The pub system that tells the truth.
Till, kitchen, stock, rota and online orders in one program – running on a small server in your own pub. Your data stays in your building. Every sale, void and refund is written down in a journal nobody can quietly change.
The kitchen on a busy night: what the kitchen has taken at the top, what is coming in at the bottom – accepted, then printed for whoever makes it.
One program, the whole pub
Built with people who run the floor, the bar and the kitchen – so every screen shows the job in front of you, and nothing has to be remembered.
Honest by design
The numbers you see are the numbers that happened.
- A journal of every event, chained so nothing can be changed afterwards
- Voids and write-offs need a second person's key, on their own device
- Blind cash-up: the drawer and the card machine are counted before the till says what it expects
- Device clocks watched – a changed time is recorded
A kitchen under load
Thirty orders do not fit on a tablet as cards – so the screen is split.
- Coming in: the cook reads it, says "cannot make it" before cooking – the waiter is told at once
- Accept: the ticket is printed by section – grill, fryer, cold kitchen
- Ready: the waiter is called; courses are fired by the waiter
- Sold out in one tap – off the till and every order page
Orders every way
The waiter stays in charge of the table and the money.
- Tables, bar tabs, "park" a bar bill and serve the next guest
- Split bills – by item or equally
- Click & collect paid in advance, with time slots and a "kitchen full" freeze
- Order from the table, paid by phone; alcohol only after the waiter hands over the drinks card
Stock and real costs
From the supplier's invoice to the cost of a plate.
- Purchase invoices read from PDF, checked line by line
- Recipes, allergens declared once, cost and markup per dish
- Kitchen batches with use-by labels (HACCP)
- Stocktake, waste, transfers – each with its reason
People and hours
The rota on the wall, the hours from the pub's own devices.
- Rota planned by the level that does the job – front of house, kitchen
- Hours from the first log-in to the last close; late, early, overtime
- Time off in lieu or paid overtime – put on the rota, printed for the office
- Permissions by role: owner, manager, supervisor, staff
Your menu online
A website made from the till itself – never out of date.
- The whole menu with pictures, prices and allergens
- Vegetarian, vegan, gluten-free and an allergy filter
- What the kitchen marked sold out says so today
- Opening hours, how to find you, the button to order
Your data stays in your pub
PUBS runs on a small server in the pub, on the same UPS as the router. The till keeps working when the internet does not. The order page on the internet is a separate little server: the pub goes out to it – nothing on the internet can come in.
Works without the internet.
every few seconds
A second small server – in the pub or rented.
No app to install.
The screens
Large letters that read the same on every device, colours you can tell apart in a dark bar, nothing to search for. These are real screens from the training pub.
The floor
The waiter sees the tables first: what each owes, how long it has been open, which course waits to be fired, what the kitchen has ready.
The bar
The barman serves the next guest at the till; drinks ordered on the floor appear in an orange bar at the top – red after ten minutes. One tap opens the bar's list.
The guest's phone
Order to collect or from the table, paid first – only a paid order reaches the kitchen. Pictures, allergens and choices; a picture that is an illustration says so. Dark at night, readable in daylight.
The pub's own page
A home page and the whole menu, made from the till – the owner writes a few words and the opening hours, the rest is always up to date. Keep your website and link to it, or let it be your website.
Where it is today
Said plainly, so nobody is surprised.
Tested daily on a training pub with a real menu.
Purchase to plate, with stocktake and waste.
Printed for the office; time off in lieu or paid overtime.
With a training payment page.
Online and on the card machine at the bar – built against the payment company's documented interface, to be tested with them next.
Set up with you, on your site, with your menu.
See it in your pub
An hour at your bar: the till, the kitchen screen and the order page on your own menu. No obligation.
Winchester, Hampshire