Cafe POS for espresso bars and all-day rooms

What a cafe till has to survive

Morning tickets are short and loud. A wrong milk choice is a remake, not a polite wait. Siraya keeps the cashier on one screen — drink, modifier, tender — and pushes the same line to the bar display so the cup matches the order.

• Modifiers and combos without leaving the item.
• Takeaway, dine-in, and delivery on the same till.
• Offline queue so a dropped line does not stop the bar.

Stock that matches the pastry case

Cafes lose money in dairy and baked goods, not in a mystery “food cost” line. Recipe deductions and waste logs show what left the case versus what was poured. Purchase orders receive the next milk run against the same items.

Start on the floor, not in a classroom

Most cafe pilots go live in a day. Training is WhatsApp video. The trial is one month with no card. Hardware is a regular Android tablet plus a thermal printer if you want tickets at the bar.

Questions we hear from this floor

Can cashiers add oat milk, extra shots, and syrups without slowing the queue?

Yes. Modifiers sit on the item so a latte with oat and an extra shot is still one tap path. The kitchen or bar screen sees the same line, so the ticket matches the cup.

Does cafe POS work if the internet drops during morning rush?

The till keeps taking orders and printing. When the connection returns, tickets sync. You do not re-enter the morning by hand.

Can I track milk, beans, and pastry waste separately from hot food?

Recipes deduct ingredients when the item sells. Waste can be logged on the same stock so pastry write-offs do not hide inside “misc”.