Does it handle happy-hour pricing on its own?

Yes. Time-based price levels switch automatically, so nobody has to remember to change prices manually at the bar.

Can we take food and drink orders from the table as well as the bar?

Yes, with an app for customers to order and pay from where they're sitting, alongside the till at the bar.

Will it help us keep track of cellar stock?

Yes. Stock counts and reordering run from the same system as the till, so you can see what's moving without a separate spreadsheet.

EPOS for pubs and bars

EPOS software and hardware built for fast rounds, floating staff and last orders, with the stock and reporting a busy bar needs.

We fit pubs and bars with a till built for speed at the bar: quick screens for a busy Friday night, staff logins that floating and part-time team members can pick up fast, and pricing that switches itself for happy hour and last orders. Behind the counter, stock and sales reporting keep the cellar and the bar stocked without guesswork.

A typical setup

Most pubs and bars run a fast bar terminal for orders and payment, a kitchen screen if food is served, and an app for customers to order and pay from the table. Add stock control to keep an eye on the cellar, and reporting to see what’s actually selling. We put the setup together around how you run service, not a fixed package.

Integrations that matter here

Card payments, accounts software and stock suppliers are the integrations pubs and bars ask us about most. See the full range on our integrations and AI page.

A shift in service

Doors open, the first rounds go through the bar terminal in seconds. As the evening picks up, floating staff log in on their own layout, orders from the app land straight at the bar or the kitchen screen, and happy-hour pricing switches itself off at the right time. At close, the manager pulls the night’s sales and stock report without touching a spreadsheet.

Rounds pile up at the bar when staff can't move fast between screens.
Floating and part-time staff need a layout they can pick up in one shift.
Happy-hour and last-orders pricing needs to change without a manager rebuilding the till.
Cellar and bar stock drifts without a straightforward way to count and reorder it.
Regulars expect to be recognised, but paper loyalty schemes don't scale.