Options without arithmetic
A modifier, a half portion, an extra topping: each carries its own price and its own tax rate, and the line adds up on its own.
Restaurants and kitchens
The floor and the kitchen, working from the same order.
Courses, options and part portions priced without anyone doing sums. Tickets that print where they are needed, bills that split the way a table asks, and a back office that tells you on Monday what Saturday actually did.
Three things that go differently
Tickets where they are needed
Kitchen, bar and pass each have their own printer, chosen by the kind of ticket rather than by whichever printer answered first.
Monday morning knows about Saturday
Turnover per day, per hour and per person, best sellers, payment mix, and the tax split your bookkeeper asks for.
Recognise your counter in this? An intake tells you what it really takes, and what it costs.
What the engine brings to this counter
Not a feature list written for this page. These are the parts of Phlo POS that carry this kind of counter, and they run today.
The till itself
What the person behind the counter touches.
- Runs on a touchscreen, tablet or PC and installs as an app on the machine you already have
- Local-first: taps, quantities, discounts and totals are worked out on the device, never over the network
- Two screen layouts on one engine: a tapping layout for a bar, a scanning layout with a fixed keypad for a shop
- Keeps selling when the connection drops, and books what it sold the moment it is back
- Product grid, quantities, returns, line and order discounts, open-price buttons
- Split and part payments, tips, receipt reprint and guarded cancellation
- A customer display that mirrors the receipt live, including the promotion advantage
- Colour themes per device, and buttons laid out the way your people work
Hospitality
Bars, kitchens and canteens.
- Tabs by name, table or team, parked and picked up by whoever is behind the bar
- Kitchen and bar tickets that print on booking, with who ordered what
- Options, part portions and bottle deposits, priced without anyone doing sums
- Split a bill in half, per item or by any amount
- A fixed touchscreen at the bar and tablets on the floor, working the same order
- A public site and menu card running off the same database as the till
Back office
One place for master data, and the numbers a head office asks for.
- Dashboard with turnover, busy hours, top sellers and payment mix, per store the viewer may see
- Day and period reports per store, per cashier, per receipt, with tax per rate
- Products, menus, buttons, prices and assortments managed from the back office
- Roles from cashier to head office, and a store scope that decides who sees which store
- A till centre showing every till live, with its version and its day
- Links to what you already run: bookkeeping exports, loyalty programmes, and older databases you cannot replace overnight
What you want to know before you start
Can a dish carry a different tax rate than a drink?
Yes, per product, and the receipt shows the split per rate. The frozen line keeps the rate that applied on the day it was sold.
Do we need a till per station?
No. Add screens where you need them and take them away again; a till is software on a device you already own, not a licence per counter.
Can we run a menu card off the same data?
Yes. The public site and the menu card read the same database as the till, so a price changes in one place.
What does a Phlo POS project cost?
A custom till has no list price, because the scope decides it. After an intake you get one price for the whole project: build, hardware advice, installation and training in a single amount, agreed before we start.
Ready to look at it properly?
What would your counter need?
Tell us how you sell today and what gets in the way. You get a fixed scope and a fixed price, or an honest no.
What an intake looks like
- Counter
- Bar with a kitchen, two screens
- Today
- A till that stops when the line drops
- Hardware
- Existing touchscreen and printer
You hear back from the people who would build it, not from a sales desk.