Full table service means open checks, several rounds, and split bills. POSolid ties the floor, the kitchen, and the till together so nothing slips.
Add dishes with modifiers and variants, and lay out your tables so every order is tied to a seat.
Open a table, add what they order, and send it to the kitchen the moment the table is ready for it.
Starters, mains and desserts appear at the station that makes them — or print there — as you send each round.
Split the bill by guest or item, take cash or card, and close the table cleanly.
Everything you need to launch: what to buy, how the tablet, printers and internet connect, which settings to turn on, and our recommendations for every size of crew.
Add the next round to the open table and send it when the table is ready, so the kitchen starts on it then and not twenty minutes early.
Add reservations so tables fill from the web and walk-ins, with no double-booking.
See which dishes and servers perform, and tune the menu and the schedule around real data.
Track hours and breaks, and plan the floor and kitchen rota so busy services are always covered.
If you are still choosing a system rather than looking for a particular one, these are the six things full table service actually demands of it.
Every part named above is a module of the same platform — the plans build on each other, and the 14-day trial opens all of them.
A floor plan so orders belong to tables, checks that stay open across rounds, routing so each dish reaches the station that makes it, bill splitting, and reporting by dish and by server. Reservations and staff scheduling matter once the room is busy enough that the floor has to be planned rather than watched.
Yes. You lay the room out once, and every order opens against a table on it. The check stays open until the table settles, and any device on the floor can add to it — so the server who takes dessert does not need the one who took the starters.
Yes. A check can be split into separate receipts, and one order can take more than one payment method — part cash, part card. Split receipts are an organization setting, so a venue that would rather not offer it can turn the option off.
Yes. When you send a round it appears on the kitchen display in real time, and each station sees only the items that belong to it — so the grill is not reading through desserts. A station that would rather have paper gets its tickets on a thermal printer instead.
Yes. Bookings run on the same floor plan the servers use, with your working hours split into time slots and overlaps prevented automatically. A confirmed booking holds the table, and seating the party opens their order against it.
Yes. Sales break down by item, by hour, by payment method and by the person who took the order, so you can tell a dish that sells from one that merely sits on the menu, and staff the shifts that actually earn.
POSolid is set up differently for each kind of venue. Here is how it works for the others.
POSolid runs on any device you already own — no hardware, no setup fees. Start your 14-day free trial and take orders today.
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