Restaurant and Bar POS: Tables, Kitchen Orders, Split Bills and Fiscal Receipts
The floor, the kitchen and the bill in one place
A restaurant does not fail at the till. It fails in the gap between the table, the kitchen and the bill — an order nobody sent, food sitting under the pass, a table that finished eating twenty minutes ago and has not been asked to pay. WEAF Point of Sale puts a floor plan beside the till and makes those gaps visible.
A board that tells you where to walk
The service screen opens on what needs attention rather than on a grid of tables: the kitchen taking too long with a table, food ready and uncollected, items that were never sent to the kitchen at all, and a party that has finished eating with the bill unsettled. Each one names the table and how long it has been that way.
Five tables need attention, and the board says why: the kitchen is slow on T5, food is ready and uncollected on T6, T3 has items never sent to the kitchen
- Floor and tables, with the running total, the waiter, the cover count and the time seated
- A kitchen screen, with orders sent through as they are taken
- Split bills, and orders moved between tables
- Menus, categories, sizes and the questions a dish comes with
- Dine-in, takeaway, delivery and room service on the same system
Taking an order: search the menu, put it on a table, split the bill, send to the kitchen, or bill and fiscalise in one press
Watching the service as it happens
Takings so far, covers served, the average spend per cover and what is still open on the floor — alongside the dishes selling best tonight, so the kitchen is told before a line runs out rather than after.
Takings, covers and money still open on the floor, with tonight's best sellers
A bar that can still count its bottles
A bar's whole discipline is knowing how many bottles it had this morning and how many it has tonight. A kitchen is the opposite — nobody has ever counted a stock of chicken curry. WEAF POS treats those as two different questions: what you declare to a revenue authority, and what you count internally. A dish can be a service to the tax system and still be counted on your own shelves, or not counted at all.
Fiscal receipts where they are required
In Uganda, food is declared to URA under the category URA publishes for restaurants, so invoices are not refused for want of a stock figure on a dish. A bill can be fiscalised straight from the floor, and comes back with a fiscal document number, a verification code and a QR the customer can check. In Malawi, MRA EIS is supported the same way. Elsewhere, the restaurant simply runs without any of it.
Try it in your own business
Download WEAF Point of Sale and activate a trial licence: https://weafpos.weafcompany.com/download
Or read the full specification and buy a licence on Weafmall.
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