Restaurant
A point of sale that keeps up with a full house
Take the order at the table, send it straight to the kitchen and close the bill without walking back and forth.
Made for service
Tables and orders
See which tables are busy, what each one ordered and how long they have been waiting.
Straight to the kitchen
Orders reach the kitchen the moment they are taken — on a screen or printed.
Split the bill
Split by person or by item, without redoing the whole order.
Waiters and shifts
Know who sold what and close each shift cleanly.