Restaurant POS with Kitchen Display & Food-Cost Control
A restaurant POS that connects the floor, the kitchen and the back office: table service, kitchen display, ingredient-level inventory and owner reports on the phone.
- Table & menu management
- Kitchen display (KDS)
- Ingredient-level stock
- Owner reports
Key highlights
Project overview
About the project
Busy restaurants lose time and money between the table and the kitchen: handwritten tickets get misread, menu changes take days to reach every terminal, and nobody knows the real food cost of a dish without a spreadsheet.
Our restaurant POS links service, kitchen and back office. Servers take orders on tablets, tickets appear instantly on the kitchen display, stock is deducted per ingredient, and the owner gets daily sales, covers and best-sellers on their phone.
Business challenges
What wasn't working before
Paper kitchen tickets
Handwritten orders were misread or lost during rush hour.
Slow menu changes
Updating prices or items meant touching every terminal separately.
Unknown food cost
There was no link between what was sold and what was used in the kitchen.
Shift and tip admin
Rosters, hours and tip pools were calculated manually.
Our solution
What we built
Front-of-house POS
Table plan, orders, modifiers, bill split and payments on terminal or tablet.
Kitchen display system
Orders routed to the right station screen with timers.
Inventory & recipes
Recipes deduct ingredients per sale for live stock and food cost.
Owner reports
Sales, covers, peak hours and best-sellers delivered daily.
Key features
Everything the team uses day to day
Menu & Table Management
Update menu items in seconds. Seat guests, merge tables, split bills with a few taps.
Kitchen Display (KDS)
Orders go straight from the server tablet to the kitchen screen. No more paper tickets.
Inventory & Ingredients
Track stock down to the ingredient level and know the food cost per dish.
Food Cost Control
See which dishes make money and which drag, and adjust the menu on real data.
Staff Shifts & Tips
Roster floor and kitchen teams, log hours and handle tip pools in one place.
Owner Reports
Daily sales, covers, best-selling items and peak hours sent to your phone.
Implementation
How we delivered it
-
1
Sit down with you
We learn how the restaurant runs — stations, menu, delivery partners, pain points.
-
2
Plan & configure
Menu, table layout, users and printers are set up to fit the kitchen flow.
-
3
Install & train
Hardware goes in and staff get hands-on training during a quiet service.
-
4
Go live & support
We stay for opening day and hand over a system the team owns.
Before vs after
What changed for the team
Business impact
The result
Orders reach the kitchen instantly, menu changes take seconds, and the owner finally sees which dishes actually make money.
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