Hospitality POS
FuturePOS keeps the table, course, modifiers, notes and service type connected to the order from the moment it is taken through to the kitchen and final payment.
For restaurants, bars, cafes, takeaways and mixed dine-in, collection and delivery service.
Built for a live service
FuturePOS keeps table details, guest changes, course timing and payment information with the order, so staff can act on what is in the system instead of relying on memory.
Floor
Draw the dining room and place tables where they actually are. A table shows whether it is free, in use or out of service, and an open table brings the running order back in one tap.
Order
Each order keeps the reference it needs: table and covers for dine-in, a collection number for takeaway, or the platform reference for delivery. Open orders show how long they have been waiting and whether the kitchen has received them.
Kitchen
Modifiers and item notes remain attached to the exact line. Course timing and preparation times tell the kitchen what can wait, what should start now and what has changed.
Pass
Kitchen display tickets age on screen and can be split by station. If the POS removes an item or cancels an order, the kitchen sees the change instead of watching the ticket vanish.
Hospitality POS
Follow the hospitality workflow from choosing the service type and managing open orders through to splitting the bill and taking payment.
Start
Start with dine-in, takeaway or delivery so the order follows the right workflow from the beginning. For dine-in service, staff can open the floor plan and see available and occupied tables together with their running totals.
Open orders
View dine-in, takeaway and delivery orders together, with the order total, time open and kitchen status visible at a glance.
Bill
Split a bill by seat, item, equal share or amount, then settle each part separately. Tips can be recorded with the payment while remaining separate from turnover.
Bookings
View bookings with the customer, time, covers, table allocation and contact details. When guests arrive, seat the booking directly onto the assigned table and continue with the live order.
Hospitality features
Split by number of people or move each person’s items onto their own bill, then settle each one separately.
Take the whole order, send course by course, or let held courses start at the right time.
Give dishes their own preparation time so kitchen tickets age against the food on them rather than one fixed timer.
Guests can scan a table QR code, build an order on their phone and send it for staff acceptance before it reaches the bill.
Keep tips separate from turnover and apply a VAT-bearing service charge where your business uses one.
Manage table bookings with customer details, time, covers, table allocation and notes, then seat the booking directly into the live floor plan.
Build dishes from ingredients, allow for waste and portioning, reduce stock when dishes sell and report margin per dish.
Give waiters a tablet-based ordering screen at the table, with orders sent directly into the outlet and kitchen workflow while the main POS remains in control of settlement.
Route drinks to the bar, food to the kitchen, pizzas to the pizza station, or any other preparation area so each station receives the orders relevant to it.
Connect supported delivery workflows such as Wolt so incoming orders can flow into the same POS and kitchen operation.
Hospitality screens
Use the arrows, swipe on a phone, or open a screenshot full-size.
Hospitality questions
Yes. Each order is kept as one of those service types and uses the reference that makes sense for it, such as a table, collection number or delivery-platform reference.
Yes. FuturePOS can route items to the station that needs them, for example drinks to the bar, food to the kitchen and pizzas to a dedicated pizza station. Kitchen displays and routed order printers can be used together.
Yes. Each station can use a kitchen display, routed order printing, or a combination that suits the way your team works.
Yes. Courses can be sent one at a time, held after the whole order is sent, fired manually, or timed using the gap you set between courses and the preparation time on dishes.
Yes. A guest can scan a table QR code and send an order from their phone. Staff accept it before it reaches the table bill, and payment still happens through your normal service.
Yes. A recipe can contain ingredient items, waste and portion counts. Selling the dish reduces the ingredients and lets the margin-per-dish report use the recipe cost.
Yes. Table bookings can include the customer, time, covers, table allocation and notes, and can be seated directly into the live floor plan when guests arrive.
Yes. Waiter tablets can take orders at the table and send them directly into the same POS and kitchen workflow used by the outlet.
Built around your service
Tell us how your stations are organised, how courses are managed, where payments happen, how orders reach each preparation area and how bills are split. We will shape the walkthrough around that workflow.
We can then demonstrate FuturePOS around the way your front of house, bar and kitchen work together.