T4Dine-in
KOT 7 · #1042 · 7:42 PM
- 2×Classic Beef BurgerExtra cheese, Fries
- 1×Ribeye SteakMedium rareSauce on the side
Ready
Free while in preview · every module included
Every order, from the table to the bank.
Take the order on the POS and Table Buddy follows it the rest of the way: a ticket on the kitchen display, the recipe’s stock off the shelf, the payment into the right drawer or account, and card money tracked until it reaches the bank. One system, one set of figures.
- order types
- 4
- reports, CSV and print
- 26
- modules, one login
- 11
One sample order from the starter menu.One sample order from the starter menu, on the POS, the kitchen display and the stock card.
The working parts
What it does, and the rules it keeps
The order, the kitchen ticket, the stock movement and the payment are written together, so every screen works from the same record. Each card names what that buys you — and the limit that comes with it.
Four ways to sell, one POS
Dine-in on a table, takeout, counter and delivery from the same screen. Search by name or item code, and add-on groups hold their minimum and maximum picks.
Rounds, not re-orders
Lines stay a draft until you press Send. Each send becomes its own kitchen ticket, so a table’s second round never reprints the first.
Clocks that change color
The kitchen display runs oldest first. Each ticket’s clock turns amber past its slowest dish’s prep time, and red ten minutes after that.
One bill, one calculation
Discount, service charge and tax — added on top or included in the price — come from one function on the POS and on the server. The total on screen is the total charged.
No drawer, no cash
Each cashier opens their own drawer with a counted float. The POS will not take cash without one, and the close records exactly how far over or short it counted.
Refunds that stay honest
Refunding is a permission of its own. The money comes out of the account it landed in — cash out of the refunder’s own drawer — and a closed bill stays closed.
Tips stay the staff’s
A tip rides on the payment, never on the bill: it isn’t a sale, carries no sales tax and isn’t the restaurant’s income. It goes to the order’s server unless a manager moves it, and is held for them until it is paid out.
Stock follows the recipe
Sending a round takes every ingredient in its recipe off the books. Void a line before the kitchen starts and the stock comes back; once it is cooking, it was made.
A count beats a guess
Stock out and wastage cannot take more than the books hold. A count sets on-hand to what is on the shelf and records the difference as a line of its own.
Card money waits in clearing
Card and gateway payments sit in a clearing account until the payout lands, net of its fee — so pending settlement is a figure, not a hunch.
Access by role
Start from six ready-made roles or write your own, permission by permission. Nobody can hand out a permission they do not hold, and the server checks every page again.
Every change has a name on it
Voids, cancellations, discounts, refunds, drawer counts, settlements and access changes go into an activity log that says who did it and when.
And a REST API for the restMenu, tables, orders, stock and reports over HTTPS, with keys scoped to the job.
See the APIHow a service runs
Follow one order through a shift
One dine-in order, start to finish. Each step happens on the screen of the person doing it, and each leaves a record the next step reads.
- 1
Point of sale
Take the order
The server opens table T4, adds the round and presses Send. The ticket goes to the kitchen and the recipe’s stock comes off the books — not a moment before.
- 2
Kitchen display
Cook it
The ticket lands in the kitchen with a running clock. Start, ready, served: the order moves on the floor as the pass moves it.
- 3
Point of sale
Take the money
The bill is priced once. Split it across cash and card if the table asks; each payment posts to its money account as it is taken, and any tip is kept apart for the staff.
- 4
Cash drawers
Count the drawer
Cash waits in the cashier’s own drawer until the close, when it is counted against what the drawer should hold and any difference is booked.
- 5
Settlements
Settle to the bank
Card payouts are recorded net of their fees and counted drawers are deposited. Pending settlement falls to zero, and the daily closing report has the day on one sheet.
The order’s stage
Read from its kitchen tickets and never set by hand — and an order is completed only once it has been served and paid.
- Created
- Sent to kitchen
- Preparing
- Ready
- Served
- Completed
Inside the product
The screens a shift runs on
Drawn from the console’s own screens, with a sample restaurant: the floor, the pass, the stockroom, the money, the team and the reports.
Tables & guests
The floor, the bookings and the regulars
A live floor by area, a bookings book one day at a time, and customer records that fill themselves in as orders are taken.
- Tables by area and seats, each available, occupied, reserved or cleaning
- Every occupied table shows its order, how long it has been open and what it owes
- Reservations with party size and table, marked seated, completed or no-show
- Choose a guest at the POS and the order lands in their history
Kitchen display
Tickets by stage, oldest first
Every round the floor sends becomes a kitchen ticket in one of three columns — to start, cooking, ready at the pass — and the display refreshes itself while it is on screen.
- A clock on every ticket: amber past the slowest dish’s prep time, red ten minutes after
- Filter to one station and each ticket shows only that station’s lines
- Bump a whole ticket forward, or back a stage when it was tapped by mistake
- Add-ons and notes on every line, on screen and on the printed ticket
Stock & purchasing
Stock from purchase to plate
Every material has a stock card — each delivery, each order that used it, each count and each spoil, with the balance it left — so the card and the on-hand figure cannot disagree.
