Point of Sale
Floor plan, order entry, kitchen routing, and payment, built on the same menu and data as your online storefront.
See every table at a glance, colour-coded by status and grouped by area, outside, main dining, patio, or however the floor is arranged. Seat a walk-in without a reservation, and begin an order from the same menu the storefront uses.

The same categories, items, and modifiers as the online menu: tap to add, adjust size and quantity, and send the order straight to the kitchen. Payment is taken without leaving the screen.

Every restaurant on the platform runs on a single-screen terminal, available in a few screen sizes to suit your counter, paired with a thermal receipt printer, built into the terminal or a separate unit, and a cash drawer that opens automatically from the printer's own drawer-kick. Card payments run through your restaurant's own existing card terminal, or online through Stripe at checkout: what's above is your till, your printer, and your cash drawer, not a card-payment terminal.
New orders reach the kitchen screen the moment they're sent, whether placed through the storefront or built at the POS, with elapsed time shown since the order arrived and a single tap to advance each ticket through received, preparing, and ready. Every ticket can also be printed on demand, regardless of order type, or set to print automatically on arrival once a printer station is configured.

Dashboard, POS, Kitchen, Sales Summary, and the full storefront back office, orders, menu, promotions, customers, reviews, gallery, sit behind a single login as one workspace, rather than separate tools loosely connected.

Yes. Every restaurant gets a real point of sale: a live floor plan, walk-in and dine-in order entry, kitchen ticket routing, and on-screen payment, running on the same menu and data as the online storefront.
Yes. Every setup includes a single-screen terminal, a thermal receipt printer, and a cash drawer opened via the printer's own drawer-kick. Card payments run through your restaurant's own existing card terminal, or online through Stripe — the hardware here is your till, printer, and cash drawer, not a card-payment terminal.
Dine-in and online orders route through the same kitchen queue, giving staff a single list to work from rather than two separate systems.