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 and the interface reorganises around it. Change direction later and it is a setting, not a migration and not a new purchase.
What follows is what is genuinely different per format. Everything else — multilingual menus, offline operation, mixed payments, members, remote oversight — is common to all of them.
Table service end to end: open, merge and transfer tables, remove dishes, four-colour floor map with head count, spend and elapsed time. Preparation notes travel with the dish — no spring onion, mild, less oil — and reach a kitchen reading Chinese while the floor orders in the local language. Size variants, add-ons, set menus and time-of-day menus.
Cup size as a priced variant, toppings that stack, sugar and ice as single-choice scales — one drink record rather than four hundred combinations. Guests order by QR from the queue, the bar works a production queue and ticks off, and the cup label prints the number with the exact configuration. Pickup numbers on a display instead of a table map.
Seating timer on the table card, turning red on overrun, with turnover visible on the floor map. Guests add rounds from their phone straight to the kitchen instead of waving. Broth choices, half portions, spice levels, seasonal items. Service charge by area and a minimum spend on private rooms, applied at checkout rather than remembered.
Pickup numbers from payment to collection, with a called-number display. Combos ordered as one item that splits across stations in the kitchen. Dine-in, takeaway and delivery marked separately on one till so the books stay separable, all feeding one production queue by time of order.
Late trading handled by a business day that crosses midnight, so 2am bills stay with the night they belong to. Tables order in waves for two hours and everything accumulates on one bill. Priced by skewer or by portion, with timed all-you-can-eat seatings and chargeable extra time as an item rather than a manual edit to the total.
Set menus, à la carte and per-head buffet pricing on one screen, with a set menu splitting automatically across the sushi counter and the hot kitchen. Ordering to a seat, which is what makes splitting the bill by person possible later. Round markers so the second wave is timed separately and the pass does not jam.
Hot, iced and decaf as preparation options, size variants, extra shots and milk alternatives as add-ons — including the ones that must be single-choice. Dine-in, takeaway and delivery enter one bar queue in order. Ticked off to a pickup display, with light food and combos alongside the drinks.
One tab per table accumulating rounds all evening. The same whisky sold by glass, double, bottle or package as variants of one product, so sales and stock do not fragment. Stock deducted on the host machine so two terminals cannot oversell the last bottle. Business day crossing midnight; timed price rules for happy hour rather than staff discounting by hand.
Priced by weight and by item on the same bill without switching screens — a weight prompt appears for weighed items, and a scale can feed it directly (seven common protocols as presets) or it can be typed. Shelf labels from the same catalogue the till reads. End-of-day markdowns run as discounts rather than edits to the menu price, so the day still reconciles.
23 languages on interface, menu, receipt and the QR ordering page. Trading through an internet outage in single-machine or LAN mode. Mixed payment with automatic change. Tax name, rate and inclusive-or-added configured per store, with tax carried on the dish so one bill can hold two rates. Per-shift cash-up and a business day that can cross midnight. Windows computers and Android tablets rather than a proprietary terminal. And a growth path from one machine to a head-office dashboard that does not involve changing system.
Yes, because the format is a store setting rather than a different product. Pick bubble tea or fast food and pickup numbers appear while the table map does not; pick a table-service format and the reverse. Staff never learn features they will not use.
Changing a store’s format is a setting, not a migration. The software does not change and the data does not move.
Yes. Formats, currency, tax settings, language, time zone and trading day are all per store, so a Chinese restaurant and a bubble tea counter can run under one account with a single head-office view across both.
Tell us the country, the number of stores and what you serve. If another product suits you better, we will say so.
