For thai restaurants, cafés, beach restaurants, hotel restaurants, food courts with table service
POS for restaurants in Thailand: tables, kitchen display and courses
beevity runs a restaurant from a floor plan: one ticket per table, split by seat, with each dish sent to its kitchen station as a printed ticket or on the kitchen display. Courses can be held and fired, the waiter hears a chime when food is ready, and anyone who earns commission on a sale gets it on the price after VAT.
How does an order get from the table to the kitchen?
A waiter books dishes on the table’s ticket. Each dish already knows its station, from the dish itself or its category, so a green curry goes to the kitchen and a mango shake goes to the bar. When the order is sent, each station gets its own ticket and the kitchen display updates.
A dish note such as “no onions, extra spicy” travels with the line, up to 160 characters. Shortcuts for common notes can be set per dish or for the whole menu. The table’s internal guest note never goes to the kitchen.
How are courses timed?
| Way of firing | What happens |
|---|---|
| By hand | The waiter taps “Fire mains” when the table is ready. |
| After a delay | The next course goes to the kitchen a set number of minutes after the previous one (1 to 480). |
| When served | The next course goes as soon as every dish of the previous course has been served. |
Held courses appear on the kitchen display under “coming up”, so the kitchen can prepare without cooking yet.
What does the kitchen display show?
Orders, oldest first, with station filter, course, seat and dish notes. A card turns red when it is late (15 minutes by default). Ready plates show how long they have waited for pickup, and the till that booked them is reminded every few minutes (5 by default).
How are bills split?
By seat or by chosen dishes. The new bill takes its lines’ commission and service charge with it. Running tables can also be merged into one bill.
What goes live for restaurants on 1 December?
Dish versions with their own price, such as Pad Krapow with chicken, pork or beef, and order questions the till asks every time (spice level, rice or no rice). Both are in their final checks and go live on 1 December 2026.
Questions about Restaurants
Do I need a kitchen screen, or can I print kitchen tickets?
Either, or both. Each station gets its own printed ticket (80 mm, no prices) and the kitchen display shows the same orders. A kitchen without a screen can work from tickets alone.
How do courses work?
Dishes of the first course go to the kitchen at once. Later courses are held and shown to the kitchen as coming up. The waiter fires the next course, or beevity fires it a set number of minutes after the previous one, or once the previous course has been served.
How does the waiter know food is ready?
When the kitchen marks a dish ready, the till that booked it shows a card and plays a chime, and repeats it if the plate waits too long. Picking it up marks it served.
Can the kitchen staff log in without seeing sales?
Yes. The kitchen role sees the kitchen display and nothing else: no sales, no reports, no settings.
Can waiters earn commission on wine they recommend?
Yes. Any product can carry a commission rate, so a bottle of wine can pay 10% to the waiter named on the line while dishes pay nothing.