POS terminal
Floor plan, orders, kitchen tickets, payment and change, opening and closing shifts, receipt printing. Works without internet.
For cafes and restaurants in Uzbekistan
Orders, kitchen, register and stock — in one system
Rayhon runs the whole venue: the waiter takes the order, the kitchen gets its ticket, the register balances the shift, and stock is written off the moment payment lands. When the internet drops, the register keeps working.
5 appsregister works offlineUZS down to the tiyinRU / UZ / EN
Write-off at the moment of payment
CHECK T2-105TERMINAL 2 · 19:42
“Double burger” combo68 000 UZS
payment taken → writing off by recipe cards
−2 pcsBeef patty · Kitchen store
└ 1 in stock · recipe opened for the second
└ beef 120 g, onion 20 g → Main store
−1 pcBun · Kitchen store
−150 gPotatoes · Kitchen store
−1 pcCola 0.5 · Bar store
Expected in drawer1 240 000 UZS
Movements recorded7 · history saved
A real case: one combo meal sold. This is how the system spreads it across warehouses.
What you get
Five apps, one database
Everyone works where it suits them: waiters on a phone, cashiers at the terminal, the owner from home.
Running the business
Menu and recipe cards, warehouses and deliveries, suppliers, staff, branches, and reports that export to Excel.
Waiter app
Orders taken at the table: pick dishes, add kitchen notes, fire the round, track your own open tables.
Owner app
Revenue per branch for the day, open shifts and cash in the drawer, alerts for shortages, large discounts and negative stock.
Guest app
QR menu, order history and rewards. Coming in the second release — the customer base and purchase history are being collected already.
Kitchen display
Replaces paper tickets: orders on a screen in each station, marked ready by the cooks. The step after the core system goes live.
The full list
What each app can do
No vague claims — the list of functions that work in the first release.
Windows · works offline
The workstation for cashiers and floor staff. Everything below keeps working when the connection drops.
Floor and orders
- Floor plan by zone with the status of every table
- Dine-in, takeaway and delivery orders
- Dishes added in rounds, with notes for the kitchen
- Guest count, moving an order to another table
- Merging two bills into one
- Cancelling an order — only with a stated reason
Kitchen
- Fire a round and the ticket prints at its own station: hot line, bar, pastry
- One combo can print at several stations at once
- Printer failure raises a warning and a reprint button; the sale is never blocked
- Accepts print jobs sent from the waiter app
Payment
- Cash, card, bank transfer, Payme, Click
- Splitting a bill across several payments
- Change calculated from the amount tendered
- Refunds require a manager PIN and a reason
- Discounts only go through with a description of who and why
Shift
- Opening a shift with a cash float
- Running totals for each payment method
- The expected drawer amount at any moment
- Closing with a real count and the difference shown
- Cash paid out of the drawer with a reason, supplier payments included
Reservations
- Day grid: tables down the side, hours across the top
- Creating and editing a booking
- Seating a guest, no-show, cancellation
- A table is marked reserved 30 minutes before the slot
Access and rights
- Login with a 4–6 digit PIN, works offline
- Five wrong attempts lock the terminal for 5 minutes
- Auto-lock after 60 seconds of inactivity
- A terminal without payment rights refuses payment even to a manager
Offline
- Every action is saved on the machine itself
- Its own check numbers like T2-105, so terminals never collide
- When the connection returns everything uploads with no duplicates
- Stock write-off is calculated by the server at sync time
web browser
Setup, records and review. Orders are not created here — they are read.
Overview
- Revenue today, open orders, average ticket, guest count
- Open registers: branch, terminal, cashier, cash in the drawer
- Alerts: negative stock, shift shortages, large discounts
- Revenue by hour for the current day
Orders and shifts
- Order card: line items at the price they were sold, the time each round fired
- Payments, the discount with its description and author, status history
- Log: waiter reassignment, removal of a fired dish with its reason
- Shifts: expected against actual, the difference, cash paid out
Menu
- Categories with drag-to-sort
- Dish: name, description, price, photo, prep time, print station
- Dish composition — a combo is simply several composition rows
- Branch matrix: availability and its own price in each branch
Products and recipe cards
- Types: raw, prepped, finished product
- The warehouse each product is written off from
- Write-off mode: own stock only / stock then recipe / always by recipe
- Recipe card: components, quantity, waste percentage, cost roll-up
- Movement history for every product
Stock
- Balances across product and warehouse, negatives highlighted
- Deliveries: supplier, warehouse, line items, prices, posting the document
- Transfers between warehouses
- Write-offs with a mandatory reason
- Stocktaking: system quantity, counted quantity, difference
Suppliers
- Directory with balance and age of debt
- Statement of deliveries and payments for each
- Payments to suppliers, including cash from the register
People
- Staff: role, branch, password and PIN reset
- Deactivating a person ends all their sessions
- Guests: phone-first search, visits, spend, order history
Settings
- Branches and time zones
- Terminals: activation code, the right to take payments
- Stations and printers: IP, port, test print
- Warehouses and payment methods
- Notifications and colour theme
Android, iOS
The order is taken at the table, not in a queue at the terminal.
