For restaurants & cafés

From the table to the station to the books.

Flowyana runs the whole service: floors and tables, menus and modifiers, kitchen tickets by station, recipes that consume stock, and settlements that post themselves into real double-entry accounts.

See Restaurant pricing See the POS

Restaurant POS for the UAE and Saudi Arabia, with the kitchen and the books attached

Flowyana is a restaurant POS for cafés, restaurants and multi-outlet groups in the UAE, Saudi Arabia and the wider Gulf. It runs floors and tables, sends kitchen order tickets to each station, and keeps taking orders when the internet drops. Behind the till, recipes consume stock and every bill posts to the accounts, so it is also restaurant management software with inventory and accounting built in.

A restaurant loses money in small places: an order misheard at the pass, a plate that never reached the bill, a voided ticket nobody explains, chicken that was bought but never sold. A separate POS, a kitchen printer setup and an accountant’s spreadsheet can’t join those dots. Flowyana keeps the order, the kitchen ticket, the ingredients and the payment in one record, so you can follow a dish from the table to the profit and loss statement.

It is built for a real service. Waiters take orders on the waiter app and the ticket reaches the right station in seconds. Several tills and the waiter app work together over the restaurant’s own network, so a dropped internet line on a Thursday night doesn’t stop the kitchen.

To be clear about scope: Flowyana runs your room, your kitchen and your books. As of October 2026 it does not take online orders, connect to delivery apps or run a loyalty scheme. If those decide your choice, we’ll tell you so on the first call.

One service

Seat. Order. Fire. Settle.

Seat
The floor, as it actually is
Floors and dining tables set up the way your room runs. Waiters see what’s free, what’s fired, and what’s waiting on the pass.
Order
Menus with opinions
Sections, schedules, and channel pricing — lunch and dinner menus switch themselves, and today’s prices handle what changes daily. Modifiers are structured data, not scribbles.
Fire
Tickets route themselves
KOTs print at the right station — grill, fryer, bar — with table, waiter, course, and modifier lines. The kitchen reads orders, not handwriting.
Settle
Bills that split like tables do
Multiple bills on one table, split across payment methods, and every settlement posted: cash session, accounts, tax — done before the table’s cleared.

Kitchen truth

Where the margin actually goes.

Most restaurant systems stop at the ticket. Flowyana follows the plate into stock, cost, and the P&L.

Recipes drive consumption

Dishes carry recipes; selling a plate consumes its ingredients at the station. Stock reflects the kitchen’s reality, not a monthly guess.

Wastage on the record

Burnt, dropped, expired — recorded at the station with reasons, so the gap between purchased and sold stops being a mystery.

Stations run a trading day

Issue stock to a station, count what’s left, close the day. Station consumption reports show variance per station, per day.

Voids with a reason

Deleting or voiding a bill asks for a reason and keeps the record — nothing quietly disappears at the end of the night.

Cashier PINs at the till

The device stays signed in; each staff member unlocks with their own PIN under your PIN policy. Permissions follow the person, not the device.

Offline through the rush

Friday night doesn’t care about your bandwidth. The POS keeps working on the device and syncs when the network returns.

How it runs a service

The detail behind a smooth night.

Floors, tables and order types

Set up each floor of your restaurant and the tables on it: terrace, main hall, private room. During service the floor screen shows each table’s state live, so a host can see which tables are free, which have ordered and which are waiting to pay. Dine-in orders need a table, which stops “floating” bills that nobody owns. Takeaway and your other channels are order types of their own, each with its own pricing if you want it.

Floors and tables set up per outlet
Live table state on the floor screen
Dine-in orders tied to a table
Order types and channels you define

A KOT system that routes by kitchen station

Every menu item belongs to a station: grill, fryer, cold section, bar. When the waiter fires an order, Flowyana splits it into kitchen order tickets, one per station, and sends each to that station’s printer or to the on-screen kitchen screen. Tickets carry the table, the waiter, the time and the modifiers. Because routing works from the tills’ own data, tickets keep reaching the kitchen when the internet is down. On the kitchen display, cooks start each ticket, mark it ready and bump it when it leaves the pass, with a chime for every new ticket, and the floor screen shows each table’s kitchen progress as it happens.

One ticket per station, routed automatically
Printed tickets or a kitchen display per station
Start, ready and bump on screen, with recall and reprint
Kitchen progress shown live on the floor screen
Table, waiter, time and modifiers on every ticket
Kitchen printers set per station

Menus, modifiers, schedules and channel pricing

Build menus with sections and a schedule, so breakfast gives way to lunch without anyone switching it. Modifiers are structured groups, not free text: choose a size, remove an ingredient, add extra cheese. Each choice can carry a price and prints clearly in the kitchen. Channel pricing lets takeaway or other channels charge differently from dine-in, either with their own prices or a markup, and items whose price changes daily take a daily price.

