Всё, что может заведение, объяснено один раз

Priority support is not a different support team. It is a position in the same queue, and a commitment to a maximum rather than an aim.

If something is stopping you taking bookings or orders right now, say so in the first line. That is the one thing that moves a ticket ahead of other priority tickets.

Most of what you use costs nothing. Your listing, answering table requests, your own numbers, the QR tent and the CyprusBites Card are free and are not on this page at all. This page exists for the paid steps.

A PLAN IS BOUGHT PER LISTING. If you run three venues, you choose which one the plan is for, because a plan on one venue does nothing for the other two.

MONTHLY OR YEARLY, and the yearly option is cheaper for the same thing. Payment is by card or by Revolut, whichever we have switched on, and a plan goes live within a minute of payment.

INVOICES ARE KEPT, every one, downloadable from this page. You do not have to ask us for a copy and you do not have to keep your own.

YOUR SUBSCRIPTIONS are listed here too, so the answer to "what am I actually paying for" is on one screen rather than in your bank statement.

If the page says plans are not on sale yet, that is honest rather than broken. Talk to whoever brought you here.

THE WHOLE POINT OF THIS PAGE is that you can check it. A statement you cannot audit is a statement you have to take on faith, and nobody should take an invoice on faith.

Each line names an outcome. A SEATED BOOKING is a guest who asked for a table, was accepted, and turned up. A QUIET HOURS CHECK IN is somebody who came in on a slow night offer and was confirmed there. Both are proven by arrival, not by a tap.

WHAT IS NOT ON HERE, AND NEVER WILL BE. Your food. CyprusBites takes nothing from a meal, an order or a bill. There is no percentage anywhere on this page, because there is no percentage anywhere in the product.

COVERED LINES. A line that cost you nothing still appears, greyed, with the reason: free allowance, included in plan, or waived. That is on purpose. A page that hid the free ones would make your allowance invisible and you would have no idea how much of it you were using.

STATEMENTS ARE INFORMATIONAL FOR NOW and nothing is collected automatically. If a line looks wrong, say so and we will make it right. Your invoices are kept, each one downloadable, under Billing.

Not a ticket system you shout into. A thread, with your name on it, that stays open until it is actually finished.

Every conversation carries a REFERENCE and goes to a department, so a sales question does not sit in a support queue and a broken page does not sit with sales.

THE STATUS TELLS YOU WHOSE TURN IT IS. Open means it is with us. Replied, your turn means we have answered and we are waiting on you. Resolved means it is done and you can reopen it by replying. Closed means finished.

THE WHOLE THREAD IS KEPT. That is the part that matters when something takes a week: you do not re-explain your venue, your setup or what you already tried, and neither does the next person here who picks it up.

ANYTHING GOES IN HERE. A complaint is as welcome as a question. A suggestion is more welcome than either, because a lot of what is in this product arrived that way.

This page lists every guest who has asked you for a table and is still waiting to hear back. The oldest sits at the top, because that is the person who has been waiting longest.

Each request shows you the date and time they asked for, how many people are coming, whether there are children or a pet, and anything they wrote to you. If they have eaten with you before, you will see that too.

You have three answers.

ACCEPT means the table is theirs. The guest is told straight away, they get a booking reference and a QR code, and the request moves off this page and onto your Tables list for that day.

SEND NEW TIME is for when you would happily have them but not at that hour. You choose a different time and they get to say yes or no. Most people say yes. This is the answer that saves bookings a straight decline would have lost.

DECLINE means you cannot do it. The guest is told immediately and we show them other places nearby, so they are not left with nothing.

The answer that costs you money is none of these. A request you never open is a guest sitting at home not knowing, and eventually it expires on its own. They do not blame the system for that; they blame the restaurant. If you are full, decline it. Declining is not rude. Silence is.

There is no charge for any of this, whichever answer you give. CyprusBites takes nothing from the meal.

The whole point of this is that it is quiet. An order for tomorrow morning is not an order you can do anything about tonight, so you are not told about it tonight: no notification, nothing on the board, nothing chasing you.

The times a guest can choose come from your opening hours. Where we do not have your hours recorded, we offer a sensible daytime window instead rather than letting somebody ask for half past two in the morning.

If nobody wakes the order in time, because the kitchen was shut or we were behind, it expires instead of arriving late. A croissant ordered for eight is no use to anybody at ten, and an order you cannot fulfil should not be sitting on your board looking like a complaint.

Table requests are on for every claimed venue. There is nothing to buy and no cut of the meal, ever.

THREE ANSWERS. ACCEPT, and the table is theirs with a reference and a code. SEND NEW TIME, with a thirty minute nudge either way so a different hour is two taps, and the guest says yes or no. DECLINE, with four one-tap reasons if you want to give one: no empty tables, kitchen closure, private event, party too large.

SEND NEW TIME IS THE ANSWER THAT EARNS YOU MONEY. It is for the booking you would happily take at a different hour, and most people say yes. A straight decline on a table you could have filled at eight is a table you gave away.

YOU HAVE ABOUT TWENTY MINUTES, and the system helps. Halfway through your window your phone is pushed. Later it will spend money on an SMS to reach you. If nothing reaches you, the request expires and the guest is shown somewhere else, with the wording careful not to blame you when the fault was ours.

A HOLD NEVER OUTLIVES THE SITTING. The request dies before the meal rather than after it, so you are never asked about a table for last night.

YOU ARE TOLD WHICH DOOR THE ANSWER WENT THROUGH. If the guest has the app, you are told it is on their phone and in their email. If they do not, you are told it went by email only and that nothing pinged a phone. That matters when you are expecting somebody to react quickly.

YOU CAN MESSAGE THE GUEST in the thread on the request itself, so a question about a pushchair or a birthday cake does not need a phone call.

THE NO SHOW IS THE ONLY REAL COST OF TAKING BOOKINGS, and it is not solved by taking a card number off people. It is solved by asking.

TWELVE HOURS OUT WE ASK. Three hours out the answer is due. Both numbers are the ones your own trade asks for.

WE ASK ON BOTH DOORS, by SMS and by email, and nothing goes out in the middle of the night: an ask that would have landed after ten at night waits until nine in the morning.

THE GUEST CONFIRMS WITH ONE TAP AND NO LOGIN, right up to the sitting. A guest who has already been scanned in confirms themselves automatically, because they are standing in your dining room and asking them is silly.

AT THREE HOURS, AN UNCONFIRMED TABLE COMES BACK TO YOU, where cancelling is switched on, and your phone is pushed with the words that matter: the table is yours to sell again. The guest gets an email explaining it.

IT FAILS OPEN, DELIBERATELY. If we never managed to ask, because we had no working phone or email for that guest, the table stands. Cancelling a booking because our own message did not go is the worst possible outcome, so it does not happen.

WHAT PROVEN MEANS, exactly: at least six bookings and at least ninety per cent turning up, over the last twelve months. Not a mood, a number.

AND IT IS PROVEN BY YOUR DOOR, NOT BY THEIR PHONE. The arrival has to be confirmed at the venue, by a scan at the door. A guest typing their own code into a page does not count and used to; that was changed on purpose, because a score anybody can award themselves is not a score.