Floor
- Zones and a table grid with statuses
- Your own tables are marked separately
- A booking starting in the next 30 minutes shows on the table
- Free table opens a new order, occupied opens its current one
Order
- Draft round: quantity, notes, removing a line
- Fired rounds with their time and dish status
- Marking served, per dish or for the whole round
- Other waiters' orders are visible but read-only
Menu
- Categories and search by name
- Price, prep time, availability
- Unavailable dishes are visible but cannot be added
- Long-press for quantity and a note like no onions
Printing
- The round is sent through the floor terminal the printers are attached to
- If the ticket did not print, a clear warning stays on the order
My work
- Your open orders and the ones closed today
- All branch orders, read-only
- Bookings for today and tomorrow, read-only
- My day: orders, dishes fired, revenue
What the app does not do
- Payments and discounts
- Removing a dish already sent to the kitchen
- Handing an order to another waiter
- Editing bookings or working with shifts
Android, iOS
The venue in your pocket, without opening the admin panel.
Today
- Revenue for each branch and the total
- Open orders and average ticket
- Open shifts: cashier, terminal, cash in the drawer right now
Reports
- Sales, dishes, discounts, waiters, stock
- Branches compared against each other
- Any period between chosen dates
Alerts
- A shift closed short
- Negative stock
- A discount above your threshold
- The day's total once the last shift closes
Android, iOS · second release
The app itself is ahead of us, but the data behind it is collected from day one.
What it will do
- QR menu right at the table
- Order history and accumulated spend
- Login by phone number with an SMS code
What already works today
- A guest is created at the register by phone number
- Visits and spend accumulate from the first day
- A guest number like C-000001 is unique across the whole network
Features
Built around how a venue actually runs
01
Internet is down, service continues
The register lives on its own computer: orders open, kitchen tickets print, cash is taken, the shift closes. When the connection returns everything uploads — no duplicates, no lost checks.
02
Stock counts itself
Recipe cards, prepped items and combos. Sell a set and the patty, the bun and the drink each leave their own warehouse. Run out of the prepped item and the system opens its recipe and takes the raw ingredients instead.
03
Shifts and the cash drawer
Open with a float, see the expected drawer amount at any moment, count for real at closing, and the difference is right there. Money leaves the drawer only with a stated reason.
04
Several branches
One menu for the whole network, with per-branch prices and stop lists. A branch manager sees only their own data — and the server enforces that, not the interface.
05
Reports people actually read
Sales by day, hour and payment method. Food cost per dish. Discounts with the reason attached. Revenue per waiter. Stocktake shortages and supplier debt. Every report exports to Excel.
06
Roles and terminals
A waiter cannot open the payment screen. A terminal without payment rights refuses even the manager. Removing a dish already sent to the kitchen takes a manager PIN and a reason.
One evening on the floor
How an order goes through
01
The waiter opens a table
From a phone or the register. The order is tied to them, so you can see later who sold how much. Guests can be found by phone number to build a visit history.
02
The round fires to the kitchen
The ticket prints at its own station: hot line, bar, pastry. Add dishes later and a new round prints — not the whole order again.
03
The guest pays
Cash, card, transfer, Payme or Click. The bill can be split across several payments and the register calculates change. A discount only goes through with a description of who gave it and why.
04
Stock updates in the same second
By recipe card, each product from its own warehouse, with a line in the movement history. You can always see which order ate those 240 grams.
05
The owner sees it on their phone
Revenue per branch, open shifts and expected cash — and a notification the moment a shift closes short.
Money
It counts honestly and writes everything down
The system was built around one requirement: no amount goes missing, and every correction leaves a trace.
- Amounts are stored as whole numbers of tiyin — rounding never eats change on discounts or split bills.
- A discount will not go through without a description: who gave it, to whom, and on what grounds.
- Removing a dish already sent to the kitchen requires a manager PIN and a reason.
- A refund is its own operation with a reason attached, not a quiet edit to the check.
- The cash difference is recorded at every shift close and lands in the report.
- Negative stock never blocks a sale, but it shows up in the report and the alert the same day.
Reports
Nine reports, one question each
A report earns its place when it answers a question the owner is already asking themselves. Here are those questions.
Dashboard
Revenue today, open orders, open shifts and the cash in each drawer, average ticket and guest count. It refreshes itself, with no page reload.
