A POS that talks to your kitchen
Table service, kitchen display, course firing, split tickets and server tips — plus a live menu that stays in step with your delivery channels. Front of house and back of house finally read from the same ticket.
What generic POS software gets wrong here
- ✕A waiter rings up a table on one till and the kitchen never sees the course fire, so the mains land while the starters are still going out.
- ✕Modifiers live on a notepad. “No pepper, extra plantain” reaches the pass as a shouted correction, and the plate comes back.
- ✕Four guests want to pay separately. The generic till can only split the total evenly, so the cashier voids the bill and rings it three more times.
- ✕Delivery orders are keyed in by hand from a phone screen at peak service, and nobody can tell you at midnight whether the dine-in or the delivery covers were profitable.
- ✕Stock is counted in cases, sold in plates. Nothing tells you the goat meat is short until the kitchen is 86-ing dishes at 7pm.
Built for the way you actually operate
Every one of these is a real screen in SaleSprint — not a request form or a “coming soon” tile.
Kitchen Display System
Tickets land on a screen at the pass the moment the server sends them, grouped by course. Cooks bump items as they plate; the floor sees the status without walking back.
Table Service & Course Firing
Open a table, add rounds across the meal, and fire starters, mains and desserts when you want them — not all at once when the order is taken.
Split Tickets & Server Tips
Split a table by guest, by seat or by item, take a different tender on each portion, and attribute tips to the server who worked the section.
Modifiers That Reach the Pass
Build modifier groups per dish — spice level, sides, swaps, well-done — with price deltas. They print on the kitchen docket exactly as the guest said them.
Prep-Pars & Waste Log
Set a par level per prepped item so the kitchen knows what to produce before service. Log spoilage and comps as they happen, so shrinkage has a reason attached.
Delivery Menu Sync
Keep one menu. Price changes, 86-ed items and new dishes flow out to your delivery channels instead of being retyped on each platform at open.
How a day runs
Open service
Count the float, check prep-pars against yesterday’s covers, and 86 anything the kitchen cannot fire tonight. It disappears from the floor and from delivery in the same action.
Take the table
The server opens the table on a phone or tablet, adds rounds with modifiers, and fires courses as the meal moves. The pass sees each ticket as it is sent.
Settle the bill
Split by seat or by item, take cash, mobile money and card on the same table, print or send the receipt, and record the tip against the server.
Cash up
Close the till session, reconcile the drawer, log waste and comps, and look at covers, average spend, dish mix and food cost for the shift before you go home.
Everything included
Typical fit
The course firing was the thing. Before, the kitchen got everything at once and the pass decided the order. Now the dining room decides, and the complaints about cold starters stopped.
Questions we get
Do I need a special kitchen display screen?
No. The KDS is a normal SaleSprint screen, so any device that runs the app works — a cheap Android tablet on a stand, a spare laptop, or a TV with a mini PC. If you would rather keep paper, you can run kitchen dockets to a thermal printer instead, or both at once.
What happens when the internet drops in the middle of service?
You keep selling. The app holds sales locally and pushes them up the moment the connection returns, so a dead router does not stop a Friday night. The one thing that needs connectivity is anything crossing devices in real time — a ticket sent from a waiter’s phone to the KDS — so keep the floor and the kitchen on the same local network.
Can I move my existing menu over without typing it all again?
Yes. Export your current items to a spreadsheet, map the columns to our import template, and load categories, dishes, prices and modifier groups in bulk. We normally do the first import with you on a call, then you own it.
How long does it take to train waiters?
Taking an order and settling a bill is usually one shift of shadowing. The parts that take longer — splitting awkward bills, voids, comps — are exactly the parts you should lock behind a manager PIN anyway, so most servers never need them.
Does it work with my current receipt and kitchen printers?
If they are standard thermal receipt printers on USB or Bluetooth, yes, and you can set separate layouts for the guest receipt and the kitchen docket. Tell us the model before you buy anything new and we will check it with you.
Can I see all my branches in one place?
Yes. Every branch posts to the same tenant, so covers, sales, dish mix and food cost roll up live across locations, and you can still drill into a single kitchen for a single shift.
Explore the modules behind it
See it with your own numbers
Start a free trial, or let us walk you through the restaurant pos setup on a 30-minute call.