Hospitality EPOS

From bar to kitchen to table — reliable, fast, and simple to train.

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Service flow

  • Table plan with areas, covers, and course control.
  • Modifiers and upsells (e.g., no onion, add bacon).
  • Kitchen printers and KDS with order consolidation.
  • Split bills, pay at table, tabs, and tips.

Operations

  • Prep times and course firing; hold and fire.
  • Menu scheduling by time and day; seasonal menus.
  • Stock depletion by recipe; 86 list broadcast to tills.
  • Allergy notes and kitchen messages.

Last updated: 2025-08-30