For restaurants and cafes in the UAE
A menu on every table. An order on every pass.
Guests order from the table in English or Arabic, your waiter confirms before anything reaches the kitchen, and the bill adds up as the night goes on. Your server takes payment exactly as they do today. Reevo records it and issues the receipt.
Free to start. No card, no contract, no hardware to buy.
NO CARD · A FREE VENUE WITH NO TIME LIMIT · THREE DEMO RESTAURANTS OPEN RIGHT NOW
Open house
Three restaurants are open right now, and you can have all the keys.
These are ordinary venues on Reevo, not a video. Open a guest link on your phone and it is exactly what a diner at that table sees. Sign in with the printed logins and you are the owner, the manager, the server or the kitchen tablet.
Al Mandi Houseبيت المندي
Walk in mid service.
Table 12 has an open check: a lamb ouzi, hummus and three karak, already on the pass. Read the bill, order more, or sign in and close the table: it opens again on its own within three hours.
Spice Routeطريق التوابل
Walk between two branches.
One card across Downtown and Marina, and one sign-in that moves between them. Each kitchen tablet can only ever read its own branch.
Beach Shackكوخ الشاطئ
Walk in on opening day.
Brand new and not registered for VAT: no tables, no menu, nothing set up. Sign in as the owner to see exactly what opening a venue asks of you.
Password for every login: try-reevo-2026 · Everything resets every night at 04:00, Dubai time. All demo links
One table, one night
This is table 12, from the moment they sit down.
The scan
A guest lifts the sticker on the table with their camera. The menu opens in their language, with your photos, your descriptions and what each dish contains. No app, no account, no waiting to be handed a card.
The dish
Up to four photos, the name in both languages, what is in it, the calories, how long it takes and how hot it is. Written once, read in whichever language the guest chose. A dish with none of this is just a name and a price, and it looks right that way too.
- Four photos a dish, resized on the phone that uploads them.
- Ten dietary and allergen labels, plus calories, prep time and heat.
- Allergen labels are yours, and the sheet says so: "Ask staff if you have an allergy."
The order
They build the order themselves, size by size and note by note, and send it. Nothing is on their bill yet, and nothing has reached your kitchen.
Your waiter says yes
The order waits with your waiter, not with the kitchen. One tap sends it through. If the last portion just went, the waiter declines it with a reason, and the guest reads the reason on their phone instead of waving for help.
The kitchen
The ticket lands on the kitchen screen with the table number and its items, and one tap clears it when the dishes go out. A tablet signed in to one kitchen reads that kitchen and nothing else.
A drawing of the kitchen ticket, not a screenshot.
The bill
The bill adds up as the night goes on: every confirmed order, a voided line kept in place, what has been paid so far. The guest reads it on their phone, and nobody has to be asked.
The receipt
Your server takes payment as they always have. The till records it, the check closes, and the receipt comes out of your own numbering. For a VAT-registered venue, the VAT is taken out of the price you already quote.
- Receipt numbers run in order, per branch, with no gaps.
- Every document is a payment confirmation; a registered venue's carries its TRN and VAT extracted at 5 over 105.
- A receipt is frozen the moment it is issued.
A drawing of the receipt, not a screenshot.
Two languages
English and Arabic, and the page turns around.
The same screen. Table 12.
The guest taps ع and the whole screen mirrors: the menu, the order, the bill, the buttons and the direction of reading. It is the same screen in an Arabic face drawn on the same skeleton, not a translation bolted onto the side. You write your dish names and descriptions in both, once, in the menu editor.
Your staff screens are in English today.
The other side of the pass
Four screens, and everyone has the one they need.
Seat a party, ring items at the counter, void a line and the void stays in place as evidence, then record what was taken: cash, your card terminal, or a transfer. The change owed is worked out for you.
Tickets in the order they came, table number first, one tap to start and one to clear. A tablet signed in to one kitchen can read that kitchen and nothing else, so a screen that walks out of the building takes nothing with it.
At the end of service, count the drawer. Reevo shows what the till recorded, you enter what you counted, and it tells you whether you are over or short, on the business day your branch actually keeps rather than on midnight.
Your menu, your tables and their codes, your staff and what each of them may do, and a second branch when you open one. An owner sees everything, a manager runs the venue, a server runs the floor.
Plainly
You take the money. Reevo writes it down.
Your server takes payment exactly as they do today: cash into your drawer, or your own card terminal, under your own merchant account. Reevo is not in the middle of it and never touches it. What Reevo does is record what was taken and issue the receipt, so the check closes with a number and the night adds up.
Getting started
You can be taking orders tonight.
Four things, and you already have three of them.
Nothing changes about your card machine, and there is no new hardware to buy.
Pricing
Start free. Pay when your dining room outgrows it.
Priced per branch, per month, VAT included, cancel whenever. This is what you pay Reevo, and it has nothing to do with how your guests pay you, because that stays between you and them. We never charge by the order, the cover or the dirham, so a busy Friday costs the same as a quiet Tuesday.
For a cafe, a terrace, or a first branch finding its feet.
- One branch, 10 tables included
- Guest ordering in English and Arabic, with photos, descriptions and allergen labels
- The till, one kitchen screen, day close
- Receipts numbered without gaps, VAT extracted at 5 over 105 when you are registered
- 3 staff logins included, 60 photos across the venue
For a full dining room with a full rota.
- Everything in Free, plus
- Tables without a limit
- Staff logins without a limit, in every role
- Kitchen screens without a limit
- Photos without a limit, up to four a dish
For a second address, then a third. From two branches, so from AED 258 a month.
- Everything in Service, on every branch
- One menu, written once, read in every branch
- One sign-in that moves between branches
- A tax identity per branch, on that branch's own receipts
- Day close, branch by branch
You start free. When you outgrow it, write to hello@reevo.sh and we move you up straight away. Annual: pay for ten months, get twelve. All history, on every tier, for as long as you are a venue.
Questions
Questions owners actually ask.
Who can see what?
An owner sees everything. A manager runs the venue. A server runs the floor. The kitchen tablet sees its own kitchen, and never the takings or your staff's details, so a tablet that walks out of the door takes nothing with it.
Can two people use it at the same time?
Yes. If two waiters tap the same free table at the same moment, Reevo opens one check and tells the second waiter, rather than putting two checks on one table.
Is my menu mine?
Yes. Your menu, your prices, your photos, your Arabic. One venue can never see another's, and that is enforced by the database rather than by a setting anyone can get wrong.
Do I have to talk to anyone?
No. Make your venue, add a table, print the sticker. If you get stuck, write to hello@reevo.sh and we answer as fast as we can.
What Reevo does not do yet.
Reevo is young, and we would rather you read this now than find it on a Friday night. There is no delivery-app link, no online ordering for guests at home, no reservations, no loyalty and no stock counting. A receipt is read on a screen: there is no receipt printer, and no way to hand a printed one to a guest who did not scan the table. Reevo does not talk to the POS you already have, so it replaces that till rather than sitting beside it, and moving over is a real evening's work with your menu and your staff. And it needs the internet: if the wifi on your terrace drops, ordering and billing stop until it comes back.
Everything else on this page is built and running.
Open a demo restaurant and check it line by line.When you are ready
Open your venue tonight.
One form, four boxes: your restaurant's name, your name, an email and a password. That creates your venue, its first branch, and you as the owner. Then add a table, print the sticker and put it on the table. It takes a few minutes and it costs nothing.
Create your free venueOr walk into a demo restaurant firstNO CARD · A FREE VENUE WITH NO TIME LIMIT · THREE DEMO RESTAURANTS OPEN RIGHT NOW