Bookings, orders, rosters. All from your phone.

If you run a café, a restaurant, a bakery, or a small motel in Australia, you already know the stack: a POS like Square or Lightspeed sitting at the counter, Xero on the accountant's laptop, Deputy or Tanda for the roster on the office iPad, ResDiary or SevenRooms for bookings, and a stack of supplier invoices in a shoebox under the till. Every tool charges a monthly fee, none of them talk to each other cleanly, and by Sunday night the GM is doing data entry instead of prepping for Monday. OneBookPlus consolidates the whole loop, diary, table-side ordering, supplier bills, rosters, stocktake, and BAS, into one app built for how Australian venues actually trade.

The platform covers every contact point on the operating day. A guest finds you through Google or your booking page, requests a Friday 7pm for four, and the diary accepts it with deposit-on-card if you ask for one. On the night, the floor host opens the same diary on a phone and sees the run sheet for service. Orders flow table-side via a phone or tablet, printed straight to the kitchen with allergen flags the customer ticked at booking. Payments clear at the table, split as many ways as the table needs, with tips captured on each sale. At end of service the takings post straight to your ledger, revenue, GST and tips separated, so there is no end-of-night rekey from a Z-report.

Your Daily Workflow

Picture a typical Wednesday in a 60-cover suburban restaurant. The chef checks the OneBookPlus dashboard at 9am, 42 covers booked for tonight, three private bookings flagged for dietary requirements, a supplier invoice from the meat distributor already scanned and coded ready to approve. The duty manager opens the roster: she's one short on Friday because a casual called in sick, drags an available casual into the slot, the published roster updates on the staff app, and the replacement accepts within ten minutes. By 11am the FOH manager has counted the bar, the count variance sits at 0.4% (well under the 2% wastage threshold), and recipe-cost cards update automatically because last week's wine list price change flowed through. Service starts at 5:30pm. By 11pm, 58 covers served, $4,820 taken, $620 in tips allocated to the team, and the daily P&L is ready before the closing checklist is finished.

Accounting & BAS

End-of-day card takings, EFTPOS settlements and Stripe payouts are recorded against the service day they belong to, so the trading figures and the ledger stay in step. Supplier invoices you've scanned (the meat docket, the dairy invoice, the linen bill) are read for supplier, date, GST and total, coded to the right cost-of-goods line, and cleared when you record the payment. Payroll runs against the published roster, clock-in and clock-out times come from the staff phone QR scans, MA000119 penalty rates apply automatically for Saturday, Sunday, public holidays, and split shifts, and PAYG plus 12% super calculate against each pay slip. Come BAS time, the quarterly summary, GST collected on sales, GST paid on supplier bills, PAYG withheld for staff, exports as a single PDF that hands cleanly to the accountant.

Getting Started

Sign up in under a minute, no credit card required. Add your ABN, trading name, GST settings, and the venue floor plan. Import the existing menu from a spreadsheet or a POS CSV; most cafés are taking orders on the table-side ordering pads within an hour of signing up. The free plan covers bookings, table-side ordering on one terminal, and unlimited supplier invoices for a sole-trader food truck or a single-location café doing under 10 covers a day. When you're ready for multi-terminal POS, full rostering with MA000119 penalty automation, or multi-venue consolidation, the Starter ($29/mo) and Growth ($69/mo) plans cover a 2 to 5 venue group, still well below what a comparable Square + Xero + Deputy + SevenRooms stack costs once you add up SMS credits, KDS terminals and per-staff licences.