Chef-led kitchens, service that flows.
For tasting menus, à la carte, wine programmes and reservation-heavy dining rooms.
Fine dining lives or dies by timing. Dasvio keeps the front of house, the kitchen and the wine programme in step, so every course lands on time, every guest gets the right tasting notes and every table holds its rhythm — without the staff having to carry it all in their heads.
These figures are product capabilities and service commitments — not customer averages.
A fine-dining day starts in prep, not in service.
- 15:00
Mise en place and menu lock
Tonight's menu, the 86 list and the bottles being opened go into the dashboard; the guest menu updates in 14 languages at once.
MENU LANGUAGES14 / 14 in syncTRENDEFRESARRUZHITNLPTJAPLELLatteTRTek shot espresso, buharda sütENSingle shot espresso, steamed milkDEEin Shot Espresso, aufgeschäumte Milch - 19:30
First seatings
The floor plan fills with cover counts, and reservation notes and allergens attach to the check.
Cover countMen−2+Women−1+Children−1+Total4 - 21:00
Course by course to the kitchen
Items go through carrying their course number and the kitchen ticket prints them grouped by course, so the line and the pass read the same sequence.
KITCHENTable 7 · 4 coversCOURSE 14×AmuseCOURSE 22×Starter2×Season salad↳ dressing on the sideCOURSE 32×Main — fish2×Main — meat - 01:00
Close of day
Dining room, bar and wine report as separate revenue centres, and plate cost comes off the recipe.
Recipe · Main — fish1 portionSea bass fillet180 g₺94,50Butter20 g₺6,20Season vegetables120 g₺18,40Cost₺119,10Menu price₺420,00Margin%71,6
What actually breaks in fine dining.
- 01
Tasting-menu choreography
Multi-course menus need coordination between stations; the real problem is the order in which the kitchen reads a check.
Every item carries a course number and the kitchen ticket prints them grouped by course — so the line and the pass read the order in the sequence the plates go out, not as one long list.
- 02
The wine list as a living catalogue
Pair wines with dishes, track cellar stock and push 86'd bottles to every server's tablet in real time.
The moment a bottle leaves stock it disappears from the server's tablet and the guest's QR menu together — there is no second list to keep, so the two can never disagree.
- Food-and-wine pairing notes live on the product
- 86'ing is one tap, across every channel at once
- Cellar counts and cost sit with the recipe
- 03
Reservation-aware seating
Match incoming reservations to table flow. Surface dietary restrictions and VIP notes the moment a guest is seated.
The tables screen shows every table with its cover count and how long it has been seated, and the tile changes colour as that time grows; guest notes attach to the check, so the kitchen and the floor get them at the same moment.
- 04
Multilingual upsell at the table
For tourist-heavy lunches and dinners — menus in 14 AI-translated languages, with chef's-note context on tasting menus.
The guest reads the menu in their own language while the kitchen ticket prints in yours: the translation stays on the guest's phone and never touches the language your operation runs in.
Dasvio modules for fine dining.
Start with these modules. Add the rest as you grow — Dasvio is one integrated platform, so upgrades take zero configuration.
Common questions about fine dining.
What should a fine-dining POS do differently?
Three things matter: course-grouped kitchen tickets, checks tracked per cover, and guest notes reaching the kitchen intact. In Dasvio every item carries a course number and the ticket prints grouped by course; cover counts are kept as a male/female/child breakdown, and an item note goes to the kitchen in one tap.
Can I track the wine list and cellar stock?
Yes. Bottles live in the product catalogue with their own stock; when one runs out, 86'ing it in one tap removes it from the server's tablet and the guest's QR menu together. Food-and-wine pairing notes are carried on the product itself.
Can guests read the menu in their own language?
The QR menu publishes in 14 languages, and AI-assisted translations come along whenever you update the menu. The distinction that matters: the translation stays on the guest's phone — the kitchen ticket and the POS keep printing in your operation's language.
Can a tasting menu and à la carte run at the same time?
Yes, both run on the same check. The difference is the course number the items carry: the kitchen ticket prints a tasting menu grouped course by course, while à la carte items stay in one group. You do not need two systems.
Built for fine dining. Ready in days.
We review your current setup together, map your menu across, and have your team running on Dasvio within two weeks.
- Support hotline
- 24/7
- Average setup time
- 14 days
- Uptime guarantee
- 99.9%
