Enter the order once. The rest happens by itself.

The kitchen gets the ticket, stock is deducted by recipe and the journal entry posts — all from the moment the order is sent, with no double entry and no scattered tools.

One order's journey, from the table to the books

The order — From the cashier, the floor, the QR menu, the online store or delivery — every order comes in through the same door.
The kitchen — The ticket reaches the kitchen display the moment the order is confirmed — no lost paper, no shouting down the aisle.
Stock and cost — Every product has a recipe, so what was actually used is deducted from stock.
The books — A correct double entry behind every operation — nobody re-keys anything.
Reports and closing — At the end of the day and the month you see the whole picture, then the period is locked.

The modules

Twelve modules that share one set of data; what is recorded in one shows up in the rest.

Point of sale — Dine-in, takeaway and delivery from one screen, with bill splitting, approval-coded discounts and cash shifts.
Kitchen display — Live tickets, preparation time for every order and printing on the kitchen printer.
Floor and tables — A table plan in 2D and 3D, with reservations and open sessions.
Online menu and store — A QR menu on the table and an online store for customers: offers, cart, checkout, account and order tracking — and its orders reach the cashier for approval.
Delivery and drivers — Delivery zones and fees, a driver app with the driver's earnings, and integration with delivery platforms including their commission settlement.
Inventory and purchasing — Warehouses, counts, transfers, purchase invoices, low-stock and expiry alerts, and importing materials from files.
Recipes and costing — A recipe for every product, size and add-on, a ready library of materials and recipes, the cost and margin of each dish, and the effect of waste and overheads on price.
Accounting — Automatic double entry, trial balance, income statement, balance sheet, cash flow, cash boxes, banks, suppliers and customers, fixed assets and depreciation, and period closing.
Human resources — A file for every employee, attendance with location, on-time compliance, leave balances, contracts, salary structures, allowances and advances, payroll runs and Arabic payslips.
Customers and marketing — A customer base, offers, campaigns, posts and an inbox in plain words — no marketing expertise needed.
Control and permissions — Detailed permissions for every role, approval codes, an audit trail, and each restaurant's data isolated from the others.
Reports — Live dashboards for sales, cost and profit, reports you can print and export, notifications and internal chat.

Why BayanLine?

What drains a restaurant is rarely the work itself — it is the gaps between tools: a till here, a spreadsheet there, an accountant re-keying, and staff on paper.

Order and accounting: The journal entry posts from the order itself — nothing is re-keyed.
Dish cost: Worked out from the recipe and purchase prices, and fixed at every sale.
Stock: Deducted at the sale by recipe, and reconciled with the books.
Staff: Attendance, leave, contracts and payroll in one place, with the entries made for you.
Customer orders: A QR menu and an online store that feed the same kitchen and the same books.
Till and control: Denomination counts, approval codes, differences that get settled, and an audit trail.

One ledger for everything — Every operation is recorded once and shows in the books at once. You see your real profit whenever you like, not after the accountant has finished.
The real cost of every dish — Every product has a recipe, so you know cost and margin before and after the sale. You price on a number, not a guess.
A complete HR system — From the day of hiring to the payslip, and everything reaches the books. No paper, no spreadsheet — pay is worked out from what was actually recorded.
Every channel into one kitchen — Till, floor, website and delivery — one order, the same steps. No manual entry for an order that came from the website or a platform.
Control that stops mistakes before they happen — Permissions, codes and a trail, so you do not find the gap days later. You know who did what, and when.
Built for your restaurant: Arabic, on every device — A native right-to-left Arabic interface, in a light and a dark theme. It works in the kitchen and on the floor as it does in the office.

All solutions

Let's talk about your restaurant

Tell us what you need and we will show you how BayanLine works in a restaurant like yours.

Content last updated: 2026-10-06