plus on anything you like, then show your server. Nothing is ordered until they take it.

The whole menu

Ready to order?

Prefer a paper menu? We'll bring one.

Cacio e pepe
No. 1 tonight

Cacio e pepe

$24

, , toasted pepper.

Tap an underlined word and the menu explains it.

How it eats
Rich4 of 5
Pepper4 of 5
Salt3 of 5
Bright1 of 5
How to eat it

Eat it the moment it lands. The sauce tightens as it cools.

Good to know

Cacio e pepe means cheese and pepper. There is no cream: the sauce is pecorino, black pepper and the pasta water.

Vegetarian · Lists gluten, dairy, egg

Guests ask
Pairs well with
4.9(318) · Sample
“Peppery, silky and gone too fast.”
Guest rating, collected at the table
LuciaTrattoria lookTrattoria

Four fictional restaurants. Dish photos are AI illustrations of example dishes.

Pulse, for managers

Your floor, live.

Every score lands on one screen while service is still running. Low scores become alerts, alerts become fixes, and the chef gets the night's numbers after close.

Book a demo
Pulse · Kaze · demo restaurant · tonight8:41 PM

Good evening

One needs a manager now. Shrimp kakiage got 2 stars at table 10.

Dishes rated tonight

184

Updates as guests rate

Average score

4.73

Out of 5, every dish

Misses (1 to 3 stars)

8

1 still open

Tables rating

9 of 12

Seated tables with a score

Shrimp kakiage

Needs you

Shrimp kakiage got 2 stars

Took too long · table 10 · 8:37 PM

The guest has been told a manager is coming

Live ratings

8:41 PMJunmai ginjo · Table 4 · Flavor5 stars

8:40 PMA5 wagyu, robata · Table 12 · Texture5 stars

8:39 PMBonito tataki · Table 2 · Flavor4 stars

8:37 PMShrimp kakiage · Table 10 · Took too long2 stars

8:35 PMCharcoal cod · Table 1 · Flavor5 stars

Table 4Member table

2 guests · Seated 7:30 PM · Member · 6th visit

Guest memory. Always starts with the sea bream. Likes the junmai at room temperature.

See the whole screen

Dishes tonight

Charcoal cod38 rated4.86

Sea bream, ume & shiso31 rated4.81

Shrimp kakiage27 rated4.74

Nigiri of the day24 rated4.62

Bonito tataki18 rated4.69

A5 wagyu, robata14 rated4.79

Maitake, brown butter ponzu12 rated4.58

Kanpachi & nashi pear9 rated4.67

Kabocha mochi Needs work7 rated4.43

Yuzu highball4 rated4.50

Live ratings, earlier

8:37 PMShrimp kakiage · Table 10 · Took too long2 stars

8:35 PMCharcoal cod · Table 1 · Flavor5 stars

Table 4Member table

2 guests · Seated 7:30 PM · Member · 6th visit

Guest memory. Always starts with the sea bream. Likes the junmai at room temperature.

Why guests scored

What they loved · 4 and 5 stars

Flavor51%

Texture27%

Presentation22%

What to fix · 1 to 3 stars

Temperature38%

Took too long31%

Portion19%

Too salty13%

Alerts, not reviews. A 2-star plate reaches the floor manager mid-meal, not a review site next week.

Every dish, scored. See what's loved, what's ordered and what needs work, with the reason guests gave.

Regulars, flagged. Members and returning guests are marked on the floor, with what they love.

Illustrative data. Kaze is a demo restaurant.

Paper, a PDF, or RsrvX.

CapabilityrsrvxPaper menuPDF behind a QR code
Change tonight's menursrvxAsk Studio, then publishPaperReprint itPDF + QRRe-upload a file
Know what guests think of each dishrsrvxEvery dish, livePaperAsk aroundPDF + QRNo
Catch a bad plate before the checkrsrvxInstant alert to the floorPaperIf someone speaks upPDF + QRNo
See all six
Recognize returning guestsrsrvxOpt-in guest profilesPaperYour best server's memoryPDF + QRNo
A members-only menursrvxX, with the Dining CommunityPaperNoPDF + QRNo
Looks like your restaurantrsrvxYes, in your brandPaperYesPDF + QRMostly
Book a demo

RsrvX is the menu, feedback and guest layer. Orders and payments stay with your servers and the POS you already use.