Menus with sections and time schedules
Structured modifier groups with prices
Channel prices or markups per order type
Daily prices for items that change

Offers, combos and happy hours that apply at the till, even offline

Set promotions once on the web and the till applies them automatically, with or without internet. Run buy X get Y, a percentage or amount off menu items and menu sections, combos and meal deals, spend thresholds in tiers, and free gifts. Happy hours run on the days and time windows you pick, per branch and per channel, so dine-in, takeaway and delivery can each have their own. Stacking rules and a per-bill cap stop discounts piling up, each offer can carry its own return rule, and a test basket lets you try an offer before it goes live.

Buy X get Y, combos and meal deals
Percentage or amount off menu items and sections
Spend thresholds in tiers, with stacking rules and per-bill caps
Happy hours per branch and per channel
A test basket to try an offer before it goes live

Restaurant management software with inventory: recipes, stations and wastage

A dish in Flowyana carries a recipe, so selling it consumes the ingredients. Kitchens can run stations as a trading day: issue stock to the station in the morning, count what is left at close, and see consumption against what was sold. Wastage is recorded with reasons such as burnt, dropped or expired. Purchases bring real costs into stock, so station consumption and variance reports are based on what happened, not on estimates.

Recipes that consume ingredients on every sale
Issue, count and close stock per station
Wastage recorded with reasons
Station consumption and variance reports
Purchases and supplier bills in the same system

Waiter app and several tills, with or without internet

In a busy restaurant one till is not enough. Flowyana lets one till host the service while other tills and the waiter app join it over the restaurant’s own network. A waiter takes the order at the table, the kitchen receives its tickets, and the cashier settles the bill, all without the internet. When the connection returns, the day’s orders and payments reach the workspace and post to stock and accounts.

Waiter app for ordering at the table
Several tills sharing one service
Works over the local network when the internet is down
Staff unlock with their own PIN and role

A restaurant till in any browser

Not every outlet needs installed tills. A branch can run its restaurant till in a web browser on a computer or tablet: the same floor, tables and menus, with table orders moved, merged or split in a tap, keyboard shortcuts for a busy counter, and a day close with a Z report once every open order is settled. Each branch runs either the browser till or the installed app, and the app is the one that keeps selling when the internet is down.

Floor, orders and settlement in a web browser
Move, merge and split table orders
Keyboard shortcuts for the main actions
Day close with a Z report once open orders are settled

Settling the bill: a restaurant POS for the UAE and Saudi Arabia

A table can split into several bills, and each bill can be paid with more than one method: part cash, part card. Card or QR payment requests can go through a connected payment gateway. Prices can include VAT, with the split shown on the receipt and posted to the right account. The till runs in Arabic or English. Every payment lands in the counter’s cash session, and at close the drawer is counted against the expected total, with any difference posted, not ignored.

Several bills per table and split payments
Card or QR payment requests through a payment gateway
VAT-inclusive prices with the split on the receipt
Cash sessions with float, count and over or short
Till in Arabic or English

What goes wrong in a restaurant

Six leaks every restaurant owner recognises, and how Flowyana closes them.

Orders are misread between the table and the kitchen.
Each item fires as a kitchen order ticket to its own station, printed or shown on the kitchen screen, with the table, the waiter and every modifier spelled out. The grill reads what the guest asked for.
Waiters queue at the till to punch in their tables.
The waiter app takes the order at the table and joins the main till over your local network. The ticket reaches the kitchen without anyone walking back to the counter.
Food cost is a guess made once a month.
Dishes carry recipes, so selling a plate consumes its ingredients. Stations are issued stock, counted and closed each day, and wastage is recorded with a reason, so the gap between bought and sold has names.
Bills disappear at the end of the night.
Deleting or voiding a bill asks for a reason and keeps the record. Discounts carry reasons and per-cashier limits, and each staff member unlocks the till with their own PIN.
The internet goes down in the middle of service.
One till hosts the service and the others, plus the waiter app, connect to it over the restaurant’s own network. Orders, kitchen tickets and payments carry on, and everything reaches the workspace when the line returns.
Breakfast prices are still showing at dinner, and takeaway is priced like dine-in.
Menus have sections and schedules, so they switch with the time of day. Each order type or channel can carry its own prices or a markup, applied automatically when the order is taken.

Questions

Common restaurant questions.

Can one workspace run several outlets?

Yes. Branches are core to the platform: menus and prices can vary per outlet where you want, while ownership reads one set of books across all of them. Staff access is scoped to their branch and enforced by the platform itself. Every Restaurant plan includes unlimited users, priced per outlet, with one till per outlet on Restaurant and three on Restaurant + KOT, and extra tills for any outlet.

Do kitchen tickets need internet to print?

No. Ticket routing works from the POS’s local data, so firing orders to stations keeps working when the connection drops.

Can we change menus by time of day or sales channel?

Yes. Menus support scheduling — breakfast, lunch, dinner — and channel pricing, plus a “today’s prices” list for items that genuinely change daily.

Does it do food cost?

Recipes tie dishes to ingredients, sales consume stock at the station, and purchases carry real costs into the books — so consumption and variance reporting is grounded in what actually happened, not estimates.

Bring your menu.

One café or a multi-outlet group — we’ll set up a floor with your menu structure and walk through a full service, order to books.

Get started See Restaurant pricing

WhatsApp +91 97460 84243 Call +91 97460 84243 hello@flowyana.com