Founding venue pilot: free setup, 2 spots left in the Upstate and Columbia. See the terms →
Guest marketing + QR table ordering · Upstate + Columbia, SC

Bring your guests back.
Fill your slow nights.

We run your guest marketing for you: event texts and emails, slow-night campaigns and Google posts, planned with you every month. It starts at the table. Guests order and pay from their phone, and the ones who opt in become a guest list that's yours, in writing.

Find your fit in 60 seconds →Try the live demo
No app downloadKeep your POSNo cut of your sales
Ember & Oak · Table 12
Tonight's menu
TRIVIA THURSDAY · 7PM
Hazy IPA, 16ozLocal draft
$7+
Smash burgerCheddar, house pickles
$14+
Pimento cheese dipPork rinds
$9+
Seasonal ciderDraft
$7+
View order · 2$21
Bar screen · 7:03 PMTable 12 · 2 items · 00:14
Guest list● New guest opted in
Yours, in writing
Tue 10:00 AM · scheduled“Trivia's back Thursday.”
Slow-night text / email
Built in Greer, SCGreerGreenvilleSpartanburgSimpsonvilleMauldinTaylorsEasleyTravelers RestFountain InnColumbiaInstalled in personJosh picks up the phone
How it works

One guest, one week.
Here's the whole loop.

Table ordering is the anchor. It fixes service tonight and builds the list that brings guests back next week.

Fri · 7:02 PM

Table 12 scans the code.

Your menu opens in their phone's browser. No app, no login, no waving down a server from the back patio.

Fri · 7:03 PM

The order hits your bar screen.

A chime, the table number and a running timer. Drinks route to the bar, food to the kitchen. Your staff still carries every drink and still checks every ID.

Fri · 7:41 PM

They pay, and opt in to hear from you.

Money goes into your own Stripe account. Guests who tick the box join your guest list, which is yours in writing.

Tue · 10:00 AM

We send the slow-night text / email.

We plan it with you on the monthly call, then write it, design it and send it by text or email to the guests who asked to hear from you. Google posts keep your listing fresh too.

Thu · 7:15 PM

Table 12 is back.

And they order from the table again. Every night you're open, the list gets a little longer, and every month we put it to work.

What you get

Marketing, done for you.
Ordering that feeds it.

Done-for-you marketing

Event texts / emails and slow-night campaigns, written and sent for you

Two event texts or emails and one slow-night campaign a month, planned with you on a 15-minute call.

TUE 10:00Slow-night text: “Trivia's back Thursday”SCHEDULED
FRI 3:00Event email: live music SaturdayDRAFT
LAST WEEKEvent text: game day on the patioSENT
Google Business

4 posts a month

So you show up fresh when people nearby search.

GOOGLE · YOUR TAPROOM
Trivia Thursday, 7 PM. Teams up to six. New seasonal on draft.
Every month

A 1-page report, reviewed with you

What went out, what got clicked, how the list grew.

QR ordering + pay

Three taps from the table

Live bar and kitchen screens with a chime, a timer and station routing. Edit your menu or 86 an item from your phone.

Your guest list

Yours, in writing

Export it whenever you like. It leaves with you if we ever part ways. Never sold or shared.

email, visits, last_visit, favorite
j•••@gmail.com, 6, 10/02, Hazy IPA
m•••@yahoo.com, 3, 09/27, Smash burger
Money

Payments go to your own Stripe account

Card details go straight to Stripe and never touch our servers. Stripe's card fees are billed by Stripe, not marked up by us.

Your staff

Still carries every drink. Still checks every ID.

This replaces order-taking, not judgment. Cut-offs and carding stay exactly where they are now.

Where do you want to start?

Three ways in.
Pick the one that sounds like you.

“We already have a guest email list.”

We run campaigns on the list you have. No equipment, no install, so it can start in weeks.

Marketing only$449/month

Check my fit →

“We want faster tables and more regulars.”

Table ordering builds your list every night, and we use it to fill your slow ones.

Growth$649/month

Check my fit →

“We just want table ordering.”

QR ordering and pay next to your POS. Installed, trained and supported by a person.

Starter$249/month

Check my fit →

More than one location, or want to pay per order instead? See every option

What the research shows

Bring them back.
Make every visit easier.

Why bringing guests back pays

It costs
5–25×

more to win a brand-new customer than to keep one you already have. [1]

25%+

more profit from keeping just 5% more of your customers. [2]

Over half

of the difference in sales between restaurants was explained by how likely guests said they were to come back. [3]

8 in 10

adults say they'd take a restaurant up on a deal on its slower days of the week. [4]

6 in 10

restaurant operators saw fewer customers in 2025. Bringing back the guests you already have matters more than ever. [5]

Why ordering from the table works

~11%

more sales per table-minute, and about 10% shorter meals, when guests order from the table. [6]

28–30%

larger orders placed from the table than orders placed at the bar. [7]

5½ min+

from the check landing on the table to change coming back in traditional service. Paying by phone skips that wait. [8]

No. 1

thing sit-down diners say technology could improve: making paying easier and faster. [9]

Sources. Independent research and industry associations, plus order-and-pay provider reports where noted. Research describes other businesses, not ClearTable Digital results.

