How does the closing get into the books?

When the till closes, the sales by VAT rate, the payments by method and the tips become a journal entry in Accounting. Your accountant reads it there, or receives the export in the format their software takes.

Is it a certified cash register?

Belgian registered cash system (GKS, with its fiscal data module) and French NF525 status are stated here only once they are held: ⟨to confirm⟩. Until then, the till records every sale, void and closing with who did it and when, and nothing is stated on this page as a certification.

Does it work when the connection drops?

Orders and card payments carry on from the phone and the terminal, and they sync when the connection returns. The kitchen keeps its tickets.

Can guests order from their phone, and can I take bookings?

Ordering by QR code at the table, a self-ordering kiosk, online ordering for delivery and a reservation book are on the module's roadmap and are stated on this page only once they are live: ⟨to confirm⟩.

Point of Sale: Restaurant · Sales

The service on the till. The restaurant behind it on the same record.

The order, taken at the table, on a phone.

Sofie seats the four at table 12 from the plan, and the order is on her phone before she has the menus back. Each line has its seat, its course and its note, so the risotto with no parmesan reaches the pass as a line, not as a shout. The starters go to the kitchen when she taps, the bottle goes to the bar at the same tap, and the mains wait until she fires them. The plan shows the table as Ordered, then as Mains fired, so whoever passes knows where the table stands.

See it on your own data

From the table plan to the posted closing, in five steps.

The table is seated

The plan shows every table with its state: free, seated, ordered, mains out, bill asked. A booking sits on its table before the guests arrive, and a walk-in is seated with one tap.

From the table plan to the posted closing, in five steps.

The plan shows every table with its state: free, seated, ordered, mains out, bill asked. A booking sits on its table before the guests arrive, and a walk-in is seated with one tap.

What a service needs.

The plan, the menu, the courses and who may void a line are yours to set.

See it on your own data

A plan that reads the room

Rooms and terrace, tables of any size, joined for the party of eight and split back after. Every table shows its state without asking the server.

Courses and stations

Starters, mains, desserts; kitchen, bar, pastry. A line goes to its station by category, and the mains are fired when the table is ready for them.

Split bills and tips

By seat, by amount, in equal parts, or one guest paying a round. The tip is a line of its own, on the payment, in the closing.

The menu, from the back office

Prices, categories, the daily special, the dish that ran out at 21:10: edited once and on every phone at the next tap.

Roles on the till

A server takes orders and payments. A manager voids a line, applies a discount and closes the till. The rule is on the record, not on a drawer key.

The same till, for a taproom and a campsite restaurant.

What adapts: what an order is opened on (a table, a bar tab, a pitch), what a line is (a plate, a pour from a keg, a meal covered by a board), which stations the ticket goes to, how the bill is settled, and which record the closing lands on. Two businesses can run the same till and disagree on every one of those.

See it on your own data

A microbrewery taproom

An order is a tab opened on a card at the bar, with no table and no courses. A line is a pour from a keg or a bottle from the fridge, and the sale takes litres off the keg that came out of the brewery's own batch. Takeaway six-packs are lines on the same tab at their own VAT rate, and the closing reads sales by tap.

A campsite restaurant

An order is a table charged to a pitch. A line is a plate, and the meal a half-board guest is entitled to is covered by the stay rather than paid at the table. The bill lands on the stay's account and is settled at checkout with the pitch, and the closing splits the restaurant from the shop.

What the service feeds.

The sale that closes table 12 is one record, and three modules read it. Inventory reads its lines as ingredients and pours, so stock is what is left, not what was counted on Monday. Accounting reads its closing as a journal entry, so the accountant opens the ledger, not a spreadsheet. Email Marketing reads its guest, so the person who asked for the receipt by email is on the next send.

See it on your own data

Sale line

Ingredients and pours off stock, the supplier order drafted at par. See Inventory.

Sale line

Closing

Journal entry, VAT by rate, the terminal payout matched to the bank line. See Accounting.

Closing

Guest

Receipt by email, opted in, on the list for the autumn menu. See Enobase Email Marketing.

Guest

This is the back office.

The week as the owner reads it on Monday morning: sales by service, by dish and by server, the closings and their cash differences, the dishes running out, and the payouts that landed on the bank.

See it with your own service

A service read twice.

Three apps

Order on a pad

Written at the table, walked to the till, typed again

Ticket shouted

The seat note lost between the pass and the plate

Cellar counted on Monday

The order to the supplier guessed from what looks low

Closing re-keyed

The Z printed, then typed into the accountant's tool on Sunday night

Terminal apart

The card total checked against the till by hand, the payout unexplained

Roles on a drawer key

Whoever has the key voids the line

A loyalty card in a shoebox

The regular's email on a paper form

Sunday night spreadsheet

Sales by dish rebuilt from six Z reports

Three apps

Order on the phone

Taken at the table, in the kitchen before the server turns round

Ticket routed

Each line at its station with its seat and its note

Stock live

Every sale takes its bottle off, the order drafts itself at par

Closing posted

The journal entry written the moment the till closes

Terminal matched

Each card payment on its bill, each payout on its bank line

Roles on the record

Voids, discounts and the closing by role, with a trail

A guest on the record

Receipt by email, opted in, on the next send

The week on a dashboard

By service, by dish, by server, read from the closings

The restaurant register you would otherwise buy stops at the export.

A table plan with the table's state
A spreadsheet
No
A restaurant POS
Yes
A suite module
Yes
Enobase
Yes, joined and split during service
Orders taken at the table, routed by station
A spreadsheet
No
A restaurant POS
Yes
A suite module
Yes
Enobase
Yes, by seat and by course
Split bills, tips, connected terminal
A spreadsheet
No
A restaurant POS
Yes
A suite module
Yes
Enobase
Yes, with the payout matched to the bank
The sale takes ingredients off stock
A spreadsheet
Typed in
A restaurant POS
A count, per product
A suite module
Yes, in their inventory
Enobase
Yes, recipe by recipe, with the supplier order drafted
The closing lands in the ledger
A spreadsheet
Typed in
A restaurant POS
Exported to the accountant
A suite module
Yes, in their accounting
Enobase
Yes, posted as a journal entry, VAT by rate
The guest beyond a loyalty balance
A spreadsheet
No
A restaurant POS
A points balance
A suite module
Sometimes
Enobase
Yes, a record with the receipt, the visits and the sends
Time to live
A spreadsheet
A day
A restaurant POS
Weeks
A suite module
Months
Enobase
One week

What you need	A spreadsheet	A restaurant POS	A suite module	Enobase
A table plan with the table's state	No	Yes	Yes	Yes, joined and split during service
Orders taken at the table, routed by station	No	Yes	Yes	Yes, by seat and by course
Split bills, tips, connected terminal	No	Yes	Yes	Yes, with the payout matched to the bank
The sale takes ingredients off stock	Typed in	A count, per product	Yes, in their inventory	Yes, recipe by recipe, with the supplier order drafted
The closing lands in the ledger	Typed in	Exported to the accountant	Yes, in their accounting	Yes, posted as a journal entry, VAT by rate
The guest beyond a loyalty balance	No	A points balance	Sometimes	Yes, a record with the receipt, the visits and the sends
Time to live	A day	Weeks	Months	One week

Questions about Point of Sale: Restaurant

Yes. On its own it is the plan, the order, the kitchen ticket, the bill and the closing. Turn Inventory on and the sale takes its ingredients off stock; turn Accounting on and the closing is a journal entry.

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Point of Sale: Restaurant · Sales

The service on the till. The restaurant behind it on the same record.

The order, taken at the table, on a phone.

See it on your own data