What it does
The whole shift, module by module.
What follows is not a wish list. It is what runs on the counter of a café today, every day, with customers waiting.
Floor
Tables, sections and split checks
The map is not a metaphor: you draw the room by section and the tables sit where they actually are. Opening a table is tapping it. Splitting the check opens a sheet where you drag items onto each share, or divide into equal amounts, and the tip and the discount are apportioned on their own. You can charge one share and leave the table open with the rest.
How it works
- A map of the room by section: patio, dining room, bar
- Move a whole table, or merge two that pushed together
- Split the check by item, evenly, or by amount
- Tip and discount are shared out proportionally
Tickets
From the table to the kitchen, without shouting
Every product knows which station it belongs to, so a ticket with a starter, a main and a juice splits itself: the kitchen gets its part and the bar gets its own, each on its own printer. Notes travel attached to the item, not loose at the bottom of the ticket. Reprinting does not move inventory again.
How it works
- Each item goes to its station: kitchen, bar, grill
- Notes per dish — "no onion" arrives in writing
- States: fired, cooking, ready
- Reprint without deducting inventory twice
Inventory
Deducts itself when the table closes
Each product can carry a recipe with its ingredients and quantities. The deduction happens when the table closes, not when the order is taken — the difference between stock that reflects what actually left the kitchen and stock that drifts with every cancelled plate. Adjustments ask for a reason (waste, breakage, comp), so at month end the shortfall has a name.
How it works
- A recipe per product: one mojito takes rum, lime and mint
- The deduction happens on payment, not when the order is taken
- Low-stock alerts before you run out mid-service
- Adjustments with a reason, so you know what broke and what was comped
Cash & shifts
It balances, or says exactly by how much it does not
The shift opens with a declared float, and everything entering or leaving the drawer is stamped with a name and a time. At closing, the count is blind: you count the cash without the screen whispering the expected number, and only then does the difference appear. It is the only way a closing is worth doing.
How it works
- Open with a declared float
- Blind count: you count without seeing what the system expects
- Cash in and out, with a name attached
- Close with the difference in plain sight, not buried
Menu
Products, prices and taxes
Products have categories, variants and combos, and each one carries its own tax — not a single global rate applied to everything alike. While you set the price you see the recipe cost and the margin left over, so the call is made with the number in view instead of by feel.
How it works
- Categories, variants and combos
- Tax per product, not one global rate for everything
- Discounts and coupons with a rule behind them
- Cost and margin visible while you set the price
Reports
What sold, not what you think sold
Sales by product, by server and by hour, with the recipe cost inside so the margin is the real one and not the gross. Shifts compare against shifts and days against days. Everything exports, without asking anyone for permission or waiting for a server to answer.
How it works
- By product, by server, by hour of the day
- Real margin, with the recipe cost inside it
- Compare shifts and days against each other
- Export for the accountant without asking anyone