Features

Everything that happens in a service, in one place

Guest POS is one system for service, kitchen, bar, guests and back office. Below you will find what each part does for you. Everything is in the monthly price, nothing is a module.

Floor and service

The POS starts with the floor plan, because that is where the service starts.

Floor plan with real rooms: Several rooms with floor materials, walkways, bar, plants, doors and windows. Staff recognise the venue at a glance, with the same layout on phone, tablet and desktop.
Open a table in one tap: Tap a table and the check opens or resumes. One Order button takes you back to the floor. No menus, no detours.
Change courses with one tap: Five salads ordered as starters, one should be a main? Tap the course, choose how many, done. The kitchen sees it right straight away.
Split, seats, repeat: Select lines, repeat exactly, book per seat, settle per line or per seat. Discounts per item with a reason.
My tables and handover: Every table has an owner. Handing over to a colleague is one action and is recorded in the audit trail.
See what the kitchen is doing: Every line shows Preparing and Kitchen ready as soon as the kitchen presses. No need to walk to know.
Dish served: One tap when the plate is down. Everyone knows what is still to come, and this is where the wait times you analyse later come from.
Dark mode for the evening: Designed entirely for dimmed light, with big buttons and readable contrast.

Kitchen, bar and expo

Courses set the sequence, stations decide who makes it. The two are independent, exactly like in a real kitchen.

Kitchen display per station: Cold kitchen, grill, fryer, pizza, dessert, bar, cocktail, expo: every station sees only its own work. One dish can go to several stations.
Tickets per table and course: One card per ticket with table, course, timer and the lines beneath it. Start and Done per line or for the whole ticket.
All-day list: Next to the tickets a running count per dish, so the kitchen can batch without switching screens.
Expo with pickup lane: Two lanes: In the kitchen and Ready to collect. Taken from the pass counts as served, with a timer that colours when a plate sits too long.
Automatic expo: Configurable per expo station: as soon as every underlying station is ready, the course moves to pickup by itself.
Pickup slip on the printer: Switch on per printer: a compact slip as soon as the expo marks a course ready, with table, lines, allergy and server.
Hold and fire per course: Send immediately, hold until you fire it yourself, or only after a previous course. QR orders can wait for staff to fire them too.
Recall and refire: A ticket just marked done can be recalled. Refiring is a permission, not an accident.
Time per dish: Preparation time per dish, measured per ticket and not per station, so a dish that goes to three stations is not counted three times.

Guests order and pay themselves

QR at the table is a channel on the same POS, not a second system next to your kitchen.

Same check, same kitchen: A QR order lands on the table of the server and follows the same courses and stations. Staff can see the guest did it themselves.
Separate visibility for guests: What the guest sees is configured separately from what staff see: per department, group and article, with time windows and sold out.
Only open when the kitchen can handle it: Unattended ordering is only on when a screen or printer demonstrably receives the order. Otherwise only the affected part of the menu pauses.
Pay at the table via Mollie: The guest pays the outstanding balance of the table, never an amount the browser invented. The table closes only when staff finish it.
QR studio: Stickers per table in different formats and colours, with your logo, as single SVG or as an A4 sheet. Contrast and quiet zone are guarded so every code scans.
Six languages for guests: The menu, the status and the payment page speak the language of the guest.

Packages and all-you-can-eat

Rounds, participants, supplements and time, without a separate app and without a second till.

Formulas the way you sell them: A round every 15 minutes, two dishes per person, drinks at their own pace, child and adult with their own rights, premium with supplement, fixed total duration.
Wizard in four steps: Add a drinks round, participant types with their own rate, choose per dish which round it belongs to. Publish as a version, so running tables do not change.
Staff and QR share one basket: Guests order together per round, staff can adjust. The counter is the truth on the server, not in a browser.
Automatic end: When time is up the session closes itself and the package charges are ready to settle. Paused sessions are left alone.
Report per package: Revenue, sessions, rounds and consumption per formula, in six languages, reconciled with your financial export.

