Restaurant System for Menu, Ordering and Payments That Keeps Human Service

Your regulars like being served. They want the waiter who knows they take their coffee without sugar, not a QR code telling them to order themselves. Good. If you are looking for a restaurant system for menu, ordering and payments that keeps human service, the answer is simple: a public QR menu guests can read, staff taking orders on a phone that sends them straight to the kitchen, and a cloud cash register that issues the receipt when the card is tapped. In Scanby that is Menu + Waitor + Pay at €35.97/mo (€28.97/mo billed annually). Nothing changes at the table. Everything changes behind it.

The timing is not random. On 4 November 2026, Kathimerini reported that AADE, the Greek tax authority, has put food service and bars under increased surveillance, with on-site checks to confirm that cash registers are actually connected to its systems and that what is sold matches what reaches myDATA.

If you run an honest venue, the risk is not fraud. It is the gap: a card paid on a standalone terminal, a receipt typed later on a separate register, a table bill written on a notepad. That gap is where mistakes, and fines, live.

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What a menu, ordering and payments system should do for a served venue

1. A menu guests can read before the waiter arrives

   Guests scan and open the menu in the browser, no app. Scanby translates into up to 5 target languages plus your source language, and you can correct any line by hand. Change a price at noon and it is live at 12:01, no reprint.

2. Orders that leave the table on the phone, not on paper

   With Scanby Waitor your staff take the order on a phone, tablet or PDA and it reaches the live order board and the kitchen printer immediately. No walking a slip to the pass, no handwriting to decode.

3. The receipt issued at the moment of payment

   Scanby Pay is a cloud fiscal register: no separate hardware, no daily Z report, automatic submission to AADE. Cards go through a Viva mobile POS or a Viva terminal, and the receipt is tied to the same order.

Why keep human order-taking at all?

Because for many venues it is the product. A taverna with regulars, a wine bar where the staff recommend, a hotel restaurant where guests expect to be looked after. Guest self-ordering is great for beach bars and busy counters; it can feel cold in a place people come to for the service. This setup digitises the parts guests never see and leaves the part they do.

Digital where it saves you time, human where guests notice it.

How much does a menu, ordering and payments system cost?

Compare that with a classic POS, which typically runs €100+ a month plus hardware, before anyone has printed a menu.

Choose this setup if… choose something else if…

1. Choose Menu + Waitor + Pay if

   you serve at the table, want a multilingual menu, want staff orders to hit the kitchen instantly and need compliant receipts from the same system.

2. Choose Waitor + Pay if

   you do not want a public menu at all, for example a counter-only bakery. It is €31.98/mo.

3. Keep your classic POS if

   you depend on hardware integrations, such as scales or a fixed kitchen display network, that a phone-based system will not replace. Be honest with yourself about what you actually use.

Three details that matter on a busy night

If the Wi-Fi drops, staff keep creating and editing orders; they get a temporary number and a Queued badge, then sync on their own. Payments, receipts and menu editing do need a connection, so plan a backup data connection for the register phone. When a table of six wants to pay separately, you can split the bill equally, by items or by custom amounts, with a receipt for each part. And on a shared tablet, staff switch accounts by typing a password, no signing out.

One thing to check with your accountant: for venues with tables, Greek rules also cover order slips for open tables. Ask them to confirm how your setup should handle it before an inspector does.

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A one-week pilot

Upload your current menu as a photo or PDF and let the AI import build it, then review it. Invite two staff by email. Run lunch service only for a week, with the old system as backup. If orders arrive faster and closing the day takes minutes instead of an hour, you have your answer. You can try every screen first in the free demo at app.scanby.cloud/demo, no account needed.

Scanby lets you keep the service your guests come back for and fix everything behind it. Start your 14-day free trial, no card required.