A table floor with open tabs, QR-code ordering straight to the table, kitchen tickets to each station, and reservations — on the very same POS that rings a retail sale, relieves your stock and posts your books. Switch a register to restaurant mode and you're serving. Available now.
🍽️ Restaurant mode is part of BackOffice POS — no separate system. It extends the POS & Inventory and Accounting apps you already run — same stock, same ledger, same receipts — so a plate sold at a table costs the kitchen exactly like any other sale.
Set one register to restaurant mode and it boots into the floor. Nothing changes for your retail tills.
Lay out your tables by section; tiles show free, seated, reserved or closing at a glance.
One order per table, added to across the meal, then settled as a single sale — stock, tax and receipt included.
Guests scan the QR on their table, browse the menu with options, and send items straight to their tab.
Fire an order and each item prints to its station — grill, bar, cold — reprinting only what's new.
Take bookings on a calendar or let guests reserve a table online; seating opens the tab in a tap.
Quick-service? Take web orders with a pickup number and a live order-number board — order → pay → collect.
Sizes, extras and preferences with price deltas that fold into the bill and print on the kitchen ticket.
Sell a dish and BackOffice can deplete its ingredients at cost — so your food margin is always right.
The Kitchen Display shows dine-in tickets and pickup orders as they land. A guest's QR order appears the instant it's placed, badged New — one tap fires it to the line, another marks it done. Nothing hides on a printer or a floor plan.
Cast the order-number board on a screen at the counter — numbers slide from Preparing to Ready the moment the kitchen taps done, and the guest gets an email too. The quick-service pickup board, built in.
Settling a table rings the tab through the exact same checkout your cashier uses: it relieves stock, values cost of goods, applies tax, numbers the receipt, and posts to your ledger. Retail and dining room share one catalog, one register model, one set of books.
So you never export orders from a restaurant tool into your accounting — the sale, the stock, and the journal are the same record, from the kitchen to the close of day.
One switch turns a register into a table floor — retail tills are untouched.
Add tables and menu items with prep stations and priced options.
Tap a table, take the order (or let guests QR it in), fire to the kitchen.
One tap closes the tab as a sale — stock relieved, books posted, table free.
Closing a tab doesn't just take payment — it writes a balanced journal entry to your double-entry ledger: revenue recognised, tax set aside, and cost of goods moved out of inventory at what the food actually cost. No nightly export, no bookkeeper re-keying restaurant sales.
It's the same chart of accounts, ledger and reports as the rest of BackOffice Accounting — a plate served at a table lands in your P&L exactly like any other sale, in real time.
Every dish is a recipe — a bill of materials. Selling it depletes its ingredients; batch-prepping a sauce or baking bread turns raw stock into ready components. All of it runs on the one inventory and the one ledger as your sales.
Define what goes into each dish — versioned, with sub-recipes, so a burger's bun is its own recipe rolled up into the plate.
Produce a batch of sauce, dough or stock: ingredients go out at cost, finished components come in — valued automatically at build cost.
A commissary feeding several venues? Work orders consume and produce against the same shared stock and books across locations.
Every consume and produce posts at weighted-average cost — Dr WIP / Cr Inventory to build, Dr Inventory / Cr WIP to finish — so plate cost and margin stay live, not a spreadsheet guess.
Yes. It's part of the BackOffice POS app — switch any register to restaurant mode and it boots into the table floor. Your retail registers keep working exactly as before.
No. It lives inside the same POS on the same workspace and data — the same catalog, stock, receipts and ledger. There's no separate restaurant system to buy or integrate.
Yes — mode is set per register. A counter till stays retail while a dining-room register runs the floor, side by side on one workspace.
Yes. Each menu item is tagged with a prep station, and firing an order sends a kitchen ticket to that station's network printer — reprinting only the new items on a re-fire.
Yes. A QR on each table opens the menu so diners order straight to their tab, guests can reserve a table from a public page, and quick-service orders get a pickup number on a live order board.
Yes — automatically. Settling a tab writes a balanced journal entry to the same double-entry ledger as the rest of BackOffice: payment in, revenue and tax recognised, and cost of goods moved out of inventory at real cost. Nothing to export or re-key.
Yes. Each dish can be a recipe (bill of materials) that depletes its ingredients at cost when sold, and you can batch-prep components or run a commissary with work orders — all on the same inventory and ledger. See Manufacturing.
They're never lost. A settled dine-in tab becomes a POS sale in your Sales list; pickup orders move through Placed → Ready → Fulfilled on the order board and stay in your Orders queue. The Kitchen screen just shows what's still active.
Tables, QR ordering, kitchen tickets and reservations — on the POS that already keeps your stock and books right. Start free and switch a register to restaurant mode.
Start free