THE TILL

Ring in seconds, on £150 hardware

Big keys, honest totals, and a queue that keeps moving whatever the broadband is doing. Runs on any modern Android tablet, so a new till costs less than a night's takings.

OFFLINE FIRST

The broadband dies. Nothing happens.

The till rings from its own copy of the menu. Orders queue on the device and a calm amber chip counts them; the moment the line returns they sync, deplete stock and fire to the kitchen in order. Nobody at the counter has to know.

Offline came first in the architecture, not as a patch. We test it by pulling the plug mid-order.

ORDER #047OFFLINE · 3 QUEUED

2× QUARTER CHICKEN£11.90

+ EXTRA HOT

1× PERI FRIES (L)£3.90

1× LEMONADE£2.40

TOTAL£18.20

Cash £18.20

MEAL DEALS

Pick a main, pick a side, done

Build a deal once in the back office: sections like Main and Side, each listing what the customer chooses from, with upcharges where you want them. On the till it is one tap per section.

Under the bonnet every component is a real item: the fries in the deal deplete fries stock, carry their own VAT, and route to the fryer's screen.

Cold sides in a takeaway deal zero-rate themselves. The VAT engine does not do vibes.

CHICKEN MEAL · £8.50

SIDE · PICK ONE · 2 OF 2

Peri Fries

Overnight Slaw Pot+£0.50

DISCOUNTS

One tap for the promo, a PIN for anything else

Promotions you set up in the back office sit one tap away on the till, no PIN needed. A custom percentage asks for a manager or supervisor PIN and records who approved it on the order.

The discount spreads across lines in proportion, so VAT rescales honestly and the docket still adds up to the penny.

A wrong PIN applies nothing. Every approval carries a name.

DISCOUNT

PROMOTIONS

Lunch 10% off10% off

CUSTOM PERCENT · NEEDS A MANAGER PIN

STAFF DISCOUNT 20%-£1.19

APPROVED BYAMARA

MID-RUSH REALITY

Notes, holds and the fat-finger fix

Tap a line to change the quantity, type a kitchen note that prints on the ticket, or remove it. "No mayo" travels from the till to the kitchen screen to the docket without a shout across the pass.

A customer steps aside to take a call? Hold the order under a name, keep serving, recall it when they are back. Held orders survive a till restart. Voiding a rung-in order takes a manager PIN and puts the stock straight back.

Holds are named by you: a customer, a table, a van. Discarding one takes two deliberate taps.

ON HOLD

Dave the courier3 items

3× PERI FRIES£8.85

"extra crispy, no salt"

Next: the kitchen.

Where every one of these orders lands, routed to the station that cooks it.

See the kitchen