The till is not the product. The queue is.
At a counter, every extra tap is paid for by the person standing eighth in line. Order entry here is designed backwards from that: the fewest possible interactions for the orders you actually take most often, and no submenu between a barista and a milk change.
It also measures itself. Time at the till and queue depth are recorded through the day, so a slow morning becomes something you can look at instead of something you felt.
- Typical taps per drink
- Two to three
- Payment modes
- Card, UPI, cash, split
- Offline order entry
- Supported
- Printers
- Receipt and label
Designed around the four things counter staff do all morning.
Quick keys for the lines that carry the morning
Your top sellers sit on the first screen, ordered by how often they are actually rung up rather than alphabetically. The arrangement is yours to set and it can differ per counter.
Modifiers that stay one tap away
Milk swaps, sugar, shot counts, extra hot, takeaway cup. The variations a café repeats hundreds of times a week are surfaced next to the item, not filed behind a category.
Payment split without leaving the order
Card, UPI, cash and part payments across two methods on one bill. Rounding and change are handled inline so nobody is doing arithmetic while four people wait.
Receipts, labels and held orders
Print a receipt, print a cup or bag label for collection, or hold an order that is being made while the next customer is served. A held order keeps its place in the queue view.
Pre-orders and collection slots
Standing orders and same-day collections appear on the counter timeline at the hour they are due, and draw down the same bake counts as walk-in sales.
Refunds and voids that leave a trail
Every correction records who made it and against which order. Owners see a clean list rather than an unexplained gap in the day.
Queue / 08:42
Where the seconds go
- Item selectionQuick keys, no category drill-down
- ModifierAdjacent to the item, single tap
- Regular matchOrder staged, staff confirm
- PaymentOne screen, split allowed
Rush periods measured while they happen, not reconstructed later.
Queue depth and time at the till are timestamped through the day. That record is what staff scheduling and bake forecasting both read from, which is why it is captured at the till rather than estimated.
Depth sampled continuously
How many people are waiting, recorded across the trading day rather than at a few checkpoints.
Time at till per order
From first tap to payment complete, so a genuinely slow order type shows up as a pattern.
Peak windows identified
The half-hour bands that carry your rush, per weekday, per counter.
Fed into rosters and bakes
The same peak profile sets suggested cover and informs how early trays need to be ready.
Keep the terminal and printer you already paid for.
A counter that already works does not need replacing to add software to it. Where your existing equipment is compatible, it stays.
Terminals
Runs in the browser on a counter tablet, touchscreen till or laptop. No dedicated device required.
Card and UPI
Works alongside your existing card terminal and UPI acceptance. Payment mode is recorded against the order.
Printers
Standard thermal receipt printers and label printers on the same network. Layouts are configurable per counter.
Second screen
An optional customer-facing display can mirror the order and show what is left in the case.
Order entry, answered plainly.
Can two counters run at once during the morning rush?
What happens to an order if the connection drops mid-rush?
Do you take a cut of payments?
Can the quick-key layout differ between our counters?
Order & POS
Map your quick keys to the way your case is actually laid out.
Setup starts with your real menu and your real counter arrangement, so the first screen your staff see already matches what they reach for.
- Top-selling lines placed on the first screen from day one
- Modifiers configured to match how your baristas call orders
- Existing card terminal and printers kept where compatible