A point of sale built for your restaurant, not a template
Every item, every modifier, every tax group. Built on our end and tested before it reaches your floor.
We program your menu before the hardware ships. Every item, every category, every modifier, every combo, and the tax groups set correctly for your city and your permit type. It is built on our end, tested, and working when it lands, so nobody on your staff is typing in a menu at eleven at night the week you open.
Why does the menu build matter so much?
Because a badly built menu is what people are describing when they say their POS is terrible. The software is rarely the thing that failed. Somebody typed the menu in fast, put modifiers in the wrong place, and now every ticket takes four extra taps.
Four taps a ticket, three hundred tickets a night, is a slower dining room and an angrier staff. None of it shows up in a demo.
What exactly do you build before it ships?
Items and categories in the order your staff actually rings them, not alphabetically. Modifiers grouped the way your kitchen thinks about them. Combos and happy hour priced. Tax groups for prepared food, mixed drinks, and beer and wine where your city treats them differently.
Then the boring parts that nobody demos: printer routing so the right ticket lands at the right station, permission levels on voids and comps, employee records, and the floor plan laid out like your actual room.
How is a bar programmed differently from a counter?
A bar needs tabs, pre authorisation, and at least two tax groups on one check. In Little Rock a ribeye is taxed at 10.625% and an old fashioned at 32.625% on the same ticket. In Fayetteville a beer and a cocktail are taxed differently from each other.
A counter needs speed above everything: fewer screens between hello and paid, combos that build in one tap, and a kitchen display that keeps up at noon.
Same hardware. Completely different build. This is the part a box shipped from out of state cannot do for you.
A real person calls you back within two hours, Monday to Saturday, 8am to 7pm Central.
What if my menu changes?
It will, and you should be able to change it yourself in a couple of minutes. We train you on that at install, because waiting on a vendor to add a special is not a workable way to run a kitchen.
For the bigger seasonal changes, call us. That is what the support line is for.
Questions restaurant owners ask
How long does the menu build take?
Most restaurants land in the two to five day range once we have your menu and your permit type, and larger bar programs take longer. It happens before your hardware ships, so it does not eat into your opening week.
What do you need from me to start?
Your current menu, your city, your permit type, and roughly how your kitchen splits tickets between stations. If you have an existing POS we can often pull the item list straight out of it, which saves everyone time.
Can I change prices myself afterwards?
Yes, and we train you on it at install. Price changes, adding a special, eighty sixing an item are all things you should be able to do in a couple of minutes without calling anybody.
Do you set up the tax groups too?
Yes, and this is the part that is most often wrong when somebody else does it. Prepared food, mixed drinks, and beer and wine where your city separates them, all set for your address and your permit class, then checked against the city and Arkansas DFA before go live.
Vendor pricing and tax rates change without notice. Confirm current figures with the vendor, the city or your accountant before you rely on them. Not tax, legal or accounting advice.
Every number on this page traces to a primary source
- Little Rock prepared food and mixed drink rateslittlerock.gov / tax information