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Table management, kitchen tickets, modifiers, split bills, delivery and recipe-level stock — one restaurant POS instead of a till plus four disconnected tools.
A restaurant counter has problems a retail till never faces. One bill stays open for forty minutes while more items land on it. A guest wants the biryani without onions and half the naan on a separate bill. Three orders arrive from a delivery app while the floor is full. The kitchen needs to know all of it in the order it happened.
So restaurant POS is a floor-management system that happens to print bills. We build the order lifecycle first — taken, sent, cooked, served, settled — then billing and reporting on top of it.
Live table states, running orders, table transfer and merge, with a plan that matches your actual layout.
Station-wise printing or a kitchen display with New, Preparing, Ready and Served states.
Split and merge bills, multiple payment modes, service charge and tax rules, reprints with audit trail.
Ingredient deduction per dish, wastage logging and theoretical-versus-actual usage variance.
Delivery orders, rider assignment, delivery charges and cash-collected reconciliation per rider.
Hourly load, item mix, void and discount analysis, waiter performance and branch comparison.
Dine-in, takeaway and delivery are three different flows on the same menu and the same stock, so they share one system rather than three.
Selling a plate should reduce the ingredients, not a line item called “plate”. Where you want that level of control, we define recipes so a sale deducts chicken, rice, oil and packaging at the quantities you set — which turns theoretical usage against actual stock into a real number.
That variance report is where most kitchens find money: the gap between what should have been consumed and what actually went is either portioning drift, wastage nobody logged, or something worse.
Each branch bills locally so a dropped connection never stops service, and head office sees consolidated sales, item mix, hourly load and branch comparison. Menu and price changes are pushed from the centre with per-branch overrides where a location genuinely prices differently.
Restaurants where a bill stays open while items are added and the kitchen has to see every change in order: dine-in rooms with table service, takeaway counters, and delivery-heavy kitchens running their own riders, from a single outlet to a multi-branch group. A quick-service counter with a short fixed menu is closer to fast-food POS, and a bakery selling from a display is closer to bakery POS.
It matters because a restaurant's losses hide between systems: an item added to an open table that never reached the kitchen, a void nobody approved, ingredients used with no sale behind them. A till that only prints bills cannot show any of that.
We start from your floor: the table plan, the kitchen stations, the menu with its modifiers, and how an order moves from the waiter to the kitchen today. The order lifecycle is built first, and billing and reporting on top of it. Recipe-level stock is scoped only if you want that control, because it needs recipes defined at quantities you set.
The steps are the same as every project: discovery, consultation, written requirements, a proposal with a fixed scope, agreement, development, QA, deployment, training and support. Which delivery apps can be connected is confirmed per platform during scoping, before development starts.
Straight answers, including the ones that rule us out.
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Describe your operation and we will come back with a written scope, a fixed price and a delivery date.