POS for carinderias and small restaurants
Lunch hour is the whole day for an eatery. The till has to keep up, and at closing you need to know what the market run and the gas actually cost against what came in.
During service
- Quick orders. Ulam, rice and drinks on a grid by category. Tap, take payment, done.
- Held orders. Keep an order open while the customer is still eating, and close it when they pay.
- Add-ons and notes. Extra rice, no onions, takeout. Add-ons carry their own price; notes stay on the line.
- Cash, GCash and Maya. Change is worked out as you type the amount received, and non-cash payments keep their reference number.
After closing
- Expenses. Record the market run, LPG, electricity and helpers’ pay. They feed the profit and loss report.
- Ingredients by recipe. Set what goes into a dish and sales deduct it, so you see which ingredients are running low.
- Staff attendance. Clock in and out for the crew, with hours and estimated pay per period.
- Best sellers. Which dishes sold, how many, and what each one made after cost.
What it does not do
Tindro has no table map and no kitchen display screen. It suits eateries where orders are taken at the counter, and small restaurants that want a simple till with honest numbers.
Questions
Can customers order online?
Yes, with the online ordering module: a page with your menu where customers order for pickup or delivery, and you accept each order.
Can I see profit per day?
Yes. The dashboard shows sales, cost and gross profit for today, and the advanced reports add expenses for a full profit and loss.
Do my staff each need an account?
Yes, and they are unlimited on the base price, so every sale shows who took it.