What FooodPos does today

Everything on this page works in the product now.

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Ordering and payment

Take the order, take the payment

A menu screen laid out the way you design it, in the language each cashier reads.

Menu buttons in your own categories and colours.
English, Chinese or Malay, switched with one button.
Split a payment, and see the change in large figures.
Split a bill, move a table, and print it again.
Pay later for regulars, and deposits in advance.

Every detail

At the counter

Menu buttons arranged in categories the way you set them in the back office, in your colours and sizes.
A photo on a dish's button, if you give the dish one.
The POS in English, Chinese or Malay. Each person switches with one button, and the POS remembers their choice.
Mark an item sold out for today. It greys out at the POS, and guests can't order it from the QR menu.
Modifiers such as “less sugar” or “add egg”, with a minimum and maximum number of choices.
Set meals, priced as a fixed set price or as the sum of the chosen parts.
Counter and takeaway sales without choosing a table.
Scan barcodes straight onto the bill.
Items sold by weight, with the weight typed in or read from a scale.
Discount one item or the whole bill, by percentage or by amount, always with a reason.
Void an item or a whole bill with a reason, and a note if the cashier adds one.
Add a remark to a bill, such as “birthday, cake at 9”. It prints on the bill, the receipt and the kitchen slips that follow.

Payment and receipts

A keypad for payment, quick buttons for common notes, and the change shown in large figures.
Take part of a bill with one payment method and the rest with another.
Payment methods you set up, such as cash, card, e-wallet and voucher. FooodPos connects to card terminals: the POS sends the amount to the card terminal, and records how each bill was paid.
A receipt when the bill is paid: printed at once, shown first for the cashier to print, or not printed. You choose for each POS.
Last Bill keeps the day's bills on the POS. Print a receipt again, save it as a PDF, or email it to the guest.
Keyed the wrong payment method? Correct it at Last Bill before the shift is closed, for the whole payment or for part of it. The amount stays as paid, and the change is kept on record with who made it.
Refund a paid bill. The refund is its own record, and the original bill stays as it was.
Prices that include tax, prices that add tax, and items with no tax on the same bill, with service charge and cash rounding.
A cash drawer wired to the receipt printer opens when cash is taken. You choose which payment methods open it.
A second screen facing the guest shows their order, the total, what was paid and the change. Add your logo, a line of welcome, and your own pictures or short videos as adverts.

On the floor

Draw your floor plan with rectangle, square, round and oval tables and bar stools, turned to any angle, across several floors.
The plan keeps its shape on a small tablet and a large screen alike.
Each table shows free, seated or billed.
Move a party's bill to another table.
Split a bill by tapping the items that move to a new bill. Each bill shows its own total, and either can be paid there and then.
Print the bill and reprint it. Printing doesn't close the bill, so the table can still order dessert.
Ask for the number of guests when a table opens, if you want every table counted.
See today's bookings at the POS, in time order, and seat the party from the list.
Waiter devices take orders at the table without taking payment.
Follow the floor plan and open bills from the back office too.

Pay later

At payment, press Pay later and name the customer. The bill becomes an invoice with a number of its own, printed with a line for the customer to sign.
Take part of the bill now, and put the rest on the account.
Add a new customer at the counter with a name and a phone number. One list of customers serves every outlet.
Set a limit for an outlet, or for one customer. Going over it, or an invoice left unpaid too long, needs a manager to approve; a customer you have blocked is refused.
Or hold the bill for the customer instead. It is not a sale until the day they come back and pay.
When they pay, take the money at the POS for one invoice or several, in full or in part, and print a payment receipt.
Record a payment made by bank transfer, or write a debt off, in the back office.
A statement for each customer in the back office, with a running balance, to download as a PDF or a CSV file.
Reports of what each customer owes and how old the debt is, and of invoices and money collected by day.
Pay later is off until you switch it on, for each outlet and for its payment method, in the back office.

