A restaurant POS that runs the floor, the pass and the bill.
Tables on a floor plan, courses fired to the kitchen when the table is ready, bills split any way the table wants, and payment at the table, all in the same system as your stock, staff and books.
Courses fired to the kitchen screenSample sale for illustration. Your items, your prices. No card needed for the trial.
What a restaurant floor needs
Service lives or dies between the floor and the pass. Get More POS keeps tables, orders and the kitchen in step, and keeps taking orders if the internet drops mid-service.
See every feature- Floor plan and open billsEvery table, its covers and its open bill on one screen.
- Courses on cueStarters go straight away; mains wait until a server fires them.
- Kitchen screens and docket routingFood to the kitchen, drinks to the bar, on a screen or a printer.
- Split billsBy seat, by item or evenly, without a calculator.
- Pay at table and tipsTake payment at the table, with tips recorded for your staff.
- ReservationsBookings that know your tables and covers.
- Menus, modifiers and allergensCooking preferences, sides and allergen notes that reach the kitchen.
- Recipes and food costSee what each dish really costs to make.
A day at the counter.
From opening to close, the till, the back office and the phone apps keep the same products, prices and numbers. Here is what that looks like in a typical day.
- Reservations checked · tables set on the floor plan
- Table 4 orders by QR code · drinks to the bar screen
- Table 12 mains fired to the kitchen
- Table 12 splits the bill three ways · tips recorded
- Close · Z report, tips and hours worked
Illustrative day. Times and entries are examples.
Also in every Get More POS.
One system for the whole shop. Set up for you: we import your products, connect your hardware, train your staff and support you from New Zealand.
- Counter & paymentsA fast Windows touch-screen till that keeps selling when the internet drops.
- Stock & expiryKnow what you have, what it cost, and what needs to go before it expires.
- PurchasingOrder, receive and pay suppliers without re-typing a single line.
- Stores & warehouseRun several shops and a warehouse from one back office.
- Pricing & promotionsEvery common deal, applied by the till without anyone remembering it.
- Customers & trade accountsLoyalty for walk-in customers and proper accounts for trade buyers.
- Fresh produceBuilt for shops that change prices every morning.
- Accounting & GSTThe books and New Zealand GST, in the same system as the till.
- StaffThe right access for each person, and the hours they worked.
- ReportsThe numbers an owner actually looks at, without exporting to a spreadsheet first.
- Online storeA web shop that sells from the same products, prices and stock as the till.
- HospitalityFor restaurants, cafés, takeaways, food courts and bars: orders from the counter to the kitchen to the table.
Questions restaurants ask us
Can I see all my tables at once?
Yes. The floor plan shows every table, its covers and its open bill, so staff can see the whole room during service.
Can the kitchen get courses at the right time?
Yes. Orders go to the kitchen screen or docket printer by item, and mains wait until a server fires the course.
Can guests split the bill and pay at the table?
Yes. Split by seat, by item or evenly, and take payment at the table with tips recorded.
What happens if the internet drops during service?
The till keeps taking orders and cash, and sends everything to the back office when the connection returns. Card payments need your EFTPOS terminal to be online.
Book a demo. Bring your busiest day.
Tell us about your shop. We will show you Get More POS with items like yours and send a quote for your set-up. No prices to guess, no obligation.