Course Pacing
Several ways to hold and fire — by course, by table, or item by item — so your team runs service the way it already runs it, not the way the POS prefers.
Position-Level Detail
Every dish and pour tied to a position at the table, so any server can pick up the table and know exactly what goes where.
Guest Details
Attach a guest profile from NX reservations or the waitlist and it rides along with the table — notes, allergies, and past visits, so the team knows the guest before the first pour.
Service That Moves At The Room’s Pace
A tasting menu and a two-top ordering à la carte can’t run on the same clock. NX lets the floor control timing — course by course, table by table, or plate by plate — and the kitchen sees exactly what’s coming.
- Hold and fire by course, by table, or by individual item
- Coursing and prep notes land on the KDS with the ticket
- Table map that mirrors your actual dining room, not a grid
Team Service, Without The Handoff Gap
A captain opens the table, a back server runs the course, a runner drops the plate, and a manager touches the table at dessert. NX keeps all of them on the same table without anyone losing track of it.
- Multiple servers on one table, each action attributed to who did it
- Transfer or share a table mid-service without reopening the check
- Positions keep the plate, the pour, and the note with the right guest