Where fine dining loses time and money.
The everyday friction a generic till leaves you to deal with — and how Fly takes it off your plate.
Courses land out of order and tables wait while the pass guesses what is next.
Fire by course from the floor; the kitchen display sequences entrees, mains and dessert automatically.
Splitting a long table bill by seat turns into a calculator-and-paper exercise.
Split a check by seat, by item or by share in a tap — the maths is done in cents, not in your head.
Your reservation book, your floor plan and your till are three separate things.
Reservations, floor plan and ordering run off one system, so a booked table is a live table.
High-value covers, but card fees and surcharges are a black box at month end.
One combined card rate and clear venue surcharges, with every fee itemised in reporting.
Fly, set up for fine dining.
The capabilities that matter for your trade, ready on day one.
Table and floor-plan service
Course firing to the kitchen display (KDS)
Split checks by seat, item or share
Reservations with refundable deposits
Fly Pay with one combined card rate
Venue and public-holiday surcharges
Real-time reporting across every cover
Keep trading through internet outages — take card payments offline on supported Stripe readers, with orders syncing automatically when you're back online.
Ready to run fine dining on Fly?
No lock-in, cancel anytime. We get you live and taking real sales fast — with Australian-hours support behind you.