POS for full-service restaurants
In a sit-down restaurant an order stays open for an hour or more, gets added to, moves through the kitchen in pieces and ends with a bill that four people want to pay four ways. SeroPOS keeps each table's order on the floor plan from the first drink to the last payment.
Full service restaurants in SeroPOS
Floor plan designer
Draw your dining room with round, square and rectangle tables, booths, the bar and the entrance. Available on the Pro plan.
Live table status
Tables show green for available, red for occupied and amber when the bill has been printed, with the seat count and waiter on each.
Waiter on every order
With Multiple User on, the till asks who is serving and tags the order, so each server sees their open-order count.
Add rounds to a table
Resume a held table order, add the dessert course and send it. The new kitchen ticket carries only the new items.
Split the bill four ways
Split evenly, by percent, by item or by custom amounts, and take a different tender and tip on each part.
Several tills, one floor
Server and client tills share the floor plan, held orders and kitchen display on your local network. Available on Pro.
Your dining room on the screen
The Floor Plan Designer has three tabs: Tables, Elements and Floor. Add each table, double-click it to set its name, shape, seat count and size, then place around thirty elements such as the bar, booths, cash counter, restrooms and entrance. Pick floor colours and patterns, save the plan to the server, and every till in the restaurant loads the same room.
During service, Dine-in on the home screen opens the floor plan. Tap a green table to start an order, tap a red one to load what is already on it. When a server prints the bill the table turns amber, so hosts can see which tables are about to free up. Long-press a table to set it back to Available once it is bussed.
Servers, permissions and the bill
Turn on Multiple User and the till shows a staff list each time an order starts. The server who taps their name owns the order, and Held Sales can be filtered by table, customer or invoice so they find their tables fast. The Service Staff Report in the back office shows orders and line orders per server, and the Table Report shows sales per table.
Not every server needs to take payment. A role without pay permission sees BILL instead of PAY, which prints the hold bill and marks the table as processing. A manager or cashier then settles it. Price overrides, voids and refunds can each be locked to a role, and any Admin or Manager password can approve a locked action once.
Courses that reach the right station
KOT Mapping sends each item to the printer for its station. Map the bar to drinks, the cold station to salads and desserts and the line to mains, by category, product or food type. When a server holds the order the first round prints. When they add mains or dessert later and hold again, only the new or increased items print, so the kitchen never cooks a dish twice.
Once the kitchen has started an item it is locked on the order with the message that it is in process, which stops a server quietly editing something already on the pass. Kitchens that prefer screens can run KDS Mode on a tablet beside the printer, with tickets filtered by station and timers that flag an order for attention at eight minutes and late at fifteen.
Splitting and settling at the table
Tap Split on the payment screen and choose Even, Percent, Item Wise or Custom, then the number of parts. Item Wise opens the order so you can assign the pasta to one guest and the steak to another. Each part takes its own payment method, card type and tip, and the order stays open until every part is paid.
Tips can be typed on the till or entered by the guest on a Global Payments or Moneris terminal, and they print as Tip or Gratuity on the receipt. A fixed or percentage service charge can be attached to the Dine-in service type if your restaurant adds one to every table. Both show separately on the Daily Sales Report.
Bookings and the end of the night
Table bookings live in the back office under Bookings. Record the customer, start and end time, the staff member taking it and a note, and send the guest an email or text confirmation from the same form. Each table can carry a default booking duration, and today's bookings show in a feed for the host stand.
At close, run the DSR on the till for orders by type, tips, discounts, payouts and payments by method, then count the drawer in Open/Close Register. The back office emails the same daily sales report each night and keeps register sessions, table sales and server sales for any date range you need.
Frequently asked questions
Can I design my own restaurant floor plan in the POS?
Yes, on the Pro plan. The Floor Plan Designer lets you add tables with a shape, size and seat count, then place elements like the bar, booths and entrance and set floor colours. The plan saves to the server, and every till shows the same layout with live table status.
How do servers split a bill by item?
On the payment screen tap Split and choose Item Wise. Pick the number of parts, then assign items to each part. Every part takes its own tender, card type and tip. You can also split evenly, by percent or by custom amounts if the table prefers that.
Does SeroPOS support seat numbers or coursing?
No. Orders belong to the table, not to individual seats, and there is no course-firing screen. Most restaurants send the first round when they hold the order and add later courses as they are ordered, which prints only the new items to the kitchen.
Can more than one till share the same tables?
Yes, with Server / Client Mode on the Pro plan. One Windows till acts as the server and the others connect to it on your local network. The floor plan, held table orders and kitchen display are shared, so any till can pick up any table.
Can guests book a table online?
Bookings are entered by staff in the back office, with an email or text confirmation sent to the guest. There is no public booking page. If you add the Online ordering and QR module, guests can order from your menu, but that is ordering rather than reservations.