Deposits

Take a deposit at the POS for a named customer, by cash, card or another of your payment methods, with a note of what it is for and the day it is to be used by.
Keep an order with its deposit for another day. Nothing goes to the kitchen and it is not a sale until the order is brought back on the day.
Take a deposit for a booking, from the POS's list of bookings.
The POS prints a deposit slip with a code and a QR code, and your own terms at the bottom.
At payment, press Deposit and find it by name, phone number or code, or scan the slip. It pays as much of the bill as it covers, and what is left stays on the deposit.
A deposit taken at one outlet can be used at another.
Top a deposit up later. A manager can extend it, refund it or forfeit it; nothing is forfeited by itself.
Reports of the deposits you are holding and for how long, and of deposits taken, used, refunded and forfeited by day.
Deposits are off until you switch them on, for each outlet and for their payment method, in the back office.

Weighing scale

Mark an item as sold by weight in the back office. Its quantity on the bill is the weight: kilograms to three decimal places, or whole grams.
With a scale connected, the quantity pad has a Read scale button. It waits for the weight to settle, then fills it in for the cashier to confirm.
The POS can ask for the weight as soon as a sold-by-weight item is picked.
The scale it reads is the ACLAS OS2, on a USB or serial (COM) port of a Windows PC or the USB port of an Android device. Other scales are not supported today.
Each POS has its own scale setting, with a live reading to check before service, and Tare and Zero buttons.
If the scale isn't connected or isn't answering, the POS says so and the cashier types the weight instead.

Kitchen

Get every order to the right station

Kitchen slips print from the POS the moment an order is fired.

Each dish goes to its own kitchen station.
Offline too, where the POS prints to the printer directly.
Added dishes print as ADDITION, reprints as REPRINT.
A tablet or a PC can be the kitchen display.
A warning when a kitchen printer isn't answering.

Every detail

Kitchen

Send each dish to its kitchen station, or to several at once. A category can set the station for every dish in it.
Save & Fire prints the kitchen slips from the POS itself. Where the POS prints to the kitchen printer directly, that works with the internet down.
One slip for each station, or one for each dish in kitchens that clip a slip to every plate.
Slips show the table or the order type, the server, modifiers, remarks and the dish's second-language name.
A dish added later prints as an ADDITION. One removed after it was fired prints a DELETE slip, or the POS tells the cashier to tell the kitchen.
A master slip, if you switch it on: one checklist of the whole round for the runner.
Reprint only the dishes you tick. A reprint is marked REPRINT, so nobody cooks it twice.
The POS warns the cashier when a kitchen printer isn't answering, and offers to try again or print on another printer.
For drinks, a station can print on a label printer instead: one label for every cup, numbered 1/3, 2/3, 3/3, on a label you lay out yourself.
A tablet or a PC can be paired as a kitchen display. Cooks tap a dish ready, mark the ticket done and recall a recent one. A kitchen display needs the internet.
The back office lists any ticket that did not print, with the bill it belongs to.

QR and guests

Guests order, play, queue and book on their phone

A QR code on the table opens your menu, and orders arrive for your staff to accept.

No app: guests order in their phone's browser.
After ordering, a game; a prize can come off the bill.
One queue QR: a number, and the menu while they wait.
Bookings on your own page, with dishes chosen ahead.

QR ordering needs the internet, at the restaurant and on the guest's phone.

Every detail

QR ordering

Guests scan the code on their table and order from your menu in their phone's browser. There's no app to install.
A photo, a description and a second-language name for each dish.
Staff accept or reject each order at the POS or in the back office, and the guest's phone shows whether it was accepted. The POS chimes when an order arrives.
Or let table orders go straight to the kitchen, if you would rather not accept each one.
Prices, taxes and options are checked again against your menu when an order is accepted, never taken from the guest's phone.
Guests can call a waiter or ask for the bill, if you turn those on.
Limit how many items, and how much value, one order can carry.
Sold-out dishes are shown dimmed with your own words, or hidden. You choose for each outlet.
Print table codes from the POS that last for one visit, for today, or until you print a new one.
A counter code for collection and delivery: the guest gives a name, phone number and address, a cashier accepts the order, and it is paid on collection or when it arrives. There is no online payment.
Your own colour, welcome message and shop picture on the ordering page.
A QR profile holds what guests see, with the menu and the price level you choose for it. One profile can serve several outlets.
QR ordering needs the internet, at the restaurant and on the guest's phone.

