Built in Bangkok · for Bangkok venues

Run the floor. We’ll handle the tax.

A complete point of sale for Thai bars and restaurants. Guests order from the QR on their table, the kitchen and bar each get their own tickets, and every bill closes into a tax invoice numbered correctly under Thai law.

First month paid up front — refunded in full within 7 days if it isn’t for you. Runs on the tablets and phones you already own — nothing to install.

Twenty seconds, no sound · the real thing, running

57
Back-office screens
Items, tables & staff
7%
On subtotal + service
฿0
Per order · per terminal
5 yr
Invoice retention

Why it exists

Four problems we watched happen during real service.

This wasn't specced in a meeting. It was built on a working floor, during real service, one broken evening at a time.

01

The VAT is quietly wrong

Imported POS software charges 7% on the subtotal. Thai law charges it on the subtotal plus the service charge. That is ฿7 short on every ฿1,000 bill — every bill, all year, until someone checks.

02

Nobody knows what a pour costs

Margin is guessed at month end, if at all. Shrinkage shows up as "a bad month" instead of a specific bottle, on a specific shift, in a specific hand.

03

The floor runs on shouting

Orders reach the kitchen on paper or by voice. Nobody can say which table has waited longest, or whether a drink was ever actually made.

04

The books can't be defended

Receipt numbers skip. Voided bills disappear. When the Revenue Department asks about last March, the answer is a shoebox and a prayer.

A round, end to end

Five steps — and the guest never downloads anything.

The QR sticker on the table is cryptographically signed and tied to that table alone. Scanning opens the menu in the phone's own browser. No app, no account, no wifi password.

Scan

The table opens a session bound to that guest's device. A second phone can't hijack an unpaid bill.

Order

They browse in Thai or English, see only what's actually in stock, and send the round.

Approve

Every round waits for a real staff member to fire it. Nothing reaches a station unchecked.

Make

Food to the kitchen screen, drinks to the bar. One order, split by station automatically.

Pay

Cash, PromptPay, card, or split across all three — and the tax invoice writes itself.

Guest ordering

Your menu, on their phone, always current.

Change a price in the back office and the next guest sees it. Run out of oysters and the item marks itself unavailable the moment stock hits zero — so nobody orders what you can't serve, and no waiter has to apologise for it.

  • Happy hour applies itself — priced from when the round was ordered, not when the bill was settled three hours later.
  • Thai and English, per item, in your own words — not machine translation you can't correct.
  • Send your existing menu as a PDF and it's read in for you: items, variants, prices.
The guest ordering screen on a phone: venue name, table number, service-charge notice, food and drinks tabs, and oyster items with prices.

Your floor, drawn once

The room on screen looks like the room.

Drag your tables into place — round, square, any size — then add the bar, the stage, the pool table, the DJ booth. Several floors, each on its own tab. The live view then colours every table by what it is waiting for.

  • Teal free · amber seated and running · red asked for the bill.
  • Print a QR for any table straight from the plan.
  • A table with history can never be deleted — it retires instead, so old invoices keep their table.
The floor plan designer: a grid canvas with round and rectangular tables showing seat counts, and a palette for adding a bar, stage, pool table or DJ booth.

Stock that deducts itself

Every pour comes off a bottle.

Give each drink and dish a recipe once. From then on, selling a Sangsom and soda deducts 60ml of Sangsom and one soda — so your stock figure is a live number rather than a monthly guess, and your pour cost is measured instead of hoped for.

  • Auto-86 — an item that can no longer be made disappears from the guest menu by itself.
  • Variance on every stocktake — what the shelf says against what the sales say, per item.
  • Suppliers and purchase orders, with reorder suggestions drawn from your own history.
The stock and ingredients screen listing items with on-hand quantities and cost figures.

The night closes itself

Yesterday is frozen before you wake up.

At 6am each trading night is sealed into a numbered Z-report that can never be edited. A business day runs 06:00 to 06:00, so a night that runs past midnight stays one night instead of splitting at the stroke of twelve.

  • Recheck any past day — if the frozen figure and the live data disagree, something was changed after close, and it says so.
  • A missing number is flagged in red. A Z-report should never be deletable, so a gap is worth investigating.
  • A monthly VAT summary your accountant can work straight from.
The invoice archive listing issued tax invoices with their sequential numbers, dates and totals.