IT IS PURE CARROT. You only ever see the top tier. There is no bad badge, no warning, no list of suspects, and there never will be. A cancellation by the guest and a decline by you are excluded from the maths by construction, so somebody is never punished for your full Saturday or for calling ahead to cancel politely.

THE SWITCH STARTS OFF. Nothing is instant confirmed until you tick the box, and it is per venue. One outstanding instant-confirmed table at a time, so a sudden run of them cannot fill your book behind your back.

YOU ARE STILL TOLD. An instant confirm is not a secret; it appears like any other confirmed table, you just did not have to tap it.

THE ARGUMENT, IN ONE LINE. A delivery app takes twenty to thirty per cent of that order. CyprusBites takes nothing. The customer pays you directly, at your counter, in full. There is no card payment on this platform to take a cut from, which is why the cut cannot creep back in later.

HOW AN ORDER MOVES. It arrives pending. You ACCEPT it with a prep band and the guest is told "ready in about so many minutes, by this time, show your QR to collect". You press READY when it is bagged and they are told. You SCAN their code when they walk in, and it is collected. Or you DECLINE it, with a reason if you want, and they are shown somewhere else so they are not left with nothing.

PREP TIME IS THREE CHOICES, NOT A TEXT BOX. About ten minutes, about fifteen, about twenty five. Three buttons on a busy counter beats a number field every time.

ONLY WHILE YOU ARE OPEN. Takeaway follows the opening hours on your listing, so nobody orders from a closed kitchen. Want breakfast ordered the night before? Switch on Order ahead for a time and guests pick a slot inside your hours. And there is a PAUSE for when the kitchen is slammed, which is the button you will actually use.

IF YOU DO NOT ANSWER, we help and then we are honest. Halfway through the window your phone is pushed, with the time we will give up at. If nobody answers by then the order expires and the member is offered somewhere else. One SMS only, at order time, so this never becomes expensive.

RACES CANNOT CORRUPT IT. Every change carries the state it was read against, so a guest cancelling at the same moment you accept cannot leave you cooking a cancelled order.

THE KITCHEN SEES IT TOO. An accepted order prints its ticket with the code alone, as big as the printer goes, and stands on the kitchen board under the same code with one Ready, which your crew can press as well as you.

ONE MENU, ONE TICK PER DISH. The tick is called "can be ordered for pickup" and it is on by default. A dish with the tick off still appears on your menu, marked for guests as in store rather than for collection. Nothing is hidden and nothing is duplicated.

THIS IS WHY IT MATTERS. The old way was two menus that were free to disagree. You raise a price on one, forget the other, and a guest orders at last year's price. With one menu that cannot happen, because there is only one price to raise.

ONE PRICE, WHETHER COLLECTED OR EATEN IN. There is no separate takeaway price. If you want a difference for members that is the member price, which is one percentage off the whole order and is a different control.

SOLD OUT IS NOT DELETED. Mark a dish unavailable and it greys out rather than vanishing, so a regular looking for it can see it exists and is gone today. Deleting it teaches them you stopped doing it.

COOKING TODAY LOOKS AFTER ITSELF. Mark a dish as today's and it is gone tomorrow morning with nothing for anybody to remember. That is the only honest way to run a daily special in a system, because the alternative is last Tuesday's special still on your page in June.

TIMES ARE PER VENUE, NOT PER DISH. Your prep band and your hours cover the whole kitchen. There is no per-dish timing, deliberately: a kitchen does not work that way and a menu pretending it does would be lying to the guest about when their order is ready.

NO VENUE CAN PAY FOR A PLACE ANYWHERE ON THIS PLATFORM. Not with a plan, not with reviews, not with spend. The only currency that buys visibility here is a discount a member actually gets, and this is where you set it.

ONE PERCENTAGE OFF THE ORDER TOTAL, not a price per dish. That is on purpose: per-dish member prices go stale the moment you change a price, and a stale discount is an argument at the counter. One percentage over the total can never disagree with your menu.

YOU PICK A RUNG, NOT A NUMBER. The ladder runs from ten to thirty per cent in fives, and anything off the ladder means off. Ten is the floor, because below that it is not a discount, it is an insult with a badge on it.

ROUNDING IS TO THE CENT. The rung comes off each dish and rounds down to the cent, the price the menu prints beside it, and the total is those prices added up. You give away less than a cent a dish beyond the rung you chose.

WHAT IT EARNS YOU, and this is the part sellers get wrong. It is a tier, computed from your percentage, recalculated the moment you change it. Go deeper and you climb. Drop back and the rewards that came with the higher tier stop the same day. It is not granted, it is calculated, so nobody can keep a badge they stopped paying for in discounts. Rewards that needed a person to set up lapse rather than vanishing, so nothing breaks mid-arrangement.

WHAT EACH RUNG ADDS. At ten you are a Partner: higher in the results and a place in the newsletter. At twenty a Champion: photos and posts made for you, your own site free to start, a lower fee. At twenty-five a Hero: we write an article about you for the CyprusBites blog and show it to you before it goes live. Every venue with a member price is also on the Where you save page, in bands: the biggest savings first, and inside a band the best-rated place leads, so one per cent more never decides who is seen.

THE PAGE SHOWS THE MATHS. A worked example tells you what a twenty euro order costs a member at the rung you are looking at, before you choose it.

ONE DEPENDENCY WORTH KNOWING. This control lives on your takeaway page, so a venue with takeaway switched off has nowhere to set a member price.

WHAT ARRIVES. The occasion, a kids birthday, a christening, an adult party, an office event. The date. A headcount band. A budget hint per head. A time preference and how long they want. Enough to price it without a phone call.

IT IS A SEALED BID. A request may go to several venues, up to six, and NO SIDE EVER SEES A COMPETITOR'S NAME OR PRICE. Not you, not them, not the family until they choose. That is enforced in the plumbing, not by politeness: your messages are checked against your own pairing with that request and nothing the form claims.

YOU HAVE FORTY EIGHT HOURS, and four hours before it closes your phone is pushed to tell you the request closes tonight.

SET YOUR READINESS FIRST. Tick the occasions you host and your maximum guests, and briefs that do not fit stop reaching you. That is the single highest value thing on the page, because the enquiries you cannot serve are the ones that make the whole feature feel like noise.

BUILD THE PACKAGE ONCE. Then a quote is a few fields: price and unit, adult price, what is included, the deposit and when it is due, minimum numbers, extras with prices, a cancellation note, a valid-until, a start time and a duration.

A SENT QUOTE IS FROZEN. Editing your package next month cannot change what a family was already offered. That is the whole reason a quote from here can be shown to a mother in law.

THE MONEY NEVER COMES THROUGH US. Your bank details are checked by our team before any family sees them, and you mark the deposit received yourself. The family pays you.

THEN YOU CLOSE IT. Mark it happened, which is also what unlocks the review, or mark it not held with a reason. Your own answer rate is on the page, so you can see whether you are actually replying to these.

A STAY REQUEST ONLY EVER GOES WHERE THE GUEST POINTED IT. This is not a fan-out and not an auction. They chose you.

