BBQ restaurant POS for platters and grill stations

Tickets the grill can actually cook from

A mixed grill with bread, raita, and a mocktail is three stations, one table. Siraya routes lines so the grill is not reading a salad ticket, and the waiter is not shouting across the pass.

• Station routing on the kitchen display.
• Large-table checks, splits, and notes for doneness.
• Printed tickets plus a screen — use either or both.

Food cost on meat, not a guess

Heritage BBQ menus live or die on portion weight. Recipes deduct by the plate so a platter pulls the right grams of meat, bread, and sides. Waste and complimentary plates stay visible instead of disappearing into “owner account”.

Pilot before the weekend rush

Setup is remote. Most restaurants are ringing live within a day. One-month trial, no card. WhatsApp support in English and Urdu during service, not only office hours.

Questions we hear from this floor

Can the kitchen see grill items separately from bread and salad?

Yes. Tickets route by station so the grill, tandoor or bread station, and cold pantry each see their own lines. The floor still sees one table check.

How do sharing platters and large tables work on the till?

A platter is one item with a kitchen note or modifiers for doneness and sides. You can split a check when two families want separate bills without re-ringing the grill.

What happens if the internet drops on a Saturday night?

Orders and prints keep going on the till. The kitchen display stays on the local queue. Everything syncs when the line returns — you do not rebuild the night in a notebook.