One loop, every table.

Guests scan the code on the table and the menu opens in their phone's browser. Nothing to download.

Juniper & LimeTable 12
Tonight · Autumn menu

Good evening.

What guests are ordering, what's in season and what they love.

Top 10 tonight

1 / 10

Most ordered right now. Swipe.

Most ordered
Crispy fish tacos
4.9$18
Guest favorite
Grain bowl
4.8$16
In season
Charred brussels sprouts
4.8$12
Avocado tacos
4.7$14
In season
Roasted cauliflower salad
$17
Passion fruit iced tea
$6
Fried pickles
$10
In season
Pineapple cake
$9
Taco salad
$16
Chips & salsa
$7

Help me choose

Tap what your table wants or avoids. Every dish will tell you.

Guidance only. Tell your server about allergies.

In season · Autumn

While it lasts

Roasted, charred and gone when the season turns.

Why now

Brussels sprouts turn sweeter after the first cold nights. The kitchen chars them hard to bring that out.

Guest favorites

Top scores, 30 days

Guest ratings, collected at the table. Sample.

From the kitchen

Autumn is when the patio gets good. We char the sprouts hard, roast the cauliflower until it catches, and leave the fish tacos exactly as they are.

The kitchen at Juniper & Lime

Good to know

01
How to order here

Plates are built to share. Two or three per person makes a meal.

02
Your picks

Tap the plus on anything you like, then show your server. Nothing is ordered until they take it.

03
Where the stars come from

Every rating is from a guest at one of these tables, dish by dish.

04
Something to avoid?

Tune the menu once and every dish will tell you if it fits.

The whole menu

Ready to order?

Prefer a paper menu? We'll bring one.

Crispy fish tacos
No. 1 tonight

Crispy fish tacos

$18

Two tacos, cabbage slaw, , chips and guacamole.

Tap an underlined word and the menu explains it.

How it eats
Crisp5 of 5
Bright4 of 5
Rich2 of 5
Heat1 of 5
How to eat it

Squeeze the lime over the fish first. The guacamole is for the chips, though nobody will stop you.

Lists fish, gluten

Guests ask
Pairs well with
4.9(236) · Sample
“Shatter-crisp and the guac is the real deal.”
Guest rating, collected at the table

What you learn

Which tables are browsing, and when.

Tables opening the menu, by hour

Illustrative data from a demo restaurant. Tap through the phone: it is the real guest menu.

A guest list that builds itself.

Every visit adds to a profile your restaurant owns, once the guest opts in. Here is what one looks like.

What a profile holds

VisitsWhen they come, and with whom. Party size, nights they prefer, how long since the last visit.

NotesWhat your best server remembers. Allergies, seating, occasions. Shared with the next shift, not lost with it.

FavoritesWhat they love, from their own ratings. Not guesses. Every star they gave, dish by dish.

FeedbackEvery miss, and how it was fixed. So the next visit starts on the right foot.

Guest profileSample

Maya R.4 visits · Member at Kaze

FavoritesSea bream, ume & shiso

Feedback11 dishes rated. One 2-star, fixed at the table.

NotesWindow seat. No shellfish.

ConsentOpted in on her first visit

SuggestedInvite her to the autumn tasting

Opt-in, always

Guests choose to save a profile. Ratings without one stay anonymous.

Yours, not ours

Each restaurant's guest data belongs to that restaurant. Never pooled, never sold.

Forgotten on request

A guest can ask to be forgotten, and their profile is deleted.

Reviews that arrive while you can still act.

Every rating comes with the dish, the table and a reason. RsrvX is new, so instead of testimonials, here is exactly how guest feedback looks, using demo data.

Dish ratings, as your team sees them

Charred brussels sprouts

Charred brussels sprouts5 of 5 stars

“Crispy edges, smoky, gone in two minutes.”

Guest at table 12 · Flavor · 7:48 PM

Crispy fish tacos

Crispy fish tacos2 of 5 stars

“Fish was lukewarm. Manager brought a fresh plate, rated it again: 5 stars.”

Guest at table 7 · Temperature · 8:12 PM

Pineapple cake

Pineapple cake4 of 5 stars

“Lovely, just a little sweet for me.”

