For restaurants & cafés
From the table to the station to the books.
Flowyana runs the whole service: floors and tables, menus and modifiers, kitchen tickets by station, recipes that consume stock, and settlements that post themselves into real double-entry accounts.
One service
Seat. Order. Fire. Settle.
- Seat
The floor, as it actually is
Floors and dining tables drawn to match your room. Waiters see what’s free, what’s fired, and what’s waiting on the pass.
- Order
Menus with opinions
Sections, schedules, and channel pricing — lunch and dinner menus switch themselves, and today’s prices handle what changes daily. Modifiers are structured data, not scribbles.
- Fire
Tickets route themselves
KOTs print at the right station — grill, fryer, bar — with table, waiter, course, and modifier lines. The kitchen reads orders, not handwriting.
- Settle
Bills that split like tables do
Multiple bills on one table, tips recorded for payout, and every settlement posted: cash session, accounts, tax — done before the table’s cleared.
Kitchen truth
Where the margin actually goes.
Most restaurant systems stop at the ticket. Flowyana follows the plate into stock, cost, and the P&L.
Recipes drive consumption
Dishes carry recipes; selling a plate consumes its ingredients at the station. Stock reflects the kitchen’s reality, not a monthly guess.
Wastage on the record
Burnt, dropped, expired — recorded at the station with reasons, so the gap between purchased and sold stops being a mystery.
Stations run a trading day
Issue stock to a station, count what’s left, close the day. Station consumption reports show variance per station, per day.
Tips handled properly
Tips are captured at settlement and paid out through tip payouts — visible, fair, and off the sticky-note system.
Cashier PINs at the till
The device stays signed in; each staff member unlocks with their own PIN under your PIN policy. Permissions follow the person, not the device.
Offline through the rush
Friday night doesn’t care about your bandwidth. The POS keeps working on the device and syncs when the network returns.
Questions
Common restaurant questions.
Can one workspace run several outlets?
Yes. Branches are core to the platform: menus and prices can vary per outlet where you want, while ownership reads one set of books across all of them. Staff access is scoped to their branch and enforced server-side.
Do kitchen tickets need internet to print?
No. Ticket routing works from the POS’s local data, so firing orders to stations keeps working when the connection drops.
Can we change menus by time of day or sales channel?
Yes. Menus support scheduling — breakfast, lunch, dinner — and channel pricing, plus a “today’s prices” list for items that genuinely change daily.
Does it do food cost?
Recipes tie dishes to ingredients, sales consume stock at the station, and purchases carry real costs into the books — so consumption and variance reporting is grounded in what actually happened, not estimates.
Bring your menu.
One café or a multi-outlet group — we’ll set up a demo floor with your menu structure and walk through a full service, order to books.