Restaurant and Cafe POS
Table service, cafes and bars, where the order, the kitchen and the bill have to stay in step.
The inventory logic that defines this version
Every POS version carries an inventory module built for its trade, rather than a generic catalogue adapted to it.
Recipe-level ingredient depletion. Selling a dish depletes its ingredients from stock by recipe definition, which is what makes true food cost and wastage visible rather than estimated at month end.
Capabilities in this version
| Capability | What it covers |
|---|---|
| Menu and modifiers | Categories, modifiers, special instructions, combos and course sequencing. |
| Table and floor | Visual layout, table status, order assignment, transfer and covers tracking. |
| Kitchen display | Station-organised routing with preparation timing and delay alerting. |
| Recipe-level inventory | Ingredient depletion from recipe definition, giving true food cost and wastage. |
| Bill splitting | Item, share or percentage splitting, with service charge and gratuity handling. |
| Shift and staff | Server assignment, shift reporting and per-server sales and tip reconciliation. |
Stand-alone, or joined up
Run it on its own
A single shop or branch can run this version and nothing else. It is a complete system, not a front end waiting for a back office.
Post to the ledger
Add the Accounting and Inventory modules and sales post revenue, cash and stock movement automatically, with no re-entry.
Register the transaction
Add the EIRMS — Electronic Invoice Registration System where the fiscal regime requires it, and registration happens at the point of sale.
Is RST the right fit?
Tell us the trade and the number of branches, and we will show you this version in operation.