ONE ALL-IN TOTAL FOR THE WHOLE STAY, not a nightly rate. The board, room only through all inclusive. A deposit percentage. Your cancellation days. A note about the room. Up to eight things included.

YOUR OWN BOOKING LINK OR PHONE goes on the quote, and it is prefilled from your listing, so a realistic quote is two fields.

TWENTY FOUR HOURS, BOTH WAYS. You have a day to answer, and the price you send is binding for a day. Both halves wear the same number on purpose. The window is enforced when you press send, not by a clock we hope was running, so a lapsed thread is refused rather than quietly accepted.

THE BOOKING HAPPENS WITH YOU, OFF THIS PLATFORM. We do not take the booking, we do not hold the money, and we take nothing. The guest can tell us afterwards that they booked you, which is a statistic we count and never a contract.

ABOUT THE PERMIT. There is a field for your Deputy Ministry of Tourism number and it is OPTIONAL. It is shown on your page once checked, and changing it sends it back for a re-check. It is never a gate: not having one does not stop you receiving requests or sending quotes.

THIS IS THE SCREEN YOU LEAVE OPEN DURING SERVICE. It is a browser page on any tablet or phone. Nothing to install.

WHAT IS ON IT, in the order it matters. Tables waving for you, because somebody with a raised hand outranks every queue there is. Rounds waiting for your yes. Food plated and waiting for a runner, with who is on it. Table requests still unanswered. Takeaway orders to accept, mark ready or hand over. Tonight's arrivals. And meals a member added to their own CyprusBites card, which you can ignore.

IT REFRESHES ITSELF about every half minute and swaps the new content in place, so the screen never goes blank in the middle of a shift. A sound plays only for something genuinely new, not every time it checks, so it is not a machine that beeps at you.

THE SCANNER DOES THREE JOBS. An arriving guest's booking code, a takeaway collection code, and a member's card. One scanner, one place, no mode to remember.

YOUR STAFF CAN USE IT. You mint a crew link from your tables setup, print the QR, and a waiter's own phone becomes a staff screen by scanning it. No accounts to create and no app to install. A crew phone can do the service work and not the setup, which is the right split.

THERE IS A SECOND SCREEN CALLED BITESTAB, at your tables, which is the floor plan itself: every table, what each one owes, and closing the tab at the till. The Pass is the front of house queue; BitesTab is the room. They share the waving tables and the rounds on purpose, so whichever one somebody is standing in front of, the job is there.

FREE, AND IMMEDIATE. This one is on the free list, so asking for it enables it. You can have tents on your tables tonight.

WHAT THE GUEST GETS. Your dine-in menu. A button to call a waiter. A button that says The bill, please. No app, no account, no sign in. They scan with the phone camera and it opens.

THE PAGE SPEAKS FOUR LANGUAGES. English, Greek, German and Russian, chosen automatically from the guest's own phone. Every button and label a visitor reads is in their language. Your dish names stay in the words you typed, which is the right way round: a German guest needs to know which section they are in and whether something is sold out, not to have souvla renamed.

ONE TENT PER TABLE, PRINTED FROM YOUR OWN PAGE. The sheet gives you one card per table you have set up, each carrying its own code, so a call from table six says table six.

IF YOU EVER SWITCH IT OFF, THE TENTS DO NOT BREAK. A scan reaches a polite page rather than an error, so an old tent left on a table is never a guest staring at a broken link.

WHY IT IS FREE, honestly. Because it puts our name on every table in your room. That is the deal, it is not a secret, and it is a better deal for you than for us: you get a four language menu and a waiter call on every table for nothing.

TWO TAPS FROM THE TABLE. Wants to order. Asks for the bill. Plus needs a hand, and a note they can type.

IT REACHES THE RIGHT PHONES FIRST. If you have assigned waiters to that table, only their phones ring. Two minutes later, if nobody has pressed On it, it goes to every apron and to you. That is the whole design: the person responsible gets it quietly, and the room gets it if they miss it.

THE GUEST IS TOLD WHO IS COMING, by first name, as soon as somebody presses On it. That single sentence is the difference between a guest waiting and a guest wondering whether anybody saw.

A SECOND PRESS DOES NOT STACK. One open call per table. A guest pressing it three times does not produce three alerts, because a screen that cries wolf is a screen your staff stop looking at. The kitchen's own bell and a staff-to-staff note are separate families, so they fold separately and never swallow each other.

IT IS ON THREE SCREENS. The Pass, your BitesTab floor plan, and your staff's phones. Whichever one somebody is nearest, the wave is there, with how many minutes it has been waiting.

THIS COMES WITH THE FREE TENT. You do not need the paid table ordering for the waiter call or the bill request.

A ROUND IS ONE BASKET SENT AT ONCE. A table orders three starters, sends them, and later sends two more mains. Each one is a round, numbered per table. That is how people actually eat and it is why this is not a shopping cart with one checkout.

WHAT CAN RIDE IN A ROUND. Only dishes that are live, available and marked orderable, at your dine-in price. Each line can carry a guest's name and a note.

YOU ACCEPT, AND ONLY ONCE. The accept is guarded: if two people tap it at the same moment, one of them is told the round was already decided. Accepting prints the kitchen ticket immediately.

YOU CAN DECLINE A SINGLE LINE rather than the whole round, which is what you actually want when one dish is off and the rest is fine.

A ROUND OF DRINKS CAN SKIP THE KITCHEN. If every line needs no preparation and you have no counters set up, it goes straight to served rather than sitting on a board waiting for somebody to say a poured beer is ready.

THE GUEST CAN UN-SEND, but only while it still says sent. Once you have accepted it, it is yours.

A WAITER CAN KEY IN FOR A TABLE that would rather talk to a person. Your day report splits what guests ordered themselves from what your staff keyed in, so you can see which is which rather than assuming.

THE MONEY IS YOURS AND STAYS YOURS. There is no payment on this platform. The tab closes at your till, with your register's receipt number in the note so your day reconciles.

THIS IS THE ONE PAID ADD-ON HERE, sold on its own rather than folded into a plan, because it is a different conversation: tablets, printers, training your floor.

ONE CARD PER ROUND, ONE BIG READY. That is the whole kitchen screen, because a kitchen screen with choices on it is a kitchen screen nobody uses.

COUNTERS GET THEIR OWN TAB. Set up a kitchen, a bar and a grill and each one has its own view, so the bar tablet shows drinks and nothing else. No counters set up means one board showing the whole room, which is the right default for a small kitchen.

PER LINE READINESS. A line can be marked ready or away on its own, and the round only turns ready when nothing is left to cook. That is computed, not ticked, so a round cannot be called up with a dish still on the grill.

THE PRINTER POLLS US. NOTHING IS INSTALLED ANYWHERE. You mint a code on your tables setup page and type it once into your printer's own cloud print settings. From then on the printer asks us whether there is anything to print. That means no software on a computer in your office, no computer in your office, no fixed IP, and no visit from anybody.

YOUR SETUP PAGE SHOWS EACH PRINTER'S LAST SEEN TIME, or says it has never polled yet. That one line is how you tell a printer that is broken from a printer that was never configured.