- Units that suit the shelf: kilograms, liters, pieces, boxes, trays and more
- Reorder levels, with low and out-of-stock warnings on the dashboard
- Deliveries add their stock when saved and re-weight the average cost
- Suppliers with their invoices and payments; what you owe is worked out, not typed
Cash, banks & books
Money that adds up at the close
Cash drawers per cashier, bank accounts, and clearing accounts for card and gateway money. No balance is ever typed in: each one is the opening balance plus every movement since.
- Drawer sessions with an opening float, cash in and out, and a counted close
- Income and expenses by category, and transfers between accounts
- Payment methods with their fees and the account each one pays into
- Bank entries dated to the day they happened, up to a year back
Staff & access
Everyone sees the screens their job needs
Employees are HR records and logins are access. They are linked but never confused: making a cook inactive does not end a login, and removing a login keeps the history.
- Six ready-made roles — Manager, Cashier, Waiter, Kitchen, Store keeper and Accountant
- Roles of your own, built from 35 permissions in five groups
- Invitations with the role already attached
- Shifts in local time, including the ones that run past midnight
Reports & dashboard
26 reports on one set of figures
Sales, products, stock, purchasing, money and tips, settlements and the daily close. Each report is on screen, in CSV and on paper, built from the same figures — so the spreadsheet cannot disagree with the page it came from.
- Pick a day, a month or any range of up to a year
- Today against the same weekday last week, up to the same time of day
- Low stock, open drawers and money waiting for the bank on the same screen
- The dashboard refreshes itself while it is on screen
For developers
One key, scoped to the job
Menu, tables, orders, stock and reports over HTTPS, with keys scoped to the job. An order placed through the API goes through the same order engine as the POS: same kitchen ticket, same stock movements.
- 11 scopes, from menu:read to reports:read — a key only gets what its creator’s role allows
- Shown once, stored as a SHA-256 digest, and expiring after the number of days you choose
- Every POST carries an Idempotency-Key, so a retry after a dropped connection acts once
- Checked again on every request: a creator who is suspended, removed or signed out everywhere takes their keys with them
- Money in whole minor units, stock in thousandths of a unit, days in the restaurant’s time zone
GET /api/v1/reports/daily-closing
curl "$TABLEBUDDY_URL/api/v1/reports/daily-closing" \
-G -d day=2026-09-24 \
-H "Authorization: Bearer $TABLEBUDDY_API_KEY"{
"currency": "USD",
"minor_digits": 2,
"report": "daily-closing",
"span": { "from": "2026-09-24", "to": "2026-09-24", … },
"result": {
"stats": [
{ "label": "Sales", "value": 241850, "format": "money", … },
{ "label": "Collected", … },
…
],
"tables": [ … ],
"notes": [ … ]
}
}Scopes
menu:readmenu:writetables:readtables:writeorders:readorders:writeorders:cancelinventory:readinventory:writepayroll:readreports:read
Pricing
Free while in preview
Every module is open, there is no checkout and nothing asks for a card. Commercial plans haven’t been published yet.
Preview
Open nowFree
While Table Buddy is in preview.
Every module included
- Point of sale
- Kitchen display
- Tables & guests
- Menu & recipes
- Stock & purchasing
- Cash, banks & books
- Settlements
- Staff & access
- Reports & dashboard
- Settings & control
- REST API
Questions
What a restaurant asks first
Straight answers, before you sign up.
Can I try it without typing in a menu?
Yes. After you sign up you can open a sample restaurant that is already trading — orders, stock, cash, staff and reports, visible only to you. When you set up your own, start from a starter menu of 17 dishes in five categories, with add-ons, recipes, 12 tables, 28 stock items and four suppliers — or start empty.
What do I need to run it?
A current web browser on a tablet, laptop or desktop — the POS and the kitchen display are built for a finger as much as a mouse. Bills and kitchen tickets print through the browser’s print dialog.
Does Table Buddy process card payments?
It records them rather than charging them. Your card terminal or payment gateway takes the card; Table Buddy records the approved payment and tracks that money in a clearing account until the payout reaches your bank, net of its fee.
Can each person see only what their job needs?
Yes. Owners and admins hold every permission; everyone else holds exactly what their staff role grants, and every page and action checks it again on the server — hiding a menu item is a courtesy, not the lock.
Can I get my figures out?
Every report downloads as CSV and prints from the browser, built from the same figures as the screen. The REST API reads the menu, orders, stock and any report with a key you scope yourself.
Which currencies and time zones does it support?
Choose from 21 currencies when you create a restaurant, and its time zone. Amounts are kept in the currency’s smallest unit — yen have no decimals — and the time zone decides what “today” means for reports, drawers and the daily close.
Can one login run more than one restaurant?
Yes. A login can belong to several restaurants and switch between them, and each keeps its own menu, staff, money, currency and time zone.
Works with what you have
- Your card terminal. Your terminal or payment gateway takes the card; Table Buddy records the payment and follows it to the bank.
- Your printer. Bills, kitchen tickets and reports print from the browser, to any printer it can reach.
- A browser. It runs in the browser on a tablet, laptop or desktop, so the POS needs a connection.
Open your restaurant in a few minutes
Create an account and look around a sample restaurant that’s already trading, then set up your own from a starter menu, floor and stockroom — or from nothing. No card, no checkout, no sales call.