A reserved time with a business: a guest booking an appointment, a table, a slot or a session ahead instead of walking in, held on a line or a calendar (waitlist apps usually call it a reservation). In Creator mode a booking is also a fan's purchase of a creator's time, session or tier, paid up front through the creator's own payout account, distinct from a livery ride or a tour departure.
The maximum number of sales or spots allowed — set on an Event as a whole, on a single ticket type, or on a tour departure. Once capacity is reached the storefront stops selling, so you never oversell the room.
The running record of every scan: who checked in, when, and at which station or door. Use it to see live arrivals, reconcile head counts, and settle disputes about whether someone got in.
A person in a business's customer book: someone who has joined a line, booked, bought or signed up, with their contact details and history kept in one record that they can update themselves through a hosted profile. In the platform's own sales pipeline a contact also carries a lifecycle stage that moves lead → qualified → subscriber → churned (a contact can also be marked lost, or reopened back to lead).
A public TV or screen board showing who's up next in the line. Guests glance at it to see when their name or number is called, so your staff don't have to shout across the room.
An alert at the scanner when the same pass is presented twice. The first scan admits the guest; a second scan of that pass flags a possible screenshot or shared QR so your door staff can stop pass-back at entry.
A public, scheduled occurrence you SELL admission to on your storefront (a show, concert, or club night). You define ticket types (price, quantity, seating, sales window); guests buy QR tickets; you scan them at one door.
The date a member's subscription lapses. It's enforced right at the scanner — a pass past its expiry date is rejected at the door until the member renews.
The live board that moves orders through received → preparing → ready. Your kitchen works the board in real time, advancing each order's state as it's made and handing it off when it's done.
How the guest receives an order: pickup, delivery, or dine-in. The method a customer chooses at checkout shapes what details you collect (a pickup time, a delivery address, a table) and how the order flows on your board.
A person using your services — waiting in a line, buying a ticket or pass, booking a ride, or placing an order. Every mode has its own name for a guest in context (a rider, member, registrant, or passenger), but they're all guests tracked in your one Customers book.
An imported list of attendees who get pre-minted passes without buying at the storefront — comps, VIPs, press, or plus-ones. Guest-list entries scan in at the door just like sold tickets and show up in the same check-in log.
A single line in an order: one product with its quantity and any chosen options. The items on an order add up to its total, and the kitchen works through them line by line on the fulfillment board.
The fulfillment operator working the board — the staff who make orders and move them between states. Whether it's a literal kitchen, a bar, or a pickup counter, this is who advances an order from preparing to ready.
A venue or place record — its address and timezone — where your operation physically happens. In Productions a Location is where stations run; in Tours it's where a departure meets, boards, or sets off. Defining it once lets every mode reference the same place.
A time-limited, passwordless login URL. Instead of remembering a password, drivers, members, crew, and guests tap a one-off link (sent by text or email) to reach their portal, and it expires after use or after a set window.
A paying subscriber with entry rights and a renewal date. A member carries a personal QR pass, appears on your roster, and is admitted (or turned away) at the scanner based on whether their subscription is current.
The product catalog shown on your storefront that guests order from. It holds the items (with prices and options) a customer can add to an order; edit the menu and the storefront updates for everyone.
A lens on your one account for a specific job: Waitlist, Ticketing, Fulfillment, Memberships, Productions, Tours, Dispatch. Switching modes changes what you manage; your customers, sales, and storefront stay one.
Running and monitoring multiple queues or venues from one promoter console. Instead of a separate screen per room, a promoter watches every line side by side — positions, arrivals, and sales — and switches between them without losing the whole picture.
A person a business has never served before, matched by phone, then email, then name. Their first visit counts as one new customer and one visit; every visit after that counts as a visit only. Plans count new customers each month.
An automatic SMS or email update sent to a waiting guest at key moments: added to the line, up next, and seated. Notifications keep guests informed so they can step away and still make it back in time.
The operator's settings for WHEN and HOW guests get contacted — which SMS or email templates fire on which events (joined the line, up next, order ready, ride en route). It's the rulebook you configure once; a notification is a single message that rulebook sends.
