POS for fine dining restaurants
Fine dining service is quiet on the floor and exacting behind it: a booked room, a named server on every table, dishes timed to the right station and a bill presented only when the guest asks. SeroPOS supports that rhythm without putting a screen between your staff and the guest any longer than needed.
Fine dining in SeroPOS
Your room, drawn exactly
The Pro floor plan designer places every table, booth and the bar with the right shape and seat count.
Table bookings
Record each reservation with time, party note and the staff member who took it, and confirm by email or text.
Named server per order
Multiple User tags each order with its server, and the Service Staff Report shows their orders and line orders.
Station ticket routing
Send cold starters, hot line, pastry and bar items to separate printers, or to a kitchen display.
Comps need approval
Lock discounts, price overrides and voids to managers, with a one-off password approval when a server needs one.
Glass or bottle
Sell wines by the glass and by the bottle as variations of one product, each with its own price.
The floor and the book
Draw the dining room in the Floor Plan Designer on the Pro plan: tables by name, shape and seat count, plus booths, the bar, the entrance and any private room as an element. During service the plan shows every table as available, occupied or processing, with its seat count and the server's name, so the host and manager can read the room at a glance.
Reservations are kept in the back office under Bookings. Enter the guest, the start and end time, the staff member who took the booking and any note about the occasion or allergies, then send a confirmation by email or text from the same form. Each table can carry a default booking length, and today's bookings appear in a list for the host stand.
One server, one table, one record
With Multiple User on, the till asks who is serving when an order starts and keeps that name on the order, the hold bill and the receipt. Servers find their tables in Held Sales by table or guest name. The back office Service Staff Report lists each server's orders and line orders, and the Table Report totals sales per table for any date range.
Roles decide what each person can do. A server can be allowed to send orders and print the bill without being able to take payment, discount or void. When a guest is comped a glass of wine, the server taps the locked action and a manager enters their password once to approve it. The back office Activity Log keeps an audit trail of actions by user and date.
The kitchen, station by station
KOT Mapping routes each item by category, product or food type to the printer for its station: garde manger, the hot line, pastry and the bar. When the server sends the first round the starters print; when they add mains to the same held order later, only those new items print. Items already in process are locked so they cannot be quietly changed on the order.
Some kitchens prefer a screen at the pass. KDS Mode turns a tablet into a kitchen display with station filters, a timer on each ticket and a count of tickets needing attention. Note that SeroPOS does not fire courses on a timer or track seats, so most teams send each course as it is called, which keeps the chef in control of pacing.
Presenting and settling the bill
Print the hold bill when the guest asks for it; the table turns amber on the floor plan so the manager knows the table is closing. Receipt Layout sets the heading, two sub-heading lines, footer text and your logo, so the bill matches the room. Split the bill evenly, by percent, by item or by custom amounts when a party pays separately.
Tips can be entered by the guest on a Global Payments or Moneris terminal brought to the table, or typed by the server, and they print as a tip or gratuity line. If your restaurant adds a service charge, attach a fixed or percentage charge to the Dine-in service type. Both are reported separately on the Daily Sales Report.
Frequently asked questions
Can SeroPOS manage reservations for a fine dining room?
Yes, through Bookings in the back office. Each booking has a customer, location, start and end time, the staff member who took it and a note, and you can send an email or text confirmation when you save it. Bookings are entered by your team; there is no public booking page.
Can I see sales by server?
Yes. Turn on Multiple User so each order is tagged with its server. The Service Staff Report in the back office shows orders and line orders per server, and the Sales Representative Report shows totals per user. Tips appear on the Daily Sales Report.
Does it support coursing or seat numbers?
No. SeroPOS keeps the order at table level and has no automatic course firing. Servers send each course when it is called, and only the newly added items print to the kitchen. Tables store a seat count, which the floor plan shows.
How do I stop servers giving unapproved comps?
Leave discount, price override, void and refund permissions off for the server role. When a comp is needed the server taps the locked action and an Admin or Manager approves it with their password for that one action. The server never learns a manager login, and the next comp needs approval again.
Which plan does a fine dining restaurant need?
Most will want Pro at $50 a month, because the floor plan designer, server and client multi-till and advanced back-office reports are Pro features. Standard at $30 still includes tables, kitchen tickets and receipt printing. Both start with a 14-day free trial, no card required.