Order changes with a clear audit trail
Agree how sent items, allergy instructions, cancellations and kitchen acknowledgements are recorded. Staff should be able to distinguish a new item from a changed item and know who approved a void.
From the first order to the final bill
Restaurant POS
Connect restaurant point of sale, kitchen display systems (KDS), waiter ordering, online ordering and table management in one coordinated service workflow for dine-in, takeaway and delivery.
Built around your needs
Keep the dining room, kitchen and cashier working from the same order
Plan a restaurant POS solution around the way your venue actually serves guests. Map menus, modifiers, table layouts, kitchen stations, payments and delivery channels before rollout. DO ALL helps you define the required devices, integrations, access controls and acceptance tests so the path from order capture to kitchen preparation, settlement and stock consumption is clear. Hardware, payment providers and channel integrations are confirmed in the agreed scope.
Connected service
Keep waiter orders, preparation tickets and cashier bills linked so staff can follow changes without re-entering the same order.
Clear kitchen priorities
Route items to the appropriate preparation station and track queued, preparing and ready orders with agreed service targets.
Accountable trading
Reconcile payments, discounts, voids and ingredient usage against sales with clear shift ownership and approval records.
Capabilities
Tools for the complete workflow
Restaurant point of sale & billing
Build orders for dine-in, takeaway and delivery with item notes, modifiers, combos and course timing. Review discounts, service charges, refunds and tax calculations before closing a bill.
Table management & floor plans
Configure dining areas, table capacity, reservations and occupancy states. Test moving guests, merging tables, transferring an open check and splitting bills by guest or item without losing order history.
Waiter display & handheld ordering
Give waiters a clear view of assigned tables, open orders, item availability and preparation status on supported handheld devices. Send changes to the kitchen with staff identity and timestamps.
Kitchen display system (KDS)
Route food and beverages to kitchen, bar and expeditor displays by preparation station. Track ticket age, preparation status, modifiers and course release; test recalls, cancellations and ready-to-serve notifications.
Online ordering & QR menus
Scope a branded ordering journey with a digital menu, QR table ordering, modifiers, pickup times and order confirmation. Agree how online availability, pricing, payment and order status stay consistent with the POS.
Takeaway, delivery & aggregators
Coordinate pickup orders, delivery zones, dispatch status and customer instructions. Third-party aggregator connections depend on provider APIs, permissions, commercial terms and reconciliation requirements.
Menu engineering & modifiers
Manage categories, sizes, extras, meal deals, preparation notes, daypart menus and unavailable items. Define price overrides and channel-specific menus with authorised changes and tested tax treatment.
Recipes, ingredients & food costing
Link menu items to recipes, yields and ingredient units. Review purchasing, stock counts, wastage and theoretical versus actual food cost; confirm how substitutions and cancellations affect consumption.
Payments, split bills & tips
Scope cash, card and supported digital payment methods, deposits, split tender and gratuities. Test terminal handoffs, failed authorisations, refunds and end-of-day settlement with the selected payment provider.
Guest loyalty & customer display
Discuss customer-facing order and payment displays, guest profiles, loyalty points, vouchers and consent-based promotions. Keep waiter displays and customer displays distinct when choosing devices and screens.
Staff permissions & shift control
Define cashier, waiter, supervisor and manager permissions. Require approvals for sensitive voids, discounts and refunds, and reconcile opening floats, cash movements and shift closing differences.
Multi-branch reporting & continuity
Compare outlet sales, item mix, table turnover and tender totals using agreed definitions. Confirm network outage behaviour, local printing, queued orders and resynchronisation on the exact devices before rollout.
Use cases
Designed for real operational needs
01
Full-service restaurants
Coordinate reservations, table service, coursing, kitchen stations and split bills across the dining room and cashier.
02
Cafes & quick-service outlets
Organise counter orders, takeaway queues, barista tickets, combos and fast payment workflows during busy periods.
03
Multi-outlet & delivery-led kitchens
Plan shared menus, outlet-specific availability, online channels, dispatch handoffs and consolidated reporting.
Plan your rollout
Agree the details before you begin
We confirm requirements, dependencies and acceptance criteria with your team. The proposal sets out the included capabilities, integrations and responsibilities.
- List outlets, order channels, table layouts, kitchen stations and peak service volumes.
- Confirm POS terminals, waiter devices, KDS screens, printers and payment-terminal compatibility.
- Prepare menu prices, modifiers, recipes, taxes and opening ingredient balances.
- Test a complete service shift, including cancellations, refunds, outages and settlement.
How it works
A practical path from setup to daily use
1
Discover
Walk through ordering, kitchen preparation, guest service and close-of-day reconciliation with your team.
2
Configure
Prepare menus, tables, recipes, station routing, user roles and the agreed channel connections.
3
Rehearse
Run a service simulation on the intended devices, including busy periods and failure scenarios.
4
Launch & review
Train each role, verify opening balances and review exceptions and operational reports after launch.
Beyond the essentials
A great service shift depends on connected decisions, not just fast billing.
Review what happens when an order changes after preparation starts, a payment fails or a guest moves tables. These exceptions reveal whether the dining room, kitchen and cashier really share an accountable workflow.
Extended features
Go deeper into the way you work
Explore these extensions during discovery. Availability, configuration, integrations and service commitments are confirmed in your agreed scope.
Kitchen throughput and service timing
Define when preparation timers begin and stop, how courses are released and how the expeditor sees ready items. Review real peak-shift scenarios instead of treating a short ticket time as proof of a better guest experience.
Channel and settlement reconciliation
Match POS totals with payment-provider settlements, delivery-channel fees, cash and refunds. Record unresolved differences and responsibility for investigation rather than hiding them in a balancing adjustment.
FAQ
Questions, answered
Can the restaurant POS connect to a kitchen display system?
Include KDS station routing, ticket states, modifiers, course release and expeditor views in the demonstration. Supported displays, network requirements and any kitchen printers are confirmed in scope.
Is waiter display the same as customer display?
No. Waiter displays support table and order service, while customer-facing displays show the guest an order summary or payment information. Confirm the screens, permissions and device support you need for each role.
Can guests order online or through a QR code?
Discuss QR menus, table ordering, pickup and delivery journeys. Online checkout, payment gateways, customer notifications and POS synchronisation depend on the selected integrations and agreed configuration.
Can we split bills and move tables?
Test splitting by guest or item, partial payments, table transfers and merged checks in a demo. Define who can perform each action and how taxes, discounts and gratuities are allocated.
Does restaurant POS support recipe inventory and food cost?
Scope recipe quantities, yields, purchase units, wastage and stock counts. Validate consumption timing and cancellation handling so theoretical food cost can be reconciled against actual usage.
Will the POS work without an internet connection?
Offline capability depends on the devices and deployment. Confirm which ordering, printing and payment actions remain available, how conflicts are handled and how transactions resynchronise before relying on an outage workflow.
How should we prepare our restaurant menu for migration?
Supply categories, variants, prices, taxes, modifiers, recipes and outlet availability in an agreed format. Check duplicates and test the imported menu at both POS and kitchen stations.
How are allergen instructions handled?
Agree how staff record and prominently communicate guest instructions across ordering and preparation screens. Technology does not replace trained staff, ingredient checks or your food-safety procedures.
What reports should a restaurant manager review?
Start with sales by channel, voids, discounts, tender differences, ticket age and food-cost exceptions. Define each measure and reconcile it to the underlying orders and settlement records.
Client feedback
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