Restaurant point of sale
Run the whole rush from one till
Walk-in, phone and delivery on one screen. Place an order with modifiers in seconds, pull a regular’s usual from their order history, take any payment, and watch every channel on one live orders view. Add dine-in the day you start seating guests, and the same till runs the floor.
Classic Pizza
Run by thousands of takeaway and delivery operators
What runs the POS
Four numbers that run the rush
One screen for every takeaway channel and every payment. One live orders view for the floor and the kitchen. Every void or change records a reason from a set list, so Sunday morning the manager reads what happened instead of guessing.
4
service modes from one POS
Walk-in, phone-in pickup, delivery and dine-in. One screen for every order type, no switching. The POS adapts to the order; the cashier does not adapt to the POS.
1
live orders view for every channel
Walk-in, phone, web and marketplace orders land on one live orders view, sorted by elapsed time. No second tablet to alt-tab to.
0%
commission on direct orders
Direct online and branded-app orders flow through the same POS at zero commission. Card processing is the only per-transaction cost.
Offline
order entry keeps going
A 4G dropout or a dead router does not stop service. Tickets queue locally, print from the device, and reconcile the second the line is back.
From first tap to receipt, without leaving the screen
Walk-in or phone, the cashier takes the order, customises the item, fires it to the kitchen and takes payment in one flow. Watch it move, beat by beat.
Classic Pizza
Classic Pizza
Categories on the left, a photo menu in the middle, the live ticket on the right. A delivery order for a caller-ID-matched guest, building line by line.
Order History · the regular's edge
Their usual, before they finish the sentence
The phone rings and caller ID has already pulled the profile: lifetime spend, loyalty tier, favourites and every previous order. One tap repeats last Friday's order. Regulars get treated like regulars, and nobody has to memorise a thing.
- Caller ID matches the phone order to a saved profile before staff answer
- Every previous order, with lifetime spend and loyalty tier on the profile
- One-tap repeat of any past order, takeaway or dine-in
- Favourites and the “usual” rebuilt in seconds at the counter
Johnny Appleseed GOLD
Member since 2019 · 0429 117 406
248
orders
$1,450.30
lifetime spend
1,240
points
Pepperoni
Medium · Hot Salami
Garlic Bread
Serve · Extra garlic
Pepperoni · Medium
Add Fresh Tomatoes, Hot Salami
Garlic Bread · Serve
Verona · Large
Add Anchovies, Feta
Chocolate Gelato · 2 Scoop
Margherita · Large
Half anchovy
Built for 7pm Friday
Order entry is the bottleneck at peak. The right modifier in one tap, the half-and-half with no workaround, and a customer-facing display so the guest sees the total before they pay.
Capricciosa Pizza
Medium, Thick Crust
No nested menus
A clean interface and predictable flows. Nothing to fight at the counter mid-rush.
Quick-search anything
Find any dish, drink or modifier by name or category, without digging through menus.
Half-and-half, four quarters
Per-side toppings, no workaround. The most-ordered pizza format, handled.
Customer-facing display
The guest watches the order build line by line and sees the total before they pay.
One live orders view. Every channel. No second tablet.
Walk-in, phone, web and marketplace orders land on the same Realtime Orders screen, sorted by elapsed time. Cashier, kitchen and manager-on-shift all read the same screen.
Johnny Appleseed
Level 3, 15 Karangahape Road, Auckland
- $34.00
Verona Pizza × 2
Add Tomato, Remove Mozzarella
- $19.50
Capricciosa Pizza
Add Capsicum
- $14.30
Vegetable Lasagne
- $4.80
Coca Cola
- $20.50
Seafood Risotto
Add Squid
- $12.00
Nutella Pizza
Add Ice Cream
Every channel on one live orders view, sorted by elapsed time. Confirm or reject in one tap, status visible to the floor and the kitchen at once.
Tap, cash, split or refund. One place to settle
Every payment lever sits on the order record, not a second app. The in-store terminal handles tap-and-chip, online payments take card and wallet, and both reconcile against the same takings at end of shift.
In-store terminal at the POS
Tap, chip and digital wallets through the same terminal as the POS. One approved transaction, one journal entry, no manual amount re-entry. Surcharges configurable per channel; the customer-facing display shows the final figure before the customer pays.
Cash and change for cash-heavy venues
Tender buttons, fast change calculation and a drawer that opens on the sale. The POS is built for the suburbs takeaway that still runs half its orders on cash, not just the card-first city cafe.
