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 it needs.
Retail & grocery
Billing, khata and stock for the corner shop.
Ring up a sale in seconds, keep track of customer credit, and see what to reorder before you run out. If you sell in bulk too, set a wholesale price once and it applies whenever a bulk customer is on the sale.
- Sell by piece, dozen, carton or sack, and the count converts itself
- A wholesale price per product, applied automatically to bulk customers
- Customer credit ledger (khata) with email reminders
- Turn the low-stock list into a purchase order in one click
- 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, tracks your food-cost %, and takes the raw materials off stock when the dish is sold. At night, count what is left and see the shortfall in rupees. It also has tables, a kitchen board and modifiers at the till.
- Recipes with live plate cost and food-cost %, so you can spot a dish that is losing money
- Cook-to-order: selling a dish deducts its chicken, ghee and naan automatically
- Raw materials with on-hand stock, production batches, and wastage recorded with a reason
- A nightly closing count that puts a rupee value on what went missing
- Dining tables, a kitchen display (new, preparing, ready, served) and 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 see what is about to expire while the distributor will still take it back. It also has prescriptions, patient records, a controlled drug register and recall tracing, which a medical store needs and a general shop does not.
- Batch numbers and expiry dates, with the oldest stock selling first
- The till will not sell an expired batch
- An expiring-soon report grouped 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 everyone you sold a lot to
Kitchen inventory
Know what every plate costs
and where the stock went.
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 you can see the gap as a number.
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 %, and a dish that loses money shows in red.
Sell it and stock updates
With cook-to-order on, selling a Chicken Karahi takes its chicken, ghee and naan off stock automatically. You don't enter stock separately.
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 is on one ledger.
Count the leak, in rupees
At close, count what is on the shelf. NexusTill compares it with what should be there and prices the gap, which we call the leak.
Also in kitchen inventory
- A restaurant inventory dashboard: negative stock, today's usage, days of cover
- Prep items & sub-recipes (a sauce inside a dish)
On the Growth and Scale plans. Scale adds kitchen inventory per branch, with managers limited to their own branch.
What you get
What each business type
starts with.
Your business type decides what is switched on at the start. You can turn any of these on or off later in Settings, so a grocery that starts stocking medicines can 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 | — | — |
Wholesale is handled inside retail: set a wholesale price per product and it applies itself when a bulk customer is on the sale. One product and one stock count, with two prices.
Set it up
this afternoon.
Import your products, train your cashier in a day and start selling. There is no hardware to buy and no contract to sign.