Table service and counter sales on one till
A café sells a slice of cake over the counter and a two-hour table of six on the same afternoon. Both have to go through the same software without either feeling like an afterthought.
Open a table, add to it through the afternoon, and settle at the end. Merge two tables when a group grows, transfer a bill when they move, or split it across four payers who each want their own card receipt.
A bill can be paid part cash, part card, or divided evenly across a table. Change and remaining balance are calculated as you go, so nobody works it out on a phone at the counter.
Flour, butter and sugar move constantly. Recipes cost from your real purchase prices, and each order records the recipe version it used — so last month’s margin does not change when this month’s flour does.
Sales by hour show exactly when the café is dead and when it is full. That is the number behind whether a second staff member at four in the afternoon pays for itself.
Two kinds of sale, one system
How a café order differs from a counter sale, and what the software does about it.
| Counter sale | Rung up and paid immediately, like any takeaway |
|---|---|
| Table | Opened against a table on the floor plan and left running |
| Adding later | More items go onto the same open bill, in the order they were ordered |
| Splitting | Evenly across covers, or by moving specific lines onto a separate bill |
| Merging | Two tables become one bill when a group joins up |
| Kitchen tickets | Sent when each round is entered, not held until the bill is settled |
Questions from cafés and bakeries
Can I sell by weight for bakery items?
Items are priced per unit, so a fixed-weight box or slice works directly. Selling loose by the kilo needs a per-gram item with the quantity typed in — workable, but it is not integrated with a weighing scale, and we would rather say so.
Can one bill be split across four cards?
Yes. A bill takes several payments of different methods, and the remaining balance updates after each one.
Do I need the kitchen display for a café?
Only if the kitchen is out of earshot. Many cafés print a single station ticket instead, or run the display on a spare monitor.
15 days, the whole product, no card
Install it on the counter, load the sample shop to see every screen with realistic figures, then clear it and enter your own menu. If it does not suit your shop, you have lost an afternoon and nothing else.
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