Outlet Types | FT Bills POS

Fine dine

A POS that keeps pace with courses, covers, and premium service.

From welcome drinks to dessert, your floor and kitchen stay in sync — billing looks as polished as your plating.

Dine-in restaurant interior with elegant table settings and warm lighting

Designed for full-service dining

FT Bills lets you run table-wise orders, course firing, and KOT without chaos during peak seating. Captains and cashiers see the same truth: what is ordered, what is held, and what is ready to bill.

Split cheques, merge tables, and handle tips and taxes the way your guests expect. GST-ready invoices and clear audit trails mean your back office spends less time fixing mistakes.

Build loyalty with visit history and preferences, so regulars feel recognised and your team spends less time re-entering the same details. One system for the dining room, the bar, and management reports.

Table-wise orders, course firing, and KOT in one flow
Split cheques, merge tables, tips and GST-ready billing
Shared truth for captains, cashiers, and kitchen during rush

Cafe

Fast counters, calm shifts, and menus that change by the hour.

Coffee, add-ons, and light meals need a POS that feels light — not a spreadsheet dressed as software.

Cafe interior with counter service, coffee machines, and casual seating

Built for cafe rhythm

Sizes, syrups, dairy alternatives, and extra shots are handled at billing without slowing the line. Presets and modifiers mean your barista taps — not types — through the rush.

Table QR and reorder-from-history help regulars get their usual in seconds, while your staff focuses on quality and speed. Day-end closing matches short shifts so handover stays simple.

Whether you are mostly takeaway or sit-down, you get clear sales by category and time band, so you know what actually drives margin — not just what feels busy.

Modifiers and presets for drinks without slowing the line
QR reorder and visit history for regulars
Sales by category and time band for smarter planning

Ice cream & desserts

The perfect POS to grow sweet sales without melting operations.

Scoops, cones, toppings, and combos need structure when the queue doubles on a hot day.

Variations & add-ons, under control

Track every order with the right combination of flavours, cones, cups, and add-ons so nothing is lost in translation between counter and kitchen. Busy hours stay organised instead of overlapping.

Link add-ons and recipes to inventory so popular toppings do not silently run out mid-service. Staff sees what is available before promising it at the counter.

Promotions, bundles, and upsells can be applied consistently across terminals, so your sweetest offers actually show up on the bill — without manual overrides.

Flavours, cones, cups, and toppings structured per order
Inventory-linked add-ons so counters do not over-promise
Bundles and promos applied the same way on every terminal

Bakery

From oven to counter — batches, pre-orders, and retail speed in one place.

Fresh goods move fast; your POS should keep the same pace without losing traceability.

Production-aware retail billing

SKU-style items and same-day batches make it easy to sell what you actually baked, with clarity on what is left before the next production run. Discounts and breakfast bundles stay consistent across staff.

Advance orders and scheduled pickups get their own visibility, so celebration cakes and corporate trays do not get mixed with walk-in traffic. Customer notes stay attached to the right ticket.

Stock and wastage tie back to what you sell, helping you plan flour, filling, and labour with numbers — not guesswork — after every shift.

Batch and SKU clarity before the next bake
Advance orders and pickups separate from walk-ins
Wastage and stock tied to real sales after each shift

Bar & brewery

Tabs, pours, and peak nights — without losing the thread.

Drinks-led venues need flow: open tables, running bills, and categories that match how you actually pour.

Bar and brewery interior with taps and seating

Bar-first billing & control

Running tabs, transfers, merge, and split keep service moving when groups join, leave, or move tables. Your floor team spends time on guests — not on reconstructing orders.

Beverage categories align with GST and reporting needs, so spirits, beer, cocktails, and food each land in the right bucket for compliance and analysis.

Captain-style flows and multi-terminal support suit loud, crowded service: the same order is visible where it matters, from service bar to main POS.

Tabs, transfers, merge, and split for busy floors
Spirits, beer, cocktails, and food in clean report buckets
Multi-terminal visibility from service bar to main POS

Pizzeria

Wood-fired or delivery — toppings, halves, and timing under one ticket.

Pizza needs half-and-half, add-ons, and kitchen pacing without the wrong pie leaving the pass.

Pizzeria interior with wood-fired oven and seating

Built for pizza workflows

Half-and-half pies, crust options, and topping modifiers stay attached to one order so the kitchen and the box label always match what the guest asked for.

Dine-in, takeaway, and aggregator-style flows can share one menu backbone, so your staff trains once and your reports stay comparable across channels.

Rush-hour KOT and firing cues help the oven line stay sequenced: fewer remakes, clearer handoff from make table to cut and pack.