The floor, as it is
Garden and inside, tables where they actually stand — the same plan on the phone and at the counter, so nobody has to translate a grid into a room.
◈ A till for cafés and bars
A till that pours
A till that pours
as fast as the bar does.
A bar lives and dies on how fast a round gets rung up and how well the till knows what is actually left in the fridge. Tabbo rings up drinks at the table, keeps stock at ingredient level, and closes the till against what was actually counted.
The demo comes with recipes already set up — ring up a Mojito and watch the ingredients move.
Built around the pace of a bar
A round taken at the table, a fridge that knows what is left, a shift that closes clean.
Rung up at the table
The waiter rings up a round on their phone, standing with the guest, not on a run back to the counter.
Recipes by the gram
A Mojito is 50 ml of rum, 20 g of sugar and half a lime. Selling one takes down the ingredients, not an abstract count of cocktails.
Stock moves with the pour
A beer leaves the fridge when it is rung up, because that is when it is poured — not an hour later when the table is settled.
Shifts and takings
A shift opens with the float in the drawer and closes with the money counted — expected, counted and the difference, per person.
Voids under a PIN
Taking a line off needs a manager's PIN and a reason, and it puts the ingredients back — a refund does not.
The waiter rings it up at the table, not on a run to the counter
A café or bar loses time in a specific way: the walk to the till, the wait for it to be free, the walk back. Tabbo puts the till in the waiter's pocket, so the round is rung up standing at the table and sent to the bar in the same moment it is taken — the guest is still deciding on a second round before the first one has finished pouring.
The floor plan reads the same on the phone as it does at the counter: green free, amber taken, red asking for the bill. A bar with a garden and an inside room does not need two systems to know which is which.
A fridge that knows what is actually left
Recipes are set once, down to the millilitre and the gram, and after that selling a drink moves its ingredients automatically — nobody at the bar has to weigh anything mid-shift. That matters because a bar does not run out of "cocktails," it runs out of rum, or sugar, or limes, and the scarcest ingredient is what actually decides how many more can be made.
- A void puts the ingredients back — the drink was never actually made.
- A refund does not — the money went back to the guest, but the pour already happened.
- A shift closes against the till drawer: expected takings, what was counted, and the difference, recorded per person rather than per day.
| Ordering | Rung up on the waiter's phone, at the table |
|---|---|
| Recipes | Defined by gram and millilitre, per ingredient |
| Stock timing | Decremented at the moment of sale, not at settlement |
| Shift close | Expected vs. counted cash, per person |
| Payment | Cash or card |
Questions people ask
Do I need to weigh drinks myself?
No. A recipe is set up once with its quantities — 50 ml of rum, 20 g of sugar — and selling the drink applies them automatically.
What happens to stock when a round is voided?
A void puts the ingredients back, since the drink was never actually poured. A refund does not — the money returns to the guest, but the pour already happened.
How does a shift get closed?
It opens with the float counted into the drawer and closes with the till counted again — expected, counted and the difference are recorded against whoever's shift it was.
Can I run a garden and an inside room as one bar?
Yes — the floor plan holds as many rooms as you actually have, drawn to match them, and reads the same on every phone and at the till.
Read next
Open your bar in two minutes
No installation and no call with a salesperson. If you do not like it, close the tab.