World Cup fever at Sommerbeiz Schlieren: over 200 guests, drinks at the table in five minutes
Public viewing with over 200 guests a night: how Sommerbeiz Schlieren kept service and kitchen running at the 2026 World Cup with JamWaiter and JamOrder.
Schlieren, Stadtplatz, an evening in June 2026. The flags of every nation hang under the tent roof, the Swiss national team is playing on the big screen, and more than 200 guests in red shirts fill the tables. Everyone wants a drink, many want food, and they want it now, not at half time.
This is Sommerbeiz Schlieren during the 2026 FIFA World Cup. It is run by Corona Gastro AG, which also operates Pizzeria Corona, NAIA Restaurant and B13 Bar in Schlieren. Sommerbeiz is their open-air seasonal venue, open from 1 June, Monday to Saturday in the evening. This summer, the season fell exactly on the World Cup.
High pressure on packed nights
A World Cup night has its own rhythm. Everyone arrives at once before kick-off, the whole square orders again at half time, and after a Swiss goal there is one more round. Working with notepads, shouted orders and a single till, you quickly lose track: orders get forgotten, the bar does not know what is coming next, and the kitchen cooks by feel.
On these nights, Sommerbeiz worked with two Jamatu tools:
- JamWaiter for the service team: staff take the order right at the table, and the tickets go straight to the bar and the kitchen.
- JamOrder for the guests: anyone who does not want to wait for the service team scans the QR code on the table and orders themselves.
This is what such a night looked like at the bar, in 20 seconds:
Drinks at the table in five minutes
The result was a workflow that held up even with the square full. Whether the order came through the service team or through JamOrder, drinks were usually on the table within five minutes, and the food came quickly too.
The reason lies in the process, not in more staff. Every order goes straight to where it is prepared. The bar gets its ticket on the printer behind the counter, the kitchen gets its own. Nobody has to run to pass on an order, and nobody asks three times which table wanted what.
The table plan in JamWaiter shows at a glance from the counter which tables are occupied and where something is still open.
On the table plan, the team can see at any time which tables are occupied, where an order is open and where the bill has already been paid. With over 200 guests, that is the difference between a night that runs smoothly and one that runs away from the team.
Entrecôte with the match
What makes Sommerbeiz special: it did not just serve beer and snacks with the match. There was also an entrecôte on the menu. A steak cooked to order, served in the middle of a packed World Cup night, is a real challenge for kitchen and service. It only works when the order reaches the kitchen precisely and immediately, and the team knows which table is next.
That is exactly what Sommerbeiz aims for: public viewing with the service of a restaurant. And at the World Cup, it delivered.
«On packed World Cup nights we had over 200 guests. Thanks to Jamatu, the drinks were still on the table within five minutes, and even the entrecôte came quickly. You can only do that with a perfectly coordinated workflow.»
Mikel Lazri, Corona Gastro AG
More revenue per table with JamOrder
JamOrder brought a second effect: additional sales. Guests who order themselves by QR code do not have to wait until someone from the service team comes by. The second round, a dessert or one more drink for the second half are ordered with a few taps. More gets ordered without the team having to walk more.
For a seasonal venue with few but very busy nights, that is what counts. Every order that is not lost and every round that arrives without waiting goes straight into revenue.
Deals against the afternoon lull
A World Cup night does not only have peaks, it has gaps too. The order analysis in the admin shows for every day how much was ordered in each hour, split by service and JamOrder. At Sommerbeiz the picture was similar on every match day: in the afternoon, when the venue was already open but the guests had not arrived yet, hardly anything came in.
Instead of accepting those hours, Sommerbeiz filled them with deals: two beers for the price of one, beer and burger as a bundle, only in those hours and visible right in JamOrder. Whoever came early ordered by QR, and the lull picked up noticeably. The basis was not a hunch but the evaluation of the orders from the days before.
Schematic view of the order analysis: peak around the match, lull in the afternoon, deals in exactly those hours. Without the venue’s figures.
What other venues can take away
Sommerbeiz shows what a seamless workflow delivers on peak nights:
- Orders at the table instead of notepads and shouted orders, with tickets going straight to bar and kitchen.
- Self-ordering by QR code as a second channel that takes pressure off the service team and brings additional sales.
- One table plan for everyone, so the team knows where it is needed even with over 200 guests.
- Use the order analysis to spot weak hours and fill them with deals in JamOrder.
More about Sommerbeiz and the next season at sommerbeiz.ch (in German).
Planning a public viewing, a seasonal venue or a business with packed nights yourself? The page Restaurant & Bistro shows how JamWaiter and JamOrder work together, and for events with rental devices there is the page Festivals and events (in German).