Sales
By day, week and month. By hour, so the evening peak and the dead hours are visible. By order type and payment method. By branch.
Dishes and food cost
Top items by quantity and by revenue. Recipe-card cost against menu price — the food cost percentage for each item separately.
Discounts
Every discount on its own line: amount, description, who gave it, on which order. This is exactly why the description is mandatory.
Waiters
Revenue and average ticket per waiter, number of orders, and orders reassigned between shifts.
Stock
Balances per warehouse, negatives, shortages found by stocktaking, and write-offs broken down by reason.
Suppliers
Balance for each supplier, age of the debt, history of deliveries and payments, and the total payable.
Shifts
Expected against actual for every shift, the difference highlighted, and the cash paid out of the drawer.
Guests
Top guests by visit count and by spend, new guests for the period, and the order history of any one guest.
Every report exports to Excel. The owner sees all branches and compares them against each other; a branch manager sees only their own.
Building this next
Sourcing: restaurants state the need, suppliers bid the price down
A separate marketplace where venues and suppliers negotiate directly without knowing each other by name, and our own logistics moves the goods. It will be part of this same system: a request turns itself into a delivery in your stock and into the cost of the dish.
01
The venue posts a need. 40 kg of beef, delivered Tuesday before nine in the morning.
02
Suppliers bid a price. The request shows without the venue's name. At equal quality, the cheaper bid wins.
03
The venue picks an offer. Both sides stay behind numbers: the rating and history are visible, the phone number is not.
04
We move the goods. The supplier never drives to you, so there is nowhere to take the deal off the platform.
For the venue
- Several prices for the same product instead of the one you are used to
- Purchase price history per product — you see the moment someone starts creeping your price up
- The delivery lands in your stock and in the dish cost by itself, with no invoice typed by hand
- One delivery instead of five vans at the back door at five different times
- A quality complaint is settled by the platform, not in a chat with a sales rep
For the supplier
- Access to venues your own sales team would never reach
- No need for your own vehicle, driver or dispatcher
- Payment runs through the platform — the venue's debt is not left hanging on you
- Reputation behind a number: rating, deliveries completed, percentage of failures
- The higher the rating, the more you can charge — the price is held up by your record, not by persuasion
Why this holds. The two sides meet the goods, not each other's phone number. We run the delivery, so after the first deal there is simply nowhere to go around the platform. We earn on delivery — which means our interest is in the price of goods falling for the venue, not rising.
Now you find new suppliers yourself — and negotiate the price with them right inside the platform.
Join the first intakeNo dates promised yet — the system for venues launches first.
Getting started
What you need to begin
Equipment
- A computer at the register — Windows 10 or newer; an ordinary office machine is enough.
- A receipt printer at the register and printers in the kitchen and bar, on the local network.
- Waiter phones on Android — the ones your staff already carry will do.
- Internet is recommended, but the register and kitchen printing work without it.
Rollout and cost
- Menu migration and building recipe cards together with your head chef.
- Setup of warehouses, branches, terminals and printers.
- Training for the shift — waiters, cashiers and managers separately.
- Support and updates after launch.
Cost depends on the number of branches and register terminals. Leave a request — we'll price it for your venue and demo the system on your own menu.
FAQ
What people ask most
What happens if the internet cuts out mid-evening?
The register keeps working: orders open and close, kitchen tickets print, payments are taken, the shift closes. Every action is saved on the machine itself and uploads as soon as the connection returns. Nothing is sent twice and no check is duplicated. Waiter apps switch to read-only in the meantime, and orders are taken at the register.
Can we migrate the menu from our old software?
Yes. Menu, categories and stock balances come across from an Excel export. Recipe cards we enter together with your head chef — the longest part of the rollout and also the most valuable: without them neither food cost nor write-offs are honest.
Do you support Payme and Click?
In the current version Payme, Click and bank transfer are selectable payment methods: the cashier enters the amount and it flows into reports and the shift total. Automatic reconciliation with the payment provider is the next step — the data model is already prepared for it.
What about fiscalization and OFD?
The connection point is built into the system. We'll show you at the demo where that work stands and how it fits your register process.
What if the kitchen printer fails to print?
The order is not lost. The register raises a warning with a reprint button, and the waiter sees the ticket did not go through and tells the kitchen. The sale is never blocked.
Where is the data stored?
Your choice: our server or yours. Backups run daily, and a branch's data is visible only to its manager and the owner.
What languages does the system run in?
Russian and Uzbek, switched by each staff member. Printed receipts are configured for your venue's language.
Demo
We'll show the system on your own menu
Leave your details — we'll get in touch, ask a few questions about the venue, and walk you through the register, floor, stock and reports in 30 minutes.