Please review your local POS obligations
Tabres keeps your POS records as accurate, complete, and tamper-evident as reasonably possible. Your country may nonetheless place specific bookkeeping, retention, or reporting obligations on point-of-sale systems. Please make sure your use of Tabres POS meets those obligations. Compliance with your local tax and fiscal regulations remains solely your responsibility, and Tabres accepts no liability for any fines, penalties, or other regulatory action arising from your use of its POS. Our other products — such as the QR Menu and Link-in-bio — remain available to you without restriction.
If you need your data — such as sales or tax records — exported in a specific format, please reach out to us via WhatsApp or at [email protected], and we will do our best to provide you with the functionality to export your data for accounting or tax-reporting purposes.
What is a restaurant POS system?
A POS system — point of sale — is where an order turns into a sale. Your team rings it up, the kitchen gets it, the guest pays for it. That's the whole job, and one screen should do all three.
Tabres POS is the floor side of Tabres. Waiters, cashiers and runners work from it all shift: open a table, ring up a round, move an order, take the money, hand over the receipt. It runs in a browser, so there's no box to buy and nothing to install under the counter — and when you'd rather have an app, there's one for Windows, macOS, Android and iPhone.
- What it costs
- Free, forever. Every terminal, every branch, every person on the floor.
- What you need
- A device with a web browser, or the app on Windows, macOS, Android or iPhone. A counter tablet, a phone in an apron pocket, an old laptop — whatever you already have.
- What you can sell
- Dine-in, pickup, delivery and self-service, all from the same screen.
- Ways to get paid
- Seven: cash, card, bank transfer, mobile wallet, QR, voucher and comp.
- Where orders go
- Straight to the kitchen screen, sorted to the right station by category.
- Languages
- 10 languages (we are adding more...), right-to-left ones included — the whole app flips with them.
Take an order in a few taps
This is the job your team does two hundred times a night. It should cost three taps, not a training course.
Tap where the guest is
Your floor plan opens first. Tap a free table and the menu comes up. Tap a table that already has an order and the new round joins it instead of starting a second bill. Not a table order? Pickup, delivery and self-service are one tap away.
A menu built for thumbs
Dishes sit on a grid of coloured tiles, grouped by category. You pick the colour for each one, so your team finds the flat white without stopping to read. Tap a dish with sizes or extras and it opens: pick the size, add the extras, set how many. Sold by weight? Type the grams.
The total is never a guess
Discounts, taxes, the service charge and the delivery fee are worked out on our servers while the order changes, not on the tablet. So the number you read out at the table is the number that ends up on the bill.
Allergies go on the order, not in someone's head. Every order takes a note, and the app asks for it in plain words: allergies, special requests, things to leave out. It travels with the order to the kitchen screen and prints on the receipt.
Guests change their minds. So can the order.
An order isn't finished the moment it's sent. Here's what your team can still do to it — without waving a manager over.
- Add another round. Tap the table again and keep going. The new items join the order that's already open, so the guest gets one bill at the end.
- Take something off. The app asks why. That reason is saved with the order, so a missing dish is never a mystery when you count up at the end of the night.
- Give a discount. A percentage or a fixed amount, on the whole order or on one line. Add a reason — regular, manager approved, sorry about the wait — and it stays on the record.
- Move it to another table. The party moved to the terrace? Move the order with them. Drop it on a table that's already busy and the two orders merge into one.
- Change dine-in to delivery. Or to pickup. Switch the type on a live order instead of starting again.
- Attach the guest. Pick someone from your customer list or add them on the spot, with the address, the floor, and what to tell the courier.
Every device sees it at once. A change made on the counter tablet shows up on the waiter's phone, on the second terminal, and in Manager straight away. Nobody has to refresh anything, and two people can't sell the same table twice.
Split it, tip it, settle it
Paying is the bit guests remember. It should take seconds — and it should handle the awkward table of six without a queue building up behind them.
| What the guest says | What you tap |
|---|---|
| The whole bill, in cash | Cash |
| The whole bill, on a card | Card |
| Only what I ordered | Split by item |
| Half now, the rest later | Custom amount |
| Transfer, wallet, QR or a voucher | Other |
| This one's on the house | Comp |
Cash without the mental maths
Tap 20, 50, 100 — or type what they handed you. Change due works itself out and shows up in big numbers, so nobody counts twice with a queue watching.
Tips in one tap
5%, 10%, 15%, 20%, or any amount you like. It's worked out on what's actually being settled, and it's stored apart from the bill so your reports stay honest.
Pay by item
Tick the lines one guest had — even part of a line, two of the four beers. Each line already knows its share of the tax and the service charge, so nobody has to type a number or split it in their head.
Refunds that point at something
Refund a whole payment, or just the dish that came back. Add a note, and it sits on the order where the next person can see it.
Nothing is ever written over. Each payment and each refund is added to the order as its own line. What's left to pay is worked out from that list, so an order can sit unpaid, part-paid or paid while the food is still cooking. And if someone tries to walk away from a table that hasn't paid, the POS stops them.
A bill before, a receipt after
Two different pieces of paper, and Tabres never mixes them up. A bill says what's owed. A receipt proves it's been paid.
Print it
The guest's copy, a copy with their details on it, or a copy for the driver. Your branch's legal name, tax number and registered address are already printed on it — you set those once.
Send it to their phone
Share a receipt on WhatsApp and it's a link that keeps working. Share an unpaid bill and the link always shows what's still owed — so a guest who pays half can check the rest from their table.
Email the receipt
Type the address and we send it. Receipts only: a bill is a live number, not something to file. The business traveller asking for an invoice gets one before they've put their coat on.
