Catering

Open and close register sessions, record cash in and out, and reconcile the drawer at closing. Menus, packs and combos sold at a closed price, with ordered choice groups. Sole owner of the compound … Kitchen display system and production orders, tracked from received to ready. Product modifiers for the point of sale: option groups with a price delta per option, so extras, sizes … Table and resource reservations, with configurable time slots and blocked dates. Restaurant floor plan: zones, tables and table sessions.