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// FOR RESTAURANTS & MULTI-OUTLET F&B

One POS for every outlet — floor to kitchen to bill.

Run a fine-dining restaurant, a poolside café or a whole cluster of F&B outlets on one touch terminal — visual floor plan, kitchen tickets on a live KDS, dine-in, takeaway and delivery, recipe-level food costing, per-outlet stock, and — inside a hotel — charge it all to the guest's room.

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4 order types KDS · 4 ticket states Recipe / BOM costing Charge to room
Kitchen Display · Live 6 OPEN
KOT-241 · TABLE 7 · 4 cov18:22 ⏱
2× Beef Steak · med-rareMAIN
1× Caesar Salad · no anchovySTARTER
Mark Ready Preparing
KOT-242 · TAKEAWAY · #A1804:10
1× Chicken BiryaniREADY
2× Mint LemonadeDRINKS
T1
free
T7
12.4k
T8
6.1k
T9
rsvd
T10
free
VIP
21k
Charge to Room
Guest · Rm 102A. Raza ★
Table 7 · dinner12,400
Post to folio✓ posted
Settled once at checkout
// FLOOR PLAN & KITCHEN

Seat the party, fire the course, plate it on time.

Full-service floors need more than a cart. EloPMS gives you a visual table map, waiter-assigned covers, course firing, and a live kitchen board — so the pass never loses a ticket.

Visual floor plan & sections — define sections (Ground Floor, Terrace, VIP Hall) and tables with seat counts; a live table map shows each table available, occupied or reserved, with the running order number and total right on it.
Table-based ordering — seat a party, assign a waiter, set the cover count and add a cover charge; merge, transfer and move open orders between tables for large parties in a tap.
Courses & kitchen notes — tag each item Starter, Main, Dessert, Drinks or Add-on, add free-text notes ("no onions") and modifiers that carry straight through to the kitchen.
Send to Kitchen (KOT) — fire an order with one button; a numbered Kitchen Order Ticket is generated and only newly-added items are sent, so re-fires never duplicate a course.
Kitchen Display System — a full-screen, auto-refreshing board shows every ticket with table, covers, order type, waiter and ticket age, colour-coded normal → warning → urgent past 15 minutes; staff advance Pending → Preparing → Ready → Served.
Dine-in reservations — take table bookings with party size and time, track pending / confirmed / seated / cancelled / no-show, and "Seat Now" loads the reservation straight into the terminal.
Explore the full Restaurant & POS module
Table map · Ground Floor
T1
Free · 2
T7
Sara W · 12.4k
T8
Ali M · 6.1k
T9
Reserved 20:30
T10
Free · 4
T11
Merged → T12
VIP
Khan · 21k
TR1
Free · 6
■ Available ■ Occupied ■ Reserved ■ VIP hall
Active tables4 / 8
Open KOTs · covers today6 · 148
Avg order value3,180
// EVERY CHANNEL, ONE TERMINAL

Dine-in, takeaway, delivery, drive-thru — and charge-to-room.

Standalone or inside a hotel, guests order however they like and pay one way. The touch POS handles every service channel, and when you're in a hotel the bill can go straight to the guest's folio.

POS Terminal · The Continental DINE-IN · T7
Dine-In Takeaway Delivery Drive-Thru
2× Beef Steak + Extra Sauce9,000
1× Caesar Salad1,800
3× Mint Lemonade1,600
Subtotal12,400
Cover charge · 4800
Tax (per-rate)1,860
Grand total15,060
Cash Card Split ★ Charge to Room 102
Complete & Print Hold

Charge to Room — the hotel hallmark

Post any restaurant, bar, café or gift-shop sale straight to a checked-in guest's PMS folio. The cashier searches by room number, guest name or reservation and the sale mirrors as an F&B/POS line — revenue deferred to the folio so it's recognised once at checkout, never double-counted, with no-post and closed-folio rules honoured automatically.

