POS for restaurants
Orders go from the table straight to the kitchen and the books.
Follow one day at Pondok Rasa. Rina takes table 7's order on her phone, the ticket appears in the kitchen, the bill is split in two at payment, and that night Pak Bayu sees the food cost of every plate.
Also fitsPadang restaurantsFamily restaurantsSeafood & grill houses
11:30 · Table 7 · Rina
Bill opened
4 guests · round 1
Bill · table 712:45
- 2 × Grilled chicken
- Rp 76,000
- 1 × Sweet and sour gourami
- Rp 85,000
- 3 × Sweet iced tea
- Rp 24,000
- 2 × Steamed rice
- Rp 14,000
- PBJT 10%
- Rp 19,900
TotalRp 218,900
- Bills today
- 64 bills
- Sales
- Rp 8,760,000
- Food cost
- 36% of sales
- To reorder
- 3 ingredients
The restaurant problem
Orders travel from table to kitchen to till, and often get lost on the way.
In a restaurant, one order is written by a server, cooked by the kitchen, and charged at the till. When all three use different slips of paper, dishes get forgotten in the kitchen, never make it onto the bill, or nobody ever works out their food cost.
01Order slips go missing, and the kitchen cooks the wrong dish.
Servers take orders on their phones, and tickets appear on the kitchen and bar displays by station.
Step 0102Guests order more, but the extras never get charged.
The table's bill stays open. Every extra goes in as a new round on the same bill, and its ticket reaches the kitchen as an add-on.
Step 0303Guests want to pay separately, and the cashier works it out by hand.
The bill can be split by item or evenly at payment, and each part can be paid a different way.
Step 0404Menu prices go up without anyone knowing the food cost.
Every dish has a recipe, so the food cost per plate is recorded with every sale.
Step 05
Simulation · One day at Pondok Rasa
One working day, from the first table to closing the drawer.
Pondok Rasa is on F&B Plus with three users: Pak Bayu, Rina as server, and Dimas at the till. The restaurant charges 10% PBJT (regional restaurant tax). Every number below is what appears on screen in Tumra.
- 11:3001 · Table
Rina takes table 7's order on her phone.
Four guests sit down at table 7. Rina opens waiter mode on her phone, picks the table, enters the number of guests, adds 2 grilled chicken, 1 sweet and sour gourami, and 3 iced teas, and taps Send to kitchen.
Point of sale (POS)Bill · table 7 · round 111:30
- 2 × Grilled chicken
- Rp 76,000
- 1 × Sweet and sour gourami
- Rp 85,000
- 3 × Sweet iced tea
- Rp 24,000
SubtotalRp 185,000
From the same transaction · no re-entry
02 · Kitchen · 11:30
Tickets appear in the kitchen and at the bar.
The grilled chicken and gourami go to the Kitchen display, the iced teas to the Bar display, by the station of each category. Nobody carries paper back and forth.
Point of sale (POS)Kitchen display · table 711:30
- Grilled chicken
- 2
- Sweet and sour gourami
- 1
- Station
- Kitchen
Sweet iced tea × 3to Bar
- 12:1003 · Second round
The guests add rice.
Rina adds 2 steamed rice to the same bill. The ticket appears on the kitchen display as a round 2 add-on.
Point of sale (POS)Bill · table 7 · round 212:10
- 2 × Steamed rice
- Rp 14,000
- Bill subtotal
- Rp 199,000
- 12:4504 · Payment
The bill is split in two, PBJT is charged.
The guests want to pay separately. Dimas opens table 7's bill at checkout and uses Split evenly to make two parts: one paid by QRIS, one in cash. The 10% PBJT is added automatically, and table 7 is free again.
Point of sale (POS)Payment · table 712:45
- Subtotal
- Rp 199,000
- PBJT 10%
- Rp 19,900
- Part 1 · QRIS
- Rp 109,450
Part 2 · CashRp 109,450
From the same transaction · no re-entry
05 · Food cost · 12:45
Ingredients come off by recipe, profit shows up.
Once the bill is paid, each dish takes its ingredients by recipe, and their cost goes into today's gross profit. PBJT is recorded as tax to be paid over, not as income.
Products & stockProfit breakdownTable 7
- Sales (excl. PBJT)
- Rp 199,000
- Food cost (from recipes)
- Rp 78,500
- Gross profit
- Rp 120,500
Gourami stock9 → 8 fish
- 22:0006 · Close drawer
The drawer closes with no difference.
Dimas counts the cash and closes the drawer. QRIS and card payments don't count as money in the drawer, so only cash is checked.
Point of sale (POS)Drawer close · Dimas22:00
- Opening float
- Rp 500,000
- Cash received
- Rp 3,240,000
- Expected
- Rp 3,740,000
- Counted by Dimas
- Rp 3,740,000
DifferenceRp 0
22:30 · restaurant owner
The kitchen is clean, and Pak Bayu knows the cost of every plate.
