Tables, modifiers, kitchen screens, split bills and online ordering — built so servers, kitchen and the books stay on the same order.
Orders were written, walked and shouted. Tickets went missing between the terrace and the pass, and the till never matched what the kitchen thought it had cooked.
Orders go from table to kitchen screen instantly. The bill follows the table across rounds and servers, and close-of-day balances against what was served.
The order reaches the pass the moment it is taken, and the bill survives a shift change.
Pre-configured workflows, so you are running in a day rather than a quarter.
Areas, covers and live occupancy — with the open bill on every table.
Tickets on screen, timed, routed to the station that cooks them.
No onions, extra shot, meal deals — priced properly.
By item, by cover, or however the table decides.
Collection and delivery on the same menu and the same stock.
Collected, pooled and distributed on rules you set.
Fire starters now, mains on the pass — each course goes when it should.
Reservations, walk-ins and no-shows against the same floor plan.
Guests order at the kiosk; the ticket lands in the same kitchen queue.
Route each line to the right printer, or run paperless on screens.
Open with a float, close against what was taken, variance shown.
Orders and payments carry on without a line, then sync when it returns.
Selling a dish draws down its ingredients, so the count is real.
Every order, payment and refund — searchable, and reported by day, item or staff.
Breakfast, lunch and a different list on the terrace, on a schedule.
Who may discount, void or refund — recorded against the person who did it.
Member prices, house accounts and repeat guests recognised at the till.
Each venue runs its own service; the books roll up to one place.
The same service, on whichever screen the job happens on.
Certified SUNMI devices, pre-flashed and auto-configured. Unbox, sign in, and the peripherals are already found.
See the lineup
Run more than one kind of business? A retail floor and a restaurant sit on the same login — different locations, different tills, one set of books. There is no second account to buy and no second password to remember.
Browse the catalogueThree steps, and none of them is a six-month project.
Dishes, modifiers, combos and prices, with the kitchen routing set per section.
Tables, areas and covers, so the plan on screen matches the room.
Terminals, the KDS and the printers find each other on the same account.
The modules this industry leans on hardest. They are part of the same account, not add-ons.
Service continues. Orders take, bills print and the kitchen keeps receiving; everything syncs when the line returns.
Yes. Breakfast, lunch and late menus can differ by hour and by location, and the screens follow.
Most kitchen and bar printers work as they are. The certified SUNMI units arrive already paired.
Tips are captured at payment and pooled to your tronc rules, so the split is a report rather than an argument.
A 30-minute walkthrough with someone who has set up dozens of businesses like yours.
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