Restaurant POS and Kitchen Management for Gulf F&B Operators
Orders, kitchen screens, recipe-level costing and branch reports in one system built strictly for food and beverage.
A till that prints tickets is not a restaurant system. Most F&B money is lost after the order is taken: over-portioned plates, voids nobody reviews, a grill station that runs out at 9pm because prep never saw the numbers. We build restaurant POS and kitchen management systems for cafes, restaurants and multi-branch groups in the Gulf: table and takeaway orders, kitchen display screens instead of paper tickets, menus with proper modifiers, and recipe-level cost control so you know what each dish costs this week, not last quarter. Cairo-built since 2014, delivered remotely on your timezone, with published USD pricing and no surprises at invoice time.
Costs at recipe level
Every dish carries its ingredient cost, so a supplier price rise shows up in your margin report the same week, not at year end.
Faster service, fewer mistakes
Orders go straight from the waiter's hand to the right kitchen station screen. No lost paper tickets, no shouting across the pass.
Built for branches
Central menu and price control with per-branch overrides, plus consolidated shift and sales reports across every location you open.
Yours once it is paid for
Source code, database and hosting credentials pass to you on the final payment, stated plainly in the agreement. No forced monthly license per terminal.
What a restaurant actually needs from its POS
Table, takeaway and delivery orders
One order flow for dine-in tables, counter takeaway and phone orders, with split bills, merged tables and per-seat items where your floor needs them.
Kitchen display screens
Each station (grill, fryer, cold, drinks) sees only its own items, with timers that flag orders running late. Bump a ticket and the pass knows it is ready.
Menus and modifiers done properly
Sizes, extras, removals and combo logic without workarounds, in Arabic and English, so 'no onions, extra cheese' reaches the cook exactly as ordered.
Recipe and waste control
Recipes deduct stock as dishes sell; end-of-day counts show the gap between theoretical and actual usage, which is exactly where portioning and waste hide.
Voids, discounts and shift reports
Every void and discount is logged against the user who made it. Shift close produces a Z-report your accountant can actually reconcile.
Payments and integrations
Card, mada and Apple Pay flows through providers like Tap or HyperPay, and hooks for delivery aggregators where their APIs allow it.
Restaurant POS pricing in USD
| Scope | Price range | Typical timeline |
|---|---|---|
| Single-branch POS with kitchen screens (core modules) | from $3,000 | typically 8-12 weeks |
| Multi-branch system with inventory and recipe costing | $4,500 - 8,000 | 12-20 weeks in most projects |
| Large integrated group (central kitchen, accounting and ERP links) | from $8,000 | 20+ weeks |
These are project prices, not per-terminal licenses. Payment is split across agreed delivery stages, and each stage has written acceptance criteria you sign off before the next invoice appears.
How a restaurant project runs
- Menu and floor review: we go through your menu, modifiers and station layout on a call, then send a fixed-price offer that lists acceptance criteria for every module.
- Paper trail first: a confidentiality agreement before you share recipes or supplier prices, then a signed scope so nobody argues later about what 'done' means.
- Kitchen-floor build: you follow progress on a private staging server, and the order screens and KDS are testable in a browser weeks before anything touches a real service.
- One-branch pilot: we go live in a single branch first, run real service nights alongside your old system, and fix what the kitchen actually complains about.
- Rollout and keys: the remaining branches switch over, staff get short training material per role, and with the final invoice the code, database and server credentials become yours.
Frequently asked questions
How is this different from your general POS system?
That system covers retail and service counters; this one is strictly food and beverage. Restaurant work adds kitchen display screens, station routing, modifiers, table management and recipe costing, which a retail counter never needs.
We already run an old POS. Can you migrate our menu and history?
In most projects the menu, modifiers and product lists export cleanly; historical sales depend on what your current system lets out. We check this during scoping and tell you honestly what will and will not carry over.
What happens when the internet drops mid-service?
The POS keeps taking orders and printing locally, then syncs when the connection returns. We test this on staging by literally pulling the network, because a Friday dinner rush is the wrong time to find out.
Can each branch have its own prices and menu items?
Yes. Head office controls the master menu, and branches get controlled overrides for prices, availability and local items. Reports still roll up group-wide so you compare branches on the same basis.
Do our recipes and supplier prices stay confidential?
We put a confidentiality agreement in place before you send anything sensitive, and cost data lives on your own server, not ours. After handover our access is removed unless you choose to keep a support contract.
Talk to us before the next menu re-cost
Send your branch count and current setup on WhatsApp. An engineer, not a sales script, replies the same working day with real questions and a realistic range.