QR game

Four games: Spin the wheel, Scratch card, Candy drop and Crocodile teeth. Tick the ones you want. With more than one ticked, each play is shown one of them at random.
The game is offered when a sent order reaches the amount you set, counted on its dishes before tax and service charge. Set the amount to 0 and every order can play. An order your staff reject has no game.
Choose who can play: every order that reaches the amount, or once for each table, however many phones order from it.
A prize is a percentage off, an amount off, or a thank-you with nothing to win. Give a prize a minimum spend, and a percentage a cap on what it takes off.
Each prize is for this bill or for the next visit. One for this bill is good until the business day ends. One for the next visit starts the day after it was won and lasts the number of days you set.
A prize for this bill goes on the table's bill at the POS by itself, on a line that reads “Game prize”. The cashier can take it off again. Each win's prize goes on, one after another, beside one voucher the guest brings.
The guest's phone shows the prize with its voucher code, a QR code of it, and when it ends: “Valid today only”, or “Expires” and the last day. My rewards keeps it on that phone for the next visit.
A prize for the next visit is a voucher code. The cashier types or scans it like any other voucher, and it works once.
Set the chance of each prize, or type one chance to win and let the prizes share it. The cloud picks the prize when the guest plays; the chances are never sent to a phone.
One order, one play, one result. Reloading the page or tapping twice brings up the same prize, never a second try.
Limit the plays in a day at each outlet. After that many, no more games are offered until the next business day.
Try each game in a live preview beside its settings, and put your own words on the invitation to play.
A list of what was played, by business day: the game, the prize, its code and whether it was used, with what the used prizes took off.
The game is set up for each QR profile, and is off until you switch it on. Like the rest of QR ordering, it needs the internet.

Queue

One queue QR code for each outlet, printed from the POS. It belongs to no table, and the same code serves every guest.
The guest types a name, a phone number and the number of guests, and gets a queue number. Numbers start again each business day.
The guest's phone shows the number and how many groups are before it, and says when the table is ready.
While they wait, guests see the menu and can send a pre-order. It is kept, and reaches the kitchen only once the group has a table. Nothing is paid in advance.
On the POS, a Queue button under the table plan shows how many groups are waiting.
The queue window lists each group with its number, name, number of guests, how long it has waited, and its pre-order dish by dish.
Call tells the guest's phone that the table is ready. No text message is sent: the page says it, and the phone number is there for your staff to ring.
Assign table seats the group at a free table. Their pre-order becomes that table's bill and prints in the kitchen, and the same phone carries on ordering for the table.
A group with no phone can be added at the POS by hand, with a name and the number of guests.
A guest can leave the queue from their phone, and staff can remove a group. A pre-order they sent is then not made.
The queue is on the main POS and the sub POS, on Windows and on Android. A waiter device does not have it.
The queue needs the internet, and an outlet with QR ordering switched on. It gives no estimate of the waiting time.

Bookings

Take a booking in the back office or at the POS: name, phone number, party size, time and any special request.
Each booking is given the smallest free table that fits the party, so two bookings never take the same table at the same time. If no table is free at that time, the booking is refused.
Dining shifts set the hours you take bookings for, and may run past midnight.
The day's bookings in time order, at the POS and in the back office. Mark a party arrived, a no-show or cancelled.
Seat the party from the list, at their table or any free one. The table opens under their name and party size.
Take a deposit for a booking at the POS, to use when the party pays.
Guests can book on your own booking page, from a QR code or a link, choose their dishes in advance, and receive an email with their booking. The booking list needs the internet.

