From table to kitchen to cash drawer, one flow
Orders reach the kitchen the moment they're taken. Recipes burn ingredient stock automatically. And the night shift reconciles before the lights go off.
What goes wrong in Restaurants & Cafés
A restaurant’s margin leaks between the table and the kitchen. An order taken on paper can be misheard, an item can never reach the KOT, and a round of drinks can go out unbilled. By the time the day-end does not balance the evening is over and nobody can reconstruct it.
The modules that matter most for Restaurants & Cafés
Built for the way you sell
Orders print (or display) in the kitchen by station, starters to the cold line, mains to the grill.
“No chili, extra cheese” travels with the line item, not shouted across the pass.
Each dish carries its ingredient cost, so you see margin per plate, not per month.
Six friends, three cards and some cash, handled at the table without drama.
Aggregator orders flow into the same kitchen queue via the REST API.
Each shift closes its own drawer; variances trace to the shift, not the week.
Why operators in Restaurants & Cafés choose MondayPOS
Table to kitchen to drawer as one flow: the order taken is the order cooked and the order billed, with no re-keying in between.
Recipe-level costing, so a dish’s margin is a number rather than a feeling.
Bangladesh restaurant VAT handled at the rates that actually apply (10% air-conditioned, 5% non-AC) not the 15% standard rate.
What you get out of it
The KOT prints from the same ticket the waiter took, so “that is not what I asked for” stops being a nightly event.
Split bills, running tabs and quick re-fires, so the 9pm rush is not the reason service slows.
Recipe costing ties portions to purchase prices, so a rise in the price of oil shows in your margin the same week.
Every item fires against a table, so a round poured is a round on the cheque.
Cash, card and mobile wallet reconcile separately against the drawer, so a variance points somewhere.
Channel orders arrive on the same kitchen screen as the dine-in tickets.
A two-outlet café found its best-selling sandwich was its worst margin, a recipe-cost view and one price change later, the bestseller finally earned its rank.
Asked by restaurateurs
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