Run table service from the first booking to the last payment. Connect your floor, kitchen, guest history, stock and financial records in one restaurant workspace.
Take the order with the table and its guests in view.
Send each dish to its station at the right point in service.
Split the check, take payment and let guests leave a tip.
Follow dish sales, ingredient quantities and recipe cost.
Keep visits, orders and benefits in the guest record.
Review takings, payment methods and shift differences.
01 / RESTAURANT POS
A table of four can have different dish options, several courses and separate bills. Keep each choice with the right guest as the order moves from the floor to the kitchen and checkout.
Use the touchscreen terminal for the menu, quantities, authorised discounts and payments. The Waiter App works with the same order, so the team can continue service at the table.
02 / RESERVATIONS & ARRIVAL
See who is expected, when they are arriving and where they will sit. The booking keeps the party size, branch, table and occasion notes together, so the host can prepare for the visit.
Manage walk-ins through the waitlist. Open the guest record for previous visits and preferences; when the party is seated, the linked POS order carries their identity into service.
03 / TABLES & HALLS
Lay out the halls, tables and service areas to match your restaurant. Staff can find the table and see its current order and payment context without learning a separate table list.
The layout editor handles furniture and room structure; the service view lets staff work with the tables during the shift.
04 / TABLESIDE SERVICE
Record each guest’s dishes, modifiers and preparation requests while you speak to them. Check the choices together, then send the order straight to the kitchen from the Waiter App.
Dish descriptions, portions, nutrition and allergen information give staff answers at hand. They can explain the menu and check kitchen progress without leaving the table for routine questions.
05 / KITCHEN & COURSES
The same dishes and requests reach the kitchen. Recipe station assignments give the grill and cold kitchen their own work; dispatch keeps the whole table order in view.
Fire the next course from POS or the Waiter App when the guests are ready. Kitchen staff see the released course, preparation timers and dish states, and can open the recipe from the order. Ready status helps the waiter collect at the pass.
06 / PAYMENT & TIPS
Split the table check by guest or selected dishes, or record a mix of payment methods. Staff can see what has been paid and what remains, apply authorised discounts and redeem eligible loyalty benefits.
With a connected QR payment service, guests can review the bill on their phone, choose a share and add a tip during payment. The tip and any configured service fee are shown separately; confirmed payments return to the table order.
07 / TAKINGS & SHIFT CLOSE
Review orders, sales and payment methods in the shift record. Keep the branch, terminal and cashier with the figures so the manager can open the transactions behind a total.
At close, enter the cash counted and compare it with the expected drawer balance. Opening cash, cash movements and recorded payments explain the difference. Sales and tax records remain available for the period’s financial review.
08 / MENU, STOCK & COST
Recipe cards connect a dish to its ingredients, preparation losses and cost per serving. Posted sales create the related ingredient movements, keeping the kitchen’s output connected to stock.
Compare quantity sold, net sales, recipe gross profit and food-cost percentage by dish. Purchase invoices, stock counts and waste records help explain changes in cost and the difference between recorded use and what is actually on hand.
09 / GUEST HISTORY & RETURN VISITS
Keep reservations, restaurant visits and online orders in the same guest profile. See the dishes they chose, discounts used and benefits available, with the brand and branch behind each order.
Use that history to choose a relevant next step: a first-return invitation, birthday benefit or reminder after a longer absence. Ready-made loyalty automations let you adjust the trigger, timing, benefit and message to suit your restaurant.
FOR THE SERVICE TEAM AND THE OWNER
The kitchen can begin preparing while the waiter stays at the table. Guest requests travel with the dishes, and menu information helps new team members answer routine questions as they learn.
After service, the owner can follow sales into payment records, ingredient use and dish performance. The guest’s history stays available for the next visit and the next relevant invitation.
Choose the connected modules that match your service, back office and guest experience.
Keep dishes, choices and guest checks together.
Take dine-in, takeaway and delivery orders from the restaurant terminal. Category navigation, quantity stacking and configured modifiers keep the order clear. Staff can apply authorised discounts and choose the relevant payment method.
Work from a layout that matches the room.
Arrange tables, walls, service areas and room divisions in the floor editor. During service the floor shows occupied tables and available order progress. Multiple halls help the team work across a terrace, main dining room or private space.
Keep each person’s choices in the same table order.
Assign dishes to guests and group them into courses. The waiter can send the first course and hold the next until the table is ready. Modifiers and notes follow the dish into the kitchen.
Give each section the work it needs.