ONE TICKET PER COUNTER. A round with a steak and two beers prints at the grill and at the bar, each with only its own lines, in the right width and the right character set for Greek.

AND IF YOU HAVE NO PRINTER AT ALL, it still works: the Pass prints a ticket from the browser. This is deliberate. The whole thing has to work with nothing, because most venues start with nothing.

TAKEAWAY STANDS ON THE BOARD TOO. Once you accept a takeaway order it appears among the rounds, oldest first, under its code in big letters: the same code the printed ticket carries, alone and as big as the printer goes. The paper leads, so the cooks work from the ticket on the rail; Ready on the screen is for whoever has a hand free, and the guest is told at once. It shows on the whole kitchen's view, not on a counter's tab, because a takeaway line carries no counter. Your crew can press it as well as you.

THE SPLIT IS NOT A CALCULATION, IT IS A CONSEQUENCE. Every line already carries the name of the guest who ordered it, because that name is what the kitchen ticket says. So the per person total exists before anybody asks for it.

THE GUEST CAN ASK FOR THEIR OWN. A guest leaving early presses My bill, please, with their own amount on the button. It raises a wave for that name only, so Maria asking does not swallow Mike asking, and the guest is told to pay theirs at the till while the table stays open for everybody else.

YOU SETTLE ONE PERSON AT A TIME. Their unsettled lines are totalled with each dish's own VAT rate, a numbered receipt is issued if you use venue receipts, the wave is cleared, and their share is recorded on their CyprusBites card if they have one.

A SETTLED SHARE DOES NOT DISAPPEAR. It stays in the table's story and in the split, marked paid, because it happened. A split that hides what was already paid is a split that cannot be checked.

THE TABLE TOTAL IS ALWAYS SHOWN TOO, with what is still owing beside it. You always know both numbers.

IT CANNOT DOUBLE COUNT. A settle is keyed on the exact lines it covers, so a reload or a double tap cannot charge somebody twice or credit a card twice.

GUEST AND VENUE SEE THE SAME SPLIT, on their phone and on your screen, line for line. That is the only way an argument at the till ends in ten seconds.

THE NUMBERS ON IT. Taken at the till. Tabs closed, with your average tab and how many were voided. Rounds sent to the kitchen, with how many were declined, and split between what guests ordered themselves and what your staff keyed in for them. Your busiest hour, and a bar per hour. What moved, your top dishes. Average time to the yes, in seconds. Waves from the tables with your average answer time. And treats said yes to at the bill.

TODAY ALSO SHOWS WHAT IS STILL OPEN AND STILL TO PAY, per table. Yesterday does not, because yesterday has no open tables and a number that is always zero teaches nobody anything.

WEEK AND MONTH exist too: taken, tabs, average tab, rounds, your best day, and the days side by side.

THE TWO NUMBERS WORTH MORE THAN THE MONEY. Average time to the yes tells you how long a guest sat looking at a sent order waiting for somebody to notice. Average answer time on waves tells you how long a raised hand waited. Both of those are your service, measured, and neither of them is visible any other way.

PRINT THE DAY at close and it goes in the folder next to your register's own report. That is what it is shaped for.

A NIGHTLY SUMMARY OF THE SAME NUMBERS can be sent to you, so you get the day without opening anything.

THE HEADLINE. Thirty days of profile views against the thirty before. Your clicks from Google's own figures. And total actions, which is route requests plus phone taps plus website taps plus shares, because a view that led to nothing is not worth counting on its own.

THEN THE REST. Your funnel. Your series over time. Your Google numbers. Who your visitors are. How you answer, which is your own reply speed. Shares. Where you stand against comparable venues. And your dine-in money if you use the tables.

YOUR DINE-IN MONEY IS PAID TABS ONLY, so the series is the till's truth rather than what was ordered and never settled.

WINDOWS END YESTERDAY, not an hour ago. Complete days only. That is why today never appears: a part-day next to full ones makes every trend look like a collapse at breakfast.

A SECTION WITH NOTHING TRUE TO SAY IS ABSENT. Not zeroed, not padded, absent. If your visitor mix needs a minimum number of visits before it means anything, you see nothing until it does. A missing section is telling you the honest thing, which is that we do not know yet.

PRINT IT. There is a print version that stands on its own, for a bank, a landlord, a partner, or whoever needs a page about your business that you did not write yourself.

TWENTY REPORTS IS NOT INFORMATION, IT IS HOMEWORK. This is the opposite: at most seven cards, the most important thing first, and nothing on it that is not about your own venue.

EVERY CARD CARRIES ITS OWN EVIDENCE LINE. The number is shown with where it came from. The words around it only restate numbers the cards already produced, so there is no paragraph of narration quietly inventing a figure.

IT COSTS NOTHING AND IT IS INSTANT, because it is arithmetic over your own data rather than a question asked of anything expensive. It never invents a figure at the moment you open it.

IT IS BUILT WEEKLY AND EMAILED, and it snapshots where you stand so next week can tell you what moved rather than only where you are. If there is no stored one yet, the page builds you one on the spot.

IT LEARNS WHAT YOU CARE ABOUT. The kinds of card you open and act on are noted, and kinds you consistently ignore are damped down later. So a briefing you use gets more useful and a briefing you ignore gets shorter rather than louder.

IF THERE IS NOTHING WORTH SAYING, NO EMAIL IS SENT. A weekly email that goes out whether or not it has anything in it is an email you stop opening by March.

REAL SEARCHES, FROM THE LAST THIRTY DAYS, in the districts your venues are in. Nothing to set up and nothing to switch on.

A CRAVING HAS TO BE ASKED FOR AT LEAST EIGHT TIMES before it is named. One person looking for something unusual is not a market, and a page full of ones would be noise dressed as insight.

THE MONEY FIGURE IS GATED ON PURPOSE. The euro number beside a craving is the count multiplied by the real average member spend near you, and it only appears once there are enough real recorded spends to mean anything. Until then you get the count and no money. A euro figure built on two bills would be a guess with a currency symbol on it.

WHY THIS SCREEN MATTERS MORE THAN IT LOOKS. Everything else here tells you how you are doing. This tells you what you are not doing, which is the only number that can grow.

THERE IS A SECOND VERSION ON YOUR LISTING, called What people wanted from you, which is narrower: searches that almost matched you and did not, with the one thing that turned them away. The count is free. The list of specific fixes needs a paid plan.

IF A VENUE HAS NO DISTRICT SET, the page tells you so, because without one there is no near to measure.

A WINDOW IS ONE VENUE, ONE WEEKDAY, A START AND AN END, and a multiplier of two or three. Nothing else to decide. You can pause a window, resume it or remove it.

WHO IS TOLD, PRECISELY. Members who have favourited you, or who have checked in with you before. Not strangers who happen to be walking past. We do not keep members' locations, deliberately, so we cannot do proximity and we will not claim to. What you are reaching is your own following, which for filling a Tuesday is the better list anyway.

ONE PUSH PER PERSON, CAPPED. The send is capped per window, so this can never turn into spam that makes people mute you.

