A POS by a restaurant owner, for restaurant owners

Seat.Cook.Settle.

Taufu POS was built at a counter, not in an office. It knows that a table of eight pays three ways, that the wok and the drinks counter don't work the same, and that a new hire learns the till on a Saturday lunch. It keeps nothing about your customers, and it keeps going when the shop doesn't.

Book a demo See the kitchen board

WOK 炒

TABLE 7 · DINE IN 堂食

12:41:07#0231

2 STUFFED CHILLI
酿辣椒

× NO VEGE 不要菜

1 SET A 套餐

＋ KOPI O 咖啡乌

－ SUGAR 少糖

SENT BY LINGROUND 2

T704:12 ▮

2Stuffed Chilli 酿辣椒

no vege 不要菜

1Set A 套餐

Send backDone 完成

Split a bill by ticking items
A board per station
No "Start order" button
Back by itself after a power cut
English + 中文
Zero customer data

Bills, the way tables actually pay

A table of eight pays three ways.

Combine, split, move and settle happen in the order panel with the bill still open and the kitchen untouched. Nothing is re-keyed, nothing is cooked twice, and a dish that was already in the pan is still in the pan after the split.

00 — Split
Tick the items

Tick the lines that go on the new bill — or part of a quantity, two of the three fish balls. A whole round can go across in one tap. The new bill keeps its kitchen status.
01 — Combine
Two bills, one bill

A party that joined another table. Combine, and every dish keeps its round and its station, so the pass still knows which bowl came from where.
02 — Move
Seat them elsewhere

Move a bill to another table. If a bill is already there you are asked, by name: combine into it, or keep it as a separate bill.
03 — Settle
As many bills as parties

A table holds as many bills as it needs. Cash or payment QR per bill, rounding per method, and the change in the biggest type on the screen.

"Which table is this customer from?" Ready-to-pay mode dims every table that can't be and ranks the rest.
A sent dish is never deleted. It is voided with a reason, and the kitchen gets a CANCEL slip.
A refund or a reopened bill is always on the record, flagged in the sales list.

Kitchen efficiency

The pass sees everything. Nobody shouts.

A screen per station. Tickets move from Received to Preparing to Serving and age in colour: the bar across the top of a card grows as it waits, then sounds an alarm for food left standing at the pass. The cook never asks the cashier what came in.

T201:30

1Curry Mee 咖喱面

2Teh C 冰茶

T704:12

2Stuffed Chilli 酿辣椒

no vege 不要菜

1Set A 套餐

Grab 482111:48 ♪

1YTF Set 酿豆腐套餐

own container 自备盒

3Fish Ball 鱼丸

Waiting 300:34

1Teh O Peng 茶乌冰

less sweet 少甜 · 15 ml

Carry a whole round out with one tick. A station that makes drinks one at a time gets a row per cup.
Recipe notes for the exact options ordered — Teh O, cold, less sweet — in the kitchen's own 15 ml and 30 ml spoons. Dish photos for a crew that reads different scripts.
Send a dish back with a reason. Five minutes of undo on anything ticked off by mistake.
A sticker per item, numbered 3/3, printed as it's made — with a beep for a station facing the other way.

Your stations, your rules

The wok is not the drinks counter.

Every station is set up as itself: its own ticket printer, its own sticker printer, its own colour and mark on the board, and only the steps it actually works. A set meal's pieces each go to the station that makes them, on separate tickets, and meet again at the pass.

Station	Steps it works	Tickets	Stickers	One at a time
Wok 炒	Received · Preparing · Serving	Kitchen 1	—	—
Drinks 饮料	Serving only	—	Counter label	yes
Soup 汤	Preparing · Serving	Kitchen 1	—	—
Packing 打包	Serving only	Checklist	Item label	yes

A station skips the steps it doesn't use. A can at the drinks counter is handed over, not "started" and "prepared".
Several stations can share one printer; each slip is cut on its own. Add a station next month and the menu can point at it the same day.
Whether a station is told when a dish comes off a bill is its own setting — the wok wants the CANCEL slip, the drinks counter may not.

