Set up the way you serve
Map dine-in, counter, takeaway, menu choices, and the checks your team uses. Confirm the exact service model during the demo.
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Restaurant & F&B POS · UAE
Restaurant POS UAE.Dining room to kitchen.One operating record.
Use one restaurant and food and beverage POS record for table and counter orders, kitchen handoff, stock activity, purchasing, and owner follow-up. Bring your menu, service model, and branch plan so the demo can test the workflow your operation actually needs.
Free plan, AED 0. No card needed.
01 · Front-of-house flow
Keep table and counter service on the same order trail
Build the order where service starts, confirm the guest request, and send clear preparation details forward without asking the next station to rebuild the order.
Keep the cart clear
Show selected items, quantities, notes, and the running order value before the team completes the sale.
Explore POS and billingHand orders to the kitchen
Review the supported kitchen routing, preparation notes, and station view against a real order from your menu.
See kitchen displayKeep role actions close
Confirm the shift, manager, and branch controls each role needs without crowding the everyday order path.
DEMOBook a restaurant demo
Test one table order and one counter order
Bring two real orders so the walkthrough can check choices, notes, cart review, kitchen handoff, receipt setup, and owner follow-up.
See the operating record
Follow service, stock, and purchasing without losing context
The order captures what was sold. Inventory shows what needs attention. Purchasing records what is being reviewed, ordered, and received.
01
Build the order with the service detail attached
Keep the menu, cart, dine-in context, quantities, and kitchen notes together while the cashier or waiter confirms the order.
- Dine-in and counter order context
- Items, quantities, and running cart value
- Kitchen notes kept with the order
- Clear order review before completion
02
Connect stock checks with the trading day
Use receiving, stock audits, transfers, wastage records, and low-stock attention to keep the inventory review close to restaurant operations.
- Receiving and stock adjustment controls
- Stock audit, branch transfer, and wastage records
- Low-stock and out-of-stock attention
- Movement context for follow-up
03
Give purchasing and owner follow-up a review trail
Keep invoices that need review, draft purchase orders, expected receipts, and supplier activity visible so the owner or manager can open the next detail with context.
- Invoices waiting for review
- Draft purchase orders and expected receipts
- Supplier and spend context
- A clearer handoff from purchasing to owner review
UAE setup, checked before go-live
Verify the configuration your restaurant will depend on
Use the demo and setup review to confirm receipt, language, access, branch, and connectivity behavior. Your restaurant and tax adviser remain responsible for the final tax treatment and filing position.
VAT and TRN setup
Configure AED, tax treatment, TRN, and receipt details, then review the result with your adviser before go-live.
English, Arabic, and RTL
Confirm the supported cashier, manager, owner, receipt, and right-to-left surfaces your team expects to use.
Offline expectations
Test the supported device, payment, printing, queue, and sync scenario before agreeing the rollout plan.
Branch and role readiness
Review active-branch setup, responsibilities, permissions, and the records an owner needs across the proposed configuration.
A controlled switch
Change systems without gambling with dinner service
Start with the restaurant you run today. Agree what can move, what needs cleanup, how each role will rehearse, and what support is required before setting a cutover date.
Plan your switch- 01
Review
Map menus, modifiers, tables, branches, customers, opening stock, suppliers, and the exports available from the current system.
- 02
Prepare
Confirm import scope, hardware, receipt and tax setup, kitchen flow, roles, and supported offline expectations.
- 03
Rehearse
Walk cashiers, waiters, kitchen teams, managers, and owners through the scenarios each role must handle.
- 04
Switch
Agree the cutover sequence, opening checks, go-live support, and handover before changing the live operation.
Published pricing
Start with the restaurant you have. Add depth as it grows.
FreeAED 0
Paid plans start atAED 99per active branch each month
One Business Account keeps active branches on one plan and billing relationship. Prices exclude VAT, if applicable.
Restaurant POS UAE questions
What to confirm before you shortlist a system
The POS workflow can be reviewed for dine-in, counter, and takeaway use. Bring one real scenario from each service mode you use so tables, choices, notes, handoff, and receipt behavior can be confirmed before rollout.
See TajerGo on your restaurant workflow
Bring two real orders and one stock problem
Use the walkthrough to test service, kitchen handoff, stock and purchasing follow-up, receipt setup, and the owner review your restaurant needs.
Your 30-minute walkthrough
What we will check with your team
- Build one table order and one counter or takeaway order.
- Follow a kitchen note into the supported preparation flow.
- Review one stock or purchasing issue from the owner side.
Built around the way restaurants work
Your team runs service. TajerGo keeps the operating record connected.
Review how the dining room, counter, kitchen, stockroom, purchasing, and owner follow-up fit together for your restaurant.
