Restaurant & bar till

Run the floor, the kitchen and the bar from one till

See every table at a glance: who’s sitting where, how long they’ve been there and what they’ve spent. Take the order on a phone, add a note for the chef and send it to the kitchen screen with one tap. Split the bill by item or equally, add a service charge, take a tip, and every sale lands in your books with VAT and stock done.

Try it free See pricing

app.zivobooks.com/app/the-jacaranda/till

Tables

5 open

T14

$42.80

18 min

Free

T36

$96.50

72 min

T42

$18.20

9 min

Bar 13

$27.00

34 min

Free

#14T3 · 6 guests
12 min · Farai

2Sadza & beef stew

No chilli

1Grilled bream

3Chips

2Mazoe orange

No ice

ReadyDone

Split the bill

Guest 1 · 3 items$24.10

Tip 10%$2.41

A floor plan of your tables

Every table shows if it’s free, what’s on the tab and how long it has been open. Long waits stand out in amber.

Tabs shared by every device

Start a tab on a waiter’s phone and pay it at the counter. If two people change a tab at once, nobody’s order is lost.

Straight to the kitchen

Send the order and it appears on the kitchen screen, numbered, with the table and the notes. A ticket can print too.

A kitchen screen that keeps up

Orders line up oldest first, turn amber then red as they wait, chime when new ones arrive and are bumped when done.

Split the bill

Each guest pays for their own items, or the bill is shared equally. What’s left stays on the tab.

Tips and service charge

Offer 10, 15 or 20 percent or any amount. Tips are owed to your staff, so they’re kept out of your sales.

Takeaways and bar tabs

Open a tab by name for a takeaway or someone at the bar, alongside the tables.

Voids need a supervisor

Taking food off a tab once it has gone to the kitchen needs a supervisor’s PIN, and is kept on record.

Same books, same stock

Each bill is a paid invoice with VAT, and stock comes off as it sells, just like the shop till.

From the table to the pass without shouting

A waiter takes the order at the table on their phone, adds “no onions” to the burger and taps Send. The kitchen screen chimes, ticket 14 appears with the table number and the note, and the clock starts. When it’s plated, the chef taps Ready; when it leaves the pass, Done.

Add more to the tab later and only the new items go to the kitchen. Nothing is sent twice, and nothing is forgotten.

Bills that split the way people pay

Four friends, one table. Tap Split, pick each person’s items and take their payment; the rest stays on the tab until the last person pays. Or split it equally and let everyone pay their share by card, cash or EcoCash. Tips go to Tips Payable, the money your staff are owed, not to your sales.

Restaurant & bar till: your questions

Can’t find what you’re looking for? Ask us directly, and a person will answer.

What do I need for the kitchen screen?

Any tablet, laptop or TV with a browser, signed in to Zivobooks. Open the kitchen screen from the till’s menu and leave it running.

Can I print kitchen tickets instead?

Yes. Switch on kitchen tickets and a ticket prints on the till’s printer each time an order is sent, as well as showing on the screen.

Do tips count as sales?

No. A tip is money owed to your staff. It’s posted to Tips Payable and shown separately on the Z report.

Does it work without a connection?

Counter sales do. Tabs are shared between devices, so opening and sending tabs needs a connection.

Works hand in hand with

Till & cash sales A complete till for the counter: sales, returns, cash-ups and X/Z reports, even when the signal drops. Stock & purchase orders Know what’s on the shelf, what it’s worth and what to reorder. Payroll & leave Pay runs, payslips and statutory returns for PAYE, UIF, NSSA, NAPSA, GOSI, WPS and more.

Give your business the back office it deserves.

Try every feature free for 30 days. No card, no contract, and your data is always yours to export.

Start your free month Talk to us

30 days free · Then from $5 a month · Cancel any time · Works on phone, tablet and computer