POS & Restaurant
An offline-capable point of sale with thermal printing, Stripe Terminal payments and a full restaurant toolkit.
Point of sale
The POS handles transactions at speed: scan with a barcode scanner, take payment, print a thermal receipt over ESC/POS and pop the cash drawer. Each terminal is registered to a store, and shift management opens and closes tills with counted floats so cash is accountable per cashier.
Fast transactions
Barcode scanning, quantity shortcuts and customer lookup built for queues.
Thermal receipts (ESC/POS)
Print to standard thermal printers with your logo, taxes and loyalty balance.
Shift management
Open and close shifts with float counts, X/Z summaries and variance tracking.
Supervisor overrides
Voids, refunds and price changes beyond a cashier's limit require a supervisor.
Offline mode and payments
When the connection drops, the POS keeps selling. Offline transactions are stored locally and synced to the cloud automatically when connectivity returns, so a network outage never stops the line. Card payments run through Stripe Terminal for chip, tap and mobile wallets.
Card payments via Stripe Terminal require a connection — offline mode accepts cash and other locally settled tenders, and queues everything else for sync.
Desktop app
The POS ships as an Electron desktop app for macOS, Windows and Linux. The interface is touch-optimized for counter tablets, supports dark mode for low-light venues and maps common actions to F-key shortcuts for keyboard-driven cashiers.
| Capability | Details |
|---|---|
| Platforms | macOS, Windows and Linux desktop builds |
| Input | Touch-optimized layout plus F-key shortcuts |
| Peripherals | Thermal printers, barcode scanners, cash drawers, Stripe Terminal readers |
| Appearance | Light and dark mode |
Restaurant operations
Restaurant mode adds everything a venue needs on top of the core POS: table management with a floor view, menus with modifiers, and recipes that cost each dish from its ingredients so margins are known per plate.
Tables & reservations
Seat, merge and transfer tables, and take reservations against the floor plan.
Kitchen display system
Orders route to KDS screens by station, with timing and bump controls.
Recipes & ingredient costing
Each menu item carries a recipe that deducts ingredients from stock and costs the dish.
Waste tracking
Log spoilage and preparation waste so food cost reports reflect reality.