IT COSTS YOU NO MONEY OFF THE FOOD. You are offering points, not a discount. The multiplier is applied when somebody actually checks in, so you only ever pay for a person who came.

THE PAGE TELLS YOU YOUR SLOWEST DAY, worked out from your own check-ins over ninety days, and only once you have enough of them to say it honestly. That is which window to create, and it is not a guess.

THERE IS ALSO GOLDEN HOUR ON THE SAME PAGE, which is the automatic version: instead of you choosing a window, it watches for a night that is genuinely quiet and publishes a short capped discount itself, with a caption you can paste on your socials. GOLDEN HOUR IS FREE FOR EVERY VENUE. YOU HAVE TO ENABLE IT, and it will not fire inside a Quiet Hours window you already set, so the two never collide.

THE PROBLEM WITH A DISCOUNT CALENDAR is that it teaches your regulars to wait. Once people learn there is always something on Wednesday, nobody pays full price on Wednesday again. That is not filling a quiet night, it is converting a good night into a cheap one.

SO THIS IS DELIBERATELY SMALL AND DELIBERATELY RARE. At most four live slots per venue at any time. That cap is the entire point of the feature, not a limitation of it.

WHAT YOU SET IS ONE SWITCH. On or off, per venue. There are no numbers for you to tune, because tuning them is how it would turn into a calendar.

WHAT WE DO. Each night we look two to ten days ahead, find an evening your own forecast says will be below eight covers, and propose one seven o'clock slot, storing the predicted number so the claim can be checked later.

NOTHING GOES LIVE WITHOUT YOU. Every slot is a proposal until you approve it. You can decline any of them, and a slot whose date has passed expires by itself.

THE PERK IS POINTS, NOT MONEY OFF. Forty Bites, awarded on arrival, so it is paid on a person who actually came and it does not touch your prices.

YOUR PROOF IS ONE NUMBER: quiet seats filled. A count of slots that turned into people at a table.

IT IS FREE FOR EVERY VENUE: switch it on and the proposals start.

WHAT AN OPPORTUNITY IS. A demand spike you could match. Regulars who have gone quiet. A hot day for your terrace. Celebration demand near you. Happy guests worth asking for a review. Or a gap in your listing that cost you searches. Each one arrives with the evidence that produced it and a grounded estimate, and each one expires after a week so the page is never a graveyard.

YOU APPROVE OR YOU DISMISS. Nothing fires on its own unless you set it to.

THE HELD-BACK CONTROL GROUP, which is the thing that makes this different from every marketing tool you have been sold. When an opportunity goes out, FIFTEEN PER CENT OF YOUR ELIGIBLE FANS ARE PUT IN A CONTROL GROUP AND NEVER TOLD. Afterwards we compare what the told group did against what the untold group did, and the difference is what you actually gained. The page says so on the screen: so many notified, so many held back as a control.

HOW THE RECEIPT IS COMPUTED, honestly. Covers are real: arrivals at your venue, matched to who was told and who was not. The lift is the gap between the two groups. THE EURO FIGURE IS MODELLED, not read off your till: it multiplies those verified covers by an average spend and subtracts what the discount cost. So treat the cover count as fact and the money as a careful estimate.

AUTOPILOT PROPER. You can let chosen kinds run without you, inside your own caps: your maximum discount, how many a week. One kind can never auto-run: the one that wants to change your listing, because that edits your page rather than offering a discount and a page edit always needs a person.

IT IS FREE FOR EVERY VENUE. Filling a quiet night saves your guests money, so it is not sold.

WHAT GETS WRITTEN. Guides, food routes and articles, each one grouping venues by what they cook or the occasion they suit, with every venue named and linked.

YOU CANNOT PAY TO BE IN ONE. There is no slot to buy and no rate card. If a piece is being written about somewhere you qualify for, you are a candidate; if you do not qualify, you are not, and no plan changes that.

THE HONESTY GATE IS IN THE MACHINERY, not in a policy document. A piece with no published venues genuinely matching its brief is abandoned rather than written, and every claim has to come from the data we already hold. That means nobody can be written into a guide they do not belong in, including by us.

WHAT ACTUALLY DECIDES IT IS YOUR LISTING. Your tags, your type, your menu, your location. A venue with six good tags and a real menu is eligible for far more than one with a name and a phone number, and that is the whole lever you have.

THESE PIECES ARE TRANSLATED like everything else, so being named in one is being named in four languages.

WHAT IS IN IT. Up to five live offers, up to four places that genuinely opened in the last fortnight, one hidden gem, a published food route, and the weather.

HOW YOU GET IN. By having something real to be in it with. The offers are pulled from live offers; the new places are pulled from venues actually added in the last fourteen days; the gem is chosen by a score. There is no list to join and nothing to ask for.

ONE THING TO WATCH. Only an offer that runs everywhere is eligible. If you have made an offer exclusive to your own Storefront visitors, that is what it stays, and it will not appear in the newsletter. That is correct, it is what exclusive means, but it is worth knowing when you are choosing which kind to make.

IT IS DRAFTED, NOT AUTO-SENT. The weekend guide is written as a draft and a person reviews it before it goes. If there is no material, nothing is drafted at all rather than an empty letter being sent.

OPENS AND CLICKS ARE TRACKED, so being in it is measurable rather than a favour nobody can see.

MOST VENUES ON THIS ISLAND ARE ALREADY LISTED and nobody owns the page. We built it, it is free, and it will keep being free whether you claim it or not. Claiming is not buying anything; it is taking the keys.

Search your name, pick your venue, tell us who you are. The search answers as you type, so you do not have to spell it perfectly.

A HUMAN CHECKS EVERY CLAIM. We check it against the contact details already on the listing, which is why using the phone number and email that are on your page is the fastest route through. Nothing changes publicly while we look. We usually answer within a working day, by email.

While it is with us, your owner account already exists and your dashboard already works. It will say "Claim pending" at the top. You can attach a note at any point: your role at the venue, a company registration, a social page you run. Anything that tells us you are who you say you are makes it quicker.

WHAT CLAIMING UNLOCKS, and all of it is free. You edit the page. You answer table requests. You see your own numbers. You switch on the QR tent and the CyprusBites Card without paying anybody. Everything else is a switch you can press later, and nothing is switched on behind your back.

WHY WE CHECK BY HAND. Because the alternative is handing a restaurant's page to whoever asked first. A platform that is careless about this once is never trusted with it again.

The dashboard is built in the order things matter, and the top of it is always the same question: IS ANYBODY WAITING FOR ME. If guests are, they are named, with the date, the party size and a link straight to the one that needs you. If nobody is, it says you are all caught up and you can stop reading.

TODAY holds the two things that are time critical: table requests and pickup orders, each with a count rather than a word.

YOUR MOVE THIS WEEK is your briefing in one line, with the verified receipt beside it: covers brought back this month and the net. Those are counted arrivals, not views.

GROW YOUR BUSINESS is the shortcut row: comeback passes, quiet hours, revenue autopilot, demand near you, amplify. One tap each.