Bars and bottle keep

Keep a guest's bottle for their next visit

Liquor custody, also called bottle keep. On the POS it is called Kept items.

Keep a bottle at the POS under the guest's name.
A slip with a code, a QR code and the last day to collect.
Find it again by the slip, a phone number or a name.
Hand back all of it, or part now and the rest later.
Kept at no value, so your stock value is unchanged.

Every detail

Bottle keep in four steps

Keep the bottle at the POS. Open Kept items, choose what the guest is leaving and type their name.
The guest takes a slip. It carries a short code, a QR code, what was kept and the last day to collect it.
Find it on the next visit. Scan the slip, or look the guest up by code, phone number or name.
Hand it back. All of it, or part now and the rest another day. With the guest's bill open, it goes on the bill at 0.00.

Liquor custody

Any item you track in stock can be kept, not only liquor. Add a phone number, and a note such as “half a bottle, sealed”, to the keep.
A lost slip can be printed again, and the guest is still found by name or phone number without one.
Each outlet sets how many days a bottle is kept. The last day is fixed on the day it is kept.
With the guest's bill open, a bottle handed back goes on it at 0.00, marked as a kept bottle, and a slip prints for the bar.
Kept bottles sit on a shelf of their own in your stock at no value, so they change neither your stock value nor your cost of sales.
A bottle past its last day stays on the shelf until a manager releases it: back to the store room, or written off as broken or spoiled, with a reason.
The back office lists every kept item at every outlet, and who collected what and when. A bottle kept before you had the system can be keyed in with the date it was kept.
The X and Z readings count what was kept and what was collected in the day.
A bottle is collected at the outlet that keeps it. Keeping one works without the internet; handing one back needs the connection.

Stock and recipes

Know what's on the shelf, and why

Stock only moves when a bill is paid or a stock document is posted, so every number can be explained.

A dish's recipe comes off stock when the bill is paid.
An add-on can take its own ingredient off stock too.
Record deliveries and wastage, and count a shelf.
A stock card for every item, movement by movement.
Anything below its reorder level comes first.

Every detail

Stock

Give a dish a recipe, and its ingredients come off stock when the bill is paid.
Record deliveries from suppliers, wastage and adjustments.
Key in a delivery or wastage at the POS as well.
Count a shelf on a count sheet. A blank box means “not counted”, never zero, and only the difference is posted.
A stock card for every item, showing each movement and the balance after it.
A store room list with the stock on hand, and anything below its reorder level at the top.
Stock reports for purchases, consumption, wastage, counts and balance.

Members and vouchers

Run offers without doing the sums

Set an offer up once in the back office, and every POS works it out the same way.

Discounts, happy hour, buy X get Y and bill tiers.
Voucher codes with a minimum spend and dates.
Batches of one-use codes, printed or as a CSV file.
Member: points, a wallet and member vouchers.
Find a member at the POS by phone, name or card.

Member is an add-on, on any package, and needs the internet.

Every detail

Promotions and vouchers

Four kinds of promotion: a discount on an item or a category, a happy hour, buy X get Y, and tiers on the bill total.
A happy hour runs on the days and hours you choose, and each line is judged by the time it was rung.
A promotion applies by itself or is applied by the cashier, at the POS, on the QR menu or both, at every outlet or at one. One can be set to need a manager.
A Try it panel works a promotion out on a sample bill while you set it up.
Voucher codes worth an amount or a percentage off, with a minimum spend and the dates they are valid.
Generate a batch of one-use codes, then print them or download them as a CSV file.
The cashier types or scans a code, and a guest can type one on the QR menu. One voucher to a bill, besides QR game prizes, checked online.
A report of what promotions and vouchers took off, by business day.

Member (add-on, on any package)

Points, a wallet and vouchers for your regulars, through the FooodPos Member Portal. The price includes the portal.
Find a member at the POS by phone, name or card, or register a new one.
Members earn points on what they pay, and the receipt prints the points earned.
They can pay with their wallet, their points or a member voucher.
Member needs the internet.

