Restaurant POS built for fine dining
Guests book a table online, the captain takes the order at the table on a tablet, and each kitchen section sees only its own dishes. At the end of the evening, every guest can pay for exactly what they had, with the service charge shared fairly.
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A calm dining room, even on a full Saturday
Fine dining is judged on the quiet details, so the system behind them has to stay out of the way. These are the evenings that go wrong without it.
Bookings live in a notebook and three phones
A guest booked on Instagram, another rang the manager, and the same table was promised twice for 8 PM.
Guests book on your own booking page or you add the call yourself. Ellibo picks a free table that seats the party, marks it Reserved on the Table View and emails the guest.
Captains walk back to the counter for every order
Each table's order is written on a pad, carried to the billing counter and typed again, and a "no garlic" note gets lost on the way.
Captains sign in on a phone or tablet, open the table, add dishes with notes and send the KOT from the table. Their name goes on the order as the waiter.
The bill turns awkward at the end of the meal
Six friends want to pay for their own plates, and someone has to work out each share of the service charge on a calculator.
Split by item: give each dish to a guest and every guest receipt shows their items plus their part of the discount, service charge and rounding. The receipts always add up to the bill.
You never quite know who changed what
A dish disappears from a bill after the kitchen made it, a bill is printed twice, and nobody remembers why.
The audit trail records every change to bills, tables, prices and settings with the staff name and time. Items removed after the KOT and reprinted bills are flagged in red.
One evening, from booking to the last cheque
- The booking comes in
A guest books for 8 PM online. The table is held, shown as Reserved, and a reminder email goes out before the evening.
- Seated in one tap
When they arrive, one tap seats them and opens the order with their name and party size already filled in.
- Ordered at the table
The captain adds starters and mains with notes. The grill, the bar and the pastry section each get their own slip or screen.
- Settled with grace
The bill carries your service charge for dine-in. Split it by guest, add a tip, and take each payment by card, cash or $ wallet.
Built around the way a fine dining room runs
Reservations and waitlist
Your own booking page, automatic or manual confirmation, no-show handling and a walk-in waitlist with waiting times.
Captain role
Captains take orders and send KOTs from any table on a phone or tablet. You decide whether they can also print or settle bills.
Service charge for dine-in
Add a service charge that applies to dine-in only. Managers can waive it on a bill when a guest asks, and the bill shows it was waived.
Areas with their own prices
Give the private dining room or the terrace its own price list as a % or an own price per dish, while the main hall keeps menu prices.
Move, merge and split
Move a party to a quieter table, merge two tables when friends join, or split the final bill item by item.
Audit trail
Every change to a bill from first item to payment, with exceptions by staff, so your floor manager can check the evening in minutes.
Ready before your next service
- Set up your dining areas, such as Main hall, Terrace and Private room, with their tables.
- Add your menu with courses as categories and your VAT or sales tax rates.
- Turn on Reservations, set your booking times and share your booking link.
- Invite your captains and link each one to their waiter name.
- Add your service charge as a dine-in surcharge.
- Install the free IoT Box on your Organization PC and give the bar and kitchen their own printers.
Add more Ellibo apps when you need them
One account, the same customers, items and team in every app.
AccountingEach day's sales, tips and VAT or sales tax post to your books. CRMYour regular guests become contacts with their visits and spend. HRKeep your captains and kitchen team on payroll. AnalyticsDaily sales, top dishes and busy hours on one live dashboard. Email MarketingInvite regular guests to tasting menus and events by email. DiscussKitchen, floor and managers in one team chat, with a channel for each shift.POS Restaurant for fine dining: FAQ
Can guests book a table online?
Yes. You get a booking page on your online store address to share on your website, Google profile or Instagram. Bookings can confirm themselves or wait for you, and guests receive booking, change, cancel and reminder emails.
Can captains take orders on a tablet at the table?
Yes. A captain signs in on a phone or tablet and the POS opens on the Table View. They add dishes, notes and guests, and send KOTs. Discounts, cancelling bills and reports stay with managers.
How do we add a service charge?
Add a surcharge named Service Charge with your %, and set it to apply to dine-in only. It prints as its own line, and a manager can waive it on any bill.
Can each guest pay for their own dishes?
Yes. Split the bill by item for up to 10 guests. Each receipt shows that guest's dishes and their share of the service charge, discount and rounding, while it stays one bill in your reports.
Can the private dining room have different prices?
Yes. Each dining area can have its own price list, set as a % on the menu price or an own price for any dish. Orders in that area use it by themselves.
Does it record tips by waiter?
Yes. Tips are recorded on the bill, shown in the Net Sales report, and the Waiter Performance report shows each waiter's bills, guests, sales and tips.
POS Restaurant for other businesses
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Let the room feel effortless, from booking to goodbye
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