Hospitality
Bars, kitchens and canteens
A busy bar has no time for a till that thinks. Tapping is the whole interface.
- Tabs by name, table or team, parked and picked up by whoever is behind the bar
- Kitchen and bar tickets that print the moment you book, with who ordered what
- Options, part portions and bottle deposits, priced right 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
- Your public site and menu card running off the same database as the till