Features
Everything it does, in one list.
Search or filter by module. Every line is something JupitaPOS does today — follow it to the page or manual that shows how.
116 features
Restaurant POS
- A floor plan that stays liveAreas and tables drawn to your room, with status, guests, waiter and time seated updating on every screen.
- Seats and coursesEvery line knows its seat and course; later courses wait, held, until the waiter or the pass fires them.
- Bills that split cleanlyEqual, by amount, custom parts, by item or by seat — each part paid and receipted on its own.
- Straight to the kitchenSend routes each item to the station that makes it; the POS shows preparing and ready as the kitchen works.
- Discounts with rulesA bill discount by percentage or amount with its label; large discounts need permission; service charge from the dining area.
- Still selling offlineA registered till keeps taking orders and cash through an outage and syncs everything in order.
Café POS
- A counter screen for cafésToday's queue, quick tiles and the order in one view; the customer's call number shown big when you charge.
- The barista sees every detailSize, milk, shots, decaf, syrup, temperature and toppings as chips on each drink, accepted automatically.
- A collection boardPreparing and ready by number and name, on a screen your customers can see.
- Order aheadTake an order for later today or this week; it goes to the barista when it is due.
- Regulars rewardedCoffee stamps, points, subscriptions with an allowance and prepaid balances — at the counter.
- Cost per cupModifier recipes (an extra shot, oat milk) consume stock, so the cost and yield of every drink is real.
Bar POS
- Measures, not guessesEach variant — single, double, bottle, half pint, jug — sells its own measure and pours it from the bar store.
- Bottles, kegs, open volumeSealed and open stock by container, with ABV, and wine by grape, region and vintage.
- Losses on the recordSpillage, over-pour, breakage and staff drinks recorded as they happen, not discovered at month end.
- Bar shifts with a countOpen with stock, count at the close, see the variance per product, at cost and at retail.
- The bar screenDrinks arrive on the bar display with measure, ice, garnish and the recipe from the active version.
- Tabs and table billsBar tabs and table orders on the same till, split and paid like any bill.
Kitchen Display
- Routing by stationItems route by product or category to the right station; one ticket per order and station.
- Timed to your targetsGreen, amber at 70 % of the station target, red and flashing when late; delays flagged automatically.
- Allergies never truncatedAllergy warnings from the order and from each line, always shown in full.
- Courses held and firedLater courses arrive held and cannot be started until the waiter or the pass fires them.
- Re-fire with a reasonRe-makes, recalls, rush and VIP — each counted and kept in the ticket’s history.
- The pass sees it allThe expeditor view shows every station’s progress on each order and releases it when complete.
Bar Display
- Specs on every drinkSingle or double, ice, garnish and the recipe itself, right on the ticket.
- The right barRooftop bar, restaurant bar, pool bar — each drink routes to the bar that makes it.
- Spillage and re-makesA spilt drink is recorded from its ticket; a re-make asks why and counts it.
- Who made itAssign the bartender; bartender performance comes straight from the board.
- Bar-speed targetsTargets in minutes, not quarter-hours, with late drinks surfacing first.
- Poured from stockEvery drink sold pours its measure from the bar store when the sale closes.
Barista Display
- Chips, not paragraphsThe drink’s choices at a glance, in the order a barista builds the cup.
- Auto-acceptDrinks go straight to preparing — no tap to acknowledge in the rush.
- Feeds the collection boardReady on the bar is ready on the customer screen, by number and name.
- Re-make, countedA wrong milk is re-made with a reason and shows in café waste.
Inventory
- Stores that match your buildingWarehouse, main store, kitchen, bar, coffee store, cold room, freezer — each with its own stock and people.
- Batches and expiryFIFO or FEFO, lots and expiry dates kept through transfers; expiring-soon and expired reports.
- Counts and varianceFull or partial counts with the variance by item at cost, posted by someone allowed to.
- Recipes and costingVersioned recipes and sub-recipes, portion cost, margin and food-cost %, re-costed when prices change.
- Consumption from salesA sale explodes its recipe into ingredients when it closes; staff meals and gifts are tracked apart.
- RequisitionsKitchens request, the store approves and issues, the kitchen receives — every step on the ledger.
Procurement
- Requisitions with approvalAnyone allowed can ask; orders above your approval threshold wait for someone who may approve them.
- Quotes comparedRequests for quotation to several suppliers, answers side by side, in their currency.
- Orders sent by e-mailApproved purchase orders and RFQs are e-mailed to suppliers from your own mail server.
- Receive what cameGoods received against the order: short, over, rejected — batches and expiry captured.
- Three-way matchThe supplier invoice is matched to the order and the receipt; variances wait for review.
- Payables that postSupplier invoices, payments, returns and credit notes land in the ledger automatically.
Accounting
- Automatic postingsSales, tenders, tips, refunds, stock and supplier invoices post to your chart of accounts as they happen.
- Journals and expensesManual journals, expenses with their receipts and an approval limit, petty cash — on the same ledger.
- Bank and mobile moneyBank and mobile-money accounts reconciled against imported CSV statements.
- StatementsTrial balance, general ledger, profit & loss with comparison, balance sheet and direct cash flow.
- VAT and service chargeA VAT report from the ledger, service charges and receivable and payable ageing.
- Integrity checksChecks that the ledger balances and agrees with sales and stock, shown where they apply.
Reporting
- An overview that actsToday against last week, this month against last, and what to act on: reorders, expiries, late tickets.
- Checked, not guessedSales tie out to the ledger, stock valuation agrees with the accounts, the balance sheet balances.
