Restaurant EPOS and table ordering

To the table, not to a counter

Guests scan the code on their table and the order arrives on the kitchen screen carrying the table. The floorplan is yours — areas, table names, the word you use for them — and the till can move an order between tables.

Bills that split the way tables split

Equal ways, by item, or by amount — and a different tender for each person, because one pays card, one cash and one with a voucher. The screen shows what is still outstanding after every payment until the bill is settled.

The five o’clock changeover, without a human

Menus carry their own hours and only exist inside them. Breakfast stops at eleven because the clock says so. Happy hour prices start and stop on their own. A dish already in a basket is never snatched back at the changeover.

Service and tips, done lawfully

A service charge you mark optional really is removable by the guest. Tips are suggested as amounts a person can tap, never pre-ticked, worked out on the food alone, and kept outside VAT and outside your gross profit — because that is what they are.