No clear view of the floor
When the host keeps the floor plan in their head, free tables get missed, reserved ones get given away, and guests wait at the door while seats sit empty.
For fine dining & full-service restaurants
Check the fit for your full-service dining room
Rosuii is a conditional fit for full-service restaurants needing floors, tables, waiter-assigned orders and KOT. Reservations and table QR ordering start on Starter; loyalty starts on Growth. There is no item/seat bill splitting, course firing, seat-number workflow, table move/merge or void/comp approval. Test these boundaries before choosing it for fine dining.
Live table & floor statusCaptain table-side ordering
What strains a full-service room
The friction across the floor that slows turns and dents the guest experience.
Bookings that collide
A reservation jotted in a diary is easy to forget. A walk-in lands on a table booked for 8pm and now two parties want the same seats.
Orders lost between floor and kitchen
Handwritten chits get misread or mislaid, the kitchen fires the wrong dish, and a captain walks back and forth instead of looking after the room.
Slow, error-prone billing
Totting up a big table by hand at the end of a long service, with service charge and VAT on top, invites errors and arguments.
How Rosuii runs your dining room
Built so a captain serves smoothly and a manager sees the whole floor at a glance.
See your floor live
Build your floors and tables once, each with a number and capacity, and a visual board shows every table as available, occupied, reserved or maintenance — read the whole room in a second.
Reservations that hold
Record a booking against a table and a time and it shows as reserved on the board, so no walk-in is seated there by mistake and your front desk and floor work from one plan.
Captain ordering that fires KOTs
A captain assigns a dine-in order to a table from the POS, so the board, the kitchen ticket and the bill all carry the same table number and the kitchen gets an accurate KOT.
Clean bills, service charge & VAT
Settle a table cleanly, and let the server price every order with your service charge and VAT applied automatically — no maths at the end of service.
- Visual floor plan with live table status
- Reservations and table bookings
- Captain table-side ordering with KOTs to the kitchen
- Service charge and VAT applied automatically at settlement
- Guest profiles and loyalty with order history
- Per-table QR contactless ordering, in Bangla and English
Fine-dining software — common questions
Last verified against the product:
When should I choose another product for fine dining?
Rosuii does not offer item/seat bill splitting, course firing, seat numbers, table move/merge or void/comp approvals. Choose another system when those workflows are mandatory. Tables and KOT start on Free; reservations and table QR ordering start on Starter, and loyalty starts on Growth.
Can Rosuii manage my floor and table status?
Yes. Build each floor with its tables, numbers and capacities, and a visual board shows every table as available, occupied, reserved or maintenance, updating live as orders open and close so you can read the whole room at a glance.
Do captains take orders at the table?
Yes. A captain assigns a dine-in order to its table from the POS and it fires a KOT to the kitchen, so the board, the kitchen ticket and the bill all carry the same table number and the kitchen sees the order's table reference, not a seat-level workflow.
How are service charge and VAT applied to a table's bill?
Every order prices on the server with your service charge and VAT applied automatically, so a table's bill is correct at settlement without manual maths.
Test this workflow before your first shift
Test table and waiter assignment, notes and several payments against one bill. Rosuii does not split bills by seat or item; check that boundary before committing your dining-room workflow.
Check Windows POS devices and setupSet up your dining room in minutes
Your subdomain, your database, modules according to your plan. Start seating faster, firing accurate KOTs and giving guests a polished experience today.