Everything that happens in a service, in one place
One system for the floor, the kitchen, the bar, your guests and your admin. Below you can see what each part does for you. Everything is in the monthly price. You never buy anything extra.
Table 7 is seated. Deposit paid?
- Tap table 7. Your floor plan is your home screen.
- You know who's sitting there. With TableFlow, the booking is at the table straight away.
- The deposit is already on the bill. From TableFlow, in one tap.
- The kitchen knows straight away. Tickets by course, with an all-day count.
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 bill opens or picks up where it left off. 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 the change straight away.
Split, seats, repeat
Select lines, repeat exactly, ring in per seat, settle per line or per seat. Discounts per item with a reason.
My tables and handover
Every table has an owner. Handing it over to a colleague is one action, and later you can see exactly who did what.
See what the kitchen is doing
Every line shows Preparing and Kitchen ready as soon as the kitchen taps it. No need to walk over and check.
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
Larder, grill, fryer, pizza, pastry, bar, cocktails, 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 make ten of the same in one go, 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 send per course
Send straight away, hold until you send it yourself, or only after an earlier course. Orders from a QR code can wait for staff 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 bill, 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
Guest ordering only switches on when a screen or printer is confirmed to be receiving orders. 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.
Packages 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 round counter lives 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 package, in six languages, reconciled with your financial export.
Payments, receipts and invoices
The money always adds up. Every change can be traced back, and nothing is ever booked twice.
Every payment type on one bill
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 track of 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
Invoices that can't be altered, 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-ups and tips
Open and close the drawer per till, with tips recorded and any discrepancies shown.
Voids with a reason
Partly void a line that's already gone to the kitchen. You give a reason and the kitchen gets the right ticket. Never silently.
Reopen after a full refund
A manager can open one correction bill 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 when the network drops 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's processed accurately 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: fast sales without tables.
Counter without tables
Fast counter sales with their own screen layout per event, per till or per device.
Tested for throughput
In an automated test against a real database, the event till processes 1,000 paid transactions without a single cent of difference on the financial export.
A backup in your own venue
A small program on a till in your venue keeps orders when the internet drops. As soon as it is back, it sends everything through in the right order. Tested with a simulated twenty-minute outage.
Sales channels on and off
Till, QR and event are three channels you switch on or off per venue, without disrupting open bills.
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 a preview, applied in one go, even for hundreds of products.
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 refiring.
Reports
Table revenue, lead times, product demand, combinations, times of day, 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 bill.
Six apps. One brain.
Each app works on its own. Together, they talk.
HorecaGPTThe AI brain that knows all your numbers.
TableFlowBookings, gift cards, reviews, sales and marketing.
KitchenOpsRecipes, costings, invoices and HACCP.
Guest POSThe cloud POS for restaurants, cafés and events.
HostCrewRotas, clocking in, hours and HR.
TheNextReviewGuest feedback before it goes online.Ready for a POS that keeps up?
Show us your menu. We'll show you how fast you can ring it in.