A board for every wall

Three screens, three jobs.

A Fry screen at the station, an Expo screen at the pass, an everything screen for the manager — one board that serves all of them serves none of them well. Each board is a link you put on a wall tablet, and the tablet remembers it after a reboot.

Frywall tablet · wok

Stations: Wok
Stages: Received · Preparing
Warn at: 6 min
Alarm at: 10 min
Photos: on

Expowall tablet · the pass

Stations: all
Stages: Serving
Warn at: 3 min
Alarm at: 5 min · sound
Carried items: shown

Big Kanbanthe office

Stations: all
Stages: all four
Warn at: 8 min
Alarm at: 15 min
Role: the defaults every other board follows

Warning and alarm are minutes you type. Leave a box blank and the board follows the main one, so a change there carries to every screen that never disagreed.
Which stations, which stages, photos or not, the order of the cards, whether carried items stay in view — per board, per column.
Sound is a choice per screen, so the pass rings and the office doesn't. A "New order" tile opens the full till from any board.

Learnt on a Saturday lunch

Nothing to learn, because nothing is in the way.

Every screen was cut down during a real service until only the taps that matter were left. There is no help text, because the person at the till is holding a plate.

No "Start order" button

The first dish you tap opens the bill. Or tap dishes first and choose the table, Take away or Waiting afterwards — one step either way.

One scroll, no pages

The whole menu with sticky headings. A sold-out dish is greyed, never hidden, so nobody has to explain a gap to the customer.

Out of stock in two taps

Big tiles made for a tablet mid-service. Or set "10 left" and the dish counts down and goes off by itself. "4 parts of curry left" limits every dish that uses the curry.

Swap cashier mid-bill

Tap a name, type a PIN. The bill on the screen stays where it was. A manager's approval is asked at the moment it's needed, never before.

Delivery in one box

Order number, cutlery and own container asked together, once. A Grab order closes with a single tap of Pay.

English + 中文, every screen

Both languages side by side, chosen per screen — the counter one way, the kitchen tablet another. Customers pick their own on the phone. Receipts and stickers print Chinese.

Stability

Judged on its worst five minutes.

A till earns its keep when the power trips, the paper runs out and two tables order in the same second. Taufu POS was made in a shop where all three happen, and it is built to carry on without anyone touching it.

Power cut: it comes back by itself, every screen, nothing to press
Printer jam: the slip waits on Held prints for a person — nothing lost, nothing printed twice
Same second: two tables ordering at once both go through
Customer screen: heals itself if it drops; the till says so if it stays down
Phone reload: the customer's basket is still there
Every slip: never reprinted on its own; a print log keeps an exact picture of each one
Every night: a backup, checked, kept for fourteen days

What we don't keep

Zero
customer
data.

Not a name, not a number, not an email, not a login. A customer who scans your table's QR orders from a plain web page and is never asked who they are. Their basket lives in their own phone and is gone in six hours. Your side keeps the order and marks it "customer ordered" — no person attached.

Account: none — no sign-up, no app
On the phone: dish ids + quantities, 6 h, then gone
On your side: the order, marked "customer ordered"
Tracking: no device cookie is ever set on a customer's phone
Shared table: a customer never sees a stranger's food or money
Not asked: cutlery, container, delivery reference — at the till, never on the phone

Who made this

We run the shop it runs.

[SHOP NAME], [CITY]: 35 tables, 57 dishes, a yong tau foo counter and the same lunch rush as yours. Taufu POS takes every order there, every day. Each thing on this page exists because a service went wrong without it — the price pad starts empty because clearing it was the slowest tap; the sold-out dish stays on screen because explaining a gap is slower still; the count box at cash-up starts empty because a pre-filled number turns counting the drawer into a rubber stamp.

— [OWNER NAME], owner

[PHOTO: the pass during service]

Come and watch a lunch service.

Bring your menu. We'll key in a few dishes and you take an order yourself — then split the bill. Or we'll walk you through it on a call.

WhatsApp [YOUR NUMBER] [YOUR EMAIL]