Restaurant

SIS FnB restaurant and eatery management software brings an effective solution for selling during the pandemic:

• The Web Order online sales channel: This is the restaurant's own online sales website, created on SIS FnB. Customers easily choose dishes from the menu and get them delivered by a shipper.
• Contactless payment: Customers can pay their bill via many methods such as QR code scan, bank transfer, COD. This way, the shop always ensures safe distancing during the pandemic.
• Easy GrabFood connection: A shop owner can connect to GrabFood quickly right in the restaurant management software, saving 50% of the application-review time and enjoying a preferential service fee.

Solves the problem of slow payment, easy mistakes, and loss at restaurants and eateries. SIS FnB effectively manages restaurants and eateries:

• Fast order creation
• Intuitive table diagram
• Order right at the table
• Automatically prints the order to the kitchen
• Accurate checkout
• Many payment methods: ATM, VISA, MasterCard, VNPAY.
• Track revenue and profit/loss easily and quickly.

The Service - Cashier - Kitchen process is automated by SIS FnB - professional restaurant and eatery management software

• Create the customer's order request right on a handheld device
• Send the order slip directly to the bar/kitchen for preparation
• When the customer requests to pay, the cashier receives the request and calculates the bill
• Management can view business reports anytime, anywhere

1. SERVICE STAFF

Taking a customer's order quickly and conveniently

• With an intuitive table diagram by room and floor, the restaurant software lets you easily track whether a table is free, so you can arrange seating and give suitable suggestions to customers.
• SIS FnB eatery management software also helps introduce dishes and create the customer's order right at the table via phone or tablet, helping avoid errors from writing orders on paper.
• In addition, the order-taking staff won't need to walk all the way to the kitchen — they can immediately forward the customer's order to the preparation area. This increases productivity, reduces service time, and serves more customers.

2. KITCHEN/BAR STAFF

No errors or menu mix-ups during preparation

• As soon as the service staff finishes creating an order, the preparation list automatically prints to the kitchen/mixing counter via a receipt printer integrated with the software. This helps the preparation counter fulfill the customer's requests quickly.
• At the same time, the order slip also fully records a table's information such as the guest list, dish quantity, time, and special preparation requests such as no spice, no sugar... so bar/kitchen staff don't prepare the wrong item for a customer.

3. CASHIER STAFF

Accurate checkout, saving time

• When service staff send a payment request, the invoice automatically moves to the pending-payment list, letting the cashier easily know which table needs checkout to charge the customer promptly.
• You won't need to calculate manually by hand, since all information on the amount payable and dishes ordered syncs to the cashier screen as soon as the service staff places the order. This reduces mix-ups when charging many customers.
• SIS FnB checkout software also supports recording many different payment methods. Besides regular cash payment, customers can fully pay with an ATM card, VISA, MasterCard, VNPay QR Code, etc. easily and conveniently.

• Tracks and aggregates cost down to each product, each dish, including one-off service items.
• Analyzes cost by line item and factor.
• Automatically calculates product cost price by methods such as simple cost aggregation, stage-based, coefficient-based, and norm-based.
• Aggregates and allocates production costs such as materials, direct labor cost, overhead cost, management cost, and sales-transaction cost.
• The automatic or manager-defined allocation criteria are quite diverse depending on the specifics of the object being produced and priced, such as allocation by coefficient, or by a declared criterion (material cost, labor cost, sales, contract value, etc.).