Restaurant & Bar
Touch POS and table billing with a kitchen order queue, a food and liquor catalogue, recipe-linked stock and the excise registers a bar has to keep.
The till, the kitchen, the bar stock and the excise register are four separate books. Pour-by-pour consumption is guessed at month end, and nobody knows which dish actually makes money.
What you get
Touch POS and table billing
Take orders on a touch screen for a table or the counter, send them to the kitchen as a KOT, split the bill across cash, card and UPI, move it to another table, and settle when the table leaves.
Table layout
Lay out your floor as it actually is, so the screen matches what a server sees when they look up.
Kitchen order queue
Every KOT is recorded on the server and listed on the kitchen screen, with an optional 80 mm slip. The screen loads when you open it or return to the tab; it does not refresh live between phones, and Preparing or Ready is marked on that device only.
Food and liquor catalogues
Separate catalogues for dishes and for bottles, because they are priced, taxed and counted differently.
Recipe-linked stock
Link a dish to the raw materials it consumes, so selling it moves kitchen stock rather than leaving it to a monthly count.
Liquor stock by the peg
Track bottles and pours, record inward permits as goods receipts, and log damage and spillage rather than writing it off invisibly.
Shift and Z-reports
Close a shift and get the takings, the settlements and the register in one report.
Dish sales reporting
See what actually sold, so the menu is edited on evidence.
It does not work alone
Every module in Dailybuz shares one database, so the work carries across instead of being re-keyed. These are included at the same price.