Can we split a bill several ways without holding up the next table?

Yes. Bills split by item, by seat or evenly, right from the table or the till.

Will it help with reservations and no-shows?

Yes. Bookings, table plans and no-show tracking run from the same system, so front of house isn't juggling a separate diary.

Can the kitchen see orders without printed tickets?

Yes, on a kitchen screen that shows what's ordered, what's fired and what's running late.

EPOS for restaurants

Name: RED EPOS
Address: GB
Telephone: +447885671481

EPOS software and hardware for table service: table plans, handheld ordering, split bills and a kitchen that keeps up.

We fit restaurants with a till built around table service: a table plan that shows what’s happening at a glance, handheld ordering that skips the walk back to the till, and a kitchen screen that keeps courses moving in the right order.

A typical setup

A main till for the floor, handheld devices for taking orders and payment at the table, and a kitchen screen so the pass isn’t relying on printed tickets. Add reservations if you take bookings, so the diary and the table plan work from the same system.

Integrations that matter here

Booking platforms, card payments and accounting software are the integrations restaurants ask about most. See the full range on our integrations and AI page.

A shift in service

A booking comes in on the reservation system and the table plan updates itself. Orders taken at the table on a handheld land straight at the pass, courses fire in sequence on the kitchen screen, and the bill splits however the table asks — all without anyone leaving the floor to use a fixed till.

Table plans and course timing need to stay in sync between front of house and the kitchen.
Splitting a bill several ways at the table shouldn't hold up the next order.
Walking back to a fixed terminal for every order slows service down.
No-shows and last-minute changes are hard to manage from a paper diary.