Built in a kitchen. Not a boardroom.
HelchPOS comes out of Helch Market in Winchester — a real food hall with real traders, where every feature had to survive a Saturday before it counted as finished.
Why it exists.
Food halls are a genuinely awkward shape for a till system. Several separate businesses under one roof, one guest who does not care about that, and a landlord who needs to see the whole picture without seeing into anybody’s pockets. Everything on the market either treats the hall as one restaurant or treats each unit as an island. Neither is true.
So this was built for the awkward shape first, and everything else second.
How it gets built.
Whatever broke last service gets fixed first. The wait-time logic exists because a customer was told twenty minutes and waited fifty. The offline queue exists because the wifi went during a rush and a chef re-bumped fourteen tickets. The prep strip exists because a chef asked what was still to cook and nobody could say.
None of it started as a roadmap item.
What we will always tell you.
What is not built
This site says where the gaps are — on the kitchen page, on the pricing page, and in the shop. A system you find the edges of during service is worse than one that told you where they were.
What we earn
Nothing on hardware. No affiliate links, no markup, no kickback. One percentage on payments, if you ever choose to use them.
What happens to your data
It is yours. Archived rather than deleted, exportable, and it leaves with you if you go.
Say hello.
There is no sales team to get past. If you run a kitchen and something here would not work for you, that is the most useful message we can get.