Zone tags organize your tables into sections. This article explains how to create and manage zones.

What Are Zone Tags?

Zone tags are labels for different areas of your restaurant:

  • Indoor, Outdoor
  • Bar, Main Dining, Private
  • Patio, Terrace, Rooftop Each zone has a name and color.

Accessing Zone Management

  1. Navigate to Tables in the sidebar
  2. Look for the zones section or tab
  3. You'll see existing zones listed

Creating a New Zone

To add a zone:

  1. Click Add Zone or the + button
  2. Enter the zone name
  3. Choose a color
  4. Click Create The zone is now available to assign to tables.

Zone Name

Choose clear, descriptive names:

Good Examples

  • "Main Dining"
  • "Outdoor Patio"
  • "Private Room"
  • "Bar Area"

Less Clear

  • "Section A"
  • "Zone 1"
  • "Area" Names should help staff and be meaningful to customers if asked about seating preferences.

Zone Colors

Colors help identify zones visually:

Selecting Colors

  1. Click the color picker
  2. Choose a color
  3. Consider meaning and visibility

Color Tips

  • Use distinct colors for each zone
  • Consider practical associations (green for outdoor, blue for bar)
  • Ensure visibility on your interface

Editing Zones

To modify a zone:

  1. Find the zone in your list
  2. Click to edit
  3. Change name or color
  4. Save changes Updates apply to all tables in that zone.

Deleting Zones

To remove a zone:

  1. Find the zone in your list
  2. Click delete
  3. Confirm the deletion Tables in the deleted zone become unassigned (no zone).

Suggested Zone Structures

Small Restaurant

  • Main Dining
  • Bar
  • Patio

Large Restaurant

  • Indoor Main
  • Indoor Private
  • Outdoor Patio
  • Outdoor Terrace

Fine Dining

  • Main Floor
  • Private Room
  • Chef's Table
  • Wine Cellar

Assigning Tables to Zones

After creating zones, assign tables:

  1. Edit a table
  2. Select its zone
  3. Save See "Organizing Tables by Zone" for more details.

Zone Best Practices

  1. Match your space — Zones should reflect physical layout
  2. Keep it simple — 3-5 zones is usually enough
  3. Use clear names — Staff and customers should understand
  4. Choose distinct colors — Easy visual identification