Restaurants & Cafes
A table orders two lattes and a brownie. The order goes to the kitchen, the milk and beans used are deducted from stock, the bill splits two ways at the end, and the owner sees that hour’s sales on their phone.
- Paper tickets lost between floor and kitchen
- No idea which items actually make a profit
- Stock runs out mid-service without warning
- Shift cash never matches the sales report
- Dine-in and takeaway POS with modifiers
- Live table layout and kitchen tickets
- Recipe-level stock and wastage tracking
- Shift close, split bills and VAT handled
- Peak hours and item profitability reports