Antos · Point of Sales

From table to kitchen to cashier, in one flow

Table orders go straight to the kitchen screen and come together on the bill. Recipes, ingredient stock, and purchasing are recorded in the same system.

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[01 The Problem]

Restaurant operations that are still scattered

01
Orders written by hand
Waiters run notes from table to kitchen, then to the cashier. Orders get mixed up when it's busy.
02
Stock out of sync with sales
Ingredients are tracked in a notebook or Excel, separate from the cashier. You only find out something ran out when an order comes in.
03
Separate reports per outlet
Every outlet has its own reports. Owners have to combine them to see the whole business.

[02 Core Flow]

Tables, kitchen, and cashier connected in one session

Guests order from the table, tickets appear on the kitchen screen by station, and the bill comes together in the table session. Sessions can be moved, split, and paid in cash or QRIS.

Cashier

The table session's bill is ready to pay, complete with tax and service.

Table map
See every table's status at a glance: occupied, asking for the bill, or needs cleaning.
Kitchen screen
Tickets split by station and sorted from the oldest.

Table map
See every table's status at a glance: occupied, asking for the bill, or needs cleaning.
Kitchen screen
Tickets split by station and sorted from the oldest.
Cashier
The table session's bill is ready to pay, complete with tax and service.

[03 Core Capabilities]

Five modules that work together

Every module uses the same data, so sales, stock, and reports always match.

Daily transactions through shift close are recorded neatly, including discounts, voids, and refunds.
- Transactions and discounts
- Open and close shifts
- Cash drawer reconciliation
- Voids and refunds
- QRIS and digital payments
Transactions and discounts · Open and close shifts · Cash drawer reconciliation · Voids and refunds · QRIS and digital payments