- Compare periodsSales by day, hour, week and month, branches, order types, supplier spend and P&L compare with the period before.
- PDF, Excel, CSVFiles with every row, prepared in the background; a signed link lasts 24 hours.
- Permission-awareCosts, margins and other people’s figures only for those allowed to see them.
- Branch by branchOne branch or all of them, with the branch comparison side by side.
Online Ordering
- Pickup and deliveryNow or scheduled; delivery by radius, polygon or named areas with their own fees and minimums.
- Order from the tableEach table has a QR code; guests order and the order joins that table’s bill.
- Couriers and proofAssign couriers by hand or automatically; proof of delivery by code, name, signature or photo.
- Bookings and enquiriesTable reservations, event and catering enquiries from the same site.
- Loyalty and accountsA loyalty page, gift-card balance checks and customer accounts with their order history.
- Your addressUse a subdomain of yours, verified by a DNS record, e.g. order.yourrestaurant.com.
Catering
- Enquiries and quotesEvery enquiry in a pipeline; quotes from packages or line by line, revised without losing the last.
- DepositsDeposits due and paid, on the ledger as customer deposits until the function.
- Production planningGuests become portions, recipes, ingredients and — against stock — a list of shortages.
- One requisition for shortagesRaise one purchase requisition for everything short.
- Staff, equipment, transportWho works it, what goes out and comes back, which vehicle — on the production sheets.
- What it really madeThe final invoice and the function’s profit from the real costs.
Events
- BEOs that stay currentEach change makes a new version; each department acknowledges the version it works from.
- Guest listsRSVP, meal choice, table, dietary needs and VIPs; each guest has a private RSVP link to share.
- The doorA check-in desk that finds guests fast and counts who has arrived.
- Event barsCash bar, hosted bar as consumed or as a package per guest, and more — stock follows the drinks.
- Venues without clashesHireable rooms on one calendar; a room cannot be double-booked, set-up and clear-down included.
- Event profitabilityRevenue against costs per event, by type and month.
Private Hire
- One venue calendarConfirmed in green, holds in amber, set-up and clear-down shown with the booking.
- Find a free venueSearch by date, time, guests and set-up to see which rooms are free.
- Holds that expireAn unconfirmed hold keeps the room for as long as you set — 72 hours by default.
- Rates and depositsHourly, half-day or full-day rates, minimum spend, security and damage deposits, cleaning fee.
Offline Support
- Keeps sellingCounter, takeaway, café, bar and dine-in orders with modifiers and combos at cached prices.
- Takes paymentCash, and mobile money or card with a reference — the receipt says it was issued offline.
- Syncs in orderEvents upload in sequence with unique ids, so nothing is applied twice.
- Conflicts with a policyA price changed, a table taken, stock short: each of 20 cases has an explicit rule — never last-write-wins.
- Always shows its stateOnline, degraded, offline, syncing and failed — with the number of sales waiting.
- Installs like an appAdd it to the home screen or install from Chrome or Edge; its Point of sale shortcut opens the till, even offline.
Multi-Branch
- Switch branch from any screenPeople who work in several branches switch between them; each screen shows the branch it is in.
- Roles per branchGive someone a role at each branch; permissions are checked branch by branch.
- Stock by locationEach branch has its own stores, counts and transfers; stock moves between locations with its cost.
- Reports per branch or allOne branch, several or all of them; whole-business statements for those allowed.
- Shared customersA regular’s loyalty, balances and history follow them to every branch.
- AuditedSensitive actions and overrides land on an audit trail where every entry is signed.
Menu & pricing
- Menus with schedulesBreakfast, lunch and dinner menus that switch themselves by day and time, per branch.
- Variants, modifiers and combosSizes, required and optional choices with their own prices, and meal deals.
- AvailabilityMark an item out of stock once; the till and the ordering site both know.
- Open-price itemsItems priced at the till, with the price kept in the order’s history.
Payments
- Split tenders and tipsPay one bill with several methods; tips owed to the waiter, never counted as revenue.
- Refunds with approvalRefunds by method, with a reason and the approvals your business requires.
- Tills and cashFloats, cash in and out, safe drops, blind counts and variances at the close.
- Gift cards and vouchersSold at the till, with balances and a liability until spent.
Customers & loyalty
- Customer recordsVisits, spend, preferences and allergies; duplicates found and merged.
- Points, tiers and rewardsA points ledger, tiers, rewards, stamp cards and memberships.
- Credit and house accountsCredit limits and payments on account for regulars and companies.
- Voucher campaignsPromotions with codes and rules, redeemed at the till.
Reservations
Staff & attendance
- Time clockClock in on an approved till with staff or badge number and PIN, or on a ZKTeco device.
- Rosters and shiftsWeekly rosters from templates or last week, checked for leave and clashes, then published.
- Timecards and leaveTimecards with overtime, leave with Uganda’s Employment Act defaults.
- Tips and performanceTips owed to each person and staff performance by sales and service.
Security & control
- Roles and permissions168 permissions in 23 ready-made roles, custom roles and per-person overrides.
- Two-factor sign-inOptional authenticator-app codes, account lock-out after repeated failures.
- PIN on shared tillsApproved terminals let staff switch user with a PIN and lock after five minutes idle.
- Signed audit trailSensitive actions recorded with who, when and what; every entry is signed, so an edited one is detected.
Your venue, running calmly.
Tell us about your business. We set JupitaPOS up on your own domain, load your menu, train your team and stay with you through the first services.