Restaurant point of sale
A restaurant POS that connects the floor to the kitchen
From the table to the kitchen to the invoice: orders reach their station at once, stock is deducted with every dish and invoices are ZATCA-compliant automatically.
What a restaurant needs from its POS
Rush hours with no room for delay
Lunch and dinner need one-tap selling and tickets that reach the kitchen without shouting.
Tables and open tabs
An order starts at the table, grows, and is paid at the end, split or whole.
The real cost of a dish
With meat and produce prices moving, you need each dish’s cost to keep prices profitable.
E-invoicing compliance
Every invoice needs a QR code and must be reported to Fatoora under Phase 2.
How Banan Soft works for your restaurant
Point of sale
Dine-in with tables, takeaway and delivery on one screen, sending items to the kitchen before payment.
Learn moreKitchen display
Tickets per station (grill, starters, drinks) or a live kitchen screen with each order’s status.
Learn moreInventory & recipes
Recipes that deduct ingredients with every dish, with cost and margin per item.
Learn morePurchases & vendors
Vendor bills and balances, with average cost updated on every delivery.
Learn moreShifts & cash
Shifts with a cash count and a closing report for every cashier.
Learn moreReports & dashboard
Today’s sales by hour, best-selling dishes and profit after cost.
Learn more
Frequently asked questions
Does it suit restaurants with a dining room?
Yes, dine-in orders link to a table, items go to the kitchen and more can be added until payment at the end.
Does it support several branches?
Yes, add branches from settings at a price per branch, each with its own devices and staff.
Are invoices ZATCA-compliant?
Yes, Banan Soft is integrated with Fatoora for Phase 2; every invoice carries a QR code and is reported automatically.
Can I try it first?
Yes, a free 7-day trial with no card, using your real menu.
Helpful guides
How to choose a POS system for your restaurant in Saudi Arabia
A POS is more than a selling screen: it ties the floor to the kitchen, the stock and your tax invoices. These are the questions to ask before you choose.
6 min readFood costing and menu pricing for restaurants
The price on your menu should start from the real cost of the dish. Here is how to work it out and keep it right.
5 min readE-invoicing Phase 2: a ZATCA integration guide for restaurants and cafés
Phase 2 of e-invoicing means your system connects to the Fatoora platform and sends your invoices to it. Here is what that means for your business in practice.
7 min read
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