Floor plan by area
Every table marked free, open or parked, with its running total.
Table service POSRestaurant POS
Restaurant POS for a full floor
See every table’s status and total on one floor plan, send orders with required choices and kitchen notes, and settle each bill however the table wants to pay.
- Free full setup
- 24/7 Australian support
- No minimum term
The short answer
What should a restaurant POS do?
Show the whole floor at a glance, get each order right the first time, and settle any bill the way the table asks.
In Live, the floor plan groups tables by area and marks each one free, open or parked with its running total. Required choices, like how a steak is cooked, are asked before the item goes on the order, and recipes give every dish a cost and margin.
A Saturday on Live
What does a Saturday service look like?
From the first booking to the last table, on one system.
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5:00 pm
Set the floor
Dining room, bar and courtyard are areas on the floor plan. Every table shows free, with its capacity.
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6:00 pm
First seating
Tap table 4 and add entrées and mains. Live asks for each required choice before the dish goes on.
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6:10 pm
A note for the kitchen
Add “no nuts on the second main” to the order so the kitchen sees it with the dish.
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8:30 pm
Two tables join up
Combine the tables so the group pays on one bill, and print a bill check for them to look over.
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9:30 pm
Everyone pays their way
Split by people or by items, add the tip, and the service charge is added at your set rate.
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11:00 pm
Close and check margins
The till closes once every table is settled. On Standard, the dashboard shows gross profit and margin for the night.
Built for restaurants
Which Live features matter most in a restaurant?
The tools that keep a full floor moving.
Required choices
Modifier groups with minimum and maximum picks, so no order goes through half-finished.
Kitchen and bar notes
Notes on any order, with categories marked Bar or Kitchen.
Split, combine, bill check
Split by people or items, combine tables and print a bill check.
Recipe costing
Each dish has a recipe of stock items with cost and margin.
Service charge
Set the percentage and whether tax applies, with a service charge report by category.
Which plan
Which plan suits a restaurant?
Restaurants with more than one register usually choose Standard.
Floor $41 a month, billed yearly
One register: the floor plan, orders, split bills, payments and till close.
Standard $80 a month, billed yearly
Up to 4 registers, plus the profit dashboard, stock, members, rostering and happy hour.
Multi-venue $125 per venue a month, billed yearly
For groups: everything in Standard plus tips, petty cash and drivers, for each venue.
GST included. Billed monthly: Floor $49, Standard $95, Multi-venue $149 per venue a month. Compare plans
FAQ
Restaurant POS questions, answered
Can the kitchen see special requests?
Yes. Add a note to any order for the kitchen or the bar, and it goes through with the items.
Can it add a service charge?
Yes. Set your service charge percentage and whether tax applies to it, and the Service charge by category export shows what was collected.
Can I see the profit on each dish?
Yes. Each product has a recipe of stock items with cost and margin, and the Product margins export lists them all.
Can I lay out the floor like my dining room?
Yes. Name your areas and tables, set each table’s capacity, then drag tables into place in the floor editor.
Send us your menu and see your restaurant running on Live.
Book a demo and upload your menu, and we’ll set up your demo with your own dishes.
- Free full setup
- 24/7 Australian support
- No minimum term