Restaurant POS solutions
Table management, course firing, kitchen tickets, tips and split cheques — built around how service actually runs.
Service, not retail
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.
How the setup works for your account
Table and floor plan
Open a tab against a table, transfer it to the bar, merge two tables into one cheque.
Kitchen display or printers
Fire tickets to the right station, by course, in the right order.
Tips and adjustments
Authorise the card, adjust the tip after signature, batch the corrected total.
Split and partial payment
Split by seat, by item or evenly, across cash and multiple cards.
What to get right first
Menu build
Modifiers, upcharges and combos are where menu builds go wrong. Budget real time for this.
Tip policy
Decide how tips are pooled and reported before you configure the system, not after.
Peak-hour test
Run a full service in training mode. Problems that never appear at 3pm appear immediately at 7pm.
Common questions
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.
See what your processing should actually cost
Send a recent statement, or your monthly volume and average ticket. You get a written breakdown back — no commitment.