Who TableTurn is for
TableTurn is built for restaurants, and the first setting you choose is how yours serves. That one choice decides whether staff see a floor plan or a menu when they open the register.
The four service classifications
| Classification | What it means |
|---|---|
| Table service | A host seats the guest, wait staff serve, and the guest pays after the meal. Fine dining and casual family restaurants. |
| Quick service | Orders are taken at a counter or drive-thru and paid for at the time of the order. Speed is the point. |
| Hybrid | A mix of the two, such as fast casual: order at the counter, food brought to the table. |
| Other | Food trucks, ghost kitchens and formats that do not fit the first three. |
Where it fits best
- Full-service restaurants that want faster table turns, cleaner tip handling and fewer chargebacks. Pay-at-table keeps the card in the guest's hand.
- Casual and family dining on busy floors, where minutes saved per table add up to another seating.
- Bars and breweries that live on tabs: pre-authorize a card once, close out fast, split without drama.
- Quick service with off-premise ordering: counter service plus curbside, delivery and online orders in the same system.
- Pizza and Italian concepts, served by a dedicated pizza builder that draws halves and quarters on the ticket.
- Cafés, coffee and hospitality venues that need something simpler than a full-service build.
EPI's own materials also point it at fine dining, restaurants running five or more stations, nightclubs and high-volume bars, and multi-location groups that want one cloud-managed system.