Solutions
POS software for four kinds of shop
in Pakistan.
A restaurant does not need expiry dates, and a pharmacy does not need a kitchen board. Pick your business type and NexusTill switches on what you need — you can always change it later.
Retail & grocery
The corner shop, finally on the books.
Ring up a sale in seconds, keep customer credit honest, and know what to reorder before you run out. Selling in bulk too? Set a wholesale price once and it applies itself the moment a bulk customer is on the sale.
- Sell by piece, dozen, carton or sack — the count converts itself
- A wholesale price per product, applied automatically to bulk customers
- Customer credit ledger (khata) with email reminders
- Low-stock list → one-click purchase order
- Barcode scanning and label printing
Restaurants & cafés
Know what every plate costs — and where the stock went.
Build a recipe once and NexusTill prices the plate, watches your food-cost %, and pulls the raw materials off the shelf the moment a dish is sold. At night, count what's left and see the leak in rupees. Plus tables, a kitchen board, and modifiers at the till.
- Recipes with live plate cost & food-cost % — spot a dish that's losing money
- Cook-to-order: selling a dish deducts its chicken, ghee and naan automatically
- Raw materials with on-hand stock, production batches, and reason-coded wastage
- Nightly closing count that prices the leak — what walked, in rupees
- Dining tables, kitchen display (new → preparing → ready → served) & item modifiers
Pharmacies
Know what's about to expire before it costs you.
Keep a batch-and-expiry register, sell the oldest stock first, and get told what's turning while the distributor will still take it back. Plus prescriptions, patient records, a controlled drug register and recall tracing — the parts that make a medical store different from a shop.
- Batch numbers and expiry dates, with the oldest stock selling first
- An expired batch cannot be sold — the till stops it
- An expiring-soon report banded by what the distributor will still pay
- Prescriptions and patient records, with allergies shown at the till
- A Schedule G controlled drug register, and recall tracing to the people you sold a lot to
Kitchen inventory
Know what every plate costs — and
where the stock went.
Most restaurants lose money they never see — a heavy hand on the ghee, a portion given away, stock that walks out the back. NexusTill turns your recipes into live costs and your sales into stock movements, so at the end of the night the gap is a number, not a mystery. Included from the Growth plan up.
Cost the recipe
List a dish's ingredients in their own units (0.25 KG chicken, 2 naan). NexusTill prices the plate and shows the food-cost % — so a dish quietly losing money stands out in red.
Sell it — stock moves itself
Turn on cook-to-order and selling a Chicken Karahi pulls its chicken, ghee and naan off the shelf automatically. No separate stock entry, no double counting.
Receive, produce & log waste
Book in raw materials at their real cost (weighted-average), cook batches ahead with Production, and write off spoilage with a reason — every gram tracked on one honest ledger.
Count the leak, in rupees
At close, count what's actually on the shelf. NexusTill compares it to what should be there and prices the gap — the leak. That's money you can now chase.
Everything the kitchen gets
- Recipes with live plate cost & food-cost %
- Cook-to-order deduction on every sale
- Raw materials with on-hand stock
- Weighted-average costing on receiving
- Production batches (cook ahead)
- Reason-coded wastage & its rupee value
- Nightly closing count & the leak
- A restaurant inventory dashboard — negative stock, today's usage, days of cover
- Prep items & sub-recipes (a sauce inside a dish)
Available on the Growth and Scale plans. Scale adds kitchen inventory per branch, with branch-scoped managers.
What you get
Sensible defaults —
not a straitjacket.
Your business type decides what is switched on to begin with. Every one of these can be turned on or off later in Settings — so a grocery that starts stocking medicines can simply enable expiry tracking, without becoming “a pharmacy”.
| Capability | Retail | Restaurant | Pharmacy |
|---|---|---|---|
| Point of sale, inventory, customer credit, reports | |||
| Pack units (carton / dozen / strip) | — | ||
| Batches & expiry tracking | — | — | |
| Dining tables & order types | — | — | |
| Kitchen display (KDS) | — | — | |
| Item modifiers | — | — | |
| Recipes, plate cost & food-cost % | — | — | |
| Cook-to-order: sell a dish, deduct its raw materials | — | — | |
| Raw materials, production & wastage | — | — | |
| Nightly closing count & the leak, in rupees | — | — |
Selling in bulk is not a separate kind of shop: a retail shop sets a wholesale price per product and it applies itself when a bulk customer is on the sale. One product, one stock, two prices — rather than a second system to keep in step.
Ready when
you are.
Set up in an afternoon. Import your products, train your cashier in a day, and start selling — no hardware to buy, no contract to sign.