POS & Register
Table plan, ticket, payment, shift, register open-close, kitchen and prep screen.
Full control from table to kitchen, from stock to cost
The ticket the server opens lands in the kitchen, the item sold deducts stock through its recipe, and the end-of-day close posts to finance. Each step has an owner and a record; branch results show up on the management screen.
A daily operating setup for restaurants and cafes
Restaurant & Cafe
This solution gathers the table plan, the ticket, kitchen prep, the register, stock consumption and cost tracking on a single sale record. Service, kitchen and register are separate teams; all three work off the same ticket. Knowing your revenue at the end of the day is not enough to understand the business. You also need to read which item sold, which ingredient ran out and which branch turned a profit. As the menu and the branch count grow, reading that by hand gets harder; that is where this solution earns its place.
Ticket to kitchen, sale to stock, close to finance
The setup runs in seven steps. A role owns each step, and each step creates a record in the system; the next step continues from that record.
The menu and recipe are set up
The owner enters the menu, prices and each item's ingredient recipe together with the kitchen lead; a product card and recipe record forms, and every sale draws the ingredients it deducts from that record.
The table opens, the order goes in
The server picks the table and takes the order; a ticket record forms, and the open table and order status sit on the service team's screen.
The order reaches the kitchen
The item the server entered appears on the kitchen or prep screen; the kitchen lead sees the queue, a prep record marks the ticket, and it shows when each item goes out.
Payment comes in, the ticket closes
The cashier takes payment and closes the ticket; the payment record links to the sale, and the cash and card amounts post to the register.
The day closes with the shift
The cashier runs the open, close and cash count by shift; the end-of-day record moves to finance together with any register discrepancy.
Stock deducts, cost surfaces
Each item sold deducts its recipe's ingredients from stock; the kitchen lead's count and waste entries settle the item's cost.
Branch results get reported
The owner reviews revenue, the breakdown by item and hour, and the comparison across locations side by side; the branch report backs the menu and pricing decision.
What Do You Gain?
Order in service, clarity in cost
Run busy service from the screen
The table, ticket and prep queue sit in front of the team; verbal confirmation drops, and you see what stage an order is at without asking.
Catch stock loss early
A sale posts to ingredient consumption through the recipe; you notice a shortage, overuse or waste before the count day arrives.
Make menu and branch decisions with data
Revenue, cost and item performance are read together; price, menu and branch investment rest on the record, not a guess.
The products that carry service
These products carry your restaurant and cafe operation together. Bank, payment, e-document and delivery platform connections plug into your existing setup; every record created during service accumulates on the same sale.
Frequently Asked Questions
Which records should connect to a restaurant ticket?
Table or takeaway orders can connect to kitchen preparation, till, recipe consumption and payment. Voids, complimentary items and returns keep the responsible user and reason on the same record.
Which teams use Restaurant & Cafe?
The service team, kitchen, cashier and management. Service sees orders and tables, kitchen sees preparation, and the cashier handles payment and end of day on the shared ticket.
Does our current menu and recipe data move over?
Product cards, price lists and recipes are reviewed with units, portions and effective dates before transfer. A pilot product group confirms that recipe consumption matches counted stock.
Can we manage more than one branch from one place?
Each branch runs its own register and stock. Management reads revenue, cost and stock status from the same screen, broken down by branch.
Which flow should be the first restaurant pilot?
Choose one main sales type, such as table service or takeaway. Add other channels after order, preparation, payment and recipe consumption have passed their checks.
How You Start
Let's map out your restaurant and cafe setup together
How many branches you run, how service flows, who counts stock, where you read cost from: let's assess it together, and settle where to start on the register, kitchen and finance side. See marqey in a demo close to your own business; together we decide on product groups, permissions, reports and integration scope.