What is an EPOS system for a restaurant?
EPOS means electronic point of sale: where a table is opened, the order is recorded and the bill is closed.
Short answer
- An EPOS system is the electronic point of sale in a restaurant, where orders are taken and bills closed.
- In many EPOS systems, the table order is also sent to the kitchen.
- Taking payment and issuing receipts are functions that 4restaurants.net does not perform.
- 4restaurants.net covers table bookings, the QR menu, table orders to the kitchen, stock, shift clock-in and reports.
- Check with your till supplier and accountant how payments and receipts must be handled.
What an EPOS set-up is made of
The parts of an EPOS set-up in a restaurant with a kitchen
| Part | What it does | Where it sits |
|---|---|---|
| Table order | Records dishes and sends the order to the kitchen | On the floor, on your team's device |
| Kitchen | Receives the orders sent from the tables | In the kitchen |
| Payment and receipts | Takes payment and issues the receipt | At the till or card terminal, supplied separately |
| Ingredient stock | Shows the stock level of each ingredient | With 4restaurants.net, next to the menu |
| Reports | Sales by day, dish and waiter | In the reports view |
What UK rules mean
- The UK does not require a government-certified fiscal cash register. Ask your accountant which receipt rules apply.
- If you are VAT-registered, keep sales records digitally under Making Tax Digital for VAT.
- Menus must show the 14 major allergens for food sold unpackaged (retained EU Regulation 1169/2011).
- Keep sales and VAT records in line with HMRC guidance, whichever till you use.
A practical example
Example: table 12 orders two pasta dishes and a glass of wine. The waiter sends the order, and the kitchen receives the dishes with the order time.
The bill is settled on your own till or card terminal. The report shows sales by dish and waiter.
Common mistakes
- Assuming one system does everything, then finding payments and orders do not connect.
- Not noting each order with its table and time.
- Leaving dishes without a recipe card, so you cannot see what each sale uses.
- Not noting the reason for each cancellation.
How 4restaurants.net helps
- Table orders are taken in the same application as the floor plan and bookings.
- Orders reach the kitchen from the same application.
- Ingredient stock sits in the same application as the orders.
- Reports by day, dish and waiter show what the service sold.