The floor, as it is
Garden and inside, tables where they actually stand. Green free, amber taken, red wants the bill — the same colours on the phone and at the till.
◈ A till for full-service restaurants
A POS system for restaurants
A POS system for restaurants
that seats tables, not baskets.
A restaurant runs on tables that fill, courses that go to a kitchen, and a bill that only closes when the guest is ready. Tabbo maps the room, routes the order and keeps the till out of the way until it is needed.
The demo opens with a floor already drawn — garden and inside, tables where they stand.
Built around how a dining room runs
Not a generic till with a table number typed in — the table is the object everything else hangs off.
Rung up at the table
The waiter takes the order standing with the guest. Two waiters on one table cannot overwrite each other.
The pass, oldest first
The kitchen screen is sorted by age, not by table, with the kitchen seeing only its own tickets. A voided line stays up until the kitchen has seen it.
Booked for eight
A name, a phone, a table and a time — seated, cancelled or a no-show is one tap, on the same table that is on the floor plan.
A bill that keeps its price
A settled table keeps its number, lines and prices as they were at that moment. Changing a menu price later does not change what the guest paid.
Voids under a PIN
Taking a line off, or a discount past a waiter's ceiling, is approved by a manager with their PIN, and it stays on the record under their name.
The floor is the menu
Most POS software makes you type a table number into a form. Tabbo's floor plan is drawn to match the actual room — garden and inside, the bar and the door where they are — so a waiter recognises their section from the doorway rather than translating a grid into a room in their head. The plan is set up once, and after that it is just where the work happens.
A table's colour says what it needs without opening it: green is free, amber is running a bill, red is asking for one. That reads the same on a waiter's phone and on the till at the counter, so two people are never left guessing what a colour meant.
What settles a table, and what doesn't
An order goes to the kitchen the moment it is rung up — there is no separate step where a waiter walks it over or calls it out. The kitchen display answers one question, what to make next, sorted by how long a ticket has waited rather than by table number. Guests pay by cash or by card once the table is ready to close.
Correcting a mistake is deliberately not instant: taking a line off needs a manager's PIN and a reason, and it stays on the record under their name. A drink is poured or a dish is fired the moment it is rung up, so removing it from the bill is a decision somebody signs off on, not a silent edit.
| Seating | A floor plan matching the actual room, per venue |
|---|---|
| Ordering | Taken on the waiter's phone, at the table |
| Kitchen routing | Automatic, oldest ticket first, per station |
| Reservations | Name, phone, table and time, tied to the floor plan |
| Payment | Cash or card |
| Receipts | Keep the price charged, even after the menu changes |
Questions people ask
Can two waiters work the same table without conflict?
Yes — the table is one shared record, so two phones adding lines to it do not overwrite each other.
How does the kitchen know what to cook next?
The kitchen display is sorted by how long a ticket has been waiting, not by table, so the oldest order is always at the top.
Can a waiter delete a line they got wrong?
They can, but it takes a manager PIN and a reason, and it stays on the record. There is deliberately no window for deleting without a trace.
Does changing a menu price affect old receipts?
No. Every settled table keeps its lines and prices exactly as they were charged, regardless of later menu changes.
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