Sunbeds, bar, restaurant
One system across all three, not three systems taped together.
For beach club operators
Five months to make the year.
A beach club is three venues in one: sunbeds, beach bar, restaurant, spread over 200 meters of sand. dojofood puts a QR on every sunbed, a POS in every waiter's pocket, and the whole day on one tab.
Why this page exists
Three venues in one, spread over sand.
A beach club is not a restaurant with a view. It is a sunbed operation, a beach bar and a full restaurant running at once, with guests who arrive at 10am and leave after sunset. The distances are long, the season is short, and every order that dies between the sunbed and the bar is money in the sand.
dojofood is built for that shape: guests order themselves from the sunbed, waiters carry the POS across the sand, and everything lands in one queue and on one tab.
An 8-hour guest
Not a 90-minute table. The tab has to survive the whole day.
A 5-month year
Open fast, run hot, close clean. No slack for slow software.
QR at the sunbed
Row 4, bed 12 orders its own mojitos.
Every sunbed and cabana gets its own QR code; print the PDFs, laminate them, zip-tie them on before opening week. The guest scans, browses the full menu in their own language, and orders without flagging anyone down. The order lands in the same queue as everything else, tagged with exactly where it came from.
A QR per sunbed and cabana
Printable PDFs for every spot; the order says row 4, bed 12.
No arm-waving
Guests order the second round without hunting for a waiter in the sun.
Same queue as the waiters
A QR order and a waiter order look identical to the bar and the kitchen.
15 menu languages
The guest from Munich and the guest from Riyadh read the same menu, each in their own.
The waiter app
The POS walks the beach.
Some guests will always want a person. Your waiters carry the full POS on their phone: take the order at the sunbed, add it to the running tab, fire it to the bar or the kitchen, all before walking back. No scribbled notes, no re-typing at a terminal a hundred meters away.
Full POS in a pocket
Waiter and manager app, on both app stores.
Order where the guest sits
Fired to prep the moment it's tapped in.
Real-time everywhere
The bar screen, the kitchen screen and the front desk all see it at once.
All-day tabs
Espresso at 10. Lunch at 1. Sunset round at 7. One tab.
Beach club guests don't close out per order; they close out per day. dojofood runs one tab per sunbed or party: the morning coffees, the cocktails, the sea bass at lunch and the sunset round all accumulate in one place, whoever took the order. At checkout, split it however the group wants.
One running tab per party
QR orders and waiter orders land on the same tab.
Split at checkout
By person, by item, or one card for the whole cabana.
Nothing walks off
Every round is on the tab the moment it's ordered, not reconstructed at 8pm.
Season economics
Set up before opening week. Read the numbers all summer.
A beach club has no ramp-up time; the season is the business. dojofood is self-serve: build the catalog, print the QRs and train the first shift yourself, before opening week, without waiting on an installer. Then run the season on data: day-part reports show whether mornings are worth the payroll, channel reports separate QR revenue from waiter revenue, and July versus August stops being a feeling.
Self-serve onboarding
Photograph your menu, AI turns it into a catalog. Live the same day.
Day-part and channel reports
Morning vs afternoon vs sunset; QR vs waiter; July vs August, side by side.
Staff turnover survivable
The interface takes minutes to learn. The waiter who starts Friday sells Saturday.
15 interface languages
Seasonal staff work the screen in their own language from shift one.
One venue, several outlets
The bar, the kitchen and the café corner are different businesses.
Your beach bar, your restaurant kitchen and the café corner by the entrance sell different things at different margins. dojofood runs them from one central catalog with separate pricing and separate reporting, so you know which outlet actually carried August.
One catalog, priced per outlet
The frozen margarita and the filter coffee each live where they belong.
Orders routed to the right prep
Bar tickets to the bar screen, food to the kitchen screen.
Reported separately
Revenue and mix per outlet, in the same 11 report views as everything else.
Operators, on the season
Real beaches. Real Augusts.
Beach club operator, on the sunbed QRs
"The second mojito used to depend on eye contact. Now it depends on the guest."
Beach club owner, on closing the season
"For the first time I closed September knowing exactly what July did."
20 minutes with our team
Tell us about your beach. We'll show you the screen.
Bring your sunbed count, your outlet list, your opening date. We'll walk through the QR setup, the waiter app and the tabs, and what it costs for a season.