Takeaway, delivery & drive-thru

Token numbers for takeaway and delivery with a customer-facing "now serving / next" display; a drive-thru lane that captures vehicle number and works a live queue through ordering → preparing → ready → done with elapsed-time timers. Each channel toggles on per outlet.

Tenders, split bills & tips

Cash, card, bank and split payment in one sale with a live allocation indicator; automatic change; per-line and order-level discounts; per-line and invoice tax broken out on the receipt; split the bill across tenders and add tips and cover charges at settlement. Print A4, A5, 80mm or 58mm, or SMS the receipt.

Built for counter speed

Touch product tiles with images, category sidebar and universal search by name, SKU or barcode; modifiers and combo meals; hold and recall parked orders restoring the full cart; keyboard shortcuts — F2 search, F12 complete — and an inactivity auto-lock that protects an unattended till.

// RECIPE & FOOD COSTING

Know the true cost of every plate.

Margins in F&B live and die on food cost. Build a recipe once and every sale consumes the exact ingredients, values them at weighted-average cost, and traces gross margin back to the plate.

Recipe / BOM · Beef Steak MAKE-TO-ORDER
COMPONENTQTYCOST
Beef tenderloin220 g1,540
Butter & herbs30 g120
Potato · side150 g90
Labour + overhead / unit—150
Cost per plate (WAC)1,900
Sale price4,500
Gross margin58% · 2,600
Bills of Materials (recipes) — define the recipe for any produceable dish: output quantity, component items with quantity, unit and conversion factor, plus labour and overhead cost per unit, rolled up into a live cost-per-plate.
Make-to-order depletion — when a dish is sold, a work order fires automatically, consuming the exact raw materials and posting the stock movement, so your provisions always reflect what actually went out the pass.
Make-to-stock prep & nested recipes — batch-produce sauces, stocks and bakery ahead via work orders; a component that is itself produceable is made first, with real costs rolling up into the finished dish.
Weighted-average cost everywhere — every receipt recalculates each ingredient's moving average; issues and sales are valued at that average and flow into cost of goods sold, so food cost is never a guess.
On-Sale Production report — trace each sale that triggered production down to the raw materials consumed and the gross margin, alongside BOM-cost-vs-actual and margin-% manufacturing reports.
Batch & expiry control — track perishables and minibar by batch and shelf life, with graded warnings for expired, near-expiry and expiring-soon stock.
Explore Inventory, Stores & Production
// MANY OUTLETS, ONE PICTURE

Every outlet its own business — one login, one ledger.

Restaurant, café, bar, banquet kitchen and gift shop each run as a distinct revenue and cost centre with their own stock, till and reports — while owners see them side by side and everything posts to one general ledger.

Outlet as a cost centre — model "The Continental Restaurant", "Lobby Café", "Banquet Kitchen" and "Gift Shop" as separate businesses on the same login, each tagged with a POS type that decides the terminal each cashier sees.
Per-outlet stock & catalog — each outlet is bound to its own warehouse(s); the bar's liquor, the kitchen's provisions and the café's stock are counted and depleted independently, and a cashier only sees their outlet's items.
Fast outlet switching & access control — an in-app outlet switcher for multi-outlet users, an "All Outlets" consolidated view for managers, and enforced user-to-outlet assignment so staff only open outlets they're assigned to.
Per-cashier cash control — open/close registers with a float, record paid-in/paid-out, print an X-Report mid-shift and a Z-Report at close with expected-vs-counted variance posted straight to the GL.
Stock transfers & requisitions — move goods between the central store and each outlet with two-leg ledger postings, and let the kitchen or bar formally requisition what they need with approval and fulfilment tracking.
Sales-per-Outlet report — every outlet as a row with invoice count and sales total and a grand total across the property, so you can compare the restaurant against the café against the gift shop at a glance.
Explore Multi-Outlet Management
Sales per Outlet · Today
The Continental · Restaurant284k
Lobby Café96k
Pool Bar71k
Gift Shop33k
Grand total · all outlets 484k
4 outlets open 1 ledger All Outlets view
// BOOKS THAT CLOSE THEMSELVES

Every sale hits the ledger — no re-keying.

