A QR ordering rollout has five parts: clean up the menu, print a code for each table, decide how payment and tips work, define what staff do now, and run a soft launch on a quiet shift. Measure order accuracy, speed and server load before you extend it to every service.
Before you print anything
QR ordering moves menu reading from a printed page to a phone. If your menu has unclear item names, missing descriptions or out-of-date modifiers, they will show. Clean the menu first. Photos help but are not required. Check every required choice and every default.
Table codes
Give each table or area its own code, so the order arrives with a table number and the food can be delivered. Print on a durable material. Place the code where it can be scanned without moving a plate. In a bar, codes by seat or by section may work better.
An NFC tag, which a phone taps instead of scanning a code, can be added as a second method. In Zorveta One, NFC ordering uses a tag that opens the same page, and a QR code beside it covers phones that cannot tap.
Payment and tips
Decide whether guests pay at the table from the phone or ask the server for a check. If they pay on the phone, decide the tip prompt options. Make sure the check still shows taxes and fees clearly. Test a split between two guests, since this is where friction appears.
Staff roles
QR ordering changes what servers do. They greet, explain, suggest, deliver and clear. They no longer type most orders. Say that clearly. Show servers how to open a QR order, edit it, comp an item and close it. Decide who helps guests who cannot scan.
Alcohol is a special case. Decide how age checks happen and write the rule down.
Soft launch
Choose a quiet shift and tell regulars. Keep paper menus and servers available. Watch for three things: orders arriving at the right table, kitchen tickets that read correctly, and guests who get stuck. Fix issues before the weekend.
What to measure
Track order accuracy, time from seating to first order, average check, and server tables per person. Compare with the weeks before. Ask servers and guests what they like and dislike.
What stays the same
The kitchen sees one ticket either way. A QR order, a counter order and a kiosk order all land in the same flow. See QR table ordering and the online ordering hub for what is live.