- Served I. Oyster, cucumber, dill
- Fired II. Scallop crudo, yuzu 4:12
- Hold III. Turbot, beurre blanc Nut allergy
- Queued IV. Squab, cherry
In private beta · United States & Canada
The restaurant system for busy kitchens, made to order
Purpose-built software to keep your restaurant's operations flowing, reliably.
Satura Expo
7:42 PM
- Fired Foie gras, brioche ×2 1:38
- Hold Dover sole ×2 · Wagyu ×2
- Served I. Caviar, potato, chive
- Fired II. Langoustine, sauce américaine 2:47
- Queued III. Venison, celeriac
Live The pass — coursing and timing, kept in sync across the room.
The problem with every other system
Your menu changes with the season, the market, the day. Your software makes you keep up.
In an ambitious restaurant, the menu is never finished. A new tasting card. A dish 86'd mid-service. A wine that sold out. On every other platform, someone — you, or a manager under pressure — re-types it, wires the modifiers, and hopes nothing's wrong when the tickets fire.
A mistake isn't a typo. It's an allergen missed on the pass, a sold-out dish still selling, a course firing out of order. The system was supposed to protect the service. Instead it's one more thing to manage.
01 Made to order
Hand-crafted for your restaurant.
Maintained for you.
- 01
We build it around your menu
Send it however it lives today — a photo, a PDF, a voice note after a tasting. We turn it into a finished system: courses, modifiers, wine pairings. Nothing to configure.
- 02
We keep it correct
The menu changes; the system changes with it. Same day, often the same hour. Every change verified before it reaches the pass.
- 03
You just cook
Your team walks up to a system that already knows the service. Need to move? 86 a dish, add a special — yourself, live, in a second. Done-for-you is never slower than doing it yourself.
02 On the pass
The depth an ambitious kitchen demands.
None of the fight.
Underneath the crafted setup is a system built for the way a great service actually runs — not a counter POS stretched to fit.
Coursing & pacing
A kitchen that moves as one
Hold and fire by course, order by seat, pace by table. The expediter controls the rhythm of the room — mains never fire before the plates clear.
The pass
A display built for choreography
Colour-coded tickets, timing to the second, every item tracked from fired to served. Nothing overcooked, nothing forgotten.
Correctness
Sold-out means sold-out
Eighty-six a dish and it disappears everywhere at once — not just on one menu. Every price and modifier is verified, never hand-typed under pressure.
Control
Yours, instantly
Add a special, change a price, hold a table — live, in a second, faster than any system you configure yourself. We keep the upkeep; you keep the calls.
03 The craft
There is a lost art to a great service — the feeling that everything was considered, and nothing gets in the way. We build software for that.
- 01
Built on the pass, not in a boardroom.
Designed with a working chef. Every decision answers to how a real service runs — which is why it feels made for your room. It was.
- 02
Bespoke is the default, not the upsell.
We build every restaurant by hand. Made-to-order isn’t a premium tier — it’s the whole idea. You get a system that fits, not one you fight.
- 03
Intelligence, kept quiet.
There is real intelligence under the hood — it’s what keeps your menu correct without an army of data entry. You’ll never see it call itself AI. It simply gets things right.
- 04
We complete your service. We don’t replace it.
Already on SevenRooms or Resy? Satura works with it, so your regulars and their history reach the floor. We finish the picture; we don’t ask you to start over.
A letter from our chef & co-founder
Let me tell you why we built this.
Chef —
I cooked for fifteen years before I helped build a piece of software. Long enough to learn that the system on the pass is never neutral. On a good night it disappears. On a bad one it fights you — an allergen buried three taps deep, a dish that sold out an hour ago still ringing in, a course firing before the plates are cleared.
Every restaurant I worked in bought the same promise and got the same thing: a counter POS stretched to fit a room it was never built for. So we bent the kitchen around the software instead of the other way around. That always felt backwards to me. The menu is the most personal thing a restaurant makes — the system that runs it shouldn’t be the most generic.
So we built Satura the way you’d build a tasting menu: by hand, one room at a time. You send us your menu however it lives today, and we hand it back as a finished system — coursing, modifiers, wine pairings, all of it. When the menu changes, we change it with you, the same day, often the same hour. There’s real intelligence underneath, but you’ll never have to think about it. You just cook.
We’re not here to replace your floor, your reservations, or the relationships you’ve spent years building. We’re here to finish the picture — to give the pass the same care the plate gets.
We only take on a few restaurants at a time, because made-to-order means exactly that. If that’s the kind of system you’ve been wanting, I’d love to cook something up for your room.
With respect,
Alaa Chef & Co-founder, Satura 03 By invitation
We're opening Satura to a
handful of rooms.
We build each restaurant by hand, so we take on a few at a time. If you run an ambitious room in the U.S. or Canada and you're tired of fighting your software, we'd like to cook up something for yours.