A restaurant is retail that serves at a table.
iVendNext runs the retail side of it: the till, stock, prices, payments, loyalty and the day's close. Apps add recipes, allergens and food cost, and a Table service switch being built into the same till adds the table, the courses and the kitchen. It sits beside the ERP you already own, and you take only the parts your restaurant, café, bar or kitchen needs.
One till. A switch for the table. Small apps for the rest.
A café counter, a table-service restaurant, a bar, a cloud kitchen and a hotel's restaurant all sell, take payment, move stock and close the day. iVendNext already does that for retailers in many industries, so a restaurant uses the same till and the same back office. What only hospitality needs sits on top: apps for the back office and the guest, and, being built, a Table service switch on the till for the floor and its checks, a look for each kind of outlet, and apps for the kitchen.
Around it all is the work that makes it yours: setting it up, connecting your kitchen hardware and your outside systems, and building what your group needs on top of our apps. An iVendNext partner can do that for you, or your own team can. Section 2 lists what is in the till and the App library today, and what is being built.
Your ERP stays where it is. The till is the same for every industry; the Table service switch and a look per outlet decide what each till shows. Apps plug into the till's doors and the back office. A dashed box is being built. Inside the dashed line is what your iVendNext partner, or your own team, sets up and extends.
Five outlets, five starting points
No outlet needs every part. Start from the one closest to yours, then add or drop parts against your own list of requirements.
| Café or quick service | Table-service restaurant | Bar | Cloud kitchen | Hotel food and beverage | |
|---|---|---|---|---|---|
| In the till and the App library today | |||||
| Counter selling, offline too | Yes | Yes. At the bar or the pass | Yes | Yes | Yes. And the hotel's retail store on the same till |
| Service charge on dishes | Where you charge one | Yes | Where you charge one | Usually not | Yes |
| Split payment, house accounts | Yes | Yes | Yes | Rarely | Yes |
| Restaurant back office | Yes | Yes | Yes. Cocktail recipes off stock | Yes. One kitchen store for every brand | Yes |
| Age-restricted sale check | Where you sell alcohol | Where you sell alcohol | Yes | Where you sell alcohol | Yes |
| Payment method rules | For house accounts | For house accounts | For house accounts | Yes. Platform orders paid by the platform's method | For house accounts |
| A store per brand | One store | One store | One store | Yes. Each brand its own menu and prices | Per outlet |
| Being built | |||||
| The till opens to | Selling | The floor | Selling, with tabs; the floor a tap away | Selling | The floor |
| Options, combos, eat in or take away | Yes | Yes | Yes | Yes | Yes, with room service |
| Call numbers | Yes | Not needed | Not needed | Yes | Not needed |
| Kitchen printers and display | Yes | Yes, with courses | Bar printer | Yes | Yes |
| The floor, checks, seats | Not needed | Yes | Tabs by name | Not needed | Yes |
| Split by item or seat, tips at Pay | Tips | Yes | Yes | Not needed | Yes |
| Reservations, guest ordering | Kiosk, web | Yes | Waitlist | Web | Yes |
| Other | Tabs on a card | Delivery platforms | Room charge | ||
| What your partner, or your team, adds | |||||
| Set-up and extensions | Menu, prices, recipes and training | The floor plan, stations and printers, server training | The card terminal, the age rules for your market | Delivery middleware your region uses; your own fleet | The link to the hotel's property system |
| Tip | Start today with dishes, the service charge and the back office app; options are being built into the same till | Load recipes first: food cost works from the first day of sales | Put the age on the item group once (Alcohol 18); the till asks at every scan | Give each brand its own store and price list, and cook from one kitchen store | Run the hotel's retail store and its restaurant on the same till, with a profile each; staff train once |
Tax at the till, how guests pay, and the delivery platforms
What changes from one country to the next is mostly the tax rules at the till, the ways guests pay and the delivery platforms that matter. The figures below are from our own market research of June 2026; markets not listed are not researched, and tipping habits are not researched in any market.
| Market | Tax and e-invoicing at the till | How guests pay | Leading delivery platforms | Your partner, or your team, adds |
|---|---|---|---|---|
| UAE | VAT 5%; no clearance today. Peppol e-invoicing required from 1 January 2027 for businesses with turnover of AED 50 million or more | Cards (Jaywan co-badged), tap, Apple, Google and Samsung Pay, cash | Talabat, Deliveroo, Careem, Noon, Keeta | The e-invoicing link when it applies. A receipt laid out as a UAE tax invoice is in the App library |
| Saudi Arabia | VAT 15%; ZATCA Phase 2 clearance of each invoice | mada, Apple Pay over mada, cards | Jahez, HungerStation, Talabat, Noon, Mrsool | The ZATCA clearance app and its set-up; mada through your card provider |
| Kenya | VAT 16%; every invoice reported through eTIMS | M-Pesa first, then cash and cards | Glovo, Bolt Food, Uber Eats | The eTIMS link; M-Pesa at the till |
| Singapore | GST 9%; InvoiceNow e-invoicing, phased in from April 2026 | PayNow and SGQR, NETS, cards | GrabFood, Foodpanda, Deliveroo | The InvoiceNow link; PayNow and NETS |
| Malaysia | SST; MyInvois e-invoicing, phase four from January 2026 | DuitNow QR | GrabFood, Foodpanda, ShopeeFood | The MyInvois link; DuitNow |
| Mexico | IVA 16% and 8%; CFDI 4.0 clearance of each invoice | Not researched | Not researched | The CFDI link |
| United States | Sales tax by state and city; no clearance | Cards by chip and tap, Apple and Google Pay, cash | DoorDash, Uber Eats, Grubhub | Sales-tax rates per location, or a tax service at scale |
In every market the till books an ordinary sale, so your country's e-invoicing app clears or reports it as it does for any retailer. The tax per service mode (eat in, take away) is set per market. Whether a service charge may be added by itself is a market rule too: your partner sets it for yours.
