"The kitchen never got the order"
Handwritten slips, waiters running between the floor and the kitchen, forgotten dishes. At rush hour, every lost minute is an unhappy table.
POSfix connects the floor, the kitchen, your stock and your accounting in one system. The waiter sends the order, the kitchen sees it instantly, ingredients are deducted from stock, and the fiscal receipt goes to SFS. You see the real numbers, every evening.
Free trial account · No bank card required · Set up the same day
We've talked to venue managers in Chișinău and across the country. It's roughly the same things keeping them up past midnight.
Handwritten slips, waiters running between the floor and the kitchen, forgotten dishes. At rush hour, every lost minute is an unhappy table.
Inventory happens once a month, in a notebook. Meanwhile ingredients disappear, and you discover the gaps when it's too late to ask anyone.
Without a real cost per portion, menu pricing is guesswork. One popular dish selling at a loss drags you down month after month.
Printed Z reports, supplier invoices in envelopes, spreadsheets redone at every month-end. Two systems that don't talk to each other means doing the work twice.
Each module solves one concrete piece of the working day. Turn on only the ones you need.
The waiter takes the order on a phone or terminal. The bill splits easily between guests, and the fiscal receipt is issued at payment — cash, card or MIA via QR.
Orders show up in the kitchen in the order they come in, with notes like "no onion". The cook marks dishes as ready, the waiter sees the status from the floor.
Every dish has its own card: ingredients, weights, preparation, allergens. The system calculates portion cost from your real purchase prices, so you know your exact margin.
Sell a pizza — the flour, mozzarella and sauce leave the stock per the recipe. Goods receipts enter the warehouse from the supplier invoice, and inventory becomes a check, not an excavation.
Sales by dish, by waiter, by hour. See what works on Friday nights and what just sits on the menu. The Z report closes from the app, no trips to the device.
Sales, payments and invoices flow straight into the accounting module, on the Moldovan chart of accounts. Your accountant works on the same data — no exports, no "email it to me".
A venue wins when guests order more easily and come back more often. These are the tools that keep working for you after the coffee is served.
Guests scan the code on the table and see the up-to-date menu, with photos and current prices. Change a price in the morning — it's already changed on every table. No reprinted menus.
See at a glance which tables are taken, which bills are open and how long each table has been waiting. Moving an order from one table to another takes one tap.
Loyalty program with points or discounts per customer category, cards in Google Wallet and each guest's history. The guest who comes back a second time deserves to be recognised.
Orders from your website or delivery apps land in the same flow as the ones from the floor — the kitchen stops juggling three tablets and a ringing phone.
Two cafés and a summer terrace? Each location has its own registers and stock, but you see everything in one place: compared sales, stock transfers between warehouses, one accountant.
Every employee has their own account and sees only what they need to see. Timesheets and payroll in the same system, and at the end of the shift you know exactly who sold what and who collected how much.
The register at the bar and the waiter's phone work on the same ticket, in real time. What the floor sends, the kitchen sees; what the register collects, the accounting sees.
The floor map with each table's status, the per-table ticket with courses and statuses, split billing for shared tables — all on the cashier's screen.
The waiter sees their tables on their own phone, takes the order at the table and sends it to the kitchen without leaving the floor. The bill is requested in one tap.
No complicated installs and no mandatory technician visits. Most venues are up and running the same day.
Register with your company details. The trial account is free and doesn't require a bank card.
Add your dishes and drinks, with prices and categories. If you also want stock control, fill in the recipes with ingredients and weights.
Activate the fiscal module and issue receipts per SFS requirements — on the equipment you already have, or on a terminal with a printer.
Waiters take orders, the kitchen cooks, you look at the numbers in the evening. When questions come up, support answers in Romanian or Russian.
The same tools work just as well in a two-table café and in a restaurant with a terrace and two shifts.
Tell us what kind of venue you run and how many tables — we'll show you the system on an example as close to yours as possible and answer your questions. No hour-long presentations and no pushy follow-ups.
We usually reply the same working day, in Romanian or Russian.
The questions venue managers ask most often before switching to POSfix.
Yes. POSfix issues fiscal receipts and reports them to the State Tax Service per the requirements in force in the Republic of Moldova. Z reports close from the app, and the cash register ledger is generated automatically from the fiscal data.
The waiter takes the order on a phone or on the floor terminal, and it appears immediately on the kitchen display. The cook sees what to prepare and in what order, and marks dishes as ready — no paper and no wasted trips.
Yes. Every dish has a recipe (technical sheet) with ingredients and weights. On sale, the ingredients are deducted from warehouse stock per the recipe, so at any moment you can see what's left in the kitchen and the real cost of every portion.
Not necessarily. POSfix runs on the computer, tablet or phone you already have. If you want a payment terminal with a card reader and receipt printer, you can add it anytime — the app works the same on all of them.
It's the same account. Sales, payments, supplier invoices and stock flow directly into the accounting module, on the Moldovan chart of accounts. Your accountant works on the same data, without exporting and importing files.
Whichever you prefer. Many managers load their menu themselves in an afternoon — the app guides you step by step. If you'd like, request a demo and we'll set up your first menu, registers and recipes together, on your venue's data.
Create an account, load your menu and issue your first receipt today. If you need a hand with the setup, write to us — we answer fast.
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