Home / Restaurant and kitchen
Food and beverageFrom table order to paid bill, without shouting across the floor
A point of sale that understands hotels: the meal can be paid at the table or added to a guest’s room.
Order at the table
A waiter picks the table, taps the items and adds notes such as “less spicy”. Tables can be moved or merged when a party grows, without re-entering the order.
Kitchen and bar tickets
Each order prints to the right station: kitchen for food, bar for drinks. Reprints and cancellations are tracked, so a voided dish has a reason attached.
Billing that fits the moment
Split a bill between guests, take several payment modes on one bill, apply approved discounts and print a clean tax invoice. Happy hours and complimentary items follow rules you set.
Charge to room
In-house guests can sign for a meal and pay at check-out. The charge appears on their room bill the moment the restaurant posts it.
Room service and takeaway
Orders that leave the dining room are handled in the same system and stay in the same reports.
Know what a dish really costs
Enter a recipe once and the system works out the cost per portion from your latest purchase prices. Compare it with the menu price and see which dishes earn their place. When rice or oil gets dearer, the cost moves with it.
Every sale reduces stock in the store, so the kitchen’s consumption is a report, not a guess.
Bar control
Keep track of bottles and measures, so the bar’s stock matches what was sold. Reports show sales by outlet and by item, and which hours are busiest, useful when planning shifts.
Running more than one outlet, such as a restaurant, poolside bar and banquet hall? Each keeps its own sales figures under one login.