The person — a user account — who runs a tenant's business day to day: setting up the storefront, working the boards, and serving guests. A tenant can have several operators sharing the one account, each signing in with their own login.
A paid order a customer placed from your storefront — the items they bought plus their contact and fulfillment details. Each order moves through its own states (placed, in progress, fulfilled) and can be cancelled or refunded, and every order lands on your fulfillment board.
An order's current status as it moves through fulfillment: received (placed), preparing (in progress), ready (fulfilled), picked-up, or cancelled. The state is what your kitchen advances on the board and what the customer sees, and a fulfilled order can still be refunded.
The tenant-level record holding your business name, business type, timezone, and legal identity — the "org." It's the top of your account: your operators, storefront, and everything you sell all belong to this one organization.
The number of people in a guest's group. It's captured when they join the line and helps you match a party to the right table and sharpen the wait-time estimate.
A guest's numbered place in the line — 1st, 2nd, 3rd, and so on. Position updates automatically as guests ahead are seated or removed, and it's what the guest sees on their tracking link.
Anything sellable across your modes — a ticket type, a membership, a meal or entitlement, a service level, or a tour departure. Whatever mode you're in, a product is the priced thing a guest buys, and all your products roll up into one catalog and one sales record.
A shareable, attributed link to a venue or event that credits the promoter who shared it. When a guest gets in line, buys a ticket, or joins the guest list through a promo link, the sale is tagged to that promoter so their accrual is tracked automatically.
A person who drives attendance and sales for venues and events, and earns a share of what they bring in. Promoters share attributed promo links, work guest lists, and run one or more lines from a promoter console — everything they sell is credited back to them for payout.
Money returned to a customer, in full or in part, for an order. Refunding an order records the return and marks the order refunded — use it for cancellations, missing items, or making a guest whole.
A pre-registered person who checks in at one or more stations during a Production. Unlike a ticket buyer, a registrant is enrolled ahead of time and recognized by one identity across every station, where their entitlements are counted as they're used.
A time a guest books ahead with a business instead of walking in and waiting, held against a line or a calendar. Each reservation counts as a visit. This is the waitlist and appointment sense of a booking.
The start and end dates during which a ticket can be purchased. Set it per Event or per ticket type to open early-bird pricing, close sales before doors, or hold a tier back until you're ready.
The staff device or interface that reads a guest's QR pass and instantly enforces whether it's valid. It's the same tool across Memberships, Ticketing, Productions, and Tours — point it at a pass and it tells you admit, deny, or already-used.
The completion action for the waitlist: moving a waiting guest to served/seated. Seating a party removes them from the line and advances everyone behind them by one position.
A physical check-in or service point at a Location (a food station, a gate, a bar). Productions run check-in across many stations; each has its own QR + scanner.
One time a guest looks at a business's public storefront page: the eyeballs on the page. Every look counts, including a guest checking back on their spot or refreshing; bots and the owner's own preview do not.
A seat for someone other than the owner to run the business's line: a staff member who signs in, or a share link kept open on a front-desk tablet. They can add, notify and seat guests and handle reservations without the owner's login. Plans include a number of them; extra links come in packs.
A priced admission category within an Event — General Admission, VIP, early-bird, and so on. Each ticket type has its own price, its own capacity, and its own sales window, and every ticket sold under it mints a QR pass.
The guest-facing live link (sent by text or shown after they join) where a guest watches their own spot in real time. It shows their current position, estimated wait, and notifications without them having to ask the host.
A managed location or line within a promoter operation — the club, room, or event a promoter drives traffic to. A promoter can hold several venues at once and monitor each from the same console, with sales attributed per venue.
One time a guest is added to a waitlist or makes a reservation with a business. The same person coming back three times is three visits. Plans count visits each month, starting over at the business's local midnight on the 1st.
The predicted minutes until a guest is seated, estimated from how many parties are ahead and your recent average service time. It's an estimate that tightens as the guest nears the front, shown to them and to your staff.