Restaurants: full service

Released 2026-11-08 · Hospitality

Full service is ready for a chain to run on iVendNext POS: a floor with tables, checks shared by every till, guests and courses, a check for the table, and the charges and tips that go with a night out. This note says what it does today and what is still being built. The full list for every kind of outlet is What iVendNext offers a restaurant.

What it does today

• The floor. Every table shows its state, its time, its guests and its server. A server opens a table with its covers and a service mode, such as Eat in or Large party.
• Bookings and the waiting list, in Desk. A party from the waiting list is seated from Desk, and its check opens at its table on the till.
• Guests and courses. A line belongs to a guest and a course. Send Starters fires the starters and keeps the mains back until the server sends them.
• The kitchen. Each station sees its own dishes on its screen, and an expo screen shows every table's dishes by station with timers.
• A guest orders from the table. The guest scans the table's QR code and adds dishes. They land on the table's check and the server confirms them.
• The check for the guest. Print the check shows the lines and the total, marked as a check and not a receipt. A store with no printer set up is told so, and the check stays on screen to show the guest.
• A member at a table. Attach the member to the table's check, and the sale is booked to them. If the table was left and reopened, Checkout asks to use the member again. Cash back is earned as in café.
• The service charge, added by itself. A service mode, such as Large party, carries the store's service charge. A manager's approval takes it off a payment.
• Pay by guest. Each guest pays their own share and chooses their own tip. Tips at Pay work as in quick service; cash shows the change.
• Hand a table over, or move it. A server hands a table to the next shift, or moves it to another table. The same till works on a phone.
• Closing the day. Open checks are kept to the next day. The cash is counted, and the close names the cash tips taken. In the back office, Issue ingredients takes the recipes off stock.

Good to know

• A party the host seats from Desk opens in the default service mode, and the server cannot change it to a mode that carries the service charge. Open a large party's table at the till so it carries the charge.
• A table the host seats from the list has no server until a server takes it. A hand-over goes to a server signed in at the store.
• A booked table reads as free on the till's floor. The booking shows in Desk.
• The check shows the lines and the total, with the tax added at payment, so the lines add up to less than the total.
• After a table moves, its tickets on the expo screen keep the old table.
• On a table's check, a dish the kitchen marks sold out after its order was sent can still be paid. The till's own Sold out tag on the dish arrives a few minutes later.
• Where an item group has an age set, wine and beer on a table's check need the age typed in Sale details just before Checkout. If the table was left between rounds, the till asks again at Pay.
• To split a table between payers, use Pay by guest. On Split the payment, split by amount, type the cash payer's whole hand-over with the tip in it, and give the tip as an amount. A tip added after the amount is paid by the other payer, and a percentage tip on one payer's share is worked on the whole check.
• A phone takes a tip by card only. Cash is handed to a till with a drawer.
• This release was walked with cash. On the plain Card tender, a payment taken on the bank's own machine, the till asks for five details today (name, last four digits, expiry, slip number and amount).
• Quick service and café have their own notes: Restaurants: quick service and Restaurants: café. Bar has its own note.

Being built

• A tip written on the slip after the card is authorized.
• Covers, table turns and tips by server in the back office.
• A booked table shown as booked on the till's floor.
• Splitting a check by items, with each payer's tax and tip.
• Spending the loyalty cash back at the till.
• Delivery platforms, where you deliver.

To set it up, start with Switch on your restaurant.