Hanna POS is a restaurant point of sale that runs the whole guest journey rather than the transaction at the end of it. It begins with the briefing before service and doesn't finish when the card clears — because everything the guest does on the way through is worth keeping.
One service · six steps
Not a printout somebody skims. What matters tonight, written for the people working it.
Tonight · Friday · 96 covers booked
Busy from 19:00 — four tables land within ten minutes, so stagger the water and bread.
Table 12 is a coeliac and a wheelchair. Step-free route, gluten-free omakase, tamari not soy. Fourth visit — they had the Junmai last time.
Table 6 is an anniversary. Table 4 is a first visit from a review.
Two shortages: mackerel off after 20 covers, oysters are 86 already.
Replaces: a printout and a shouted handover
Check in with a tap. Walk-ins seated against real capacity, not a guess.
Table 12 · 4 covers · seated 19:02
Booked Tuesday · card held · step-free
Table 14 is showing red — fifteen minutes past its booking and unconfirmed. One tap releases it to the waitlist, or holds it another ten.
Replaces: a paper book and a highlighter
Every item is checked against the guest record as it's rung in. Blocked at the till, not caught in the kitchen.
Table 12 · ordering
Replaces: shouting the allergy down the pass
No printer, no runner, no paper spike. Course by course, with the allergy on every ticket.
86 the mackerel on the kitchen screen and it disappears from the till, the table QR menu and Hanna's answers to guests — in the same second.
Replaces: a spike of tickets and a bell
By item or by share, on the terminal, matched to the till without anybody keying a number.
Replaces: a calculator and a split-bill argument
Every table writes back to the guest, the stock, the books and the forecast. That is what a till should be for.
A conventional till would have recorded £312.60 and forgotten the rest. Everything above happened because one system held the booking, the guest, the menu and the money at the same time.
Replaces: typing yesterday into a spreadsheet
The basics
Seating, orders, floor, menu, billing. If a point of sale can't do all five properly it isn't a point of sale, and no amount of intelligence on top will rescue it. Hanna does them properly and quietly.
Floor plan, table states, combining and splitting, turn times, walk-ins against real capacity.
Coursing, modifiers, seat numbers, transfers between tables, voids with a reason and a name.
Sections, staff assignment, sales by server, handovers between shifts, live covers and pacing.
Categories, prices, availability, timed menus, set menus and experiences, 86 in one tap.
Split by item or share, discounts with a reason, service charge, cash and card, refunds, receipts.
So the question isn't whether a till can take an order. It's what happens to everything else that occurs at that table — the allergy, the occasion, the pace, the preference, the cost of what was served, and whether they come back. That's the part almost every system throws away.
The difference
A table generates far more than a total. Hanna's till writes all of it into one record, and that record is what makes every other part of the platform work.
On the floor
Not four products with an integration between them. The same record, shown differently to the people who need it.
01 · iPad
The main screen. Floor plan, orders, bills and payment. Designed for a wet thumb in a dark room, not a mouse.
02 · Kitchen screen
Tickets by station, course timing, allergies in red, 86 an item and it's gone everywhere at once.
03 · Phone
Take an order at the table, check a guest, read tonight's briefing, clock in and out. In a pocket, not on a stand.
04 · Guest phone
A QR code opens your live menu with the same prices and allergens. Orders land on the same kitchen screen.
In detail
All included. There is no service-charge module and no payments upgrade.
Card terminals talk to the till directly, so the amount is never typed twice and the takings reconcile themselves at close.
Items containing a flagged allergen are blocked at the point of ordering, with a swap suggested from your own menu.
Push two tables together for a party of six and the system treats it as one session — one bill, one record, no maths.
Set the rate, apply or remove it with a reason and a name against it, and see exactly what was collected at close.
Every one carries a reason and the staff member who authorised it. Not to catch people out — so the numbers mean something.
Covers, spend per head and takings as they happen, on any screen, without leaving the floor.
Sections reassign cleanly between services, and sales by server survive the change.
Staff clock in on the same system that records what they sold — so hours and takings sit in one place.
Z-report, tender breakdown, service charge and staff hours in a single action at the end of the night.
In service
A yakitori counter, a Chinese barbecue and a cocktail bar — three very different services on the same till. Each name here will take your call.
Before you ask
Book a demo
We'll run a real service on it with you — your menu, your floor plan, your awkward table — and be straight about what it doesn't yet do.
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