Launch QR ordering in one day.

Export your current menu

Collect all categories, items, modifiers, and prices in a spreadsheet. Include notes like "best seller" or "seasonal" — these help during setup.

Decide your table zones

Map out which tables will have QR codes. Group them by section (e.g. Main Hall, Patio, Bar) so your floor view matches your physical layout.

Choose your go-live scope

For Day 1, keep it simple — QR scan → order → pay. Skip loyalty, modifiers, and upsell prompts until the team is comfortable with the core flow.

Assign a go-live owner

One person should own the launch — typically the outlet manager or ops lead. They will handle QR printing, staff briefing, and the first service.

Upload categories first

Create top-level categories (Starters, Mains, Desserts, Beverages) before adding items. This keeps your menu tree clean and easy to re-order later.

Add items with images

Items with photos get 30–40% more clicks on average. Use square images (minimum 600×600px) on a clean background. Even a phone photo in good light works.

Set prices and availability

Mark items as available or unavailable. If you run lunch and dinner menus, use time-based visibility so the right items show at the right time automatically.

Add modifiers for top items

Start with 3–5 popular items. Add "Add-ons" (extra cheese, sauce on side) and "Variants" (small / large). Do not add modifiers to every item on Day 1.

Generate table QR codes

Create one QR code per table in your Servy outlet dashboard. Each code is linked to a specific table number so orders arrive already tagged to the right seat.

Print and laminate

Print at A5 or tent-card size. Laminate for durability — kitchen humidity and spills will destroy unprotected paper within a week. Print 2 extras per table as backups.

Test every QR before placing

Scan each code from your phone before it goes on a table. Confirm the correct table name shows in the order flow. Replace any that scan incorrectly.

Place codes at eye level

Stand-up tent cards or wall mounts at seated eye level get 60% higher scan rates than flat table codes. Avoid placing under table mats or near candles.

Walk through the kitchen view

Show kitchen staff how orders appear on the KDS (kitchen display). They should understand order status flow: New → Accepted → Ready → Served.

Train floor staff on order monitoring

Floor staff need to know how to see table order status, how to handle a guest who needs help ordering, and how to mark a table as cleared after service.

Practice the payment flow

Run 3–4 test orders end-to-end. Guest scans QR → adds items → pays via UPI or card → kitchen confirms. Everyone should complete this without help before the first service.

Set up the fallback protocol

Decide what staff do when a guest cannot or will not use QR: take a verbal order and enter it manually on the POS. This covers elderly guests, phone battery issues, and app errors.

Brief the full team at the start of service

Five-minute huddle: remind staff that QR is live, confirm who handles manual order fallback, and check that the kitchen display is showing orders correctly.

Station a team member near the entrance for the first hour

Have one floor staff available to help guests scan and place their first order. After the first 3–4 tables do it independently, the rest of the service will be self-sufficient.

Monitor the order board in real time

The outlet manager should keep the Servy dashboard open throughout the first service. Watch for stuck orders (accepted but not confirmed) and act within 2 minutes.

Collect feedback at end of service

Ask 5 guests about their ordering experience. Ask kitchen staff about the KDS. Note any friction points. Fix the top 2 issues before the next service.