Is anything wrong?

One page that answers it.

Server, database, connection, scheduled jobs, failed sign-ins, backup status — all on a single screen. A source that can't be read reports unknown, never a reassuring green zero, and a job that goes silent goes red rather than quietly writing nothing at all.

  • Alerts to your phone for low stock, cash variance, a failed backup or a security event.
  • You set the thresholds — what counts as a warning is your call, not ours.
The system and security command centre showing host vitals, database status, service health and scheduled job heartbeats.

Thai tax, done properly · ภาษีไทย

This is the part imported systems get wrong.

Not a setting you configure and hope about. It is how money is calculated everywhere in the system, and it is the reason this product exists at all.

01 VAT on subtotal plus service

Subtotal → 10% service → 7% VAT on the two together. Each part is rounded on its own and the rounded parts summed, so the printed lines genuinely add up to the printed total.

02 Numbers with no gaps

Allocated one at a time inside the database, per series, per venue. Two cashiers closing bills in the same second cannot produce a duplicate or skip a number.

03 Nothing is ever deleted

A mistaken bill is voided — the number survives, so the series stays unbroken — or corrected by a credit note referencing the original. The database itself refuses to delete a tax document.

04 Not VAT-registered? Fine.

Under the ฿1.8m threshold the same bill prints as a plain receipt with no VAT line at all. You switch the day the Revenue Department says you switch, not before.

05 Money is never a decimal

Every amount is stored in whole satang. No floating-point arithmetic touches a price, a discount or a total — which is how a bill that looks right stays right.

06 Kept for five years

Every invoice stored as both a record and a rendered PDF, retained for the period the law requires, with a full searchable archive.

The back office

Fifty-seven screens. You own every setting in them.

There is no configuration only we can change. If it has a price, a rate, a threshold, a recipe or a switch, it has a screen — and that screen is yours. No support ticket to change your own service charge.

💵

Money & tax

Z-report, frozen daily close, VAT summary, invoice archive, cash drawer and per-floor tills, service-charge pool, tip pooling.

9 SCREENS
📖

Menu & prices

Items, variants and modifiers, 86 availability, a late-night menu, English proofreading, Thai translation, PDF import.

7 SCREENS
📦

Stock & recipes

Recipes to the millilitre, stocktakes, variance, sub-recipes, several storerooms, transfers, suppliers and purchase orders.

10 SCREENS
🪑

Floor & service

Table layout designer, station lanes, service timing, the pass display, and bottle lockers with their own expiry policy.

6 SCREENS
🎯

Offers & regulars

Happy hours, bundles, ladies' nights, manual discounts. Loyalty customers, house accounts for regulars on a tab, booking history.

4 SCREENS
👥

Staff & permissions

Accounts, roles down to the individual action, PIN policy, shifts and attendance, and a manager-call queue from the floor.

5 SCREENS
📊

Intelligence

Sales analytics, cost and margin intel, demand forecasting with reorder suggestions, and a nightly summary to your phone.

4 SCREENS
🩺

System & security

One page for whether anything is wrong — server, database, connection, jobs, failed sign-ins — plus audit log and PDPA tools.

12 SCREENS

Security & privacy

The person most likely to steal from a bar already works there.

So the controls are built for staff first, not only for strangers on the internet. None of it is an add-on or a higher tier.

Every change leaves a trace

Voids, comps, refunds, price edits, PIN resets — who, when, and what the value was before. The log can be added to and read, never edited or erased, and a copy leaves the server every hour.

Only your tablets

A device must be enrolled by a manager before it can reach the back office at all. A stolen password on an unknown phone gets nowhere.

Permissions to the action

A waiter can send a round. Comping a line, voiding a bill, or seeing a margin are separate permissions you grant one at a time.

PDPA built in

A customer can ask what you hold and have it erased. Access to personal data is logged, retention is set by you, and there is a written processor agreement between us.

Backed up every night

Encrypted and stored off the server. The audit trail is written to storage that cannot be overwritten afterwards — not by us, not by anyone.