Pay-on-pickup, pay-on-delivery, pay-later
Walk-in pay-later for counter venues. Cash-on-pickup or cash-on-delivery where the market expects it. Pay-when-ordering for dine-in venues with walk-off risk. Each toggle is per service mode.
Tips and surcharges on one receipt
Tips collected at the terminal post to the order automatically. Public-holiday surcharge and service charge appear as their own lines on the receipt, so the guest sees exactly what they paid for. At month end, every charge type breaks out in your reports.
Refunds tied to the order
Partial refunds, item swaps and re-fire instructions attach to the original ticket. Payment type, comps and tax lines stay coherent. The customer record carries the timeline if a chargeback turns up six weeks later.
Split bills the way the table really splits
By seat, by item, or by an even amount, for the venues that seat guests. The POS keeps the maths; staff hand the terminal across. Each guest gets their own receipt with their own surcharge line and tip option.
Ready to Pay
Worked example · Friday pickup rush
A $64 order: two taps to add a half-and-half, one to apply the VIP discount, one tap on the terminal to settle.
Surcharge and tip break out as their own receipt lines. The payment posts to the order, the receipt sends, and the whole transaction logs against the cashier and the shift. If a chargeback turns up six weeks later, the timeline is already on the order.
Run the business from the till
The back office is built into the POS
Cash control, staff accountability and reporting are not three other apps. They are tabs on the same system that took the order, so the variance, the void and the shift all carry a name.
Cash control
Find the variance, name the shift
Cash-heavy venues leak margin through forgotten counts and casual drawer access. Every lever is per store, and end of shift becomes a calm process, not a spreadsheet.
- Drawer count prompt before the first sale of a shift
- No-sale confirmation and a maximum cash order cap
- Petty cash on its own ledger, not the sales drawer
- Reconciliation matches drawer, terminal, refunds and expenses
- $100.0038$3,800.00
- $50.0018$900.00
- $20.004$80.00
- $5.003$15.00
Reason · staff handling error. Tagged to the manager who counted.
Takeaway + delivery hybrid
Dispatch the delivery run from the same POS
Quick-service and suburban restaurants run a mix: walk-ins and pickup all day, delivery at the peaks. The POS dispatches your own drivers or an on-demand driver from the same order the kitchen wrote, and the customer gets live tracking either way.
Dispatch board
Own drivers, on-demand drivers, or both
Direct, marketplace and own-driver orders land on one live map. Group nearby drops into a single run, assign a driver in a tap, or request an on-demand driver when it is quiet. No second tablet on the counter.
- Batch nearby deliveries into one run to cut time and fuel
- Assign your own driver or request an on-demand driver per order
- Driver app, customer SMS and refund all attach to the order record
Johnny Appleseed
Level 3, 15 Karangahape Road, Auckland
The customer sees the driver, not a phone call
Whether it is your own driver or an on-demand driver, the customer gets a branded live-tracking link with a real ETA. The map updates as the driver moves, a delay sends an automatic notification, and the loyalty points land the moment it is delivered, no call to your counter.
Food is being prepared
Osteria Fiore · about 25 min
Delivery by 6:45 PM · Apple Pay · $17.00
The deal applies before the cashier remembers it
Mid-rush, nobody remembers every active promo. The POS does. Specials, combos and voucher codes apply themselves when the items hit the cart, and the customer sees the discount before they tap to pay.
Auto-detect specials at checkout
A 2-for-Tuesday combo, a pizza+sides+drink deal, a happy-hour discount. Applied automatically when the items are in the cart. Staff do not memorise the deal; the customer sees it line up before they pay.
Voucher code lookup
Single-use, multi-use, per-customer limits, expiry. The customer arrives with a screenshot of an SMS code; staff type it once and the discount applies. Redemption logs against the customer profile so abuse patterns surface in reporting.
Half-and-half pizza in specials
Half-and-half builds participate in your specials properly. No manual override, no excluding the most popular pizza format from your Tuesday combo.
Channel-aware deals
A counter-only discount that does not apply to web. A web-only deal that protects your in-store margin. The same deals, configurable per order channel.
