One menu, one team, one register.
The till, the floor, the kitchen and the office share the same data: a dish removed at the till disappears from the QR menu, a sale draws down stock, a Z report covers it all. Pick a part to see it in detail.
Software for the whole restaurant, not just for ordering.
The till, the dining room, the kitchen and the back office share the same menu, the same sales and the same team. Nothing to re-enter from one tool to the next, no paid add-ons: everything below is included from day one.
01The till
A till that doesn’t let you down mid-service.
On an Android tablet or in a browser. Open tabs per table, table transfers and merges, bill splitting, cash, card and gift card.
Silent video of the Alcess till on a tablet. From the floor plan, table T1 is opened and the order taken: a cappuccino, a medium Burger Nour. The order goes to the kitchen. In “To be paid”, the table pays by card on the bank terminal; the till confirms the payment and shows the receipt, with its number, VAT, payment method and the fingerprint required by art. 51 bis of the CTCA.
02Ordering and payment at the table
Every table orders at once, without waiting for a waiter.
Guests scan their table’s QR code, order in their own language and pay by CIB or EDAHABIA card — or pay at the counter if you prefer.
03The kitchen
No more lost tickets or orders shouted across the room.
One screen per station — hot, cold, bar. Tickets arrive live, whether they come from the till or the QR code.
04Stock and food cost
You know what each dish really earns you.
A recipe card for each dish: stock goes down with every sale, and food cost calculates itself.
05Your team
Who did what, and for how many hours — no notebook.
Everyone has their own permissions, box by box: servers take payments, only the manager refunds or takes cash out of the drawer.
06Management
You run the service without waiting for closing time.
Live turnover, and above all what it costs you: food, staff, and the prime cost that combines them.
07Compliance and accounting
Your accountant gets figures ready to use.
Every sale gets a number and a chained signature: the register is tamper-proof, as article 51 bis of the CTCA requires.
08Several venues
One account for your whole brand.
Up to ten venues under one account, each with its own till, payment account and Z reports.
Everything included, from day one
The till
- Keeps taking payments when the internet goes down, and sends everything once it’s back
- Prints the receipt and opens the drawer: USB, network, Bluetooth or serial cable
- Every team member has a code; a discount or refund requires the manager’s
- Opening float, blind cash count, discrepancy recorded at the end of service
Ordering and payment at the table
- A menu that looks like you: photos, options, set menus, allergens, translations
- Tips, promo codes and a loyalty programme
- Live order tracking and a call-the-waiter button
- Orders paused in one tap when the kitchen is swamped
The kitchen
- One tap marks a ticket ready, and a recall undoes a mistake
- Allergies in red, at the top of the ticket
- Course-by-course firing: the main goes when the starter is served
- Tickets printed at the pass, a pickup screen for ready orders
Stock and food cost
- Suppliers, purchase orders, and deliveries that update stock and prices
- A dish or a whole category taken off the menu mid-service
- Waste recorded with its cause: unsold, breakage, staff meals
- Stock-count discrepancy, valued in dinars
Your team
- Clock-in at the till, in a record nobody can rewrite
- Weekly schedule, leave and shift swaps
- Alert beyond 40 hours a week or 12 hours in a day
- Tips shared and paid out, sales per team member
Management
- Average ticket, spend per guest, dining-room yield
- Best sellers and margin dish by dish
- Preparation time per station, and the hour the kitchen slows down
- On your phone as well as your computer
Compliance and accounting
- A signed Z report every night, even on a day without sales
- VAT broken down by rate, stamp duty calculated on cash
- A refund produces a numbered credit note: nothing is ever erased
- Exports for your accountant and a tax archive
Several venues
- An overview, each venue compared with the others
- Menus copied from one venue to another, recipes included
- Separate teams: a manager only acts within their own venue
- −20% on your second venue
Your service, before and after.
The gain isn’t technological, it’s operational: less waiting in the dining room, fewer mistakes in the kitchen, fewer notebooks at night.
Taking the order
Before: A queue at the counter, one guest at a time
After: Tables order at the same time from their phones
The internet goes down
Before: The till stops, orders go into a notebook
After: The till keeps going; everything is sent once the network is back
Passing orders to the kitchen
Before: Shouted or on paper, then re-entered
After: A written ticket, sent live to the right station
A dish runs out
Before: Tell every server, apologise at every table
After: Taken off the menu and the till in five seconds
Taking payment
Before: Chasing the bill, making change, handwritten receipts
After: Card from the table, or cash at the till with a printed receipt
Stock and margin
Before: Stock counted in a notebook, margin guessed
After: Stock deducted with every sale, margin dish by dish
Team hours
Before: Attendance sheet, overtime discovered at payday
After: Clock-in at the till, alert beyond 40 hours
VAT and closing the till
Before: VAT split by hand, Z report rebuilt at night
After: VAT broken down by rate, signed Z report every night
Your restaurant can run on Alcess tonight.
You pay, you set up your menu, you install the till and the kitchen screen: the first receipt comes out the same day.
No commission · No commitment · No kiosk to buy