YOUR NUMBERS is views, requests, pickups and seated, with trends behind a toggle because a daily look at a thirty day chart tells you nothing and worries you anyway.

IF YOU HAVE NO LISTING YET the dashboard says so and offers one button, Claim my restaurant. If your claim is with us, it says that too, and tells you we check claims by hand, usually within a day.

Real owners told us the full product was difficult to work with, so every venue is now simple by default. This page is the one place that says what you are actually using.

It has three parts.

INCLUDED WITH YOUR LISTING. Your listing and table requests. Always on, nothing to ask for. You can still switch table requests off if you do not want them.

TURNED ON FOR YOU. What is live. Each one has a button that opens the page that runs it, so you never have to hunt for where a feature lives. There is also a Turn off on every one of them, and that is not a trap: off means off.

YOU CAN ADD. Everything else, each with one line saying what it is. Press Request.

FREE MEANS IMMEDIATE. The QR tent on your tables and The CyprusBites Card are free, so asking is switching on and you can be using them tonight. Everything else sends a note to our team, the card shows "Requested, with our team", and your venue does not change until a person switches it on. Anything with a price shown is billed from the day it goes on. Anything without one costs nothing.

A FEATURE YOUR VENUE TYPE CANNOT DO IS NOT OFFERED. Some switches need a menu, or need to be a venue that takes bookings, and you will simply not see those rather than be allowed to request something that cannot work. If something you expected is missing from the page, that is why, and support can tell you which.

THE WAY THIS NORMALLY GOES is a sign-up email, then nothing, then three identical reminders six months later. This is built to not do that.

ONE LETTER AT A TIME, AND THE NEXT ONE IS ONLY SCHEDULED WHEN THE LAST ONE GOES OUT. A schedule written in advance is a schedule that ignores what you said yesterday.

ANYTHING YOU DO COUNTS AS AN ANSWER. Replying. Declining. Clicking a link. Claiming your venue. Simply signing in. Any one of those stops the sequence, lifts any hold, and puts your name in front of a person with a date on it. You never have to find an unsubscribe link to make it stop; using the product makes it stop.

NEVER TWO LETTERS IN ONE MORNING. There is a minimum gap between any two letters to the same address, across everything, so two venues sharing one inbox cannot produce two emails before breakfast.

AND YOU CAN SAY NO. There is an opt-out link on every letter and it is honoured immediately.

ONCE YOU ARE IN, YOUR GUIDE IS THE HEALTH CHECKLIST on your listing page. It is a short ordered list of what is missing from your venue and what each gap is worth. That is your setup sequence, and it is better than a wizard because it is about your venue rather than about our features.

AND SUPPORT IS A CONVERSATION, not a form. One thread, kept, with a real person on the other end.

This is published here so the service you were told about has a page, and so that page says plainly where it has got to.

The plan is the one that already works on our own side: the writer drafts a post from what is actually happening at your venue, you read it and change anything you want, and you press publish. Nothing goes out that you have not seen.

It needs a connection to your Facebook page before any of that can happen, and that connection is the part still being built. Until it is, posts for your venue are written and sent to you by hand.

One card, and a separate balance at every venue that takes it. A member who collects at you and at the bakery across the road has two balances that know nothing about each other. YOUR POINTS NEVER LEAVE YOUR VENUE. They are not money, they cannot be moved, cashed, transferred or spent anywhere else, and nobody can arrive holding points somebody else paid for.

That is the whole arrangement, and it is why it is free. There is no pot of platform points we sell you access to. You decide what a point is worth, you fund the free coffee, and we keep the record. The card is on the free list in your features, so switching it on does not raise an invoice and never will.

WHAT YOU GET THAT A PAPER CARD CANNOT GIVE YOU. A paper card tells you nothing. It goes in a wallet and you never see it again. Every scan here is a dated record of a real member in your venue, so the card page shows you how many members collected and how many times, and the arrival is proven for everything else that needs proof.

Nothing in the record is ever edited. A mistake is corrected by a second entry that cancels the first, so the history stays true. That is deliberate: the reason an owner can trust a balance is that nobody, including us, can quietly change one.

You do not have to open this page at all. A venue that switches the card on has a working programme the same minute, because we take the shape from what you are.

A CAFE, A BAKERY, A BAR OR A BEACH BAR OPENS ON STAMPS, at ten, with a sixty minute wait. EVERYTHING ELSE OPENS ON POINTS, a euro to a point, with a daily wait. This page is for the owner who wants to disagree with that, not a form you have to fill in before anything works.

The four choices.

HOW IT WORKS. Stamps is the paper card every counter in Cyprus already has: buy a number of things, the next one is free. Visits is the same mechanic without a purchase in the words: come a number of times, get something. Points is a rate, a euro spent is a point earned, which suits you when the bill varies a lot. Stamps and visits ask your customer for nothing but a tap. Points ask them to type what they paid.

HOW MANY BEFORE THE FREE ONE. Anything from two to fifty. Ten is the card everybody knows. Six fills up faster and gets people back sooner. The page draws the card as you change the number, so you can see it get shorter.

WHAT THEY GET, IN YOUR WORDS. Up to a hundred and sixty characters, and it is worth writing. A free coffee and a free slice of cake with any coffee are the same mechanic and a completely different promise.

THE WAIT BETWEEN COLLECTIONS, IN MINUTES. Sixty suits a counter, where the same person buys at eight in the morning and again at four. Seven hundred and twenty suits a dining room. It also stops one person collecting twice while they are standing in your queue. Five minutes is the floor and a week is the ceiling.

CHANGING THE KIND LATER DOES NOT REWRITE ANYTHING. Points already earned stay earned, because those were given under a promise you made. The balance carries over as a number and starts meaning something else.

THE VENUE DOES ALMOST NO WORK. This is the part worth getting right, because every loyalty scheme a venue has been sold before this one put the work on the staff.

The member scans the card on your counter with their phone camera. On a STAMP OR VISIT card they type nothing at all. One tap and the stamp is theirs. On a POINTS card they type what they paid, and nothing else.

Then it appears on your Pass, under "Guests who added their own meal", with their name and the time. You have two buttons and one of them you will almost never press.

DOING NOTHING IS THE RIGHT ANSWER. Leave it and it goes through on its own after a day. A venue that never opens the Pass still gets every record, which is the point: only the exception should need a person.

NOT US is the exception. Press it if somebody was never in your venue, or the amount is not a bill you recognise. Nothing happens at all, no points, no record, and they are not told off. That is your whole veto and it is enough, because the member is standing at your counter when they scan and they know you can see it.

You can also scan a member's own card on the Pass yourself, which is the same record arriving from your side rather than theirs.

WHEN THE FREE ONE IS DUE, THE MEMBER TAKES IT, not you. A member with a full card sees a Take my free one button on the same page they scanned, it subtracts the stamps at once, and they tell you at the counter. It cannot be undone, which is why only they can press it.

The printed card carries the CyprusBites mark above your name on purpose. A card naming only your venue tells a stranger nothing: they cannot tell whether it is your own scheme, a delivery app or a scam. It also tells somebody who is not a member yet that scanning is where they join, because that is the easiest moment they will ever have to do it.

