RARO Zurigo: pizza, pasta, aperitivo and one system for the whole evening

Stampfenbachstrasse 6, a few minutes’ walk from Zurich main station and from Central. This is where you find RARO Zurigo, an Italian restaurant with a clear promise on its own website: «Pizza. Pasta. Amore.» The pasta is made in house, the pizza is Neapolitan, and every pizza is also available gluten free. The host is Raffaele Fusco.

But RARO is more than a restaurant. At lunchtime, people from the surrounding offices come in for a business lunch; in the evening, couples, groups of friends and larger parties. At weekends the bar takes centre stage from 10 pm, with music carrying the evening. And since summer 2026 Zurich has its own Aperol bar at RARO, opened in partnership with Campari Switzerland, as La Tavola reports.

This story shows how a venue with so many faces gets by with a single system: the full Jamatu suite, from table reservations to the end-of-day report.

For many guests at RARO, the evening starts at the Aperol bar.

One venue, three times of day

From the outside, RARO looks like a restaurant. For the people working there, it is really three venues one after the other:

• Lunch: business lunch between 11.30 am and 2 pm. Guests are short on time, so the order has to reach the kitchen quickly and the bill has to reach the table quickly.
• Evening: dinner with antipasti, pasta, pizza and dolci. Plus the «RARO Experience», a pizza sharing for the whole table from four people, served in two to three rounds.
• Late: after-work aperitivo and, on Fridays and Saturdays, the bar until 1.30 am. Now it is about drinks, not plates.

Running a separate tool for each of these phases would be expensive and error prone. That is why RARO relies on one POS system for restaurant and bar that covers all three.

«At weekends, the restaurant turns into a bar from 10 pm. With Jamatu it stays one till: tables, bar and payments simply keep running.»

Raffaele Fusco, host, RARO Zurigo, Zurich

It all starts with a table reservation

Booking ahead is a good idea at RARO, especially at weekends. Guests reserve online or by phone, and every reservation lands in Jamatu’s reservation system. In JamWaiter the team sees the overview by day, week and month; days with a group of ten or more are highlighted in the month view. So RARO knows early when a big evening is coming.

On the evening itself, the cockpit next to the floor plan shows the day’s reservations as cards: pending, confirmed, seated or overdue. Arriving guests are seated with a single tap, and requests from the reservation are shown right at the table. That matters for pizza sharing in particular, because allergies and unwanted ingredients should be known before service starts.

Aperitivo at RARO: the group has booked, the table is ready.

From the table to the kitchen and the bar

In service, the team takes orders in JamWaiter, at the table on the JamTerminal. Food goes to the kitchen, drinks go to the bar, with no paper slip in between. The bar sees its orders as cards in the Order Master and ticks off every Spritz individually. The kitchen works with the kitchen display, where the rounds of a pizza sharing appear in the right order.

Anyone sitting at the bar or on the terrace who wants another round does not have to wait for service. With JamOrder guests order themselves via QR code, and the order arrives in the same Order Master as the ones from service.

You can try out what this looks like at a bar right here:

Paying the way the table wants

A pizza sharing for six rarely ends with a single bill. In JamWaiter the bill can be split at the table, and on the JamTerminal every guest pays by card, TWINT or Tap to Pay, with a tip if they like. Nobody has to go to the till, and the table is free again sooner for the next reservation.

Homemade pasta, fresh to the table. The order for it reached the kitchen in seconds.

At the end of the evening, restaurant, bar and self-ordering all appear in the same end-of-day report. RARO can see which part of the evening brings in how much: lunch, dinner or the late hours at the Aperol bar.

Why one POS system for restaurant and bar is enough

Raffaele Fusco writes on RARO’s website that he wants his guests to know they are «not a number, but friends». A system running in the background helps with exactly that: the team knows the requests from the reservation, the order arrives correctly, and the time is left for the guests.

Pizza and Spritz: at RARO, restaurant and bar belong together, in the POS system too.

What other venues can take away from RARO:

• Run reservations, service and bar in one system, so requests and groups stay visible from the first call to the table.
• Give the bar and the kitchen their own view each, instead of sending everything to one printer.
• Let guests reorder themselves when the bar gets busy.
• Split and pay at the table, so large groups settle up quickly.

More about RARO, the menu and the opening hours is on rarozurigo.ch. Do you run a restaurant with a bar yourself? On the Bar page you can see every station in detail, and under Restaurant more about reservations and table service.