Two businesses behind one bar

A round is not six transactions ​

The single biggest difference between a till that works behind a bar and one that does not is how it handles a round. Six drinks, mixed, one of them on a tab — if that takes six separate searches through a menu tree, the bar backs up and the staff start writing on their hand.

That is why the drinks sit on the screen in your own order and colours, with sizes and mixers a tap away. It is also why the tab stays on the table rather than on a paper slip that goes missing at handover — and moves, merges or splits in a tap when the group does.

Discounts that do not rely on memory ​

Happy hour, meal deals and the Tuesday quiz offer are scheduled in the system and applied by the till at the right times. Nobody has to remember, nobody has to do mental arithmetic mid-rush, and — the part that actually matters at the end of the month — the discount shows up in the report as a discount rather than as takings that never arrived.

Tips, tronc and the awkward conversation ​

Tips are a source of arguments in almost every pub, usually because the rule is informal and the arithmetic is done by whoever is closing. Shares can be worked out on a stated rule against hours actually worked, and the result is written down. It does not make the rule fair — that is your call — but it makes it the same rule every week.

See it before you decide ​

The user guide shows what each app does: start with Yumee Restaurant and Clock. To see the screens themselves, book a demo and we will show you on your own menu.

Guides for pubs ​

Free guides based on official sources: QR order and pay at the table, allergens in restaurants, questions to ask before you choose an EPOS, the tipping law, service charge or tip, business rates, alcohol licences and pavement licences. All of them are on the guides page.