Restaurants & cafés
Restaurant POS software
for Pakistan.
A restaurant does not lose money at the till — it loses it in the kitchen, one over-portioned plate at a time. A café counter, a full-service floor and a takeaway window each bill differently, and a POS built for a grocery shop handles none of it. This is what NexusTill does for a kitchen.
What you get
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
In detail
Every part of the restaurant, covered.
The floor
Who is sitting where, and for how long.
- A table map with live status — free, seated, billed
- Move a party to another table without re-ringing the order
- Reservations and a walk-in waiting list
- How long a table has been sitting, so nobody is forgotten
- A QR code per table
The kitchen
Orders on a screen, not a spike.
- Kitchen display: new → preparing → ready → served
- Separate stations, so the grill and the tandoor see their own tickets
- Courses fired when the floor is ready for them
- Seat numbers on a ticket, so the right plate reaches the right chair
- Bump an order back if it went out too early
Recipes & food cost
What the plate actually costs.
- Build a recipe once — NexusTill prices the plate
- Live food-cost %, so a dish that stopped earning shows up
- Cook-to-order: a sale deducts the chicken, ghee and naan
- Raw materials with their own stock and production batches
- Reason-coded wastage
Billing the table
The way a restaurant actually charges.
- Item modifiers — extra cheese, no chilli, on the side
- A service charge, with a minimum party size if you set one
- Split a bill across payments
- Quick receipt or an official tax invoice
- Takeaway and delivery on the same till
Staff & shifts
Who worked, and what it cost.
- Clock in and out on the till
- Hours worked per person, per shift
- Labour as a percentage of sales
- Roles that limit what a cashier can reach
- Sales by cashier
Closing the day
The night's numbers, without a spreadsheet.
- Z-report at day close
- A nightly closing count that prices the leak in rupees
- No-show and cancellation report
- Sales by hour, so you can staff the rush
- Cash counted against cash expected
Questions
What shopkeepers ask us
Yes — all three bill differently and NexusTill handles each. A café counter rings up like a shop, a full-service floor uses dining tables and a kitchen display, and a takeaway window can do either. You turn on what you use.
Yes. You build a recipe once and NexusTill prices the plate from its ingredients, then tracks your food-cost percentage as prices move — so a dish that has quietly stopped making money shows up as a number instead of a hunch.
Yes. Cook-to-order stock means selling a plate of karahi pulls its chicken, ghee and spices off your raw-material stock automatically, so what the system says you have is what is actually in the kitchen.
Restaurant mode is on the Growth plan, Rs 6,999 a month. That covers recipes, food-cost tracking, cook-to-order stock, dining tables, the kitchen display and item modifiers. Starter, at Rs 2,999, is a plain till without them.
Run a different kind of shop? See all four.
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.