Reports and back office

Close the day with figures you can check

Reports run by business day, so a sale made after midnight counts towards the night it was made.

Sales, items, payments, tax and shifts by business day.
Any report as a CSV file, for your spreadsheet.
Change a price once, and it reaches every POS.
One back office for every outlet.
Each person gets only what their job needs.

Every detail

Reports and closing

Sales by business day, by order type and by channel.
Item sales, payments, promotions, tax summary, staff commission and shifts.
A sales list of every bill by number, each with its receipt as the POS prints it.
An activity report of who voided, discounted, refunded or changed what.
Download any report as a CSV file for your spreadsheet.
At the POS, that POS's own sales, void, refund, item sales and commission reports, to read, print, save as a PDF or email.
Open a shift with a counted float, record cash paid in and out, and check the shift's figures at any time.
Close a shift by counting the drawer, and see how much it is short or over.
Print an X reading at any time. The shift slip and the Z reading print at the close, and can be printed again.
Day end lists what is still open, such as a table with a bill on it, before the day is closed.
Pay later, deposits and liquor custody each have a section of their own on the X and Z readings.
Receipt numbers in your own format, and a report that checks none is missing.
The POS terminals and the cloud work out a bill by the same rules for tax, service charge, discounts and rounding.

Back office

Items, categories, modifiers and set meals, with names in a second language.
Bring your items in from an Excel or CSV file. There is a sample file to start from, and the file is checked before anything is saved.
Change the category, kitchen station or tax of many items at once.
Give a modifier group to a whole category. Dishes added to the category later get the group too.
A menu designer for the POS buttons: category tabs, colours and button sizes. One item can sit on several category tabs, and each POS can be given the menu it shows.
A table plan designer for each floor. Choose several tables to align them or space them evenly, set the size of each table's label, and undo a slip.
Price levels, so an order type, a table or QR orders can use their own prices.
Taxes ticked for each outlet and each dish, a service charge with its own tax, and cash rounding.
Order types such as dine in, take away and counter, each deciding whether it needs a table and whether service charge applies.
Payment methods, and your own reasons for voids and discounts.
Design your own papers: receipt, bill, kitchen slip, X and Z readings and more. Choose what prints and how large, drag the parts into order, and see a preview as you go. There are eighteen letter styles, four with matching Chinese lettering.
Settings for how a POS behaves, such as how receipts print and whether a shift must be open to sell, applied to one POS or to many.
A dashboard for right now: tables occupied, open bills, QR orders waiting, and whether the day is ready to close.
Each outlet's POS terminals at a glance: whether each is online, and when it was last seen.

Several outlets

Add an outlet in the back office. It comes with a first POS ready to pair and an empty floor, and starts with the same tax, service charge, rounding and price settings as the outlet you are working in.
Items, modifiers, menus, taxes, payment methods, vouchers and customers are set up once for every outlet.
Each outlet keeps its own address and receipt text, floor plan, kitchen stations and printers, POS terminals, stock, day-end hour and receipt numbers.
Give an outlet its own price level, so the same dish can sell at a different price there. Mark a dish sold out at one outlet without touching the others.
Run a promotion at every outlet or at one. A deposit or a pay-later account opened at one outlet can be used or settled at another.
The dashboard, floor plan, open bills, QR orders, bookings, stock and every report open on all outlets. One box narrows them to a single outlet.
A report that covers more than one outlet adds a By outlet table: a row for each outlet, and a total.
Choose which outlets each person may work at, in the back office and at the POS, or give them every outlet, including any you open later.
Copy one outlet's table plan to a new outlet.
More than one company? One sign-in can hold several subscriptions and switch between them. Each subscription keeps its own items, staff and reports.