Payments, receipts and invoices

Money always adds up. Every mutation is replayable, auditable and never booked twice.

All tenders on one check: Card, cash, Mollie, TableFlow gift card and deposit side by side. Sale, discount, external value, tip and payment stay separate on receipt and export.
Sell gift cards at the till: Ring up a gift card, settle and issue the code straight away. TableFlow keeps guarding the balance, you write the code on the card.
Signed receipts: Every receipt is signed and can be verified online via a QR. Print on your receipt printer or e-mail it to the guest in their language.
Invoices and credit notes: Immutable invoices with their own numbering, corrections via credit note. Send from the POS or the back office, with retries if the mail does not arrive.
Cash shifts and tips: Open and close the drawer per till position, tips recorded, differences visible.
Voids with audit trail: Partially void a fired line, with reason and with the right cancellation ticket in the kitchen. Never silently.
Reopen after a full refund: A manager can open one correction check after a full refund, linked to the original receipt. The original is never edited.
Financial export: Financial X and CSV per period, with VAT snapshots that never change, even if you change rates later.

Never stand still

A service must not depend on one device. Guest POS separates taking an order from delivering it to the kitchen.

Ordering always continues: If a kitchen screen or printer fails, staff keep ordering. The order is saved and the kitchen ticket waits in the queue until the screen is back.
Honest status: Order saved, Waiting for kitchen and Received are three different things. You always see which of the three it is.
Reroute with one confirmation: The system proposes: reroute to screen X? Approve, another device, or reject. Rejecting means waiting, never discarding.
New device mid-service: Pair a replacement device with a code, choose Till, Kitchen screen, Bar, Expo or Printer, test, done. No back office needed in the middle of service.
Cash during network loss at events: For counter sales at events, a till with server permission can keep taking cash when the connection drops, with a provisional receipt that is processed exactly later.
No offline switch: There is no slider that quietly disconnects things. Emergency actions are guided, tested and logged.

Events and counter sales

Festivals, bars, events: table-less sales at pace.

Counter without tables: Fast counter checks with their own screen layout per event, per till or per device.
Proven throughput: In automated tests the event till runs a thousand paid transactions without a single difference on the financial export.
Edge agent on site: A small service on a local till or bar gateway stores orders and fires locally and replays them in order, even after twenty minutes without network.
Sales channels on and off: Till, QR and event are three channels you switch on or off per venue, with protection of open checks.

Back office and catalogue

Management that grows from one venue to a group, without a service ever noticing.

Articles at scale: Search by name, code, group, department and route. Bulk editing with preview and atomic apply, also for hundreds of products at once.
VAT per country: Dutch and German starter profiles with the right rates. Historical receipts always keep their original VAT.
Sale windows and price lists: An article only for sale in the afternoon, a price that differs per channel: the server guards it, not the browser.
Drag-and-drop screen layout: Lay out phone, tablet and till screen by dragging, with undo and a tray for products not yet placed.
Product photos and icons: Your own photos, or automatically the recipe photo from KitchenOps. Icons are derived from the name and can be chosen by hand.
Staff and roles: PIN for the till, password for the back office, roles for manager actions such as reopening or firing.
Reports: Table revenue, lead times, product demand, combinations, dayparts, weekdays, voids and discounts, kitchen performance per station and per dish.
Your own branding: Logo and trading name on QR menu, receipt and invoice, with a separate legal invoice identity.

Team and languages

The POS follows the person, not the other way round.

Six languages: Dutch, English, German, French, Italian and Spanish in POS, kitchen, back office and guest app.
Language per team member: The venue has a main language, every team member picks their own. That choice travels with them to every device they sign in on.
Works on what you have: Phone, tablet, iPad, Android, Windows touch or simply a browser. No mandatory hardware.
New versions without fuss: Updates are announced in the app and never applied in the middle of a check.

Want to see it for yourself?

We prefer to show a real service, with your menu.

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