There is no fear of the POS shutting down if the internet suddenly goes out. Even if the internet goes out, this POS will continue to run offline and save all the data. As a result, sales will not stop. Later, when the internet comes back, all the data will be automatically uploaded online again. Note: The system can automatically detect when the internet goes out and comes back.
Restaurant employees often commit fraud by deleting sales records or showing sales cancellations. To prevent these frauds, there are order cancellation and order deletion reports. Admins can view these reports, and the reports can be filtered by date or user information. This helps prevent losses in restaurants.
Z-Report is a report of all financial transactions of a particular day. Through it, the admin can view all the transactions of a particular day at once. Such as sales report, current balance at the end of the day according to payment method (eg: cash, card, bKash etc), sales report by item, purchase, expense and all types of transactions report.
There is an item analysis report, through which the current item's sales trend can be monitored. In addition, comparative calculations of restaurant profits can be monitored over different time ranges, which helps in making business decisions.
After generating a separate QR code for each table, it can be printed and placed on the table. The customer can scan the QR code with his phone and order the food of his choice himself. Due to this facility, fewer waiters can be kept in the restaurant and the cost of waiters is reduced. If you order through the QR code, the cashier will get a notification and can accept or cancel it, the customer can ask for a new meal himself through the QR code.
A waiter app with the restaurant's own brand logo is being provided for free. Using the app, the waiter can go to the customer and take the order in a very short time. Which will immediately go to the cashier and kitchen. In this process, the order taking process saves time and there is no possibility of mistakes.
The customer will be able to place the order online himself. In this case, the customer will be able to set the date, time, food, etc. according to his needs. The cashier will receive a notification of that and can confirm the order by calling and arrange for delivery. In addition, there is a customer registration facility, all the customer's order history is saved.
There is an innovative floor plan design system. With the help of this feature, the restaurant floor can be designed exactly as it looks through the software and the table numbers can be designed exactly as there are tables with as many seats. Later, the table can be selected very quickly from the layout on the POS table selection screen and the order can be placed. At any moment, it can be told which tables are empty and which ones are occupied by customers. When the meal is finished, the table can be selected and the invoice can be made.
The amount of raw materials to be used in preparing food (which is basically called a recipe) can be set while adding the food menu, and there is also the facility to set the unit in which the raw materials will be used. The system automatically calculates the cost of the raw materials to be used in the food recipe. And based on this, the total cost of the recipe can be calculated. The price of the food can be easily determined by looking at the price of the recipe. Since the recipe of each food can be set, due to which the stock of raw materials will be automatically reduced according to the recipe when the food is sold. As a result, raw materials do not have to be subtracted from the stock separately and error-free calculations are obtained.
When new raw materials are purchased, food items are made, items are sold, raw materials are transferred, or they are destroyed, they will be automatically updated in the stock. In addition, if the quantity of any raw material decreases, it will be displayed in the form of a Low alert in the stock notification.
State-of-the-art POS feature that can process orders even when the internet is down and allows you to view all types of items with a single click, view and export register information, and add and remove items from running orders. Also, Dine-in, Take Away, Delivery Management, Select Table by Viewing Floor Plan, Preparation Notes on Items, KOT Print with Toppings Add, and Kitchen Screen. Payment can be made using loyalty points along with a bill payment through cash and bKash. Facility to keep customers in arrears and pay later. View order cancellations or deletions and accept or reject orders yourself.
To make many food items, some items have to be made in advance. For example: Beef Tikka for burgers, Pizza dough, Kebab skewers, etc., which are called premade food. The software has a facility to add such premade food along with recipes. There is a facility for production of all these premade food. When production is done, the related raw materials are reduced according to the recipe and the premade food stock increases. Later, that premade food can also be used to make any made food and when that main food is sold, the premade food stock decreases.
It is a common problem in restaurants that employees forge raw materials and say that they are spoiled. To prevent this, there is a record facility for spoiled raw materials. As a result, a record of how much raw material is available, how much raw material has been used, and how much has been spoiled can be regularly monitored. If any raw material is spoiled, it is automatically reduced from the stock and added to the loss account. By regularly monitoring this account, fraud can be prevented in restaurants
An order status screen can be easily set up within the customer's line of sight. As soon as an order is placed, it will be displayed on the screen in the Ongoing Orders section. Then, when the order is ready in the kitchen, it will be displayed in the Ready section, and the customer will be able to go up and get the food from the serving section.
There is a customer-friendly display function for customers that is very easy to set up. It helps the customer see what items a cashier is adding to the cart, how many, and what the total bill is during billing.
