Short answer
A full-service restaurant POS should handle the whole meal: seating, coursing, kitchen timing, seat-by-seat orders, flexible bill splitting and bookings. EvronDesk does all of that on tablets and phones, with a kitchen display that holds mains until the server fires them.
A Saturday night, step by step
7:02. A party of six is seated at T8. The host taps the table on the floor plan; it turns from free to seated.
7:05. The server takes drinks on a handheld. They go straight to the bar screen. The table now shows "Ordered" and a timer.
7:15. Starters and mains are ordered together, each with a seat number. Starters are course 1 and go to the kitchen now. Mains are course 2 and wait.
7:38. Starters are cleared. The server taps Fire on course 2 and the mains appear on the grill and fryer screens.
8:20. The table asks for the bill, three ways. Split by seat, take two cards and one cash payment, and add a tip on each. The table turns to "Needs cleaning", the busser clears it, and it's free for the 8:30 booking.
None of that needed a trip back to a fixed till or a shout across the pass.
Coursing, hold and fire
Assign items to courses as you order. The kitchen sees what's coming but only starts what's been fired. Rush a course if a table is in a hurry, or hold everything for a table that wants to take it slow.
Seats and splits
Add a seat number as you go and splits are instant: by seat, by item, evenly, or any custom amount. Mix payment types on one check. Add an automatic service charge for groups over a set size.
The floor plan
Draw your own room with sections and floors, and watch each table move through ordered, food ready, served, bill requested and needs cleaning. Move parties, merge tables and transfer checks between servers without retyping. See tables and reservations.
Bookings and regulars
Take bookings by phone or through your public booking page, run a waitlist on busy nights, and see guest notes and allergies when you seat a regular.
The numbers a sit-down restaurant needs
Covers, spend per cover, table turnover, server sales and tips, course timings and menu engineering. All in reports, all exportable.
Frequently asked questions
What does a full-service restaurant need from a POS?
A floor plan with live table status, coursing with hold and fire, seat numbers, flexible split bills, a kitchen display or printers by station, reservations, handhelds for tableside ordering, and reports on table turnover and server performance.
How many POS stations does a restaurant need?
A common rule is one fixed register per 30–40 covers, plus a handheld for each server on the floor and one kitchen screen per station. A 60-cover restaurant often runs well with one register at the bar, three or four handhelds and two kitchen screens.
Can servers order by seat?
Yes. Pick the seat as you add items. When the table wants separate bills, split by seat and each guest's items are already grouped.