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For food and beverage
Run your tables, kitchen and staff on one platform
Floor plans with live table status, dishes sent to the right kitchen station, meal deals that ring up correctly, bills split the way guests ask, and staff shifts and permits in one place.
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What you get
The parts of Tarleaks a restaurant or café uses most. Each links to the full feature list.
Tables you can see at a glance
Draw the dining room and terrace once. Each table then shows whether it is free, seated, ordered or waiting for the bill.
Orders reach the right station
One button sends new dishes to the stations that cook them, so the grill and the bar each see only their own items.
A kitchen screen that shows waiting time
Cooks start, mark ready and bump tickets on a full-screen board. A ticket turns amber after eight minutes and red after fifteen.
Extras, requests and meal deals
Priced extras such as extra cheese, free-text requests such as no onion, and meal deals that will not ring up until the required choices are made.
Dine-in, take-away and delivery
Set each shop up as a restaurant or a quick-service counter, and mark every bill as dine in, take away or delivery.
Bills split the way guests ask
Split a bill by items, by seats or into equal parts, each re-priced exactly, and add a service charge per shop.
Apps you will use
The apps a food business usually starts with. Each shares the same items, people and stock.
Point of Sale
Tables, kitchen screens, extras, split bills and the drawer.
Inventory, Purchasing & Warehousing
Ingredient lots, expiry dates, purchase orders and stock.
Time & Attendance
Kitchen and floor shifts, clock-in and leave.
HR Management
Staff records, health cards, visas and permits.
Also used in the kitchen and back office
Smaller pieces that save time every week.
- Removing a dish already sent to the kitchen needs a manager, and every shift closes against a count of the drawer. Point of sale
- Tips are never taxed or counted as sales. Accounting books them as money owed to staff. Point of sale
- Ingredient lots with production and expiry dates, and a warning when a lot is past its date. Inventory
- Purchase orders to suppliers, with deliveries received line by line. Inventory
- Items with their own stock record, such as bottled drinks, leave stock with every sale. Point of sale
- Staff health cards, visas and work permits kept in one register. HR
- Kitchen and floor shifts built once and assigned for a date range. Attendance
Guides
Plain-language guides from our blog, with their official sources, and step-by-step guides for each role.
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Step-by-step role guides
Questions
Can we run a restaurant with tables and a kitchen screen?
Yes. Draw floors and tables, seat guests, send dishes to each station and bump tickets on a kitchen screen. Tickets show on the screen only; they are not printed on a kitchen printer.
Does a sale take ingredients out of stock?
Not yet. A sale takes stock only for items with their own stock record, such as bottled drinks. Dishes without one are skipped, and recipes that break a dish into ingredients are not in the product.
Can guests order for themselves on a kiosk or by QR code?
No. There is no ordering screen for guests. The kiosk shop type changes the till's settings, but the screen is still used by your staff.
Not covered yet
- Recipes that take ingredients out of stock when a dish sells are not in the product yet.
- Orders from delivery apps such as Talabat, Deliveroo or HungerStation are not connected.
- Kitchen printers and card terminals are not connected to the till.
See your own outlets in Tarleaks
Tell us how many outlets, tables and staff you run today, and we will show you the same work in Tarleaks.
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