Item Discount
Sort- VIP10%Apply
- Staff15%Apply
- Manager50%Apply
- Christmas$5.00Apply
- $20.00 Tuesday$20.00Apply
Guest profile · tags
An allergy the kitchen cannot miss
Dietary and allergy tags live on the guest profile and ride every docket, to the counter, the kitchen and the floor. A no-nuts order is impossible to overlook, whoever is on tonight.
- Dietary and allergy tags carry to the kitchen docket and the floor
- Occasion, VIP, seating and alert tags, set once and reused
- Tags apply per guest and per seat for dine-in
- VIP and corporate account tags with role-based visibility
Tags
Add- Gluten Free
- Allergy
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
- Jain
Built for the worst night
When the internet drops, service doesn't
A 4G dropout, a dead router, a power blip. The POS queues every ticket locally, prints the kitchen docket on the same device, and reconciles the second the line comes back. Friday night does not stop while you're on hold with your ISP.
2 tickets queued offline · synced when the line returnedOffline-tolerant order entry
A network drop during service does not freeze the POS. Orders queue locally, post when the connection returns, and the kitchen ticket prints from the device the moment the order saves. The kitchen never stops cooking.
Duplicate prevention on slow networks
A staff member taps "send" twice when Wi-Fi lags. Only one ticket reaches the kitchen, only one card transaction processes. No double charges, no duplicate docket.
Printer health monitoring
The platform tracks printer response time and alerts a manager when a printer goes silent. You find out at 11:30am, not when the kitchen runs out of dockets at 12:30.
Full dine-in service the day you seat a guest
Takeaway is the spine of this POS, but the same login runs a proper floor when you need one. Watch a table go from seated to served: tables, seats, courses and split bills on one live ticket. First course fires when the table is created; seating clears when the bill is paid. Turn it on per venue.
Colour-coded tables show who is seated, ordered, on mains or waiting. Tap a table for its ticket, covers and turn time. Walk-ins and bookings sit on the same floor.
Switch with confidence
Switch the POS without freezing the kitchen
The switch is timed against your trading week. Existing iPads, Android terminals, kitchen displays and thermal printers are connected on day one. Buy new only if something is at end-of-life.
See the full switch planNo closed days to switch over
Testing on quiet sessions, then flip when you sign off. Service runs on your current system until the new one is proven.
You keep your data
Menu, customers and order history brought across from a PDF, your current provider, or a CSV. Admin access handed over before go-live, not held back.
An onboarding specialist for week one
Not a generic support queue. The same person who mapped your menu sits with your team through the first Friday of trading.
Reuse the hardware that works
iPads, Android terminals, kitchen displays and thermal printers all attach on day one. Buy new only if something is at end-of-life.
Explore related pages
Frequently asked questions
What operators ask us before they sign.
How long does the switch take?
Most single-site venues go live over a quiet service window or overnight. Testing runs on staged orders beforehand so tax, rounding and printer paths are verified on real tickets before guests see them. Multi-site rollouts are phased so high-volume locations are not all switching the same week, and each site gets a rehearsed open/close and manager sign-off checklist. You choose the launch windows, so training and post-launch support line up with when your team has time.
Can we keep selling while menus are rebuilt?
Yes. We map your items, modifiers and tax rules before flip day so staff are not re-learning the menu under pressure. Phone and online orders can stay on the old flow until you are ready to route them through Next Order.
What happens if the internet drops mid-service?
Order entry keeps working. The POS queues orders locally and prints kitchen dockets from the device immediately, so the kitchen never stops cooking. When the connection returns, queued orders sync in the order they were taken, payments reconcile against the terminal, and duplicate-prevention logic ensures a card transaction or kitchen ticket never fires twice. You will see the network blip in the reconciliation log; your customers will not.
Do you train floor staff or only managers?
Both. Managers get configuration and reporting; cashiers get fast-path drills for voids, discounts, split bills and loyalty lookup. Training is scheduled around your peak patterns, and Training Mode lets new hires practise on the live system without posting to your reports.
Does the POS handle dine-in as well as takeaway?
Yes. Takeaway, pickup and delivery are what most of our venues run all day, and the POS is built around that flow first. When you also seat guests, the same POS runs a floor map, course-by-course firing, tabs and split bills on one live ticket. You turn dine-in on per venue; a pure takeaway shop never sees a table they do not use.
Put the POS through your rush
Bring your menu, your peak hour and a real Friday-night ticket count. We'll place takeaway orders, take payment, work the live orders view, and show how the POS behaves when the network drops. Tailored to your venue, not a generic demo.