1. Create your venue
Set the restaurant basics, currency, and the guest-facing information you want shown with the menu. Keep it short—clarity wins during service.
How it works
If you have run a service floor, you already know the job. RestroTurn is a tool layer that makes the simple parts faster so you can focus on hospitality.
2. Build a menu you would trust as a customer
Add categories, items, prices, and optional photos. The goal is scanability: guests should not need to “learn” your menu layout to order confidently.
3. Print or display a QR
Put the code where guests already look: table tents, check presenters, or window signage. No app required—this is a web menu.
4. Turn on ordering when you are ready
When you are on a plan with ordering, guest orders can flow to your workflow so the kitchen sees one consistent source of truth.
5. Scale to more locations (when it makes sense)
If you operate multiple sites, the higher tiers are built to keep structure consistent without copying spreadsheets around.
6. What is coming: delivery, aligned to the same order flow
Delivery is rolling out in phases for ordering plans, so you are not building a second operational brain just for couriers. Premium Plus is also aimed at higher-volume orgs, including a path to POS fit.