EPOS
A till that shares the menu with the kiosks.
An iPad, a card reader, a receipt printer and a cash drawer. Card, cash, member accounts with a credit limit, rounds charged to a function, and comps. A float at open and a Z report at close. It runs on the same menu as your QR ordering and kiosks, so every order lands in one place. When the internet goes down it keeps ringing: cash, member accounts, functions and comps carry on and sync when the line comes back.
What it does
A bar till, built into the rest of the system.
An iPad, a reader, a printer, a drawer
The till runs on an iPad paired to the venue once. A Guest It card reader takes the card. A receipt printer on your local network prints the receipt and opens the cash drawer. Each till is its own station with its own reader; add another iPad for another station.
A session runs from the opening float to the Z. Close it and the report is numbered and frozen; nothing rung later can change it.
Every payment is a row in a ledger whose amounts are never edited. A mistake is corrected with a refund or a reversing entry, so the Z always adds up.
One menu, one set of orders
The till reads the same menu as your QR ordering and your kitchen and bar kiosks. Prices, modifiers and allergens are set once. A round rung at the bar is stored as an order next to the rounds ordered from a phone, so the day's sales and reports come from one place.
The menu is cached on the iPad, so the till keeps ringing. Cash, member, function and comp tenders queue on the device and sync when the connection returns.
Made for behind a bar
Landscape, with the menu grid on the left and the basket on the right. Big targets for wet hands and bad light. The cash keypad offers exact and quick note amounts and shows the change. Modifiers and quantities are on the basket.
On the day
A trading day, in order.
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1
Open the session with a float.
Count the float in and the session opens. If one is already open on this till, it carries on where it left off.
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2
Ring the round, take the tender.
Tap the items, tap card, and the reader asks for the card. Or cash on the keypad with the change shown. A bill can be split by amount across more than one tender.
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3
Member accounts and functions.
Find a member by name or number and see the balance and headroom before charging. Over the limit needs a manager override. A round for a wedding or a dinner is charged to that function instead of the drawer.
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4
An X report mid-shift.
Print an X to see where the till stands without closing anything.
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5
Close: count the drawer, take the Z.
Count the cash. The Z shows expected against counted and the difference, then takes a number and freezes. It will not close with a card payment still pending unless it is forced.
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6
Sync anything queued.
Anything taken while the connection was down replays when it returns. Each tender carries its own key, so a retry can never charge twice.
What you get after
The numbers a treasurer asks for.
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Z report per session
Gross, net, VAT, the split by tender, cash expected against counted and the difference. Numbered and frozen at close, laid out the way your venue wants it.
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X report
The same figures for the session so far, any time, without closing.
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A ledger of every tender
Every payment, refund and drawer movement as a row whose amount is never changed and which is never deleted. Refunds sit in the session they were issued in, so a signed Z stays signed.
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Member balances and statement data
A running balance per member, worked out from the entries rather than stored, with the data for a monthly statement.
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Revenue centres and trading day
Bar, restaurant and functions as separate centres, stamped on each sale, with a trading day that can roll past midnight. The axis your accounts reconcile on.
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VAT captured per line
The rate is written on each line at the time of sale, so a rate change next April cannot restate last year's reports. One rate per venue today; per-item VAT codes are not built yet.
Works with
Use it with
Questions
Does it work offline?
Which hardware?
Contactless, Apple Pay and Google Pay?
Does it replace our current till?
See it with your menu on it.
A 30-minute call, then a demo on an iPad and a reader with your menu and prices loaded.
Book a demo