A point-of-sale system for restaurants and cafés
The point of sale is where everything in a restaurant starts: the order, the payment, the shift. In BayanLine you sell in the dining room, as takeaway and as delivery from one screen, and the order goes from the till to the kitchen, the stock and the books without anyone re-entering it.
What does the point of sale do in BayanLine?
- Dine-in, takeaway and delivery from one screen, with bill splitting and payment in cash or by card.
- A table plan in 2D and 3D, with reservations and open sessions.
- A discount or a cancellation needs an approval code, and every role has detailed permissions.
- Cash shifts with denomination counts; till differences are settled and booked.
- The cashier keeps taking orders when the connection is weak, and they synchronise when it returns.
What should you look for when choosing a POS for your restaurant?
Six questions that separate a till that prints a receipt from a system that runs the restaurant:
- Does it handle dine-in, takeaway and delivery on the same screen?
- Does it send the order to the kitchen instantly instead of on paper?
- Is the shift closed with a cash count, with differences settled and recorded?
- Do discounts and cancellations need approval and leave a trail?
- Are stock deducted, cost worked out and the entry posted from the sale itself?
- Does work continue when the connection is weak?
Frequently asked questions
Does the till work on a tablet and a phone?
Yes, it works on the till, tablet and phone as an app installed from the browser.
What happens if the connection is weak?
The cashier keeps taking orders and they synchronise when the connection returns; sensitive finance and stock operations ask for a connection to confirm.
Can a bill be split between several customers?
Yes, it supports splitting the bill at payment.
All solutions
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