A guest orders → the order lands here → the screen guides the drink → the scale measures the pour and takes it off the stock count.
For hotels and restaurants
Guests order from their phone. Your staff get the order, prepare it with step-by-step guidance on screen, and pour on the scale — which records the pour and updates inventory.
Tango runs the bar in a hotel. Salsa runs it in a restaurant.
SmartBarIQ Staff · Order alerts
A pool bar at three in the afternoon takes four orders an hour. Staffing it all day is expensive; closing it costs you the guest who wanted a drink. The order finds the right person instead — on their phone, wherever they are on the property.
Guest scans
At the lounger, the cabana, the lobby. The menu opens on their own phone.
The phone rings
Whoever is on shift gets it. The alert keeps going until someone takes it.
Someone takes it
One tap puts a name on the order. Now it cannot quietly go unanswered.
They make it
Guided on the bar, measured on the scale — the same drink as always.
Ready
The guest is told, and every step above lands in the log with its time.
On the staff phone
SmartBarIQ Staff · now
New order · Table 2
Margarita
Keeps alerting until someone takes it
What the guest sees
A bar only takes an order it can actually fill. No waiting at an empty counter, no order nobody will make.
What management sees
Recorded on its own, every order. How long to answer, how long to make, how the afternoon actually ran.
Before
Nobody at the bar means nobody to ask. The guest gives up, or walks to reception. The bar stays staffed through its quiet hours just in case.
With SmartBarIQ
The guest orders from where they are. The right person is told, and comes. More service points stay open, on fewer people.
Guests order when they want. Staff are called when they are needed.
Tango & Salsa
Guided preparation, precision pouring, inventory, order handling, analytics and staff guidance are the same in both. What changes is the operation around them — who orders, who serves, and how a shift is shaped.
Tango
SmartBarIQ for Hotels
Lobby bars, rooftops, pools and room service. Guests order from where they are sitting, orders find the staff who deliver them, and every drink is charged to the right room.
Salsa
SmartBarIQ for Restaurants
Service bars and dining rooms. Orders arrive by table, the bar and the floor stay in step through a rush, and the pass never loses a ticket.
One SmartBarIQ system. Two hospitality environments.
01
Where guests order
The bar does not have to be the only place a drink is asked for.
Guest Mode
Every table gets its own QR code. Guests scan, browse your full menu, and order in seconds — nothing to download, no waiting to flag down a server.
A code on every table opens the menu instantly - no app required.
Guests explore your cocktails, wine, and spirits, then order right from their phone.
Every order lands in Bartender Mode, ready for your team to pour and serve.
Table 12
Scan to order
See It In Action
Watch a guest scan, browse and order - and the ticket land in Bartender Mode with the exact pour laid out for your team.
Any bar, any setting
SmartBarIQ works on any counter - no plumbing, no install. Set it up at the lobby bar, the rooftop, or right by the pool, and your team pours with the same gram-perfect precision anywhere guests gather.
02
How the drink is made
Guided preparation and a scale under the glass, so the pour does not depend on who is on shift.
Visual Guidance
Good drinks usually depend on who is working. SmartBarIQ removes that: the screen shows the next step, the scale shows the pour as it happens, and the drink comes out right whether it is the head bartender or someone on their first shift.
500+ cocktails, each one broken into its actual steps on screen — not a recipe to memorise before the shift, but guidance during it.
The built-in scale reads the glass live and shows how far in the pour is — so accuracy comes from looking, not from counting seconds.
Training moves onto the bar itself. People learn faster, make fewer mistakes, and pour more consistently from the first shift — without a classroom.
Pour Control
Every pour is measured as it happens, so the bar produces a record of its own craft. Quantity is the easy part — what matters to a manager is whether the pour was accurate, steady and repeatable, and whether it is getting better.
How close each pour landed to the recipe, in grams — not an estimate from a bottle count at the end of the month.
How fast the liquid moved and how even the pour was, so a rushed pour reads differently from a controlled one.
Both directions, separately. Over-pouring costs margin; under-pouring costs the guest the drink they paid for.
The spread between pours of the same drink. A bar can be accurate on average and wildly inconsistent in practice.
Per person, across shifts and weeks — who is improving, who has drifted, and who is worth having train the others.
All of it feeds Hospitality Analytics beside sales and stock, so a number on a report can be traced to the pour behind it.
Fast Mode
Full guidance is right for a quiet shift and for a new bartender. It is the wrong thing at 11pm on a Saturday. Fast Mode strips the screen back to what a busy bartender actually needs — the order, the pour, done — while the scale keeps measuring exactly as it did before.
Faster service. The same precision.
The Hospitality Standard
Beyond the hardware, we give your bar team the tools to serve faster, waste less, and unlock new revenue.
Serve consistent, top-quality cocktails at the bar - even at peak, even with brand-new staff.
Pour with gram precision to cut over-pour and waste - turning your bar into a higher-margin profit center.
Cut training time and manual counts with guided recipes and automated, pour-level inventory.
03
What it leaves you with
Every pour is recorded as it happens, so stock and performance are a readout rather than a stocktake.
Intelligent Ecosystem
The IQ Platform connects every bar to a central hub, so your F&B team can manage inventory, track performance, and keep every outlet pouring perfectly.
Real-time telemetry across every bar you run — one hotel, one restaurant, or a whole group.
Tonight · 14 bars live
Optimal
$428k
Revenue
99.9%
Pour accuracy
1,240
Drinks poured
Predictive restocking and best-seller alerts that keep your bar always in stock.
Automated, pour-level inventory tracking with zero manual counts.
“The best technology disappears. Your team stays in control, and your guests simply feel looked after - drink after drink.”
— SmartBarIQ Design Philosophy
Contact
Bring precision, speed, and control to your bar — hotel or restaurant. Tango for hotels and Salsa for restaurants are available now. Leave your email and we'll contact you for a walkthrough and pricing for your venue.
We use it to arrange the walkthrough and send pricing for your venue — nothing else.
Or email us: info@smartbariq.com
Integrated scale · 50,000+ bottles · 500+ cocktails · AI planner
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