POS for sushi restaurants
A sushi restaurant runs two kitchens: the sushi bar, where rolls and nigiri are cut to order, and the hot kitchen for tempura, ramen and teriyaki. SeroPOS sends each dish to the right side, lets seated guests add rolls from a QR menu, and splits the bill at the table when the meal is done.
Sushi restaurants in SeroPOS
Sushi bar and kitchen
KOT Mapping prints rolls and sashimi at the sushi bar and tempura and noodles in the hot kitchen.
QR menu ordering
Guests scan a code, pick their table and order more rolls from their phone. An add-on module.
Market-price items
Sell omakase or a special fish as an open-price item, with the price set at the till.
Split at the table
Split evenly, by item or by custom amounts, with a tender and tip for each part.
Pieces and rolls
Nigiri by two pieces and rolls by six or eight are variations with their own prices.
Fish by lot and date
Record lot and expiry when fish arrives, and see what remains in each lot.
The sushi bar and the hot kitchen
Create a KOT for the sushi bar printer and assign your rolls, nigiri, sashimi and poke. Create another for the hot kitchen with tempura, gyoza, ramen, udon and teriyaki. When a table orders a dragon roll, salmon nigiri and chicken katsu, the first two print at the bar and the katsu prints in the kitchen. Drinks and desserts can go to a third printer or none.
Guests at a sushi restaurant order in waves. Each time the server adds to the held table order and holds again, only the new dishes print at their station. Items already being made are locked on the order. A tablet at the sushi bar can run KDS Mode instead of paper, with timers and an All Day count of each roll still to cut.
Let the table order more from a QR code
With the Online ordering and QR add-on, generate a QR code for your location with your logo and colours, and place it on each table. Guests open your menu on their phone, browse photos, choose variations and modifiers, pick dine-in and their table at checkout, and send the order. They can pay by card online or leave payment for the end of the meal, depending on the methods you allow.
QR orders arrive on the till behind the cloud icon with a count badge and a bell. A staff member opens the order, checks it and moves it into the cart, where it is sent to the kitchen like any other order. That check step keeps a staff member in the loop before fish is cut. The QR link is per location rather than per table, so the guest chooses the table at checkout.
Menus, pieces and market prices
Nigiri can be sold by two pieces or by one as variations, and rolls as six- or eight-piece cuts with their own prices. Modifier groups handle soy paper, brown rice, extra spicy mayo or no wasabi, and notes carry allergies to the sushi chef. Multiple POS menus can separate a lunch bento menu from dinner, switched with a pill at the top of the till.
For omakase, a chef's selection or a special fish flown in this week, set the product as an open-price item. When the server adds it, the till asks for the price, so the bill reflects today's market price without editing the catalogue. Price overrides on ordinary items can be locked to managers by role.
Fish, freshness and the bill
Turn on lot numbers and product expiry in Business Settings. Record the lot and expiry date on each purchase of salmon, tuna or hamachi, and the dashboard alerts you as dates approach. The Lot Report shows stock left, sold and adjusted per lot, and expired stock is written off with a stock adjustment and a reason.
At the end of the meal, print the bill, then split it evenly, by percent, by item or by custom amounts. Each part takes its own payment method and tip, and tips entered on a Global Payments or Moneris terminal print on the receipt. The Table Report in the back office shows sales by table for any date range.
Frequently asked questions
Can sushi and hot kitchen orders print separately?
Yes. In KOT Mapping, assign rolls, nigiri and sashimi to the sushi bar printer and tempura, noodles and hot dishes to the kitchen printer. Each station receives only its own items, and later additions to the table's order print only the new lines.
Can guests order sushi from a QR code at the table?
Yes, with the Online ordering and QR add-on. Guests scan your location's QR code, choose dine-in and their table, and order from your menu. The order appears on the till for staff to check and move into the cart, then it goes to the kitchen.
How do I charge market price for a special?
Set the product up as an open-price item. When it is added to an order, the till asks for the price, which goes on the bill and receipt. Use it for omakase, a chef's special or a fish whose price changes week to week.
Can I track fish freshness in the POS?
Yes. Enable lot numbers and product expiry, then record the lot and expiry date on each purchase. The dashboard alerts you to stock nearing expiry, the Lot Report shows stock per lot, and expired stock is written off with a stock adjustment.
Does SeroPOS support all-you-can-eat sushi?
There is no dedicated all-you-can-eat mode with timed rounds or per-guest limits. Restaurants that run it usually sell a set-price product per guest and record the dishes ordered at no charge, so the kitchen still receives tickets. Test the setup during the 14-day free trial.