Features
Hospitality retail software: every feature, in one list
Everything iVendNext does today for a chain of cafés and quick-service counters, grouped by the jobs your outlets do: the counter, the menu, the service charge and payments, the kitchen's stock, allergens and age checks, and head office.
At the counter
Fast service at the counter, online or offline
What the cashier sees, on every till and every device.
- One till on terminal, tablet and phoneThe same iVendNext POS runs in the browser on the counter terminal, a tablet or a phone. Staff learn one till, wherever they work.
- Dishes on a photo gridRing dishes fast from a grid with photos.
- A note on a lineNo onions, an allergy: a note on the dish's line.
- Voids with a reasonEvery void carries its reason.
- Sign in by PINQuick sign-in by PIN, and the till locked between orders.
- The till on a server's phoneGive a server the till on a phone or tablet.
- Selling offlineWhen the internet drops, the counter keeps selling dishes, with their service charge, paid in cash or by card. Back online, the cashier reviews the sales and posts them.
- Counter hardware and receiptsThe cash drawer, the receipt printer and the pole display. Receipts print at the counter or go to the guest, on WhatsApp too.
The menu, prices and deals
One menu, each outlet's own prices
Dishes, prices and deals for every outlet.
- Dishes with their price and taxEach dish an item, with its photo on the till's grid, its own price and its tax.
- One menu, many outletsOne menu across your outlets, with each outlet's own prices where they differ.
- Deals by the hourPromotions with a time window, such as a coffee and a pastry before eleven, at the till and offline.
- Discounts and couponsDiscounts and coupons at the till, with a manager's approval over your limit.
- Several brands from one kitchenA store per brand, each with its own menu and prices, cooking from one kitchen's stock.
- Loyalty and gift cardsPoints earned and redeemed at the till with iVendNext Loyalty, and the guest's gift cards.
The service charge and payments
The service charge on the bill, and the ways to pay
The charge added without the cashier remembering it.
- The service charge, by itselfSet on the dishes that carry it, the charge is added by the till, online and offline. The cashier can also add one to a sale or a line.
- Splitting the paymentOne bill paid in several parts: a gift card, store credit, on account or a card, and cash on a till with a drawer.
- House accountsA regular guest's sale charged to their account, within a credit limit, and collected later.
- DepositsA party's deposit taken as the guest's advance.
- Card readersCard readers, through iVendNext payments or your provider's gateway.
- Payment method rulesDelivery-platform orders paid by the platform's method, house accounts only for account guests. The other methods are dimmed at Pay, with your reason.
Recipes, stock and food cost
The kitchen's stock, taken off by your recipes
Ring dishes as today; their ingredients come off the kitchen's stock.
- A recipe on each dishEach dish carries your recipe, cocktails at the bar included.
- Ingredients off stock, once a dayOne press a day takes what the tills sold off each outlet's stock by your recipes, never twice. An outlet short of an ingredient books nothing that day and names each short part.
- Food cost by recipeFood cost by recipe against actual, as a share of sales.
- Waste and stock gapsWaste and stock gaps found from counts and issues.
- A central kitchenProduction and wastage booked as work orders and stock entries.
- Purchasing and stockPar levels, purchase orders, goods-in and counts, for every outlet and a central kitchen.
Allergens and age checks
Guests and licences protected at the till
Checks the cashier sees on every sale, and a record of who did what.
- Allergens on the till and the receiptEach dish's allergens in front of staff on the till line, and printed on the receipt.
- Allergens checked against the recipeEach dish checked against the allergens in its recipe.
- Age check at the scanID asked at the scan of alcohol or tobacco: the till shows the date of birth to compare with the ID, and records the check on the sale.
- Pay refused without the checkAn age on the item group, such as Alcohol 18, covers every item in it. Pay is refused without the check.
- Till guard rulesA most per line, and a manager for a large sale.
- Staff rights and auditRoles, permissions and a manager's approval, and an audit of every void, discount and refund.
Head office and your ERP
Every outlet on one system, beside your ERP
Your ERP keeps the books. iVendNext runs the outlets.
- Every outlet on one systemCafés, counters and a hotel's retail store on one till, with a profile each.
- The day's closeShift X and Z reads for every till, and live sales.
- Sales reportsSales by item, till user and time of day.
- Guest feedbackYour message after the sale carries a link; the guest taps one of three answers, and you see the answers by outlet.
- SAP Business One, SAP S/4HANA, Acumatica, NetSuite and Sage X3iVendNext connects to each: your outlets' sales go to your ERP, and items, prices and customers come from it.
- Any other ERPA regional one too: your iVendNext partner connects it with the iVendNext partner kit.
Make it yours
Built around how your outlets work
A feature your outlets need beyond this list, or a change to fit your own processes, is built on the iVendNext platform by your iVendNext partner or your own IT team. Many examples are ready to copy in the iVendNext App library, and the developer kit is open to everyone on the developer site and on GitHub.
Talk to us about your restaurant
Tell us how your outlets work. We will show you the features that fit, and the iVendNext partner who can set them up near you.
Building retail solutions for restaurants? Talk to our partner team.
Guides for restaurants and cafésRecipes for developers
As of 25 October 2026.
