What POS Software does for a restaurant
A POS rings up each sale, takes M-Pesa and cash, prints a receipt and updates stock in one step. For a restaurant, the value shows up exactly where the work is hardest.
A kitchen turns raw stock into plated food, so the link between recipes, portions and stock is where margin leaks. Food margins look strong per plate, but wastage, comps and theft pull net margin down fast.
Every closed bill should print a compliant eTIMS receipt, even during the lunch rush. Veira handles that as part of the same sale, so compliance is not a separate evening job.
Restaurants run differently, and the software should too
A generic till misses the details that decide whether a restaurant makes money. These are the ones that matter:
- 1
The daily reality
Food cost and portions that slip without measurement. POS Software built for a restaurant turns that into a number you can act on, and you also sell in seconds on a phone, tablet or the free Veira terminal.
- 2
Where the margin leaks
Waiters keying orders by hand. POS Software built for a restaurant turns that into a number you can act on, and you also take Buy Goods, Paybill and Pochi la Biashara payments at the till.
- 3
What slows the counter
Theft between kitchen, bar and till. POS Software built for a restaurant turns that into a number you can act on, and you also keep selling offline and sync the moment the network returns.
- 4
What buyers expect
Busy lunch and evening rushes. POS Software built for a restaurant turns that into a number you can act on, and you also file a compliant eTIMS invoice on every sale automatically.
What to look for in POS Software for a restaurant
- Offline mode that keeps the queue moving during outages. This matters for a restaurant because of food cost and portions that slip without measurement.
- M-Pesa built in so payments reconcile themselves. This matters for a restaurant because of waiters keying orders by hand.
- eTIMS filing included, not a paid add on. This matters for a restaurant because of theft between kitchen, bar and till.
- Live reports you can open from your phone. This matters for a restaurant because of busy lunch and evening rushes.
A notebook and a basic till, or Veira
| Notebook or basic till | Veira | |
|---|---|---|
| Counting stock | By hand, rarely matches the shelf | Live by item, branch and value |
| M-Pesa at the counter | Checked on a separate phone | Matched to each sale automatically |
| eTIMS invoices | Typed in later, if at all | Filed on every sale, even offline |
| Knowing your numbers | A monthly guess | Live margin and takings on your phone |
A real restaurant example
A Westlands restaurant turning KES 350,000 a day leaks margin when the bar and kitchen are not tied to the till.
- Food cost and portions that slip without measurement.
- Waiters keying orders by hand.
- Theft between kitchen, bar and till.
- Sell in seconds on a phone, tablet or the free Veira terminal.
- Take Buy Goods, Paybill and Pochi la Biashara payments at the till.
- Keep selling offline and sync the moment the network returns.
Every sale on Veira files a compliant KRA eTIMS invoice, online or offline. Every closed bill should print a compliant eTIMS receipt, even during the lunch rush.
A POS rings up each sale, takes M-Pesa and cash, prints a receipt and updates stock in one step. Here is what that looks like with Veira:
- Sell in seconds on a phone, tablet or the free Veira terminal
- Take Buy Goods, Paybill and Pochi la Biashara payments at the till
- Keep selling offline and sync the moment the network returns
- File a compliant eTIMS invoice on every sale automatically
Related questions
Frequently asked questions
Is POS Software hard to set up for a restaurant?
Does it keep working offline?
Does it handle M-Pesa for a restaurant?
Is it KRA eTIMS compliant?
How much does POS Software cost for a restaurant in Kenya?
Can it run more than one restaurant?
Based on KRA eTIMS regulations and interviews with 5,000+ Kenyan businesses
Whether you run one restaurant or several across Kenya, Veira gives you point of sale that fits the trade instead of fighting it. Book a free demo and see it work with your own a la carte and set menus.