The till
An interface a new cashier can be left alone with
Products by category, search that finds them, barcode and scale input, and a screen laid out for one hand and a queue rather than for a mouse and a quiet afternoon.
Payment
Cash, card and split, reconciled the same night
Multiple methods on one sale, terminals talking to the till rather than sitting beside it, and a session close that produces figures accounting can take without retyping.
One catalogue
The shop, the site and the till selling the same stock
One product list, one set of prices and one stock figure behind the counter, the online shop and the sales desk — so nothing is sold twice because two systems disagreed.
Order preparation
Orders reach the back, and come back ready
An order placed at the till or on the site arrives at the kitchen or the stockroom as a ticket, moves from to-pick to ready as it is worked, and tells the counter when to hand it over.
Table service
Floors, tables and orders that hold while service runs
A floor plan that matches the room, orders paused and resumed per table, notes reaching the kitchen and a bill split however the table wants it split.
