Magpie takes your table bookings, from Sunday lunch to the beer garden. It times the cellar checks, orders from the brewery and plans the bar and kitchen rota.

Yes. Sunday lunch can be a service of its own, with its own seating times. Your booking page shows its free times for each party size. Diners choose one and give their name, phone and email, without signing up first. The booking will go straight into the book.

Yes. Pacing caps the new covers the kitchen takes at each seating time. A cap for the whole service works the same way. When a time is full, the booking page will offer the nearest free ones. You also set how long each party size keeps its table.

Yes. Bar seats are for walk-ins and are never offered online. The beer garden, like any section, has an Online reservations switch. With it off, its tables stay off the booking page. You can turn it back on for a sunny weekend.

Yes. A party without a booking is seated at a free table, or joins the waitlist. You note the wait you quoted them. The book shows how long each party has waited against that quote. When a table comes free, you seat them from the map.

Yes. A quiz team books a table like any other party, online or by phone. The quiz itself can be an event on your public calendar, with a page to share. The map then shows which party is at each table.

Yes. A special day closes the pub on a date, or closes one service. It can change a service's hours that day. It can also add a one-off service, such as Christmas lunch. Bookings already outside the new hours will be listed for you to move or cancel.

Yes. As you type a phone booking, Magpie lists the diners who have been before. Each diner has one record with their visits, no-shows and cancellations. You can tag a regular or an allergy, and note a favourite table. Diners never see the note.

Yes. Each quiz night or gig is an event on your public calendar, with its own page. With RSVPs on, people say they are going, up to the capacity you set. The page will then say the event is full. Share event starts a social post about it.

Yes. The cellar is a temperature point, with the target range and critical limits you set. Staff type each reading on its own or in a checklist, in °C or °F. A reading outside the range will open an incident that lists what to do. Each reading is kept with who took it.

Yes. A routine can run on the weekdays you choose, such as every Monday before opening. Its steps can be ticks, pass or fail checks and a photo. A line clean done after its due time will be marked late. A shift lead or manager can check it afterwards.

The Restaurant or bar starter adds Opening, a 1pm hot holding check and evening temperature checks. It adds a supplier delivery check, Closing and reading the previous shift's notes. You untick any you do not need. The cellar check and the line clean are routines you add, with your own steps.

It counts for the night you opened. A business day starts at 4am unless you change it. A closing at 1am is recorded with that night's checklists. A late booking on Saturday night belongs to Saturday's book too.

Yes. Each item is counted one by one or in litres, in each place you keep it. Below the minimum you set, it is marked Low. Running low lists it with the firkins or cases to order from its usual supplier. A count corrects the stock to what is there.

Yes. Each supplier has its order email, the days it delivers and the time to order by. Draft orders starts one order for each supplier from what is running low. Sending it will email each line to the brewery, and replies will come to you. An order placed by phone can be marked as sent that way.

You receive the delivery against its order, with what arrived and anything you sent back. What arrived will go into the cellar's stock at the price charged. Every shortfall, refusal or price change is listed under Differences. It will stay listed until you mark it settled, such as with a credit note.

Yes. A count can hide the expected quantities from the people counting. You can count the whole cellar, or one category such as spirits. A line that differs by more than the percentage you set waits for your approval. Stock changes only once you approve it.

Yes. Staff log waste from Today with a reason, such as Spoiled for a cask that turned. It will come out of the stock at once. The waste report totals it by reason and by item, for any dates. You and your managers see what it was worth.

Yes. You set how many people the bar needs, such as three on Fridays from 7pm. The rota will then list the times you are short. One button adds the open shifts needed. A date such as a bank holiday can have needs of its own.

Yes. A blackout period marks dates when time off is not normally given, such as Christmas week. Staff can still ask, and each request is marked for you to decide. Approved time off stops new shifts in that time.

Yes. A bar job has a page on your job board, with its pay and closing date. You can leave out the CV and ask which evenings people can work. Applicants apply without signing up first. When you hire someone, Magpie can add them to your staff for the rota.

Yes. A Form can ask for the date, the number of guests and the food they want. People answer it from your website, without signing up first. Every enquiry comes into one list, and you get an email for each. A paid Form can take a fixed deposit with the enquiry.

Yes. A room's changeover can be a routine, started by hand when the room is vacated. A photo step shows it is ready. Guests can ask about a stay on a Form on your website. You bill a direct stay with an invoice they pay by card, with no Magpie fee.

Yes. Store sells gift cards online, in the amounts you set. Each is emailed on the date the buyer chooses. A bought card never expires. When someone spends one at the pub, you take that amount off its balance.