From the first conversation to a live outlet
An iVendNext partner in your region usually runs these steps with you; a team with its own developers can run them itself. iVendNext gives the product, the apps and the guides at every step.
- Fit check. Put your own list of requirements against the menu in section 2. What iVendNext meets unchanged is ready; the rest is set-up or an extension.
- Set up. Outlets, tills, prices and users, as for any retailer. Link your ERP: iVendNext connects to SAP Business One, SAP S/4HANA, Acumatica, NetSuite and Sage X3, and your partner connects any other ERP with the partner kit.
- The menu. Follow the published set-up guide for a café or quick-service counter: each dish an item with its price and tax, the service charge, recipes and allergens.
- Floor and kitchen. Sections and tables, the kitchen stations and their printers or screens.
- Install the apps: the restaurant back office first; the age check where you sell alcohol or tobacco; payment method rules for house accounts and delivery-platform orders; the kitchen and guest apps as they join the library.
- Payments. Card readers through our payment apps or your provider's gateway, house accounts with their credit limits, gift cards.
- Hardware. Receipt printers and cash drawers at the counter; the till runs in the browser on the tablets and phones you choose.
- Train and go live, outlet by outlet: the counter, the servers, the kitchen and the managers.
- Day to day. Your partner supports what it delivers. We support the product.
Make it yours
Our apps are the version most restaurants need. When yours works differently, your iVendNext partner, or your own developers, can copy our free apps, change them and build what your group needs on top. What is built for you is yours.
A version for your group
Your menu rules, reports and kitchen layout, built from our apps.
Delivery middleware
The ordering hub your region uses, and your own delivery fleet and dispatch.
Hotel and booking links
The hotel's property system behind room charge; the booking platforms behind reservations.
Franchise and brands
Your brand rules across franchise outlets, and the reports a franchisor asks for.
Staff and payroll
Tip payouts and time worked, sent to your payroll.
Guest campaigns and alerts
Campaigns from your guest data, and alerts on unusual voids or refunds.
Kitchen hardware
The printers and screens your kitchens already use.
Local tax links
Your country's e-invoicing link and local payment methods.
Why restaurants choose iVendNext
Each reason carries its evidence.
One till for retail and hospitality
A hotel's retail store and its restaurant, a grocery store and its café, a bakery that serves at tables: each runs the same iVendNext POS, on a different profile. Staff learn one till, managers read one set of reports, and every improvement made for one industry reaches the others.
The one-till design of iVendNext POS, used by every industry we serve.
Keep your ERP
Your ERP keeps the books; iVendNext runs the restaurant. iVendNext connects to SAP Business One, SAP S/4HANA, Acumatica, NetSuite and Sage X3, and your partner connects any other ERP, regional ones included, with the partner kit.
Our ERP connectors.
Free apps, open to build on
The restaurant apps are free, and there is no separate price for hospitality. Their code is open: your partner, or your own developers, can copy and extend them for the way your group works.
Our App library and kit terms.
The same till on phone, tablet and terminal
iVendNext POS runs in the browser, on the counter terminal, a tablet or the phone a server already carries. In our review of 17 restaurant systems in July 2026, every one ran its staff handheld as an installed app, and one vendor's own handheld runs no web browser at all.
Our review of 17 restaurant systems, July 2026.
The counter keeps selling offline
When the internet drops, the counter keeps selling dishes, with the service charge set on them, paid in cash or by card. When it returns, the cashier reviews and posts the sales; in our café test the posted sale matched the server to the cent.
Our café test on iVendNext POS, October 2026.
Recipes, allergens and food cost from day one
Ring dishes as you do today. One press a day takes their ingredients off stock by your recipes, the till shows each dish's allergens, and food cost by recipe sits beside the actual cost.
The Restaurant back office app in the App library.
Being built
In the order we are building them.
- 1
Counter service in full
Call numbers, sold-out items and menus by the hour, item options and combos, eat in or take away with its tax, the service charge added by service mode or on a check, kitchen tickets by station (when the internet is down too), and looks for cafés, quick service and cloud kitchens.
- 2
The kitchen display
Tickets on a screen per station, with timers, bump and an expo screen.
- 3
Table service
The Table service switch, the floor, open checks shared by every till, seats and courses, split by item or seat, tips at Pay, and looks for restaurants, bars and hotels.
- 4
Front of house and guest ordering
Reservations and the waitlist; ordering by QR code, kiosk and web; covers, table turns and a tips report in the back office.
- 5
Hotel food and beverage
Room charge to the guest's folio.
- 6
Delivery platforms
Delivery orders straight into iVendNext and on to the kitchen, for cloud kitchens and every outlet that delivers.
- 7
Bar tabs on a card
A card held when the tab opens and charged when it closes, and tips keyed on the card terminal.
Talk to us about your restaurant
Tell us how your outlets work and where they trade. We will show you the till, the apps, the set-up for your kind of outlet, and the iVendNext partner who can deliver it near you.
Building retail solutions for restaurants? Talk to our partner team.
The App library for restaurants and cafésGuides for restaurants and cafésRecipes for developers
As of 24 October 2026. Market facts are from our research of June 2026; the competitor fact is from our review of July 2026.