  1. Gallo, “The Value of Keeping the Right Customers,” Harvard Business Review (2014). A widely cited rule of thumb, not a restaurant study. Source ↗
  2. Reichheld, “Prescription for Cutting Costs,” Bain & Company (2001). Measured in financial services. Source ↗
  3. Borchgrevink, Kacmar & Susskind, Cornell Hospitality Quarterly 59(4) (2018): 80 full-service restaurants of one Southeastern chain. Source ↗
  4. National Restaurant Association, “7 value propositions with potential,” from the 2022 State of the Restaurant Industry report. Source ↗
  5. National Restaurant Association, 2026 State of the Restaurant Industry. Source ↗
  6. Tan & Netessine, “At Your Service on the Table: Impact of Tabletop Technology on Restaurant Performance,” Management Science 66(10) (2020): 2.6 million checks, 66 US casual-dining restaurants. Source ↗
  7. Order-and-pay provider reports, Australian pubs: a trade-press case study of a pub group (2020) and the “Reigniting Hospitality” trends report (2021). Provider figures describe their own customers.
  8. Kimes, “Restaurant Revenue Management,” Cornell Center for Hospitality Research Reports 4(2) (2004): time study of 100 dinner parties. Source ↗
  9. National Restaurant Association, Restaurant Technology Landscape Report (2024): US full-service restaurant customers. Source ↗
Try it now

Order from table 7.
Right now, on your phone.

Ember & Oak is a sample restaurant we set up so you can try the full guest flow: menu, cart, checkout and receipt.

Test mode, so nothing is charged. Pay with 4242 4242 4242 4242, any future date, any CVC.

Open the demo menu ↗Find your fit

POINT YOUR CAMERA HERE

2 spots left

Founding venue pilot: two spots in the Upstate and Columbia

Setup is free for our two pilot venues (standard setup is $350): menu build, printed table codes, install and on-site staff training. Software is billed monthly from day one, month to month, no contract.

Money-back promise: if it isn't working for you in the first 60 days, cancel and I refund your monthly payments in full. In exchange: permission to use your results as a case study, and fifteen minutes of your feedback each week. Your guest list stays yours either way.

Claim a pilot spot →Call Josh (224) 565-4555
Straight answers

What owners
ask first.

“My guests hate QR codes.”

They hate QR menus: a PDF you have to pinch and zoom. This is order-and-pay: three taps, no app, no login. Table service still brings the drink.

“We're already on Toast, Clover or Square.”

Good, keep it. Nothing changes on your side of the bar. Table orders run next to your POS as a separate channel, and the guest list they build is yours in writing.

“What about checking IDs?”

Unchanged. Your staff still carries every drink to the table and still cards, cuts off, and refuses exactly as they do now. This replaces order-taking, not judgment.

“Who owns the guest list?”

You do, in writing. Export it to CSV whenever you like, and it leaves with you if we ever part ways. We never sell or share it.

“How does the marketing reach guests?”

By text and email, only to guests who opted in. Texts need their own opt-in that the guest confirms, and every text says how to reply STOP. Plus posts on your Google Business Profile (and Facebook and Instagram on Pro). If you bring your own list, you confirm in writing that your guests agreed to hear from you. No bought or scraped lists.

“Where does the money go?”

Table orders run through a Stripe account in your name, so payments settle into your bank account, not ours. Stripe bills its card fees directly at its published rate; we don't mark them up. Card details go straight to Stripe and never touch our servers.

“Can we start with just drinks?”

Yes. Guests order from the table, and orders land on the bar screen. Drinks are what guests want fastest, so it's the easiest place to start. Same plans and prices: the menu build covers just your drinks, and one bar screen is enough. Add food whenever you're ready.

“Is there a contract?”

No long-term contract. Software is billed month to month. Hardware is at our cost with no markup, or you can buy your own. See hardware

Who you'll work with

You'll deal with me,
not a help desk.

I'm Josh Green, founder of ClearTable Digital, based in Greer. I install it, I train your staff, and I'm standing in your room the first night it runs. If it makes your Friday worse, we pull it out that night. And you have my phone number.

Ready when you are

Let's fill your slow nights.

Book a 15-minute call and tell Josh what you want to fix, or just call. Josh answers his own phone.

Explore my options →Call (224) 565-4555Find your fit