For restaurants
A POS that knows a Pan 12" is not a Thin 12"
Pizzerias, burger joints, cafés, BBQ, karahi houses and cloud kitchens. Sellify runs the floor, the pass and the phone — and tells you what every dish actually costs you.
The menu
Crust first, then size, then flavour
Three crusts across six flavours in three sizes is fifty-four buttons on most POS screens. On Sellify the cashier answers three questions, and only the combinations you actually make are offered.
A combination your kitchen does not make simply is not there — nothing is greyed out and nothing says "unavailable". Each cell names itself from what it is ("Pan · 12 inch"), so nobody types a variant name, and each carries its own shelf price and its own recipe.
Modifiers
Extra cheese costs the customer — and the shelf
An option can carry its own ingredient list, so "extra cheese" charges Rs 150 and takes 60g of cheese off the stock. Both of those change with the size, from one option rather than three.
Priced by size, offered by crust
Stuffed crust is Rs 150 on a 9 inch and Rs 300 on a 16 — and only appears on the crusts it can go on.
An option can be several things
Cheese by size, dough by crust, and a fixed 45g of chicken on all of them. Requirements add up rather than overwrite.
Prep items explode through their recipe
Dough never comes off a dough shelf — it becomes flour and oil, unless you keep it in batches, and then it is real stock.
The ticket remembers what was chosen
The kitchen slip, the receipt and the stock deduction all read the same snapshot. Changing a price tomorrow never rewrites today’s order.
Food cost
The one number most kitchens are guessing at
Write the recipe once, in grams and millilitres with wastage, and every sale takes ingredients off the shelf instead of taking a dish. Then read the same figures four ways.
Per dish
What each item on your menu costs to make against what you sell it for.
Per outlet, per day
Each branch costed on its own shelf, rolled up by city — outlets added together, then divided, never an average of averages.
Per stock category
Toppings, sauces, packaging — where the money is going before you look at any one item.
Against your count
What the sales should have used, against what your own stock count says is left.
A dish with no recipe is not costed at zero. Its sales are reported separately, because a food cost percentage that quietly reads low is worse than one that explains itself.
The pass
The right slip, at the right station, at the right moment
Printed when the order is placed
Not when it is paid. A dine-in table that is held, a takeaway that is paid on the spot — the cooks care that the food was ordered.
One roll per department
Grill, bar, cold station. One combined ticket in sections, or one slip per department to its own printer — your choice, per branch.
Additions print alone
Add a drink to a table already sent, and only the drink prints, marked ADDED TO ORDER so nobody starts the whole thing again.
Never any prices on it
A kitchen ticket with prices is a receipt somebody hands a customer by mistake. It says KITCHEN PRINT across the top instead.
Every detail of the dish
The variant its axes named, every modifier under the group it came from, every deal component, and the line’s note.
Printing never voids a sale
A printer that is off, jammed or unpaired says so on the same screen, with Try again beside it. The money is already recorded.
The floor and the phone
Dine-in, delivery, and the aggregators
One live bill per table
Punch a table that is already held and the till refuses it by name. Two bills on one table is two slips both headed TABLE 4.
Place first, pay later
A dine-in order is placed, the kitchen is told and the table is occupied. The bill is settled when they ask for it.
Deals answered at the till
“Any 9 inch pizza” is one rule that picks up a new flavour the day it goes on the menu. Upgrades are charged automatically.
A call centre desk
An agent takes the customer, the area and the cart, and the outlet is told within ten seconds. Nobody at a desk needs a cash drawer.
Riders and their cash
Out, delivered or failed with a reason. Each rider is settled against what they carried, and the day will not close with one still out.
Foodpanda, Bykea, your website
The order is rung on your till but never touches your drawer. Later, record what the platform actually paid and see the gap.
Bring us your menu
Send us a photo of it. We will build your crusts, sizes, deals and modifiers before the call, so you are looking at your own shop rather than a demo restaurant.
No card needed. We set your company, your first branch and your login up in one go.