Table management, course firing, kitchen tickets, tips and split cheques — built around how service actually runs.
Restaurants break generic POS software quickly. Orders change after they are entered, one table pays with four cards, tips need to be adjusted after the card is authorised, and the kitchen needs the ticket before the payment happens at all. A restaurant POS is designed around that sequence.
Open a tab against a table, transfer it to the bar, merge two tables into one cheque.
Fire tickets to the right station, by course, in the right order.
Authorise the card, adjust the tip after signature, batch the corrected total.
Split by seat, by item or evenly, across cash and multiple cards.
Modifiers, upcharges and combos are where menu builds go wrong. Budget real time for this.
Decide how tips are pooled and reported before you configure the system, not after.
Run a full service in training mode. Problems that never appear at 3pm appear immediately at 7pm.
Yes — wireless terminals let you authorise, tip and print at the table, which is faster and reduces card walk-offs.
Tips are usually included in the batch and settle with the day's card deposits. Payroll handling of pooled tips is a separate matter for your accountant.
Many restaurant systems integrate ordering platforms into the same ticket flow. Availability varies by system.
Send a recent statement, or your monthly volume and average ticket. You get a written breakdown back — no commitment.
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