Delivery & riders
Zones with their own fee, minimum order and expected time. Assign a rider, track through to delivered, and reconcile cash-on-delivery against the rider rather than the till.
Features
Fifteen screens, one shop
InFastPOS is not a retail till with a restaurant skin. Each screen below exists because a counter, a kitchen or an owner needed it — and every one of them works with the connection down.
At the counter
Billing built for speed, not for a demo
Four order types on one screen
Dine-in, takeaway, delivery and quick sale. The grid, the search and the keyboard shortcuts do not change between them, so a cashier learns one screen rather than four.
Variants, add-ons and combos
Small or large, extra cheese, no onions. Options carry their own price and print on the kitchen ticket, so the line cook sees the request rather than a note someone forgot to relay.
Split payments and honest change
Cash, card, wallet or a mix across one bill. Totals are computed by the same engine that will run at checkout — there is no second calculation in the interface that could drift out of step with it.
Hold and resume
A customer who steps away to fetch cash does not block the queue. Park the bill, serve the next person, pick it up again.
In the kitchen
The grill sees grill items, and nothing else
Station routing
Every product belongs to a station. One order becomes separate tickets for the grill, the fryer and the drinks counter, each showing only its own lines.
A clock on every ticket
Minutes since the order was placed, not since someone remembered to start it. The kitchen report later shows average and worst preparation times per station.
Screen or paper, or both
Run the display on a second monitor, print to a thermal printer at each station, or do both while the kitchen gets used to it.
Behind the counter
Where the money actually goes
A shop can be busy and still lose money. These are the screens that tell you which it is.
| You enter | 120g chicken, 1 bun, 25g mayo, 20g lettuce, 30ml oil |
|---|---|
| Plus a wastage allowance | 5% on every line, for trim and spillage |
| Costed from | Your real purchase prices, updated when stock is received |
| You see | Food cost per dish, margin, and food cost as a percentage |
| When it sells | Ingredients deduct automatically, at the recipe version live at that moment |
Why the version matters
Each order records which recipe version it used. Change a recipe today and last month’s food cost stays exactly as it was — a report that silently rewrites history is worse than no report.
An append-only stock ledger
Stock is not a number someone edits. Every purchase, sale, adjustment and wastage is a permanent line with a reason, a user and a running balance, and the level you see is calculated from them.
Purchasing that updates your costs
Record a supplier invoice, receive it, and stock plus average cost both move. Food-cost figures then follow what you actually paid rather than what you typed in once.
Low-stock warnings you set yourself
A reorder level per ingredient, surfaced on the dashboard and in the inventory report. No guessing at what “low” means for your shop.
And the rest
The screens that keep the business straight
Tables & floors
A floor plan with running bills per table. Merge two tables, transfer a bill, or split one across several payers.
Customers
Phone-first lookup, saved addresses per delivery zone, and order history — so a regular does not repeat their address every Friday.
Cash sessions
Open with a float, record every movement, close against a counted total. Variance is displayed, never quietly absorbed.
Staff & permissions
Seven roles out of the box, and permissions per person. A cashier cannot open reports; the kitchen account cannot see takings.
Reports
Sales by hour, day, product, staff, payment method and order type. Food cost, gross profit, stock valuation and kitchen timing.
Backups
Automatic every few hours, last fourteen kept, verified before any restore is allowed and applied before the database opens.
Updates
Checked when you ask, downloaded, and refused outright if the fingerprint does not match what was published.
Audit log
Who changed a price, voided a sale, or adjusted stock — and when. The questions that only get asked after something goes wrong.
Try it in your own shop
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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