Ring in dine-in, takeaway and delivery from the same screen, keep one running check per table, split the bill however the party wants it, and close with a VAT invoice your accountant will accept. It runs in a browser on the tablet you already own.
The till and the payment sheet, as they ship.
Most small-restaurant POS systems are an isolated box: they take money and print a slip. Everything after that — the kitchen, the stock, the customer, the accounts — is somebody re-typing.
Amendments get shouted. The bill is a separate exercise. At close, the day is added up by hand and typed somewhere else. Every extra tool you add is another screen, another login and another invoice.
One order object, touched by everything that needs it. The kitchen screen gets the modifiers, the stockroom deducts the ingredients, the guest earns their points and the day rolls into the cash count without a second entry.
The screen looks like a till. The difference is what the order does after you press send.
Nothing here needs a back office, a support call or a device you had to buy from us.
Dine-in, takeaway or delivery. Dine-in asks for a table; delivery asks for an address. Only the channels you have switched on appear.
Search the menu by name or scan a barcode. Items with sizes and add-ons open a customise sheet with your own required and optional rules.
Type a phone number and an existing customer resolves; a new one is saved. Allergens and notes from their profile come with them.
The ticket lands on the right station with modifiers and notes. If the table already has a check, this round joins it instead of opening a second order.
Hold an order and resume it later, void a line with a reason, add another round. Rounds sent after the kitchen has started fire as a fresh ticket so nothing is missed.
Cash with change calculated, card, Apple Pay or UPI — or split the bill N ways with a tip. Loyalty rewards and points are applied before the total.
VAT is on the bill line by line and the tax invoice carries a ZATCA-style QR. Print it, or let the guest download it from their phone.
The day’s takings roll into the cash count — expected versus counted, variance noted, shift signed off.
Every void, discount and price change is recorded with who did it and when.
Grouped by the moment you need them, not by which menu they live under.
The bit you touch five hundred times a day, built for one hand and a busy counter.
A party gets one bill, however many rounds and however many people took the order.
However the table wants to settle, without a calculator or an argument.
The tax and language work is done, not left as configuration homework.
Who can do what, and a record of what they did.
Six people, one bill, three cards and someone paying cash. This is where a till either helps or becomes the reason the table takes another ten minutes.
Choose how many ways and the per-person amount is worked out and shown, so nobody is doing arithmetic over a phone torch.
Part cash, part card. Cash entry shows the change due as you type, so the drawer is right the first time.
Prompt for a tip with preset amounts or a custom figure, and it lands on the bill rather than in an envelope nobody logged.
Stage a reward code or spend points, and the discount is on the total the guest is shown. The server caps points to your program’s limits and only charges what was actually used.
The POS is useful on its own. Each product you switch on removes another place the same order had to be typed twice.
Tickets route to the right station with modifiers, notes and a timer. Later rounds fire as their own ticket so nothing is buried.
Guests ordering from the table land on the same open check the till is holding. One total, one thing to settle.
Menu items linked to ingredients deduct stock as they sell, so the count reflects the service rather than last week.
A phone number at the till resolves a guest, earns them points and lets staff redeem a reward against the bill.
The day’s takings roll into a structured close: expected versus counted, variance notes, shift sign-off.
Revenue from the till meets your expenses in a monthly P&L with food-cost and labour percentages.
Products are switched on individually — see the full catalogue and prices on the products page.
The screen is the same. What it saves you is not.
Not a global POS with a tax field added afterwards.
5% is calculated per line and carried onto a tax invoice with a ZATCA-style QR — the document your accountant and the FTA both expect, produced automatically rather than assembled later.
Staff pick the language they read fastest. The whole interface flips to right-to-left in Arabic, and menu items carry both names so a ticket is legible to whoever picks it up.
It runs in a browser. Any tablet becomes a till, a spare device is a spare till, and a broken screen on a Friday night is an inconvenience rather than a closure.
Serving windows per item and per category mean the iftar list appears at sunset and the breakfast list closes itself — the till simply shows what is on right now.
The till is one of the essentials, so it arrives with your plan rather than carrying a price of its own.
Start with a Tahlib plan, then add the products you need — or move to a plan that already includes them.
Whatever you already have. Tahlib runs in a web browser, so any reasonably modern tablet, laptop or desktop works as a till. There is no proprietary terminal to buy or lease, and adding a second till at peak is a matter of opening the page on another device.
Yes. 5% VAT is calculated line by line rather than added to the total, and every tax invoice carries a ZATCA-style QR code. You can print the receipt, and the guest can download the invoice from their phone.
Yes. Choose how many ways and the per-person amount is shown on screen. You can mix methods on one check — part cash with the change calculated, part card — and add a tip from a preset or a custom amount.
The new items join the same check rather than opening a second order, and they fire to the kitchen as a fresh ticket so the round is not buried inside one that is already cooking. Staff are notified that a round was added.
Yes. Staff choose their language and the whole interface flips to right-to-left. Menu items, sizes and add-ons carry names in both languages, so kitchen tickets stay readable whichever language the person reading them prefers.
Not today — the POS needs a connection, because the order, the kitchen screen and the bill are all the same live record. If unreliable connectivity is a real risk for you, tell us before you commit; we would rather you knew now than found out on a Friday night.
Yes. Access is role-based, so you decide which roles can discount, void or refund. Whatever they do is written to a tamper-evident audit log with their name, the time and the reason they picked.
Yes. The search box accepts a scanner’s input, so a scanned item drops straight into the order — useful for packaged goods, retail lines and bottled drinks.
Yes, if you run the Loyalty product. Staff enter the six-character code from the guest’s app, or spend points against the bill. The discount is applied before the guest is shown the total, and points are capped by your program’s own limits.
Import your menu from a spreadsheet, switch on the modules you need, and you can be taking orders the same afternoon. There is nothing to install, so you can run Tahlib beside your current till for a service or two before you move over fully.
Yes, when you run those on Tahlib. Orders appear on the kitchen display with their station, modifiers and notes, and menu items linked to ingredients deduct stock as they sell.
Yes. Each branch runs its own till, and with the Chain Dashboard you push one master menu out to all of them and see every branch’s numbers side by side.
Open an account, import your menu, and take a real order this afternoon. Nothing to install, no terminal to buy, no contract to sign first.
No card to start · nothing to install · cancel whenever