Your venue is your venue

Each venue gets its own web address and its own data. Nothing you enter is reachable from another venue's screens — a rule enforced on every database query and checked automatically before any release.

Honestly compared

Where we're different — and where we're not.

The big platforms are good at scale, delivery integrations and hardware bundles. We're not pretending otherwise. Here is the actual trade.

 Sabai POSTypical POS in Thailand
VAT on subtotal + serviceOften subtotal only
Gap-free invoice numberingVaries
Recipe-level stock deductionIncludedHigher tier or add-on
Guest QR orderingIncludedUsually extra
Per-terminal feeNoneCommon
Percentage of your salesNoneSometimes
Every setting owner-editableSome need support
Delivery-app orders into the kitchenNot yet
Hardware bundle & nationwide installBangkok, by us✓ Nationwide
Venues running it todayEarly — a handfulThousands

Delivery-app orders don’t flow into the kitchen yet, and we won’t pretend a date we can’t keep. If that is the one thing you cannot work without, tell us early and we’ll say so straight. What we do have is your tax right, your pour cost real, and a system set up for your venue by hand.

Pricing

One monthly price. A person sets it up.

No per-terminal fee, no percentage of your sales, no charge per order. The setup is done by a human being — because the first week decides whether a POS gets used or quietly abandoned.

Small venue

Counter

฿1,290 / month

Up to 15 tables. A bar, a café, a small kitchen.

  • QR ordering & the full floor
  • Kitchen and bar screens
  • Thai tax invoices & Z-report
  • Stock, recipes and stocktakes
  • All 57 back-office screens
  • Nightly encrypted backup
Get started
MOST VENUES
Full service

Service

฿1,990 / month

Unlimited tables, several floors, a full team.

  • Everything in Counter
  • Multiple floors & multiple tills
  • Suppliers, POs, forecasting
  • House accounts & bottle lockers
  • Nightly summary to your phone
  • Support in Thai and English
Get started
One-off · every venue

Setup

฿6,900 once

We do it, not you. Most venues are serving within a week.

  • Your menu entered from your PDF
  • Your floor drawn, table by table
  • Recipes costed so margins are real
  • QR codes printed and placed
  • Staff trained on your own floor
  • We stand with you on opening night
What's involved

Prices exclude VAT. Monthly by bank transfer or PromptPay — no card on file, no auto-renew you have to hunt for. The first month is paid before we set you up; if it isn’t right for you, tell us within 7 days of your venue going live and we refund it in full.

Straight answers

Questions we actually get asked.

What happens if the internet goes down?

Be careful with anyone who answers this too smoothly. The system runs on a server your venue reaches over the internet, so a total outage stops ordering — the same as it would for card payments. What we promise is honesty about it: the system tells you immediately and loudly when something is wrong rather than failing quietly. If uninterrupted offline service is essential to you, say so early and we'll tell you straight whether we're the right fit.

Do I need to be VAT-registered to use it?

No. Below the ฿1.8m annual threshold, bills print as plain receipts with no VAT line. When you cross the threshold and register, you switch it on and the same bills start printing as proper tax invoices. Nothing needs rebuilding.

What hardware do I need to buy?

Almost certainly nothing to start. Any reasonably modern tablet or laptop runs the staff side in a browser, and guests use their own phones. You'll want a receipt printer, and a second tablet for the kitchen if it's a separate room. We'll tell you exactly what to buy — and we don't take a margin on it.

Can my staff read it in Thai?

The guest menu is fully bilingual, item by item, in your own wording. Staff screens and the back office are in English today, with Thai in progress — ask us where it stands before you decide, and we'll give you the real answer rather than the sales one.

What if I want to leave?

You take your data. Menu, sales history and every tax invoice, exported in a format you can open. No exit fee, no notice period, no holding your own numbers hostage.

Who else is using it?

A small number of Bangkok venues, and we'd rather say that plainly than inflate it. That is deliberate — we set up every venue ourselves rather than leaving you with a login and a manual, and there is a limit to how many we can do properly at once. It also means the people who built it are the people who set up your venue.

Come and see it running during real service.

Not a demo account full of invented data — a live venue on a Friday night, taking real orders. Bring your menu and we'll have it on screen before you leave.