Company
Everybody who has eaten in a busy room knows the moment. You want one small thing — water, the check, a coal change — and there is nothing to do but wait for someone to look in your direction. The restaurant loses a round of drinks. You lose ten minutes. Nobody complains, because it is too minor to complain about.
Venues have been solving it with buzzers for decades. A buzzer tells a server that somebody wants something, so they walk over, ask, walk back, and return with it. Two trips for one glass of water. OnCue is that same idea with the one detail that was always missing — what they want — and it goes to the person actually covering that part of the room.
It is built and run out of Ontario, and set up in person. That second part is not a limitation we are apologising for. It is why your buttons say the right words on the first night.
What we won’t do
OnCue does not process payments, print menus or run a loyalty scheme, and it takes an order only if you switch that on. Every one of those would make it easier to sell and worse at the thing it exists for. The category is full of products that added everything and got good at nothing.
There is no sign-in, no cookie on the guest page, no analytics script anywhere, and nothing that identifies a diner. A request record is a table and a timestamp. We could not sell guest data if we wanted to, because we never collect it.
Managers see counts and durations — how long tables waited, when the room got busy. There are no scores, no rankings and no inference about any individual server. A tool staff resent gets switched off, and it deserves to be.
If your room doesn't need this, we would rather say so on the first visit than take three months of your money and lose the referral. There's a whole section on our Venues page about when not to buy it.
Get in touch
How many tables, how spread out, and what guests ask for most. That is enough for us to say yes or no.