POS till for the floor
A fast till is the backbone of the venue. The waiter opens a table's bill, adds items from the menu, splits or moves bills between tables, and closes out payment. Everything is built for shift pace: fewer clicks, more guests served.
QR menu with self-ordering
Every table has a QR code. The guest scans it with their phone, sees the current menu with prices, and places the order themselves. The order goes straight to the kitchen and the till. This takes the load off waiters during peak hours, speeds up table turnover, and eliminates "misheard the order" mistakes.
Kitchen order screen
Orders from the till and the QR menu land on the kitchen screen — no paper tickets that get lost or fade. The kitchen sees the queue of dishes and their statuses, so nothing gets stuck or cooked twice.
Online table booking
Guests book a table right from the venue's website, and the host sees floor occupancy and confirms the booking. On peak evenings this removes chaos and keeps you from losing a guest who wanted to come specifically to you. Reminders cut down on no-shows — read about the mechanics in the guide on booking without no-shows.
Menu, categories, and floor
The menu is organized by category (coffee and drinks, breakfast, mains, desserts, bar) — updating a price or removing an item is simple. The floor is described by tables, and the system knows each table's capacity, so it can accept bookings correctly.
What about fiscalization (ПРРО)
Fiscal receipts (ПРРО) connect as an add-on through Ukrainian services (Checkbox, Vchasno) — a separate step for when the venue is ready to accept cards with fiscalization. The base service handles orders, the till, and bookings; fiscalization is layered on top.
See it on a live venue
Open the demo: till, QR menu, floor with tables and booking.