01
A round goes where it belongs, by item
A sent round splits automatically between kitchen and bar by menu item, not by whole category — so a drink in a mixed round does not wait on the kitchen ticket.
Ordering and menuPOS and floorKitchenDeliveryGuests and marketingNumbers and decisionsBack office: stock, shifts and e-invoices
CAPABILITIES
POS and floor
The waiter opens a bill for a table, adds a round, sends it to the kitchen and bar, splits and takes payment. The floor shows on a table map, coloured by state.
02
A floor map from the open bill
Free, seated, ordered or reserved — the state is derived from the real bill, not a separate flag. The floor plan is drawn on a grid, in zones (room, terrace, garden), in centimetres.
03
PIN and card, clearly split
A six-digit PIN is the waiter’s signature on the bill; a card opens a table and sends a round, but removing a sent item or a void need a manager’s PIN — cards get cloned, PINs do not.
04
Splitting a bill to the dinar
Splits by item, not by amount — ten rounds of drinks under one line split exactly, with no dinar left over. Transferring a bill to another waiter takes one move, with approval.
05
Cash-up by waiter and shift
Cash, cards, comps and voids on one sheet, with the name of who took the payment. The fiscal device is being set up — the whole payment, copy and refund flow works, signing switches on once the ESIR arrives.
System set up in a day. First month free.
Book a 20-minute demo. We run it on your menu and your floor plan.
- A demo on your own menu
- A quote within 24 hours
- No commitment, no contract up front