Staff and access

Separate lists of back office users and POS users, each with access groups of their own that turn each permission on or off.
Nobody can hand out a permission they don't hold themselves.
The back office menu shows each person only what they are allowed to use.
At the POS, staff sign in with a staff code and password, or with a PIN alone. Both are checked on the POS, so signing in works with the internet down.
Where a cashier may not do something, such as taking a payment back, a manager approves it at the POS with their own PIN.
Decide for each POS whether it may take payment, void or close the day.
A POS joins your restaurant only with a single-use pairing code from your back office, and is unpaired only with a one-time code from it.
Staff commission set on each item for each staff category, as a percentage or an amount. The POS can ask who served, and a refund takes its commission back.
Lost a phone or laptop? Enter your password to sign out everywhere else: every other session, on every device, ends.
One password for your email, across every subscription. Forgotten it, or want a new one? Use Forgot password, or send yourself a link from the back office. A manager sets a POS user's password from the POS users page.

Devices and offline

Windows and Android, mixed in one restaurant

Orders and payments are saved on the POS first, and sent when the connection returns.

Windows or Android, in any mix, for every job.
A bill opened at one POS opens at another.
Printers, a cash drawer, scanners and a scale.
Orders and payments carry on when the internet drops.

Some jobs need the connection, such as QR ordering, voucher codes and bookings.

Every detail

Keeps working at the POS

Signing in at a POS that is already paired
Opening and closing a shift, cash in and out, and the X reading
Opening bills and adding items, using the menu, prices and floor plan saved on the POS
Discounts, promotions, and voiding items
Kitchen slips, where the POS prints to the kitchen printer itself
Splitting a bill, and moving a bill to another table
Taking payment, and printing the bill and the receipt
Putting a bill on Pay later, taking a deposit, and keeping a bottle in liquor custody
Refunding a bill this POS took
A kitchen display set to "On your own network only", which works from the main POS

Needs the connection

Pairing a new POS
Refunding a bill paid at another POS, or one with a member, Pay later, a deposit or a surcharge
Voucher codes
QR table ordering, including printing table QR codes
The queue for a table
Bookings, and handing a bottle back from liquor custody
Marking a dish sold out
A kitchen display set to work through the internet, and a kitchen printer plugged into another POS
Stock keyed in at the POS, and emailing a receipt
The back office and its reports

When the internet drops

Closing the day at the main POS works without the connection too. The POS closes its own shift and prints its Z reading. It can't see what is still open on your other POS terminals until the connection returns, and it says so. The cloud checks the close then, and the POS tells you plainly if the day was refused.
FooodPos is built to ride out a dropped connection during service, not to run without the internet for days. A POS has to be online once to learn who may sign in at it. After that a PIN works with no internet, and so does a password once the POS holds it; until then the POS asks for one sign-in with the internet on.

Equipment

Android tablets and phones: As a main POS, a sub POS, a waiter device or a kitchen display, sideways or upright.
Windows PCs: The same POS as a Windows app: a main POS, a sub POS, a waiter device or a kitchen display.
Thermal receipt printers: On USB or the network, with 58mm or 80mm paper, for bills, receipts and table QR codes.
Sunmi devices with a built-in printer: The Sunmi's own printer prints bills, receipts and kitchen slips, with nothing to plug in.
Kitchen printers: One for each kitchen station, on the network or on a POS's USB port.
Label printers: Label printers that take TSPL, for kitchen labels such as one on every cup.
A weighing scale: The ACLAS OS2, on USB or a serial port, read from the quantity pad.
A second screen for guests: A second monitor on a PC, or an Android device's second screen.
A cash drawer: Wired to the receipt printer, which opens it.
Barcode scanners: Scanners that type like a keyboard, with no extra software.
A computer with a web browser: For the back office, at the restaurant or anywhere else.
Each POS keeps its own printer setting, so the front counter's bill never comes out at the bar.
Choose the paper width and run a test print from the POS before service.
A kitchen station's printer is chosen at a POS, and shared by every POS at the outlet.
Running more than one outlet? One back office runs them all: its pages and reports open on every outlet, or on the one you choose.

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