What's actually on it
Every line with its size and extras, the tax broken down, the service and delivery fees, the delivery address where there is one — and the allergens each dish was declared with.
Allergens are frozen onto the order. When a dish is ordered, the allergens it carried at that moment are saved onto the line. Change the recipe next month and last month's receipt still says what you actually sold.
Taxes and fees that match your country
One rate on food, another on alcohol, a third on takeaway. Real hospitality tax is messy. You set it up once per branch, and the till gets it right from then on.
31 tax classes
Food, bakery, coffee and tea, beer, wine, spirits, takeaway, delivery, accommodation and more. Give a dish its class once, and it's taxed correctly everywhere it's sold.
A percentage, or a flat amount
Charge a share of the price, or a fixed sum per item or per line. Stack several taxes and you decide the order they're worked out in — because sometimes one is charged on top of another.
A different rate per channel
Many countries tax eating in and taking away differently. Set one rate for dine-in and another for takeaway or delivery, and the same dish is charged correctly either way.
Service charge, dine-in only
Switch it on per branch and set the percentage. It's added to table orders only, so a pickup order never shows a fee of nothing.
In the price, or on top of it
Decide per tax whether it's baked into the price a guest reads or added at the till. Your menu says what your country expects it to say.
The night that ends at 3am
Set when your trading day starts. Sales taken after midnight land on the right day, so a busy Saturday doesn't come out as two quiet halves.
Each tax gets its name in every language. You write what a tax is called per language, so a Dutch guest reads BTW on the receipt and a Spanish guest reads IVA. Same tax, right word.
One terminal, every shift
A counter tablet isn't anybody's phone. Six people will use it today, and none of them wants to type an email address with a queue waiting.
A manager unlocks the terminal once
They sign in on the device at the start of the day. That's it — nobody signs in like this again until tomorrow.
Each person starts with a 6-digit PIN
Tap your name on the staff list, type your PIN, start serving. No email, no password, no manager standing over you.
Lock hands the till to the next person
One tap ends your session and brings the staff list back. The terminal stays unlocked underneath, so the swap takes seconds.
Everyone sees only their own job
Roles and permissions decide what shows up. A runner never sees the reports, and only the people you pick can give a discount.
23 hospitality roles, 62 permissions. Waiter, head waiter, runner, barista, cashier, accountant — pick the role and the screen matches the job. Then tighten it further if you want: who can discount, who can refund, who can comp a bill, who can even open the reports. Staff change their own PIN from their profile, without asking anyone.
Runs on what you already own
No terminal to buy, no cable to run, no engineer to book in. If it opens a web page, it can be your till.
Phone, tablet, laptop
A counter tablet in landscape gets the full split screen: the menu on one side, the open order on the other. On a phone the order sits in a bar at the bottom, within reach of your thumb, and slides up when you need it.
Browser first, an app when you want one
The browser is the quickest way in: open the address, sign in, and that device is a till. When you'd rather have an icon on the home screen, install the app for Windows, macOS, Android or iPhone and iPad — same till, same account, same shift, and the counter tablet stops wandering off to other websites. Download the POS app.
10 languages, right to left included
inglise, aserbaidžaani, hollandi, eesti, türgi, vene, portugali, poola, hispaania ja araabia. Your kitchen porter and your head waiter can each use the till in their own language, on the same account. Pick a right-to-left language and the whole screen turns around with it.
Learn it before your first break
A new starter on a Friday night doesn't get a training day. They get tiles, a cart and one big button. Most people are taking orders on their own within five minutes.
Easy for everyone to use
- Big tiles and big buttons, because this screen gets tapped with wet hands.
- One screen, one job. The next thing to press is always the obvious one.
- It works with a keyboard and with screen readers, in every language.
- Money is never guesswork — totals are the biggest thing on the screen.
One honest limit. The POS needs an internet connection. Prices, taxes and balances are worked out on our servers so that every device agrees with every other one — and that means there's no offline mode. If the Wi-Fi at your counter is shaky, keep a phone on mobile data behind the bar.
Where you can use the POS
Some countries require a till to report every sale to the tax authority through a certified device. We aren't one, and we won't pretend otherwise. So we tell you where you stand before you take a single order.
- We check your country when you sign in. The POS looks at the country on your account and the country of the branch you're working in, and goes by the stricter of the two.
- Where we can't be used, the till is switched off. You'll see a plain notice instead of the POS. Your QR menu, your link in bio and your online ordering carry on working as normal.
- Where a certified fiscal device is required. You'll see a warning before you start. You can use Tabres POS alongside a separately certified device, but not in place of one.
- Everywhere else. A reminder to check your local bookkeeping, retention and reporting rules — because those are yours, and they differ everywhere.
Tabres is not a certified fiscal system. We keep your POS records as accurate, complete, and tamper-evident as reasonably possible, and we'll build you a custom export for your accountant or your tax office if you ask. Staying compliant with your local tax rules is still your responsibility — the details are in our terms and conditions. Not sure where your country stands? Message us before you switch.
Where the orders go next
The till is one half of Tabres. Orders leave it for the kitchen and arrive from your guests' own phones — and every part of it is free.
Kitchen Display System
Every order you ring up lands on the kitchen screen the same second, sorted to the right station. No printer, no paper.
QR Menu
Guests scan the code at their table and order from their own phone. It arrives as an order like any other.
Order Management
Delivery, takeaway and dine-in in one list, with your own couriers and no commission on your sales.
Download the POS
Open the till in a browser, or install the app on Windows, macOS, Android and iPhone.
Open your till in five minutes
Sign up with an email address, add your menu, and start taking orders on the tablet that's already on your counter. No card, no salesperson, no contract.
