The booking software for cafeterias that makes managing demand a breeze
Plan pre-orders, manage time slots, and optimize output and seating rotation. Connect locations, POS, and ERP systems to significantly reduce food waste.
Try 14 days for free. No credit card required.

From Unpredictable Peaks to a Manageable Canteen
Without reservations and slot management, demand remains a guessing game that burdens procurement, kitchen, and distribution.
Overproduction drives material usage and scrap costs
When quantities cannot be planned, dishes end up in the surplus. This increases purchasing costs, undermines sustainability goals, and reduces budgets for quality.
Reduce wait times, enhance seat rotation
Without slots, guests gather at the same time. The output stalls, tables turn slower, and satisfaction decreases during peak times.
Features for Canteens and Corporate Dining Services
Streamline pre-booking, capacity management, check-in, and payment into a seamless flow across all locations.
Cleverly combine pre-booking and slot management
Create clear booking pages with order deadlines, categories, and filters. Control slots and limits per person, automatically reduce peaks, and prevent no-shows with rules.
Waitlist fills available spots
Dynamic pricing directs demand


Seamless Check-in and Pickup
Boost throughput with QR check-in, parallel distribution slots, and clear routing. Teams can see live who is in line and what is prepared.
Mobile scan app for distribution
Displays for collection windows and table status
Manage planning and kitchen processes with data-driven insights
Use live occupancy and pre-orders as a foundation for purchasing, BOMs, and shift planning. Automatically transfer requirements to ERP or BI and manage multiple locations centrally.
Analyze allergens, variants, and cost centers


Manage payments, budgets, and permissions effortlessly
Accept card, wallet, or invoice and combine subsidies with employee budgets. Control access by location or department and map company models like flat rates or value vouchers.
SSO-like booking via Outlook and Teams
Use Cases: Pre-ordering, slot reservation, and pickup in cafeterias
Industry Insights
How Digital Pre-Ordering is Transforming Corporate Cafeterias
Corporate catering stands between hybrid work, fluctuating demand, and high sustainability standards. Digital pre-ordering creates commitment, making purchasing and production more precise while simultaneously reducing wait times. Employees today expect mobile, simple processes instead of phone lists or Excel sheets. Transparent availability, clear time slots, and scheduled pickups increase fairness during peak times. At the same time, the desire for variety, dietary options, and allergen safety is growing. Companies manage budgets, subsidies, and permissions across locations and require reliable data for reporting and planning. Combining pre-ordering and capacity management uses demand as a signal, smooths out peaks, and conserves resources. This way, the canteen becomes a dependable anchor in the daily work routine.
When is anny the best booking software for our cafeteria?
The greatest benefit is when you want to combine pre-orders, time slots, and pick-up to smooth out peaks and reduce food waste. Multiple locations, hybrid work models, budgets or grants, and integrations into POS, ERP, or HR also speak in favor of anny.
At what scale does a pre-order and slot system become worthwhile?
Starting at approximately 100 to 150 meals per day is advisable, particularly if there is significant fluctuation in occupancy or noticeable bottlenecks between 11:45 AM and 12:30 PM. Once waste exceeds 10 percent or queues regularly form, structured booking and capacity management become worthwhile.
How does anny integrate with POS, ERP, and HR systems?
Data seamlessly integrates into your finance, ERP, or BI systems through automated exports, webhooks, and APIs. Cost centers, allergens, and variants can be captured in a structured manner. Near single sign-on processes via Microsoft 365 accelerate user adoption, and payments can be made directly with a card, wallet, or invoice when needed.
How can no-shows and last-minute changes be managed?
Define cut-off times, cancellation policies, and limits per person. A waitlist fills vacated spots while allowing for grace periods. Financial incentives during off-peak times guide demand, and automated notifications keep the front-of-house and kitchen synchronized.