THE RATE IS AGREED, NOT SWITCHED ON. You tell our desk the percentage and we set it. It is not a field in your portal, deliberately: a number that earns you placement and costs you money is one we want on the record as having been agreed rather than typed at midnight.

FIFTEEN PER CENT IS THE FLOOR. Below that the rate does not exist at all. A five per cent student discount is not an offer, it is a disappointment with a badge on it, and it would make the whole club worthless.

IT IS HONOURED ON TAKEAWAY, which means it needs takeaway switched on. With takeaway off, the student price quietly disappears from your page. That catches people out, so check it.

THE PUBLIC WORDING IS GENERATED, NOT TYPED. Your page says the rate as a proper sentence, which means it translates into all four languages and cannot be dressed up into something it is not.

THERE IS A SEPARATE FREE TEXT STUDENT LINE you can write on your listing yourself. It is display copy, a sentence about what you do for students. It is NOT the honoured percentage and nothing checks it, so do not put a number in it that disagrees with your real rate.

HOW YOU CHECK A STUDENT AT THE COUNTER. Scan or type their card code on the Pass. You get back their name and their university, or a refusal if the card has expired. You are never guessing from a lanyard.

NEW VENUES ARE ANNOUNCED TO STUDENTS, so joining the club is itself an introduction rather than just a line on your page.

WHAT YOU SET. A base percentage, a cap it can never pass, a quiet-night boost, and how many days a pass lasts. Plus an optional perk, in your own words, for somebody who has already proven a return.

THE OFFER SCALES TO THE BILL, up to a ceiling, so a big table gets a bigger reason to return and a coffee does not earn a free dinner.

THE QUIET-NIGHT BOOST RESOLVES WHEN THEY REDEEM IT, not when you issue it. That is the clever part: a deeper discount can only ever be spent on a night that is actually empty. You are never giving away more on a full Saturday than you meant to.

THE LADDER GRADUATES, which is the whole idea. The first pass is money off, because that is what gets a stranger back. Once they have proven a return, the next one is your perk rather than a deeper discount, because a regular should be thanked, not discounted into the ground.

IT CANNOT BE FARMED. Every pass is single use, expires, and can only be redeemed on a visit your own door confirmed by a scan. A self-reported check-in does not redeem a pass.

YOU ISSUE THEM BY HAND, AT THE BILL. You type the bill amount, you get a code and a link with the expiry date on screen, and you hand it over. There is no automatic issuing for you to switch on.

YOUR RECEIPT IS REAL AND IT IS FAIR TO ITSELF. Issued, redeemed, your comeback rate, the revenue those returns brought, the discount you gave, and a ratio that compares only discounted returns against the discount those same visits cost. Perk redemptions are kept out of both sides, so the ratio is not flattered by the ones that cost you nothing.

WHAT YOU EDIT HERE, exactly: your short description, your long description, your phone, your website, your Facebook link, your Instagram link, and your student offer line. Each change you save goes into a review queue and a person approves it, usually within a day. Your own pending changes are listed on the same page, so you always know what is waiting.

PETS WELCOME SAVES IMMEDIATELY, with no review. A door policy is a fact about your venue, not a claim about it, and making somebody wait a day to say dogs are fine is absurd.

WHAT IS NOT ON THIS PAGE. Your opening hours, your photos and your position on the map are not edited here. Hours and map position come from your Google listing and from our desk, so if they are wrong, tell support and we fix the source rather than letting two versions disagree. Photos are uploaded on your Storefront page if you have one, and they are moderated.

THE HEALTH CHECKLIST tells you what is missing and what each gap is worth: a short description, a long one of a hundred and twenty words or more, opening hours, three or more photos, a menu, six or more tags, a phone number, a map position. It is the shortest honest answer to "why am I not being found".

WHAT PEOPLE WANTED FROM YOU sits on this page too: real searches near you that almost matched you and did not. The count is free to everyone. The list of specific gaps needs a paid plan.

NO PLAN BUYS A HIGHER PLACE IN RESULTS. The page says so itself. The only thing that earns placement here is a price only members get.

FOUR FIELDS GET TRANSLATED: your short description, your long description, and the two search engine fields behind your page. Into Greek, German and Russian, which with English is four.

A PERSON APPROVES EVERY TRANSLATION before it goes on your page. That is slower than publishing it straight out and it is the right way round: a mistranslated menu line is worse than an English one a visitor can at least look up.

THE ORDER IS NOT ALPHABETICAL. Better known venues are translated first, because that is where the traffic is. If yours has not been done yet, it will be.

The interface around your page, every button and label a visitor reads, is already in all four languages and always has been. That part needs no queue.

WHAT STAYS IN YOUR WORDS. Your dish names. The menu's sections and all its labels translate, so a German guest reads Starters and Grills and Sold out in German, but souvla is souvla and halloumi is halloumi. That is deliberate. Nobody wants a translated dish name and no Cypriot kitchen wants its food renamed.

You do not configure any of this and there is nothing on a page for you to press. It is worth knowing it is there, because it is the reason a free listing here is worth having.

WHAT IS MARKED UP ON YOUR PAGE as structured data a search engine can read directly: your address, your phone, your website, your cuisines, your price range, your photo, your exact coordinates, your opening hours day by day, whether you take bookings, and your menu. Plus a breadcrumb trail so your page is understood as part of a structure rather than floating on its own.

ONE CANONICAL ADDRESS, FOUR LANGUAGES. Your English, Greek, German and Russian pages are declared to be the same page in four languages rather than four pages competing with each other. Getting this wrong is the commonest way a multilingual site damages itself, and it is handled for you.

YOUR STARS COME FROM MEMBER REVIEWS AND NOTHING ELSE. We publish a star rating only from reviews left here, by members. We used to mark up the Google rating as though it were ours and we took it out, because it is not ours and marking it up that way is against the rules. A venue with no member reviews yet shows no star. That is honest, and it is also why collecting reviews here is worth doing.

YOUR SEARCH CLICKS ARE ON MY NUMBERS, taken from Google's own figures, so you can see what the page is actually bringing you rather than being told it is working.

A LISTING NOBODY MAINTAINS GOES STALE, and a stale listing is worse than no listing, because somebody drives to you on a Monday you are shut. So we re-check.

ROUGHLY EVERY THIRTY DAYS your details are compared against your Google listing, field by field. Small, safe, well-evidenced changes are applied and recorded so they can be undone. Everything else goes to a person.

WHAT IS NEVER APPLIED AUTOMATICALLY. A claim that you have closed permanently. That one is always held for a human, every time, without exception, because getting it wrong once takes a working restaurant off the island.

A DIFF THAT CHANGES SEVERAL IMPORTANT THINGS AT ONCE is treated as suspicious and the whole lot is held, not just the odd field. A venue's name, phone and address do not all change on the same Tuesday; when the data says they did, the data is usually wrong.

WHERE YOUR HOURS AND MAP PIN COME FROM. Not from a form in your portal. They come from this refresh and from our desk. So if either is wrong, the fix is to tell support, and we correct the source. The alternative, a second copy you edit here, would mean two versions of your hours that are free to disagree, and the wrong one would eventually be the one a guest read.