Pak Bayu sees the results of today's 64 bills, their food cost, and the ingredients to buy tomorrow morning.
Food cost from recipes
Not a guess: it comes from the portions of every dish sold, at the average cost of each ingredient.
PBJT kept apart
Restaurant tax sits in its own account, separate from sales, ready to pay over.
Ingredients to reorder
Three ingredients are below their reorder point, ready to turn into a purchase order.
A drawer per cashier
Every shift is recorded with a name, times, and any difference.
Today's summary · Pondok Rasa
Tuesday, 13 October
- Sales
- Rp 8,760,000
- Gross profit
- Rp 5,606,400
- PBJT collected
- Rp 876,000
- Drawer difference
- Rp 0
64 bills, excl. PBJT
food cost 36%
to pay over
Dimas's shift
To reorder · 3 ingredients
- Gourami3 fish / reorder at 8
- Coconut milk2 L / reorder at 5
- Red chillies0.4 kg / reorder at 1 kg
Why it all adds up
One order, entered once: kitchen, till, and books all move with it.
Order · table 7
Rp 199,000
Taken by Rina on her phone, two rounds
Kitchen
2 stations
Kitchen and Bar
Ingredient stock
Deducted
By recipe, when the bill is paid
Tax
Rp 19,900
PBJT to pay over
Profit
+ Rp 120,500
Sales minus food cost
Features used
The features behind that day.
You have seen every feature below at work in the simulation. Open its page for the full details.
- Point of sale (POS)Steps 01 · 03Tables and open bills from the server's phone, extra rounds, moving and merging tables.
- Point of sale (POS)Step 02Paperless kitchen display by station: tickets turn yellow after 10 minutes and red after 15.
- Point of sale (POS)Steps 04 · 06Split by item or evenly, cash and QRIS, a drawer per cashier.
- TaxStep 04PBJT (formerly PB1) is charged even if the business isn't VAT-registered (PKP). Optional service charge.
- Products & stockStep 05A recipe per dish, food cost per plate, ingredient stock deducted automatically.
The plan Pondok Rasa uses
One plan runs that whole day.
Tables, open bills, and waiter mode start at F&B Plus. If your guests pay at the counter before they eat, F&B Starter is enough.
Used in the simulation
F&B Plus
Rp 139,600Rp 349,000/month, incl. VAT
- Users
- 3
- Checkout locations
- 2
- In the simulation
- Pak Bayu + Rina + Dimas
- Tables, open bills, waiter mode
- Kitchen & bar displays by station
- Recipes and food cost
- PBJT, service charge, accounting
F&B StarterRp 71,600/mo · 2 users, kitchen display, queue numbers, no tablesCompare all plans
FAQ
Common questions, honest answers.
We answer plainly, including what Tumra can't do yet.
A good fit if
- Your guests eat in and pay after the meal
- You want to know the food cost of each dish
Not a fit yet if
- Your till has to keep working when the internet is down
- Your menu relies on many paid add-ons per plate (extra egg, toppings) chosen when ordering
01Does the POS work when the internet is down?
Not yet. Checkout, waiter mode, and the kitchen display run in the browser and need an internet connection. If the connection drops as you press Pay, pressing Pay again continues the same sale, so it isn't recorded twice.
02Can I charge PB1/PBJT if the restaurant isn't VAT-registered (PKP)?
Yes. Create a PBJT output tax code, for example 10%, in Settings → Tax, then select it under Tax at checkout. Checkout charges it even if the business isn't PKP, and PBJT is recorded in its own account, separate from VAT (PPN).
You can also use a service charge: the percentage you set is added to every bill after discounts, and then taxed. Service can be removed from a single bill, and the removal is logged.
03What about options like spice level or extra sambal?
Requests with no price, such as "not spicy" or "sambal on the side", are written as a note on the order line and show on the kitchen ticket. Options that change the price, such as a jumbo portion, are set up as menu variants with their own price and recipe. Paid add-ons chosen per plate (modifiers) aren't available yet.
04Can I move guests to another table or merge bills?
Yes. A bill can be moved to an empty table, merged with another bill, or split by item, including part of a quantity. At payment, the total can also be split evenly into two to six parts, each paid a different way.
05Do I need a kitchen printer?
No. The kitchen display opens in a browser on a tablet or TV and can be filtered by station, such as Kitchen and Bar. If your kitchen prefers paper, each round's ticket can be printed through the browser's print dialog to a 58 or 80 mm thermal printer. Separate network printers per station aren't supported yet.
06Can I take table reservations?
There are no online reservations by customers yet. For reservations by phone, Schedule can record the name, phone number, time, and table. Tumra warns you if that table is already booked at the same time, and when the guests arrive the bill can be opened at that table right away.
Get started
Open your first table tomorrow at lunch.
Add your menu and recipes, set up your tables, and put up the kitchen display. Free for 30 days, no credit card.
- Start on the Free plan
- No credit card