Steakhouse / Fine Dining

A steakhouse is a table-service business where the average bill is high, customers come for occasions, and the wine list matters as much as the food. The Rewardly setup leans on tiered membership, table-based ordering, and occasion-driven vouchers (birthday, anniversary).

Example business: The Cut — a 60-seat steakhouse with a 200-label wine list and a private dining room.

Setup recipe

1. Outlet & registers

• Outlet → ORDERING — turn on Tables & Dine-In; set Default Order Mode = Dine In; enable Show Outlet Choice if you have a private dining room as a separate outlet.
• Outlet Registers — one register per service station (bar, host stand, terrace).
• Skip the kiosk and QR-ordering toggles — both rarely fit fine dining.

→ See Tables & Dine-In and Outlet Settings.

2. Membership tiers (3 levels)

Tier	Level	Target customer	Earn ratio bump
Member	1	First-time diner.	1×
Silver	2	3+ visits in 12 months.	1.5×
Black Card	3	$1,000+ spent in 12 months.	2× + reserved table priority.

Use Auto upgrade membership so customers move up automatically. Give Black Card a fixed gift package on tier-up (a complimentary aperitif voucher).

→ See Membership & Tiers and Packages.

3. Loyalty ratio

• 1 point per $1 spent is the baseline. Higher tiers earn at the multiplied rate above.
• Birth-month multiplier — 3× during the birthday month, no spend minimum.
• Spend-range multiplier — 2× for any single bill over $300, so a full table dinner stacks meaningfully.
• Point expiry — 12 months.

→ See Loyalty Points.

4. Recommended vouchers

Program	Type	Event	Why
Welcome — $20 off next visit	Cash	First-time shopper	Drives a second visit.
Birthday — Free Glass of House Wine	Free item	Birthday	Higher per-cover spend on birthday.
Anniversary — 20% off bill	Discount	Special date	Use the customer's join-month.
Black Card — Sommelier Tasting	Free item	Milestone (tier upgrade)	Reinforce the tier value.
Wine Pairing — fixed $45	Fixed-price item	Other	Available year-round to all tiers.

→ See Vouchers.

5. Stamp card

A single repeating stamp card works well: "4 dinners, free dessert."

• Rule type — Amount (≥ $80 per visit qualifies).
• Repeat — yes.
• Reward — Free Dessert voucher (Free item type).

→ See Stamp Cards.

6. Menu structure

• Categories — Starters · Steaks · Sides · Wine · Desserts · Cocktails.
• Variants — steak cut size (e.g. 200g / 300g / 500g) drives most of the price spread.
• Modifiers — sauce choice, doneness (Rare → Well done), side swap.
• Pricing Tiers — a Wine Pairing tier with set prices for chef's pairings.

→ See Menus and Pricing Rules & Tiers.

7. StockOS — what to track

• Wine inventory — use Inventory (unit count per bottle).
• Steaks — use Ingredients & Recipes so each cut deducts from the same raw stock (a 200g and 300g portion both decrement Ribeye, kg).
• Bottle Keeping — for half-finished premium spirits the guest wants to come back to.

→ See Inventory, Ingredients & Recipes, Bottle Keeping.

8. Payment

• Card terminal — Adyen or Stripe; this is a card-heavy crowd.
• PayNow / digital wallet — for SG, enable for younger guests.
• Cash Rounding — round-to-nearest $0.10, cash-only.

→ See Card & Terminal Payments, Cash Rounding.

KPIs to watch

• Average cover — total revenue ÷ guests.
• Repeat-visit rate — % of members with ≥ 2 visits in 90 days.
• Black Card share — % of revenue from top-tier members.
• Wine attach rate — % of bills with a wine item.

Related

• Membership & Tiers · Loyalty Points · Vouchers · Stamp Cards · Tables & Dine-In.