Pick the table before ordering
The POS will not let you add anything until you choose a table (or the bar). No more bills hanging from nowhere.
tapik.app
What’s new in the hospitality POS
Everything Tapik has learned to do in bars and restaurants, and what it is for: 42 things, tested in real venues. It all comes in the latest version; if you already use it, just update.
The floor and the tables
Everything between the guest sitting down and getting up, without losing a bill on the way.
What you add goes to the kitchen by itself
Open the table, add, leave: the new items travel to the kitchen without pressing “Send”. Only what is new: from 2 to 3 beers, one goes.
You go back to your section
After sending, the POS takes you back to the plan of that table’s section, not the one you were glancing at.
Move and merge tables across sections
Moving a bill from the terrace to the dining room, or joining two tables from different sections, works first time.
No waiting to open a table
The table is released as soon as you leave it. Before, the next waiter could wait up to 37 seconds.
Sent to the kitchen, crossed out
On the bill, whatever has already gone to the kitchen shows crossed out. If only part went, you see “1 sent · +2 new”.
Cancel something already in the kitchen
If you remove a line that was already sent, the cancellation prints and shows on the kitchen screen: nobody makes it by mistake.
The whole table is the button
You can tap anywhere on a table in the plan, not just on its number.
Move a bill to your other venue
For owners with two venues: a table’s bill moves to a table in the other one, at the price charged here and without being lost if the trip fails. Enabled on request.
The bill and the payment
The small things you do twenty times a day, now one tap each.
A note on each item
“Sauce on the side”, typed on the spot. The POS remembers the last eight and offers them as buttons; it prints on the kitchen ticket.
Discount in euros or percent
Tap Discount and the POS asks how: €0.35 or 0.35 %. You can discount just one unit of a multi-unit line: the line splits itself.
Mixed drinks with their mixer
A “Format” group (shot, glass, mixed drink) with whatever percentage each venue wants, so every bottle keeps its price. Choosing a mixed drink asks what it is mixed with; the mixer is included.
Formats editable from the POS itself
The manager changes formats and their prices without opening the back-office program.
Find a receipt
By table, amount, time or day. Closing a receipt takes you back to the list, not to the POS.
Reprint
The latest receipts and the last 25 kitchen tickets. Kitchen tickets print marked COPY, so nobody takes them for a new order.
Staff meals, freebies and waste
Put on the bill whatever leaves, the POS asks why and closes it unpaid. No €0 invoices cluttering your billing, and the detail shows in the cash close.
“Sold out today”
Mark an item as sold out with one tap, from the POS or the handheld: it greys out and also disappears from the guest’s QR menu.
Kitchen, bar and printing
Every order comes out where it is prepared, without anyone calling it out twice.
Every station in its place
Bar, kitchen, desserts: each preparation station with its own printer and/or screen. Drinks print at the bar; dishes, in the kitchen.
Network printers, one kitchen for two venues
Receipt printers by IP on the venue’s network. Two venues that share a kitchen can share its printer too.
Kitchen monitor and kiosk on Android
Each kitchen screen scans the QR code of its station. The kiosk lets guests order and pay by themselves.
QR menu and phone orders
Guests call or order from their phone, and the venue knows instantly.
Call the waiter and ask for the bill
From the menu on their phone. The alert reaches every terminal at once: a bell that rings, vibrates and turns red after 3 minutes. “I’m on it” marks it handled; “Open” takes you to the table.
The waiter confirms the order
Optional. The guest’s order waits: the bell rings, the waiter sees the lines and picks “Accept and send to kitchen” or “Reject”.
Not sent until paid
For takeaway or kiosk setups: accepting prints nothing and the ticket comes out once it is paid.
Your team and their permissions
Everyone sees and can do their own part, and everything is recorded.
Waiter, supervisor and manager
Each level sees and can do their own part. What a level cannot use is simply not drawn: the screen gains room instead of filling with greyed-out buttons.
Permissions by checkbox
The manager decides employee by employee: cash, reports, prices, menu, floor plan, settings, staff and the item sheet. A waiter can close the till without being a manager, if you want that.
Personal PIN
Asked once when choosing the employee, never on every sale. It is checked on the server, there is a lockout after failed attempts and everyone can change their own.
Staff managed from the POS
The manager adds, changes the level and removes staff (past sales keep their name), with a photo taken on the phone or handheld camera.
The employee’s face in the header
You can tell at a glance who is signed in on each device.
Activity log
Who opened which table, what discounts they gave, what they removed, when they took payment and from which terminal. Filter by employee, date, table and type. If the connection drops, entries are kept on the device and sent when it returns.
Clock in and out from the POS, with your PIN
With GestioERP time tracking switched on, waiters and supervisors clock in, take a break and clock out from Options with the same PIN they already use to sell: no second PIN. The record is sealed in the working-time register (Spanish labour law, art. 34.9), with the time, the break and the terminal.
Cash and closing
Know what each person took and close the day without surprises.
Closing is for the supervisor only
Done from any POS or handheld. If the person in front is a waiter, the POS asks for a supervisor’s PIN.
Float and balance per employee
Each employee starts with their own float (once a day). When closing you see what each one took, how much in cash, how much by card and how much they must hand in.
The note of the day
When closing: rain, local festival, football match… with one-tap suggestions. It prints on the Z receipt and the manager can look it up later by date to compare days.
It will not let you close half-way
The POS will not close with an unfinished sale, parked receipts or open tables.
Opening once a day
The till opening is asked once a day, not every time someone signs in.
Stock, if you keep it
One switch per venue. An ordinary bar does not count bottles: it leaves it off and nothing changes.
What leaves the venue leaves the stock
Switched on, set-menu dishes, the mixer of a mixed drink, waste, staff meals and freebies all deduct stock. And recipes subtract their ingredients.
You see what is left
A green, orange or red dot on each item and an availability filter, now also in hospitality when the venue keeps stock.
A more comfortable screen
Fewer buttons on show and more room for what matters: the bill.
More of the bill on a phone
The keypad and buttons fold away: about four more lines fit on a phone. “Send order” and “Charge” never fold.
Icon buttons that fit
With the bar folded you get icon-only buttons, as many as the width allows; the rest go under “More”. Tapping one does not unfold the bar.
Options in two columns
The Options menu no longer runs off the bottom on tablets and small POS screens, and closing an option takes you back to it. On large screens settings use two columns too.
The devices
The same program on the computer, the tablet and the waiter’s phone, on the same bill.
An app for every kind of business
Hospitality, retail, hair salons, supermarkets, fashion, computers, florists, plant nurseries and olive-oil mills: the same program with its own icon and demo. Get them on the downloads page.
Web POS, tablet and handhelds together
A venue can have a POS on the computer, another on an Android tablet and several waiter handhelds, all working on the same tables without stepping on each other.
Try it in your venue
An open demo, no sign-up; or the 15-day trial with a business of your own and your own catalogue.