Restaurant POS
Orders that reach the kitchen correctly, and a food cost you can see before the month ends.
A restaurant is three businesses in one building. Dine-in needs tables, running orders and split bills. Takeaway needs speed and a token. Delivery needs addresses, riders and aggregator orders arriving on a separate tablet. The kitchen sits behind all three and cannot tell them apart unless somebody shouts.
What gets built is scoped to which of those three you actually run and how your kitchen is laid out. A single-counter dhaba, a family restaurant with forty covers and a cloud kitchen taking only app orders need genuinely different builds, and the kitchen ticket flow is where that difference shows first.
What it fixes
- Orders carried to the kitchen on slips or verbally, so a missed modifier becomes a remade dish and a lost margin
- Tables with running orders and no single screen showing what is open, what is served and what is still unbilled
- Aggregator orders arriving on a separate device and never meeting your own sales figures
- Food cost unknown until the month closes, by which point an over-portioned dish has been sold a thousand times
- Split bills, service charge and card payments worked out by arithmetic on the back of the bill
- Waste and staff meals leaving the kitchen store with no record, so the store never reconciles
What gets built
A starting point, not a fixed list. The build is scoped to your own process before anything is written.
Table and order management
A floor view of open tables, orders added to over the course of a sitting, transfers between tables, and bills merged or split at the end.
Kitchen order tickets
Orders printed or displayed at the right station — grill, karahi, cold, bakery — with modifiers and special instructions attached, so nothing depends on a waiter remembering.
Takeaway and delivery
Token-based takeaway, delivery with customer address and rider assignment, and repeat customers recognised by phone number.
Recipe and consumption
Each dish mapped to its ingredients, so a day of sales states what should have been used. Set against the kitchen store, that gap is where the money is going.
Modifiers and deals
Half and full, spice level, add-ons, deals and combos priced properly instead of adjusted by hand at billing.
Shift and cash control
Counter opening and closing per shift, cash against card against online, and voided or modified bills recorded with the user who did it.
Who this is for
Restaurants, cafes, fast food outlets and cloud kitchens with a real kitchen flow, from one busy counter upwards, and especially where delivery has grown large enough to distort the picture. It is overkill for a small takeaway with a ten-item menu where one person cooks and bills. Recipe-level food costing in particular only pays off if someone will maintain the recipes and count the kitchen store; without that it becomes a module you paid for and switched off.
Questions
Can it pull orders from the delivery apps automatically?
Sometimes, through whatever merchant integration a platform currently offers, and that varies and changes. We will not promise it before checking what your own account is permitted to do. The reliable fallback is entering aggregator orders into the same system, so at least your sales and stock are complete.
Does it handle the FBR invoice requirement for restaurants?
Some restaurants are required to integrate and print a verifiable invoice. Whether yours is, and under which tier, needs confirming with your tax adviser first. If it applies we scope the integration separately rather than listing it as a feature that is already finished.
Our waiters are not going to use tablets.
Then do not buy tablets. A model where the waiter writes and one operator keys it in is slower in theory and works better in practice in a lot of places here. This is worth deciding honestly during scoping, because it changes the whole design.
Tell us how your restaurant runs.
We scope it first — what it takes, how long, what it costs. No obligation.