Outlet sales, food cost, cash variance and tax all post to a real double-entry core the moment they happen, so month-end is a report, not a reconstruction.

Automatic double-entry

Every outlet sale, purchase, cash movement and installment receipt posts to the general ledger automatically, with COGS drawn from actual sale-line cost. Trial Balance, P&L, Balance Sheet and a live accounting dashboard are always current.

Real-time tax compliance

Flexible per-line and invoice tax worldwide, plus direct e-invoicing to Pakistan's FBR and Saudi Arabia's ZATCA/Fatoora — a per-receipt "Push to FBR" toggle stamps the printed receipt with the digital invoice number and a verification QR code.

City ledger & supplier control

Bill corporate diners and event clients on account with receivables aging; run a full supplier master with credit limits, statements and an AP-aging view — the same procure-to-pay pipeline that feeds your kitchen store.

Explore Accounting & Finance
// EVERYTHING F&B NEEDS

One platform for every restaurant & outlet.

From a single café to a hotel's whole F&B floor — the capabilities that run your service, in one box.

Visual floor planSections & tables, live available / occupied / reserved map
Table serviceAssign waiter, set covers, cover charge, merge & transfer
Course firingStarter / Main / Dessert / Drinks / Add-on tags to the kitchen
Send to Kitchen (KOT)Numbered tickets, only new items sent, no re-fire dupes
Kitchen Display SystemTicket age, urgency colours, Pending→Preparing→Ready→Served
4 order typesDine-In, Takeaway, Delivery & Drive-Thru per outlet
Token & drive-thruNow-serving display, vehicle & lane queue with timers
Dine-in reservationsParty, time, table, status & one-tap Seat Now
Charge to RoomPost any F&B sale to a checked-in guest's PMS folio
Modifiers & combosRequired/optional add-ons, per-option price, combo meals
Split & tendersCash / Card / Bank / Split, tips, cover charge at settle
Hold & recallPark orders, restore full cart with customer, table, waiter
Receipts, every formatA4 / A5 / 80mm / 58mm, logo, SMS receipt, print copies
Recipe / BOM costingIngredients + labour + overhead rolled to cost-per-plate
Make-to-order depletionSelling a dish consumes exact raw materials automatically
WAC food costingWeighted-average cost into COGS & real gross margin
Batch & expiryPerishable tracking, near-expiry & expired warnings
Per-outlet stockOwn warehouse, catalog & on-hand, depleted independently
Outlet switcherMulti-outlet users flip outlets; managers see All Outlets
Stock transfers & requisitionsStore-to-outlet moves, approved inter-department requests
Cash register & X/Z-ReportFloat, paid-in/out, variance posted to the GL
Sale returnsInvoice pull, part-return, over-return guard, refund to drawer
Restaurant reportsRevenue by table / section, covers, AOV, top items, peak hours
Sales-per-OutletEach outlet a row with grand total across the property
Double-entry accountingEvery sale posts to the GL; live P&L, Balance Sheet
Worldwide tax & e-invoiceFlexible tax plus FBR & ZATCA real-time QR receipts
City ledger & loyaltyCorporate on-account billing, points earn & redeem at till
Session securityInactivity auto-lock, permission-gated price & return access
// GO DEEPER

The modules behind your F&B floor.

Restaurant & POS

The full touch terminal — floor plan, KDS, order channels, tenders and the restaurant dashboard.

Explore module

Multi-Outlet Management

Run every café, bar and shop as its own cost centre with per-outlet stock, tills and consolidated reporting.

Explore module

Inventory, Stores & Production

Recipes and BOMs, procurement, requisitions and WAC costing — the back-of-house behind every plate.

Explore module

Serve faster, cost every plate, close the books.

Whether it's one café or a hotel's whole F&B floor, see EloPMS running your restaurant on your own outlets in minutes.

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