Restaurants and fine dining
Table reservations, QR ordering from the table, and open tabs that take round after round right up to the bill.
All services
Cashier program and point of sale
A cashier screen built for the rush: orders entered in a few taps, sent to the kitchen instantly, and a shift closed with a frozen report that protects your cash drawer.
What you get
A fast till that runs in the browser and on mobile, with shifts, cash drawers, discounts and an open tab per table — and it keeps working offline, syncing orders once the connection returns.
Shifts with X and Z reports
Each cashier opens a shift with an opening float and closes it with a frozen report of sales by payment method, item, category and returns.
Works offline
The shift carries on when the connection drops, and orders and payments sync automatically when it returns, with no duplicates.
Price lists and payment methods
Different prices per channel or period, with specific payment methods per list, and each cashier limited to the lists they are allowed to use.
Returns, lock screen and a mobile app
Return a paid order with optional restocking, lock the screen with a PIN, and use a native mobile app with the same features.
How to get started
01
Create cashier accounts
Add your cashiers and set each one's branch, permissions and PIN.
02
Open the shift
The cashier signs in and opens a shift with the drawer float, and the branch menu appears immediately.
03
Sell and close
Take orders, print receipts and close the shift with a Z report that lands in the dashboard.
Who is it for?
The sectors that lean on it most.
Fast food
A fast till, instant kitchen tickets and drive-through collection, so a rush never overwhelms the team.
Cafés
Quick ordering from the table or the counter, and a loyalty programme that brings the morning regular back every day.
Food trucks
A short menu and a fast till that keeps working offline, with a QR code on the hatch that shortens the queue.
From the blog
A detailed, practical guide on the same topic.
Restaurant POS systems: how to choose the right point of sale for your restaurant
The till is the operational heart of your restaurant. Here is what a POS must deliver, how to compare systems, and which hardware you actually need.
Frequently asked questions
What restaurant owners ask us before switching it on.
Do I need special hardware?
No. The POS runs in the browser of any tablet or computer and in the mobile app, with an optional thermal printer and cash drawer.
Can more than one cashier work in the same branch?
Yes. Each cashier has their own account and an independent shift, and online orders show on every open screen in the branch.
Do website orders reach the POS?
Yes. Website, table and call-centre orders appear in the incoming orders list on the POS for the cashier to accept, follow and collect payment.
Services that go with it
Receipt and kitchen ticket printing
Print directly to 80mm thermal printers through a dedicated print agent, routing tickets to the kitchen or bar by section, with protection against duplicate prints.
Reports and analytics
Daily sales, best-selling dishes, peak hours, guest behaviour, cashier and financial reports, with Excel and CSV export whenever you need it.
E-invoicing (ZATCA)
Issue simplified and standard tax invoices and credit notes for phase one and phase two, with automatic signing, reporting, and every invoice tied back to its order.
Not sure which tools you need?
Tell us how your restaurant or café works and we will point you at the right setup.