Guest at table 3 · Sweetness · 8:31 PM

Sample ratings, demo data. Photos are AI illustrations.

Engagement feed

Guest at table 9 joined your guest list from the table menu1 min agoOpted in to hear from you

Make it right resolved at table 7: fresh plate sent, re-rated 5 stars3 min ago6 minutes from alert to fix

Guest at table 4 claimed a birthday treat6 min agoPineapple cake, on the house

A new guest joined the Dining Community from the menu9 min agoMember #318

Guest at table 12 rated the charred brussels sprouts 5 stars14 min agoFlavor

Sample activity, demo data. Guests are shown by table, never by name.

The ROI math

Automated messages drive 9.5x the orders of one-off blasts.1

In Klaviyo's 2026 Food & Beverage benchmarks, automated email flows convert at 2.46% against 0.26% for campaigns. Here is that math applied to your guest list, every step shown. Automated guest messages are coming soon to RsrvX; the opted-in guest list they start from is built at your tables today.

2.46%

Placed-order rate, automated email flows

0.26%

Placed-order rate, one-off email campaigns

33% / 5.8%

Open and click rate, automated email flows 1

$1.83

SMS flow revenue per recipient, against $0.34 for SMS campaigns 2

Your numbers

Start with the guests who opted in to hear from you, then set your average check and how many automated messages each guest gets in a month (a birthday note, a we-miss-you after 30 days, a new-dish alert).

1,000

$45

2

Read this as an estimate, not a promise. These are Klaviyo's benchmarks for online orders, used here as an analog for return visits. Results vary by restaurant, season and list. When automated messages launch, RsrvX will measure the real visit lift for your restaurant against a holdout group of guests who receive no messages, so you will see what the messages actually did.

The math · your guest list · one month

See every step of the math
1Automated messages sent a month1,000 guests × 2 messages= 2,000 messages
2Return visits, at the 2.46% flow placed-order rate2,000 × 2.46%= 49 visits
3Email flow revenue, at your average check49 visits × $45= $2,205 a month
4SMS flows, one automated text per guest a month at $1.83 per recipient1,000 guests × $1.83= $1,830 a month
5The same messages as one-⁠off campaigns, at 0.26%2,000 × 0.26% = 5 visits × $45= $225 a month

Email + SMS flows, a month

$4,035

About $48,420 a year. The same 2,000 messages sent as one-⁠off campaigns would bring about $225 a month.

1. Klaviyo, Email marketing benchmarks 2026, Food & Beverage: placed-order rate 2.46% for flows and 0.26% for campaigns; flow open rate 33%, flow click rate 5.8%. Published 24 February 2026. klaviyo.com/uk/blog/email-marketing-benchmarks

2. Klaviyo, SMS marketing benchmarks 2026, Food & Beverage, drawn from more than 183,000 Klaviyo customers: revenue per recipient $1.83 for SMS flows and $0.34 for SMS campaigns. klaviyo.com/products/sms-marketing/benchmarks

Dining Community + monthly account management

Turn every guest into a regular.

Add a dining community to your smart menu. Any guest can join from the table in one tap, free. Members rate dishes, answer each other's questions and bring their friends, and every bit of it earns them a level. It runs itself, and your account managers handle the rest.

Levels that reward feedback

Rating a dish earns the most, and a low rating earns exactly what a high one does. A review or a friend who joins is an instant level up.

Loyalty without discounts

Members come back for status, access and each other, not coupons. Your margins stay whole.

An extra turn on slow nights

Members' hour helps fill your earliest tables. Coming soon: cancellations go to members first.

Members meet members

Profile photos, an opt-in “here tonight” and waves before words.

Your house, your rules

Nasty posts are filtered out automatically. Remove any comment or review that crosses the line, and always get the chance to make it right.

One app, every dining community

Guests browse restaurant dining communities to join and open your welcome page. Coming soon.

Take the full tour

KazeYou · Level 4

Dining community · 1,248 members · free to join

Ask the table something

AllFrom the kitchenTable talkLab

23 people joined this week

Chef Ren · Level 9 · Monday

Chef's note

Shiro ebi is back. Forty pieces this week, members first. Ask for it from the X menu before Thursday.