Recipe station assignments route dishes to the relevant KDS. Dispatch keeps the whole order in view while individual stations work on their own items. Grid, Kanban and All Day views suit different service roles.
Take and follow the order at the table.
The waiter opens the table, records dishes and guests, and sends the order to the kitchen from the phone. Ready status and enabled notifications help them collect dishes at the pass.
Separate what each guest pays.
Split the check as needed, record cash and card amounts, and apply eligible loyalty redemption. Card processing depends on the restaurant’s configured payment provider and hardware. Review the remaining amount before closing the check.
Compare the drawer with the recorded takings.
Open with the starting cash amount. Cash movements and sales remain in the shift record. At close, enter the cash counted and review any difference against the underlying transactions.
Keep a prepared terminal working through an interruption.
Supported installed POS setups can keep local orders during a connection drop and synchronise when service returns. Local printing and kitchen operation depend on the configured devices and network. Review the actual hardware setup and recovery routine before the first service.
Follow a sale into the back office.
Posted sales create recipe-based ingredient movements and sales records. Purchase invoices, stock counts and waste records add the other side of the picture. Managers can compare recorded use and counts instead of relying only on recipe cost.
Prepare for booked guests and walk-ins.
Manage booking times, party sizes, branches and tables. Occasion notes and guest history help the host prepare; the waitlist keeps walk-in parties visible until a table is available.
Let guests browse, review their bill and tip.
Guests open the table menu without installing an app. Dish choices and service requests reach the team. A connected QR payment service supports full or partial payment and tips, with confirmed payments recorded against the table order.
Recognise the guest across visits and channels.
The guest record brings together reservations, purchases, dishes, discounts, feedback and loyalty activity. Brand and branch context remains available for orders across the restaurant group.
Choose a reason and the right moment to follow up.
Start with ready-made loyalty scenarios for a first repeat visit, visit milestones, birthdays or inactive guests. Adjust the qualifying event, timing, message and benefit; configured programme rules determine eligibility.
Compare dish popularity with its recipe cost.
Review quantity sold, net sales, recipe gross profit and food-cost percentage by dish. Recipe ingredients, loss factors and purchase prices explain the cost; stock counts and waste records add the operational context.
Buy from several suppliers in one working list.
Compare a product’s previous suppliers and their latest purchase prices. Choose suppliers across the cart and create an order for each, using the supplier’s product names and purchase units. Invoice recognition helps prepare editable purchase and general-expense records for review.
Keep the people behind the service organised.
Use connected HR tools for staff records, attendance, schedules and leave requests. Employees can submit a leave request in their account; managers review it and the approved result updates the relevant records. Training content and performance reports support team development.
Save the views used in each management review.
Choose report measures, grouping, period and filters, then save the configuration as a template. Compare branches and periods, inspect the underlying records and export the result. Finance and tax reporting can be reviewed by legal entity.
The setup suits restaurants taking orders by table, including casual dining, full-service dining and several halls or branches. Start with the way your staff seat guests, send courses, collect dishes and take payment, then choose the required modules and devices.
Recipe cards connect sold dishes to ingredient quantities and cost. Stock counts, purchase invoices and recorded waste help explain the difference between expected use and what is actually on the shelves. Reports let the manager investigate the dishes and ingredients behind the total.
Yes. Invoice AI extracts document fields and lines for review. The team checks product matches, quantities, units and prices before posting the supplier invoice; the posted document creates the stock receipt.
Yes. Orders from your own channels and configured delivery integrations can enter the HoreX kitchen workflow. Their source and order context remain available. Check each provider connection, menu mapping and station routing during setup.
We review your menu and recipes, tables and halls, payment workflow, kitchen stations, devices and staff access. The rollout includes the relevant imports, device setup and staff practice before live service.
Sales and purchase records feed the VAT report for the selected period, with links back to source transactions. Your accountant reviews the treatment and adjustments before filing. Invoice templates can include the restaurant’s company and TRN details.
Yes. Use station or dispatch screens, with configured kitchen printers where the operation needs both. Local printing depends on the installed terminal, supported printer and station routing; it is part of device setup.
With a connected QR payment service, guests can open the bill, choose a share and add a tip while paying on their phone. Confirmed payments are recorded against the table order. Your configured provider and payment methods determine the available checkout options.
Yes. Linked restaurant visits, online orders and reservations appear in the guest record, with the brand and branch behind each order. Purchase history, preferences and loyalty activity help your team prepare for the next visit and choose relevant follow-up.
Explore a full restaurant service, then follow its sales, ingredient use and guest history with the HoreX team.
