A POS system for restaurants and cafés

In short: Sahl is a cloud point-of-sale system with a full restaurant module. It covers the floor plan, order-taking on the waiter’s phone, a kitchen display (KDS), item options, bill splitting, service charge and tips, reservations, delivery and guest QR ordering — switched on free with any plan that includes the point of sale.

Why a restaurant needs more than a retail POS

In a shop the sale ends at the till: item, price, payment. In a restaurant it starts there. An order opens on a table and stays open for an hour, gets added to two or three times, half of it goes to the grill and half to the bar, and then four people want to pay for what each of them ate. A retail POS knows none of this, so the restaurant goes back to pen and paper. Sahl’s restaurant module is built for exactly that flow.

The floor: a live table plan

• Draw your room as it is: areas (indoor, terrace, upstairs) and tables placed with a visual editor.
• Every table’s state by colour: available, occupied, bill requested, or waiting to be cleaned after closing.
• Guests and seats: recorded when the table opens, and each item can be tied to the seat that ordered it.
• Move, merge, split: guests changed tables or the next table joined them? The bill follows.

The order: from the waiter’s phone straight to the kitchen

The waiter takes the order at the table on a phone or tablet, signed in with a personal PIN so every order carries their name, and the device locks itself when left idle. Each item has the options you define — size, extras, doneness — required or optional, each with its price difference, defined once in an option group library and applied to dozens of items in one go, plus a free note that reaches the kitchen as written. When an item runs out, any staff member marks it “unavailable” and it disappears for everyone.

The kitchen: a KDS screen per station

You define prep stations (grill, cold starters, bar, desserts) and route each item to its station. Every kitchen display sees only its own station’s items, with no prices. The cook marks an item “preparing”, then “ready”, which shows up for the waiter and on the ready-numbers screen for takeaway guests. Prefer paper? A kitchen printer follows the same routing, and the system warns you when it stops responding.

It works offline — really

Waiter devices and kitchen displays do not talk to the cloud directly; they pair with the main POS over the restaurant’s local Wi‑Fi. So when the internet drops at rush hour, floor, kitchen and payment carry on, and bills are uploaded automatically once the connection returns.

The bill: the way the guest wants it

• Split the bill by items, by seat, or by a set amount — with several payments and methods on one bill.
• Service charge as a percentage or a fixed amount, applied to the order types you choose (dine-in only, for instance).
• Tips are recorded apart from revenue, in a “tips payable to staff” account.
• Discounts with limits: each employee has a discount ceiling; anything above it needs a manager’s PIN.
• Cancellations with a reason: cancelling an item already sent to the kitchen records why, and who did it.

Four order types on one screen

Dine-in, takeaway, delivery and counter. You choose which ones run in your restaurant, and whether a counter guest pays before or after preparation, with a price list per order type if your takeaway prices differ from dine in. Alongside them: a reservations book by day, time and party size, and a screen for open delivery orders with their delivery fee.

Guest ordering by QR

Every table has its own QR code. Guests scan it, see the menu with current prices and send their order to the “incoming orders” screen at the till. Accept manually, or automatically for open tables, and set the price list, accepting hours and a cap on order value. Any table’s code can be paused or regenerated at any moment.

Restaurant reports

With the accounting behind it all

On the “Accounting + POS” plan every restaurant bill is posted to the general ledger automatically: sales to their account, service charge to its revenue account, tips as a liability to staff, and VAT to its report. At the end of the day the shift is closed with a cash count, as on any point of sale.

How to start

1. Create an account and pick “Restaurant” or “Café” — the restaurant module is switched on automatically.
2. Draw the floor and define kitchen stations in the control panel.
3. Install the app on the main POS, then pair waiter devices and the kitchen display with a code.
4. Open your first table.