Beyondthe till.

Every customer who leaves a phone number gets sorted into a tier by lifetime spend and a risk band by how long since their last visit — no manual tagging, computed straight from their order history.

Points redeemable at billing, coupon codes with an expiry or a use-limit, and a star-rating-plus-comment box on every printed/shared receipt — so feedback comes back to you, not a review site.

Pick a date range, a dimension (day, item, category, payment mode, order type) and a metric — sales, quantity, or bill count — and get exactly the table you asked for, exportable to CSV. Not a fixed dashboard you have to work around.

A forecast built off real sale velocity — how fast an ingredient or a size/color has actually been moving in the last two weeks — flags what's low and suggests how much to reorder, instead of a static "low stock" number.

Staff clock in and out on their own login; an owner sets each person's monthly rate and marks a month's pay once it's settled, with hours pulled straight from their own clock-ins — no separate spreadsheet to keep in sync.

Cashier and manager cover most cases, but you can define exactly what a role can and can't touch — discounts, refunds, menu edits — as your team grows past a couple of people.