From the table to the Z report.
No second system.

1. 01

   01 · The order

   One order, not three systems

   Whatever the waiter rings in, the kitchen sees, the till charges and stock deducts. One database — not a cash register, an ordering app and an invoicing tool that never speak to each other.

   • Live table map — free, open, waiting for the bill. Transfer and merge tables in two taps.
   • The waiter, from their own phone — their tables, ordering by course, taking payment — without walking back to the till.
   • QR self-order at the table — the guest sees a photo menu in Greek or English and orders onto the same bill.

   Dining roomGarden

   1

   231,50 €

   318,40 €

   4

   586,40 €

   652,30 €

   7

   8

   • Free
   • Open
   • Bill
2. 02

   02 · The kitchen

   Every station sees only its own

   Grill, cold section, bar: each item is routed to the right station in serving order — on a screen, on a printed slip, or both.

   • A screen per station — prep queue, wait time per ticket, one tap to bump.
   • Courses with a fire command — starters now, mains when the waiter says so. Held items sit greyed out until they are fired.
   • Local slip printing — on 80mm thermal printers inside the venue — it prints even when the line is flaky.

   Grill

   4′

   Table 12 · Course 1

   • 2×

     Beef steak

     well done

   • 1×

     Grilled sausage

   Course 2 — held

   1×Lamb chops

   Ready
3. 03

   03 · The bill

   Split the way the table asks for it

   By item, evenly across N people, partial payments or mixed cash and card. The table balance is always right.

   • The amount goes to the terminal — from Makker to your own card terminal — nobody retypes it, so nobody mistypes it.
   • One document per table — however many payments closed it — cash, card or a split bill.
   • The receipt prints on the spot — issued server-side through a certified provider and printed locally at the till.

   Table 5 · Bill

   86,40 €

   • Card

     43,20 €

     Sent to the terminal

   • Cash

     43,20 €

   One document · transmitted to myDATA

4. 04

   04 · The close

   The Z report writes itself

   At the end of the night you know what sold, what it cost and who owes what — without paper slips and a calculator at 2am.

   • Cash per waiter — every payment is attributed to whoever took it; the shift handover is confirmed by both sides.
   • Cost and margin per dish — recipes deduct ingredients proportionally on every sale — you see profit, not only turnover.
   • Reports that say something — by product, category, employee and VAT rate, compared with last week.

   DAY CLOSE (Z)

   TUESDAY 26/08

   GROSS3.482,00

   DOCUMENTS118

   VAT 13%214,60

   VAT 24%328,90

   BY WAITER

   GIORGOS1.240,00

   MARIA1.105,50

   NIKOS1.136,50

   MARK 400001893462115

   ✓ TRANSMITTED TO myDATA

Modules switch on and off whenever you like, with no data migration.