There are two ways to add raw materials in a restaurant. First, the purchase unit of raw materials and the unit used to prepare food are the same, for example: if a raw material is purchased in Kg units and used in preparing food in Kg units, this will reduce the raw material from stock to consumption units as Kg. Second, the purchase unit of raw materials and the unit used to prepare food may be different, for example: if a raw material is purchased in dozen units and used in preparing food in piece units. In this case, there is a system to set the conversion rate, which will reduce the raw material from stock to pieces of the unit used to prepare food. For example: 2 dozen were purchased and used as pieces where the conversion rate is 12. Then, if 2 food menus are served, the raw material stock will show 1 dozen and 10 pieces.
Customers can pay before the meal (Pay First) and after the meal (Pay First). This makes it suitable for Pay First restaurants as well.
All the orders that are currently ongoing can be seen in one panel. From there, new food can be added or removed to any order according to the customer's needs. Details of any order can be seen at any time. KOT can be printed for the kitchen and any order can be finalized and billed.
Through the website, customers can book tables online and select various information such as the date the table will be booked, at what time, for how many people, etc.
All data can be easily transferred from any software. Raw materials, food menus, recipes, customer information can be uploaded in bulk to the software through Excel files. In addition, there is no need to upload data as separate categories, units, the software automatically understands and adds it to the system.
If there are multiple variations of a food, different recipes can be set for each variation. For example, size, flavor, color, etc., and different prices can be set for different variations.
Separate prices can be set for Dine-in, Take Away, and Delivery. If you have multiple delivery partners, you can set different delivery prices for them.
There are item modifiers and text modifiers, as well as the facility to give food preparation notes and the facility to add toppings. Recipes can be set for toppings and based on that, the toppings can be set to be free or priced accordingly.
Service charges or delivery charges can be added as a fixed charge or percentage. There is also a service and delivery charge report.
Facility to create combo items by combining multiple items, separate pricing of combo items, and auto-reduction of stock of all items when combo items are sold.
There is a powerful promotion feature where promotions can be set in various ways. For example: Benefits like Buy 2 Get 1, Buy 3 Get 1 (Same or Different Item) and Item Discount etc. Also, the promotion date range can be set.
There is a system of KOT printers according to different types of food categories, where 56mm. and 80mm. Thermal printers are supported and the printer along with the print server network supports, and there are also all kinds of printer related facilities. Even if there are many items in an order at once, the items are automatically printed on the specific KOT printer according to the category.
There is a facility of multiple kitchen panels according to categories. Even if there are many items in an order at once, the items are automatically displayed in specific panels according to the category.
There is a facility to set multiple delivery partners. Also, different prices for food can be set for each delivery partner. There is a facility to keep multiple delivery addresses for a customer and the address can be changed during order delivery.
Customers can pay individually if they want, or even if the order is only one, each customer can split the bill and pay separately.
There is a facility to send invoices to customers through SMS, there is also a facility to wish customers on their birthdays and wedding anniversaries through SMS. Again, custom SMS can also be sent to customers.
Customers can pay for an order in various ways, such as: if the bill is 1000 taka, they can pay 500 taka in cash and the rest via card or online mobile payment bKash or Nagad.
Multiple branches can be managed and raw materials and food can be easily transferred from one branch to another, and in that case, when raw materials and food are transferred, it will decrease from the first stock and increase in the other stock.
If there is a discrepancy in the stock of raw materials due to mistake or for any other reason (such as many raw materials cannot be measured accurately, e.g. salt, pepper, spices, etc.), it can be easily adjusted manually by adding and subtracting.
The customer profile will contain all the customer's information, such as name, contact number, multiple addresses, date of birth, wedding anniversary, etc. In addition, the discount amount can be set separately for a specific customer.
Loyalty points can be enabled/disabled and the value of each point can be set, separate points can be set for each item, and there is also a system for paying with points. There is also a loyalty report.
If a customer makes a purchase on account, all the accounts of the money owed by that customer can be easily viewed here. There is a system for paying outstanding money, and there is also the facility to view the customer ledger and the list of all outstanding customers together.
There is a system for purchasing raw materials at current prices and purchasing them on a rolling basis, all the items purchased from the person or organization supplying the raw materials.
There is a facility to purchase raw materials on account from the raw material supplier or organization and later view the records/reports of those outstanding amounts. There is also a facility to keep a record of the payment of the outstanding amount to the supplier. There is a facility to view the supplier ledger and all the records of the suppliers that are outstanding together.
There is a system for entering expenses by category (rent, salary, bills, entertainment, etc.) and a system for viewing detailed expense reports.
There is a system to set how much cash a cashier has in the cash register and when his duty is over, it automatically calculates income, expenses, outstanding payments, etc. and later view the register report.
There is a powerful employee management feature that includes access control. There is also a facility to take employee attendance and view their work track record and attendance reports.
Innovative Analytical Dashboard, where you can monitor the entire restaurant's performance at a glance. For example: comparative picture of all transactions in a time period, Dine In/Take Away/Delivery comparison, stock alerts, top customers, monthly sales comparison chart and much more.
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