Keep the counter moving and the back office informed.

Billing software for restaurants and cafés

Bring quick checkout, item availability, purchasing, shift settlement, expenses and staff records into one operating picture.

Discuss your workflow

A server presenting plated dishes in a restaurant setting

Make the day-to-day
easier to follow.

A busy café, bakery or food outlet moves quickly at the counter while stock, supplier costs and shift accountability develop behind the scenes. Those records should tell the same story.

Start with the process you already use. In a demo, we’ll walk through the relevant records, show where teams connect and identify what needs a closer fit check.

Three places connection matters.

Serve through a defined register

Give each counter its own warehouse, receipt and checkout settings, then retain the shift from opening float through closing variance.

Keep ingredients and goods visible

Track purchased and sellable items, warehouse quantities, batches, expiry attention and replenishment signals.

Review the day beyond sales

Bring counter totals, supplier bills, operating expenses and people records into financial and management review.

Explore the relevant workflows.

Point of sale

Give every register its own rules and warehouse context, then retain the operational trail from opening float through checkout, receipt, return and closing variance.

Explore pos

Inventory

Give the people buying, selling and handling goods a more connected inventory record.

Explore inventory

Purchasing & payables

Keep the vendor relationship, purchasing record and payable balance accessible across the team.

Explore purchasing

People & payroll

Keep employee administration in the wider workspace, with access controlled for the people who need it.

Explore people

Accounting & GST

Start financial review from connected operational records and drill into the transactions that explain the numbers.

Explore finance

Scalar360 supports business operations around food and hospitality. Recipe costing, kitchen display systems, table reservations and aggregator integrations should be validated separately.

Make sure
it fits.

What should a food & hospitality team bring to a demo?

Bring a typical transaction, your current tools, team size and the handoff that causes the most friction. Use anonymised examples rather than sharing confidential customer records.

Are all these modules included in the base plan?

Core sales, inventory, purchasing, accounting, CRM, expenses and reporting are included. HRMS, Projects and other catalogue add-ons have separate prices. Use the pricing calculator for your configuration.

Are there process limitations to review?