23
interface languages
OVERSEAS · RESTAURANT POS
The restaurant where nobody shares a first language
The owner reads Chinese. The server was hired locally and reads Spanish, Vietnamese or Khmer. The guest reads something else again, and the tax office wants the receipt its own way. MiYaDine treats that as the ordinary case rather than an edge case — and keeps taking orders when the connection drops.
23 languages Works offline QR self-ordering 9 restaurant formats Remote oversight
100+
countries and territories
20+
settlement currencies
9
restaurant formats
25
server nodes worldwide
2024
MiYaDine launched · now V3.0
What MiYaDine is
A restaurant product from a company that has been making software for shops run overseas since 2007. MiYaDine itself launched in 2024 and is now at V3.0.
MiYaDine is the restaurant point-of-sale and ordering system built by Guangzhou Miao Software Technology Co., Ltd. (MISAll) for restaurants run overseas, launched in 2024 and now at V3.0. It runs the front counter, the table map, QR self-ordering, the kitchen display and the member programme in 23 languages, settles in 20+ major currencies under local tax rules, keeps taking orders when the internet drops, and lets an owner in another country watch the shop remotely. It covers 9 restaurant formats and is in use across 100+ countries and territories.
It is one system rather than a suite. The till, the floor map, guest self-ordering, the kitchen screens, the member records and the reports all read the same catalogue — which is why changing a price is one edit and why a dish sold out at 20:00 disappears from the guest's phone as well as from the counter. Our sister product MISAll does the same job for supermarkets and retail; this site is only about restaurants.
Built for a specific situation
Three requirements a system designed for a domestic market usually does not have — and the reason importing one tends to fail in the second month.
01
Language is a per-user setting
23 languages ship with the system, and the choice belongs to the account rather than the installation. Two terminals in the same room can run in different languages at once — you read margins in Chinese on the office machine while the counter stays in the local language all day, off the same dish record. How it works →
02
Service continues when the line does not
Single-machine and LAN modes need no internet. Orders, kitchen tickets, QR self-ordering on the shop's own wifi and checkout all carry on through an outage, and sync when the line returns. Within the shop, stock is deducted on the host machine so two tills cannot oversell the last bottle. What happens offline →
03
The owner is often in another country
Revenue, tables, dish rankings and members from a browser — plus real actions: mark a dish sold out, disable a staff account, push a menu change down to a store. Each store keeps its own currency, tax setup, time zone and trading day, so a 2am bill lands on the right day. Remote oversight →
Six parts of one system
01 · POS & TABLES
Restaurant POS and tables
Table map, open / merge / transfer, split bills, service charge by area, mixed payments and shift cash-up.
02 · QR ORDERING
QR self-ordering
Guests scan the code on the table and order from their own phone — no app, no sign-up, works on the shop LAN.
03 · KITCHEN / KDS
Kitchen display and printing
Tickets routed to the right station, ageing orders change colour, tick off when the dish is plated.
04 · MULTILINGUAL MENU
Menus and receipts in 23 languages
One dish record, two names. The owner reads Chinese, the staff and guests read the local language.
05 · DELIVERY & TAKEAWAY
Dine-in, takeaway and delivery on one till
Three channels, one production queue, one set of books — plus pickup numbers for counter service.
06 · MEMBERS & MARKETING
Stored value, points and coupons
Top-up balances, tiers, birthday campaigns and vouchers redeemed at the till.
Nine formats, one setting · RESTAURANT TYPES
A hotpot restaurant and a bubble tea counter need almost opposite interfaces — one runs a floor map and seating timers, the other runs pickup numbers and never sees a table. Choose the format when the store is set up; change direction later and it is a setting, not a migration and not a second purchase.
See all nine →DINING
Chinese · hotpot · Japanese · bar
·
COUNTER
bubble tea · fast food · café · bakery
·
LATE
barbecue · mookata
Questions we get asked before people buy
Should we charge more on the delivery platforms than in the shop?
Most restaurants in most markets do, because commission has to come from somewhere. Two traps — some platforms tie their lower commission tiers to price parity on pickup orders, and a blanket markup drives your regulars to compare and feel cheated. Check your contract before you raise anything.
Can the system connect to the delivery platform we use locally?
Dine-in, takeaway and delivery running on one till with one set of books is standard. Direct integration with a specific local platform is not — it varies sharply by country, and you should get a straight yes or no about your platform before you buy, not a blanket promise.
The cash never balances at the end of the day. How do we find where it went?
Cash up by shift instead of by day, and set the business day to match your real trading hours rather than midnight. A shortfall inside a two-person window is findable; a shortfall across a whole weekend is not.
We are opening a second shop. Do we have to change system, and can it be a different format?
No change of system. Single machine, in-shop LAN, multi-store cloud and a head-office dashboard are steps on one path — you move up a level, you do not migrate. And the second shop can be a different format, because the format is a store setting.
A guest wants to pay part cash, part card, and use their stored value. Can one bill take all three?
Yes. Several tenders can settle a single bill, the system checks the arithmetic and works out the change, and cash payment can pop the drawer automatically. The one rule — electronic tenders cannot be overpaid, because there is nothing to give back.
We have no tables — just a counter. How do guests know when their order is ready?
Pickup numbers. The order gets a number at payment, the number goes up on a display, and the guest collects when it is called. Choose a counter-service format at setup and the whole table map simply does not appear.
// Support, honestly described
There is an AI assistant inside the software answering operating questions from a knowledge base that ships with each version, and a full illustrated manual. Behind those is a human team on WeChat: 08:00–23:00 China Standard Time (UTC+8) — 00:00–15:00 UTC, seven days a week. 24/7 response for critical incidents.
Worth stating plainly: that human team works in Chinese, and so does the manual. The software runs in 23 languages; the person on the other end of the message does not. For a shop where the owner is the one who contacts support — which is most of the shops we serve — that is usually the right trade, but you should know it before you buy rather than after.
// The MISAll network
Four other sites from the same company, each covering a different part of trading overseas. If your question is not about restaurants, one of these is the better place to start.
MISAll — POS and inventory for supermarkets and retail. The main site.
Inventory and wholesale B2B, for distribution rather than a shop floor.
Tax and compliance notes country by country, for opening a business abroad.
Field guides to trading overseas — costs, pitfalls and what people get wrong.
Ask about your country before you buy
Fiscal devices, local payment channels and delivery platform integrations differ sharply by country. Tell us where the shop is and we will give you a straight yes or no for your market.
Ask on WeChat → Hotline / WeChat (same number): 18588769116
