Bars, pubs and bottle shops

Every pour, counted.

Stock that knows a nip from a bottle and a single from a slab, on a till that keeps pace with a Friday night.

Behind the bar

Fast rounds, open tabs.

Park a tab by name, split the bill any way the table wants, and let late-night trade land on the right day.

A grid built for the rush
Products by category or menu, with photos and search, in a layout you arrange by dragging.
Park and resume orders
Name an order, park it, and pick it up again when they’re ready.
Split bills every way
Split evenly, by item or across payment methods, and pay several shares in one go.
Tips, your way
Add a tip to the order, or let the customer choose one on the terminal.
The right trading day
Sales after midnight count to the night you traded, with a cutoff set for each store, in every Australian time zone.
Roles and permissions
Around 30 permissions, from refunds and voids to price overrides, and a manager can approve on the spot.
Cash drawer shifts
Opening and closing counts, money in and out, no-sale opens and the variance at close.

Stock and the bottle shop

Spirits in millilitres, beer by the single, six-pack or slab, all drawn from the same stock and counted in one stocktake.

Measured the way you buy
Track spirits, kegs, milk and beans in millilitres, grams or each, with named units like Bottle and Case.
Recipes that deduct
A cocktail takes 60 mL of gin and 30 mL of vermouth. Stock comes off as you sell and goes back on a refund.
Singles, six-packs and slabs
One pool of stock whether a beer sells on its own, by the six-pack or by the slab.
Stocktakes with variance
Count, compare and see the variance, with deliveries, wastage and every movement kept on record.
Low-stock warnings
Set a threshold and the till flags items that are running low or out as staff sell them.
Stock reports by email
Inventory reports as PDFs, sent to whoever needs them.

Tell us how you run service today and we’ll show you what changes. No obligation, no lock-in contracts.