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ari adisyon

Bars · pubs

Prices drop by themselves during happy hour, drink orders go to the bar station, a table's tab stays open all night and closes with several payments at the end. Sales after midnight still belong to the same business day.

Start freeCalculate the price
  • Happy hour by day and time
  • Separate bar and kitchen stations
  • Cocktail recipes deduct stock
Floor · table plan
T14 seats
T22 seats
T36 seats
T44 seats
T52 seats
T64 seats
Open ticket1.245 ₺

How it works

A POS that keeps up with the bar

A tab opens for a table or the bar counter and stays open all night. Waiters or bartenders enter orders; drinks go to the bar station, food to the kitchen. Campaigns such as happy hour are defined by day and time and apply on their own.

When the bill is asked for, it closes with several cards and cash; the remaining amount is on screen after each payment. The business day closes in the early morning, so a sale at 2 a.m. counts towards the night before.

  • Comps and discounts need permission and are logged
  • Cocktail recipes come off the bottles
  • Card- or bank-specific campaigns
  • A multilingual QR drinks menu for tourists
Kitchen printer · connected
KITCHEN
2× Adana kebab620 ₺
3× Lahmacun270 ₺
1× Künefe180 ₺
Table 12 · 19:42

What you get

What a bar needs every night

Fast in the crowd, clear at closing: who drank what, what was comped, what is in the till.

Happy hour

A campaign by day and time window; prices drop then and return afterwards.

Bar station

Drinks to the bar screen or printer, food to the kitchen; nobody sees the other's tickets.

Split payments

Four friends, four cards, one pays cash: all on the same bill, with the remaining amount on screen.

Comp control

Comps and discounts follow role permissions; who comped what and why is logged.

Past midnight

The business day closes in the early morning; night sales land on the right day.

Multilingual QR menu

Tourists read the drinks menu in their own language.

Setup

Your bar in four steps

Set up the menu and stations and be ready for the first night.

  1. Menu and stations

    20 minutes

    Link drinks to the bar station and food to the kitchen.

  2. Happy hour

    Define the campaign with days and a time window.

  3. Permissions

    Set comp and discount permissions for bartenders, waiters and managers.

  4. Closing

    Check the till, comp and void reports at end of day.

4 steps

Notebook or bar POS?

Paper and memoryari adisyon for bars
  • Happy hour prices applied by hand, or forgotten
  • Nobody knows who comped what
  • 2 a.m. sales mix into the next day
  • Bottles never match the sales
  • The campaign applies itself at the right time
  • Comps logged with person and reason
  • The business day closes in the morning
  • Cocktail recipes deduct stock

Drag it — or focus the slider and use the arrow keys.

Bars and pubs — frequently asked questions

How do I set up happy hour?

In campaigns, choose the days of the week and the time window; the campaign applies only then, to the items or categories you pick.

Which day do sales after midnight count towards?

By default the business day starts in the early morning, so sales after midnight count towards that night. The start time can be changed in the branch settings.

What if everyone wants to pay separately?

The bill closes with several payments: each guest pays by their own card or in cash, the remaining amount shows after each payment and the bill closes itself when it is covered.

How do cocktails come off stock?

Give each cocktail a recipe; when it sells, its spirits and ingredients come off stock, and counts show the bottle difference.

Can a bartender give a comp?

Depending on their role. Without the permission a manager's PIN is asked; every comp is logged with who gave it and why.

A busy night, a clear bill

Set up your menu, define happy hour and open tonight on the new system.

Start freeContact us

Happy hour, bar station and stock in one system

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