A sushi bar and a hot line
Most sushi restaurants run two kitchens at once: the counter where rolls, nigiri and sashimi are cut, and the hot line for tempura, gyoza or ramen. Bite2u sends each order to its station, each with its own screen, so the sushi chef and the cooks only see what they have to make, and a big mixed order does not stall on a single paper ticket.
Photos and allergens on a high ticket
Sushi orders tend to be large: platters, several rolls, sides and drinks for the whole table. Customers spend more confidently when they can see what they are getting, so every dish on your Bite2u menu carries its own photo. Each item also shows the 14 EU allergens, which matters with fish, crustaceans, molluscs, sesame, soy and the wheat in most soy sauces.
Raw fish and the Miami heat
Raw fish should not spend long in a car in Miami weather. In Bite2u you draw your delivery zones and price each one by distance, keeping the radius tight enough for a quick ride. Orders go to your own drivers, each seeing only their deliveries. On an $80 order, a 30% plan on Uber Eats or DoorDash would take $24; through your own link the commission is zero.
Counter seats, menus on every phone
Guests at the sushi bar and at the tables scan the QR code and get the menu in their phone's language, from English and Spanish to Portuguese, French, German or Italian. That helps visitors who cannot tell uramaki from temaki. When the meal is over, the bill can be split phone by phone: each guest pays their share from the QR, tip included.
When the fish runs out
Some cuts sell out before closing. In Bite2u you remove a dish from the menu in seconds, and it disappears from the QR menu and your ordering link at once. With Pro+, every roll sold also comes off your stock of rice, nori and fish, through the recipes the AI inventory keeps. Pricing is $49.95 per month, fixed, with no commission, no contract and 14 days to try it free.