Demo · sample data only
Floor, kitchen, stock and cash-up — a full restaurant operation, not just a till.
Run a service end to end: seat a table, fire courses to the kitchen, split the bill, 86 an item, count the drawer, and see the recipe cost and profit behind every plate.
Floor plan & table states
Kitchen display & tickets
Recipe costing & wastage
Shift cash-up & audit
Floor
Service
Orders — order entryThe touchscreen order screen: pick the table, fire the course, hold the rest.Orders & order typesDine-in, takeaway, delivery and room-charge orders in one list.Courses & pacingCourse-by-course pacing so the kitchen and the floor stay in step.Split, merge & transferThe floor actions that keep bills honest — every one logged.
Menu
Inventory
Ingredients & stockWhat is in the store room, the cold room and behind the bar.Recipes & costingWhat each dish consumes, what it costs and what it earns.Wastage & transfersLosses recorded with a reason, and movements between kitchen and bar.PurchasingOrders, deliveries and supplier bills feeding food cost.SuppliersWho you buy from, on what terms, and what you still owe them.
Money
Discounts, service charge & VATPrice adjustments with approval rules and the tax treatment behind them.Payments & receiptsMultiple tenders on one bill, with the receipt that follows.Cashier & cash-upDrawer counts, variances and the sign-off that closes a shift.ExpensesDay-to-day running costs paid straight from cash or bank.