Everything your venue runs on. One login.
Till, bookings, kitchen screen, stock, rosters, wages and your own ordering website, with AI built in. One system, one price, and no cut when you bring your own terminal.
Take orders and payments
- Till (card and cash)
- Kitchen screen
- QR and online ordering
- Table bookings
- Your own website
- Ticketed events
Know your costs
- Stock and supplier orders
- Supplier bills
- Rosters and wages
- Sales reports
- Links to your accounting software
- Run more than one venue
Bring guests back
- Guest list
- Rewards
- Gift cards
- SMS and email offers
- Feedback before Google
- AI that answers your phone
AI built in. Most tills don’t have it.
It takes orders for your staff, reads your own sales, bookings, rosters and stock, and tells you what to do next. You approve everything it sends.
Staff just talk: add “two flat whites, one oat”, change or remove an item, set the table, move it, send it to the kitchen, split the bill or take payment. Hands free in the rush.
See it take an order →Ask about sales, wages or stock in plain English. You get real numbers back.
Every morning: what needs your attention, from slow sales to an overdue bill.
Answers your phone and takes bookings while you’re on the floor.
Sales for each day ahead, set against bookings and rostered hours.
Next week’s shifts drafted from the forecast and your wage budget.
Regulars who have gone quiet, with the message written for you.
When AI picks the cafe, make sure it picks yours.
More people now ask an AI assistant where to eat. DineHopper publishes your menu, prices and opening hours in the form search engines and AI assistants read, and sends people to your own order page. No app commission.
Order direct ↗
- Found by AI. Menu, prices and hours published for every venue, always matching your till.
- Orders come to you. People land on your own order and booking pages, not a delivery app.
- Nothing to set up. On from day one, on every plan.
The actual screens.
Ring it up, split it, send it.
The screen your staff actually stand at. Every table on one screen, the bill at the bottom, and a Classic layout for those who prefer it — and it keeps working when the internet does not.
- Offline by default. Cash, cards keyed on the card machine, kitchen dockets, receipts and the register close all keep going with no connection. Tills on the same WiFi still share tables and printers. Everything syncs when it returns.
- Cash out and bar tabs. Cash from the drawer on a card sale, and tabs held on the customer's card.
- Split any way. By item, by person, part cash and part card, even a table with several bills. The bill only closes when it is actually covered.
- Say the order. Items and options go straight on, and every order is put on a table, takeaway or delivery before it goes to the kitchen.
- Staff PINs. Voids, comps and refunds need a manager, and every one is on the record with a name against it.
Tickets appear the instant they are sent.
Any tablet you already own. No extra hardware, no monthly fee for the screen, and one link per station so the barista never sees a schnitzel.
- Per-station queues. Give an item a station and its own screen link appears — Barista, Juice, Kitchen.
- Ages in colour. Green, amber, red, so the ticket sitting too long is the one you see first.
- Finish from either end. Bump it on the kitchen screen or mark it done from the till.
The floor plan is the booking sheet.
Tables, covers and tabs in one picture. A booking becomes a seated table becomes an open bill, without anybody retyping a name.
- Deposits. Take one on the booking, and it comes off the bill automatically.
- Check in at the door. From the till or a phone, and the table goes live in the same tap.
- Guest history. What they ordered last time, and what they are allergic to, before you ask.
One system. Every venue looks like itself.
Light, dark or black, and nine accents, set on the device rather than on the account. The wine bar’s tablet can run black while the café next door runs cream, on the same login.
- Per device, not per company. The till in the dim corner goes black without changing anyone else’s screen.
- The kitchen screen follows. Pick an accent on the till and the kitchen display wears the same one.
- Contrast checked, not eyeballed. Every preset is a hand-tuned light and dark pair, so nothing lands on unreadable button text at 11pm.
Your own ordering site. No commission, ever.
A real website with your menu, your photos and your prices, taking orders straight into the same kitchen queue as everything else.
- Nothing taken off the top. The order is worth what the customer paid.
- Pickup, delivery or a QR at the table. Same menu, same kitchen, one place to change a price.
- Staff accept it first. A website order waits for a human before it becomes a kitchen ticket.
From $89 a month.
$119 with the till, or $89 if you keep your own. No setup fee and no lock-in. $0 hardware if you already have an iPad, or an iPad kit for $699 with a 12-month plan.
The five questions we actually get.
What happens when the internet drops mid-service?
The till keeps taking orders, cash and cards keyed on the card machine with no connection at all. Dockets, receipts and the cash drawer still work through the DineHopper Till app, and the register can be counted and closed. Everything queues on the device and syncs the moment it is back, and you see a banner telling you how many are waiting. If one is rejected it is shown to you rather than silently dropped — which is the failure mode that actually costs money.
Do I have to change my EFTPOS terminal?
No. Bring the terminal and the merchant rate you already negotiated and we take nothing. DineHopper Payments is there if you want one provider for everything, at 0.30% on top of the processing cost. The till works the same either way.
Can I get my data out?
Yes, all of it, any time, as CSV — orders, guests, bookings, stock, timesheets, payroll hours. It is your data, and there is no exit fee.
Who is behind this?
A small Australian team that has run venues. DineHopper is built here and supported here, and the people who answer the phone are the people who write the software. There is no offshore support tier.
Who do I call at 7pm on a Saturday?
Us — in Australian hours, including the ones that matter. Not a ticket queue in another timezone that replies on Tuesday.
Set it up tonight, after close.
Fourteen days free, no card. If it is not running your Saturday by the end of it, nothing happens and nobody calls you.