The waiter who is never busy,
at every table you serve.
A diner scans the sticker and simply talks.
Qder takes the order in their own language, checks the allergens, splits the bill, and tells the floor what it needs to know.
What is Qder?
Qder is a restaurant ordering system with an AI waiter. A diner scans a QR code stuck to the table and a web page opens, with no app to install, showing that branch's menu for tonight. They ask about dishes and allergens in their own language, order, add more mid-meal, split the bill and pay from their phone.
The restaurant gets a kitchen screen, a live floor plan, a bookings diary, a waiting list and reports. Qder does not replace the till and never holds the diner's money: payment goes straight to the restaurant's own processor (PayPlus, Hyp, Grow, Cardcom, Tranzila or Rapyd), into the restaurant's own account, with no commission on sales. It is built and run in Israel, and its primary language is Hebrew.
Built for every seat in the house
One platform, five very different jobs: the diner talks, the shift manager sorts things out, the kitchen cooks and the chain counts. Each of them gets a screen of their own: a phone in the hand, a screen on the pass, a computer in the office.
The table
Scan, and the menu answers back. Qder knows what is on tonight, what is out, what contains sesame and what is served after eight. It asks before it adds, it never invents a dish, and it hands the order to the pass with the allergy note attached.
The floor
Every table, who is sitting there, how long, what is owed and what is wrong: a card payment that never confirmed, a party that left without paying, a dish somebody comped. Sorted by what needs a person, not by table number.
The kitchen and the bar
A ticket per order with its age, its allergens beside each dish, and the diner's own note cross-checked against what the plate actually holds. Got a bar? Drinks go to the bar's screen, food to the kitchen's, and each station marks its own part served.
Any tablet becomes a kitchen or bar screen with a six-digit code from the branch panel. No password on the wall, and the screen sees only its own station's orders.
The panel, on a phone
A shift manager is not sitting in front of a screen, so the panel goes where they are: the same address, in the phone's browser, with nothing to install. The floor, the pass, the bill, the sticker's code, and a sound when a table calls.
4KX9QT
qder.ai/?code=4KX9QT
The chain
Visits, revenue, average per table, time to serve and time at the table, branch by branch, with every figure standing next to the chain's median for the same days. Twenty-two minutes to serve is fast for a grill and slow for a café, so the only fair yardstick is your own other branches. Every row opens that branch's panel.
Everything a table actually needs
Not a chatbot bolted onto a menu. These are the things that go wrong in a restaurant, and what Qder does about each of them.
Allergens, checked twice
The diner's note travels with the order, and the kitchen sees what each plate contains beside it. A match turns red.
Any language, one menu
The conversation answers in whatever language it was asked in. The menu is written once, by the venue.
It offers, and shows what it earned
A drink with the starter, a dessert before the bill, in the venue's own words, off until you switch it on, and measured against the weeks before you did.
Split bills and tips
By share, by item or evenly, with the tip on top, and a link a diner can send to whoever is paying.
Bookings and a waitlist
Reservations with real capacity behind them, a queue at the door, and a text when the table is ready.
Walkouts, with a name
A table that owes money with nobody at it is listed after thirty minutes, with whoever held it, and only until the bill is closed.
It pays into your account, through your processor
Qder never holds a venue's money and never stores a card. The diner pays through the processor the restaurant already works with.
Priced by branch, not by cover
Every plan includes the diner side, the panels, the kitchen screen and 3,000 conversations per branch each month.
- Everything, one branch
- 3,000 conversations
- Table codes, ready to print
- Chain view across both
- 3,000 per branch
- One menu, two rooms
- Branch comparison
- Staff logins per branch
- 3,000 per branch
- Onboarding per branch
- Named contact
- Invoicing to suit
What people actually ask us
And if something is missing here, write to us and a person will answer.
Do we have to replace our till?
No. The kitchen screen IS the integration. Put a screen on the pass and stickers on the tables, and it works the same evening.
What screen does the kitchen need?
Any tablet or computer with a browser; nothing to install. In the branch panel you tap Pair a tablet, type a six-digit code on it, and it stays that branch's kitchen or bar screen: it does not sleep, needs no password, and sees only its own station's orders. If it goes missing, you unpair it from the panel with one tap.
What if the guest has no app?
There is no app. All of it runs in the phone's browser, in Hebrew, English and whatever else they ask in.
How do you know they are really at the table?
A unique code nobody can guess, stuck to the table. Staff can disconnect any table from the kitchen screen at any moment.
And allergies?
It answers only from the allergen data you entered. Wherever there is doubt it calls a waiter instead of guessing, and every question about contact in the kitchen goes to a person.
Which languages does it work in?
The conversation works in whatever language the diner writes in, and the reply comes back in that language. The menu screen itself (dish names, descriptions and categories) is translated into English, Arabic, Russian, French, Spanish and Chinese from the Hebrew you wrote. Allergen labels are never machine-translated: they are written out by hand in every language, because “almost always right” is the wrong standard for the word standing between somebody and an allergy.
Who can see the data?
Chain management sees all of its branches. A branch manager sees their branch only, and that is enforced on the server rather than in the screen.
How long does setting up take?
One branch, one evening of work: approving the application can take up to seven business days and usually takes far less, and after that the menu, the payment provider and the table codes, all from your own panel. You can photograph the menu and the assistant types it up for you to approve; the payment provider is connected by following an illustrated guide.
Why do you ask for documents?
A business account receives diners' payments, so before we open one we make sure there is a registered business behind it: a certificate of incorporation or a registered dealer number, a business licence or a bookkeeping certificate. Any one of them is enough. The documents are stored privately, seen only by our team, and never shown to a diner.
Can diners book a table?
Yes. A diner picks a day and a time from your real opening hours, closed days included, and gets an email they can cancel from their own account. The host sees the day's book in the branch panel and marks seated, no-show or cancelled with one tap.
What do diners see about how busy we are?
Only what you would say at the door: quiet, busy or full, and your usual busy hours. Not a table count, not how many sat down yesterday. It comes from the branch's real floor, with nobody updating it by hand.
What can the business assistant do?
Anything your account is allowed to do in the panel, in a message: mark a dish as finished, change a price, update hours, add a dish or type up a menu from a photograph. Every action is shown as a card to approve, and nothing changes without your tap.
Open for orders tonight
No hardware to buy and nothing to install. The table codes print from the panel on any printer, the menu loads from a photograph, and the first order can land before the shift is over.