THE BADGES THAT EXIST. Accepts table requests. Order-ahead pickup. Rewards Bites. Quiet-hours offers. Comeback perks. Hosts parties. Takes the CyprusBites Card. Order at the table. Plus a student price badge, which is its own thing because that number is agreed with our desk rather than switched on by you.

A BADGE IS A PROMISE, NOT A DECORATION. Table requests, pickup and parties badges are held back until your venue is actually claimed and approved, because a badge saying you take bookings on a page nobody is answering is a guest standing outside a locked door blaming you.

THEY DO MORE THAN LABEL YOU. Guests filter by them. Somebody looking for a place that takes the Card, or hosts a birthday, or does takeaway, finds you through the badge, so a switch you turn on is a set of searches you become eligible for.

SOME FEATURES HAVE NO BADGE ON PURPOSE. Your Storefront, Amplify, Revenue Autopilot and the Marketing desk are tools for you, not claims about your venue. There is nothing for a guest to know about them, so nothing is shown.

TURNING SOMETHING OFF REMOVES ITS BADGE at once. If you stop doing takeaway for the winter, switch it off rather than leaving the badge up, because the badge is the thing people act on.

WHY SEPARATE PAGES. Because "your venue name menu" and "your venue name book a table" are different things people type, and one page trying to answer both answers neither well.

YOUR PROFILE is the main page: who you are, where, your hours, your badges, your reviews.

YOUR MENU PAGE exists the moment you have a structured menu, at your profile address with /menu on the end, with the menu marked up so a search engine can read the dishes and prices. No menu means no menu page, and the page is left out of our sitemap rather than redirecting people, because a listed page that bounces is worse than one that is not listed.

YOUR TAKEAWAY PAGE is where an order is actually placed, and it is only listed publicly once you are approved and takeaway is switched on.

YOUR TABLE REQUEST PAGE is where a guest asks for a table, and it survives a guest having to sign in halfway through, which is the moment most booking forms lose people.

YOUR STOREFRONT, if you have it, is a page of its own under your own address.

NO PLAN BUYS A HIGHER PLACE IN RESULTS, and no amount of reviews does either. This is not modesty, it is the arrangement the whole platform is built on: the only thing that earns a venue placement here is a price only members get, because that is the one thing a venue cannot fake and a guest actually receives.

EVERY REVIEW IS MODERATED. Not one goes live the moment it is written, from any route: the website, the app, the table, or after a party. A person reads it first.

EVERY REVIEW SHOWS WHETHER THE VISIT WAS PROVEN. A review from somebody whose arrival we can prove wears that proof. One from somebody we cannot place in your venue does not. A guest reading your page can tell the difference, which is worth far more to you than a higher average.

YOUR STARS ARE MEMBER REVIEWS ONLY. We do not publish your Google rating as though it were ours. A venue with no member reviews yet shows no star rather than a borrowed one.

YOU CAN REPORT A REVIEW. There is a report link on every one, and it goes to a real process rather than a bin. A review that breaks the rules is dealt with properly. A review that is simply bad is not, and should not be.

ONE MENU PER VENUE. Not a dine-in menu and a separate takeaway one that are free to disagree with each other. One menu, and each dish carries whether it can be collected. That means your menu page, your profile, what a search engine reads, the ordering screen and dish search are all reading the same thing, and a price you fix is fixed everywhere.

FOUR WAYS IN, and they all end in the same place.

WE TYPE IT. Somebody here keys in your dishes, sections and prices. It costs us real hours, which is why it is part of the traded step rather than a switch.

YOU PASTE IT. Paste your menu as text and it is parsed into sections and dishes. There is a read-it-for-me option that tidies it up, and if that fails it falls back to the plain parser rather than giving you nothing.

YOU UPLOAD A SHEET. Download the template, which has the ten columns and three worked example rows in it, fill it in, upload it. You see a preview and nothing is saved until you commit it.

YOU PHOTOGRAPH THE BOARD. We read the photo. NOTHING FROM A PHOTOGRAPH GOES LIVE WITHOUT A PERSON APPROVING IT, and a price it could not read clearly is left blank and marked not orderable rather than guessed. A guessed price is a row with a stranger.

SECTIONS FIND THEIR PLACE AUTOMATICALLY. Whatever you call your headings, in whatever language, they are matched onto the standard Cyprus sections, so your menu inherits the house layout and its four languages without you renaming anything. Where it is not sure, it keeps your heading rather than guessing.

A DAILY DISH EXPIRES BY ITSELF. Mark something as today's and it is gone tomorrow with nothing to remember.

WHAT IS IN FOUR LANGUAGES. The sections your menu is divided into, and every label a guest reads around it: Sold out, Cooking today, Today only, Members pay, In store, Not for pickup, Search the menu. All of it, in English, Greek, German and Russian, already done and nothing for you to do.

HOW YOUR HEADINGS GET THERE. You do not have to use our names for your sections. Type STARTERS, or OREKTIKA in Greek letters, or Vorspeisen, and it is matched onto the standard Cyprus section it belongs to, which already has its four languages. Where the match is not certain, your own heading is kept rather than a guess being made. The word Drinks on its own is deliberately not matched, because it covers four different sections and picking one would be wrong three times out of four.

YOUR DISH NAMES STAY YOURS. Souvla is souvla. Halloumi is halloumi. Afelia is afelia. We do not translate the food, and a seller who promises your dish names in German is promising something that does not happen and should not.

THAT IS THE RIGHT LINE, not a limitation. A visitor needs to know which part of the menu they are looking at and whether a dish is sold out. They do not need Kleftiko renamed into German, they need to be able to order it by pointing at it and saying the word.

THE PROBLEM THIS SOLVES. Most venue websites are three years old, have last summer's menu on them, and nobody can remember who built them. This one is built from your listing, so the day you fix your phone number on CyprusBites your website has the new one.

YOUR ADDRESS. You choose a name and we check whether it is free as you type. Depending on how your site is set up you will get either your own name in front of cyprusbites.com or an address on cyprusbites.com with your name in the path. Both work and both are yours; the page tells you which you have.

YOUR OWN DOMAIN NAME, if you have one. Point it at us and we check it properly: we look for the right record pointing at our server and a verification record proving the domain is actually yours, and only then does it go live with a certificate. If a live domain ever stops pointing at us, we notice and tell you rather than letting it quietly break.

PHOTOS ARE UPLOADED HERE, up to ten, and they are checked before they appear. This is the only place in your portal where you upload photos.

PUBLISH AND UNPUBLISH ARE BOTH REAL. Publishing rebuilds the picture that shows when somebody shares your link. Unpublishing takes it offline and quietly points any printed link you have already given out at your CyprusBites listing instead, so nothing you printed becomes a dead end.

FOUR LANGUAGES HERE TOO, declared properly, same as your listing.

PERKS ONLY YOUR OWN VISITORS SEE. An offer you make here can be yours alone, not shared out to the rest of the platform.

THIS ONE IS A TEAM SWITCH. Ask for it on My features and we set it up.