48 likes · 12 comments

Tuesday · Lab

Which dish should return this winter?

Daniel K. · 2h · Table talk

Best sake with the charcoal cod? Bringing my parents on Thursday.

Charcoal cod

Maya R. The junmai ginjo, slightly chilled. Tell your server it's for the cod.

Marked helpful · Maya earned 5 points

TableEventsMembersLevels

Illustrative data. Kaze is a demo restaurant.

<90sec

Target for simple requests

Account management comes with the add-on, every month. Change a dish, add a perk, pause a rule or take down a post: just ask. We aim to handle simple requests in under 90 seconds.

We're out of uni tonight. Can you take it off and let members know?

Done. Uni is off tonight's menu, and members got a heads up.

Handled in 41 seconds · example

Start with the menu. Add the community.

Plans are per location, per month, and white glove setup is always included. Book a demo and we'll walk you through pricing.

Plan

RsrvX Smart Menu

The menu that listens. Everything a manager and a chef need, at every table.

Juniper & LimeCrispy fish tacosGrain bowl
  • A live menu in your brand, with nothing to download
  • Dish ratings from every table, as plates land
  • Instant alerts to the floor when a dish misses
  • Studio: change the menu by asking
  • Guest profiles your restaurant owns
  • White glove setup, done for you
Book a demo

Add-onIncludes account management

Dining Community

Everything in Smart Menu, plus a community that turns guests into regulars, run for you.

KazeCharcoal codSea bream, ume and shiso
  • The Table, events and members, inside your menu
  • Nine levels that reward ratings, reviews and friends
  • X, the members menu, as a level perk
  • Members' hour. Coming soon: open tables filled by members
  • Full control: remove anything that crosses the line
  • Monthly account management, with fast turnaround
Book a demo

Five minutes from you. We take it from there.

  1. 01
    Describe your place.

    A sentence or two in the box here: what you serve, how many tables, the look you want.

  2. 02
    Drop in your menu.

    A PDF, photos or a link to your website. Phone photos are fine.

  3. 03
    Book a demo.

    We show you RsrvX on your own menu, then set up your account with you. Your brief comes with you.

  4. 04
    Studio stages it.

    Studio builds your smart menu from your brief and shows you the guest view. Change anything by asking.

  5. 05
    Approve and go live.

    Nothing reaches a guest until you approve it. Print your table codes and you're live.

Have our team set it upBook a demo

Studio will pick a look that suits your place.

Try an example:

White glove setup, for every restaurant. Rather not set it up yourself? Our team builds your menu, your welcome page and your table codes, and takes you live as soon as you approve.

Good questions, straight answers.

Do guests need to download an app?

No. Guests scan the code on the table and the menu opens in their phone's browser.

Does RsrvX take orders or payments?

No. RsrvX is the menu, feedback and guest layer. Orders and payments stay with your servers and the POS you already use.

How do menu changes go live?

Ask Studio in plain words, check the preview, then publish. Every table updates at once, and any change can be undone.

Who sees guest ratings?

Your kitchen and managers see every score live. Guests only see averages, and only on dishes where you turn that on.

Who owns the guest data?

You do. Profiles are opt-in, they stay with your restaurant, and a guest can ask to be forgotten.

How long does it take to go live?

About five minutes of your time. Describe your place, drop in your menu and approve what Studio stages. Our team can set it up for you instead.

What's in the Dining Community add-on?

A free community any guest can join from your menu: the Table, events, members and nine levels that reward ratings, reviews and friends. It runs on autopilot, and it comes with monthly account management that aims to handle simple requests in under 90 seconds.

Can I remove comments or reviews?

Yes. You have full control over what's allowed. Rude, abusive or off-topic posts are hidden automatically, and you can remove any comment or review that crosses the line in one tap. Honest feedback stays genuine: you hear about a bad moment while the guest is still at the table, so you always get the chance to make it right first.

How is RsrvX priced?

Per location, per month: the Smart Menu, plus the Dining Community add-on if you want it, which includes monthly account management. White glove setup is always included. Book a demo and we'll walk you through it.

See RsrvX on your own menu.

Describe your place or drop in your menu, and Studio stages it for you. Rather see a live night first? Book a demo.