The POS system for your bakery.

Yes. For each item you store which VAT rate should apply for takeaway and which one for eating in. At the till you switch the sale, or individual lines, between take away and eat in. Both rates are shown separately on the receipt and in your reports. How the items in your business are to be classified for tax is something you discuss with your tax adviser – no till takes that off your hands.

Your range sits on one screen as tiles, with no submenus and no paging. Three rolls are three taps, coffee and a pastry one each. Payment is cash or contactless through the connected terminal, and the receipt prints straight away. More important than any feature is the layout – which is why we build the tile screen around how your counter is arranged, not around the alphabet, and adjust it again after the first few days.

Yes. Every location gets its own till, but you maintain items, prices and product groups centrally in one place. Changes are distributed to all locations automatically, so the bread price goes up everywhere at the same time. In your reports you see each location individually and all of them together, and gift cards work across locations. When a new shop joins, you don't build the range a second time.

Yes. The KassenSichV, the German cash register regulation, applies to a bakery like to any other business with an electronic till, regardless of size or receipt value. OrderRight records every sale with a TSE, the certified technical security device, and meets GoBD, the German bookkeeping rules, as well as the Belegausgabepflicht. The receipt is printed at the counter and offered to the customer – whether they take it is up to them, but it still has to be issued.

Yes. You create the order with items, pickup date and time, either at the till or through your own ordering shop. A deposit goes straight into the sale, and the balance is taken at pickup. Every colleague sees the order at every till – including the one who didn't take it, and on the day the paper note would long since have disappeared.

Yes. For the tables in the shop you use the table plan: book the order to the table, add to it later, settle at the table or at the counter. Revenue from the café corner sits in the same end-of-day close as the counter business, reportable separately but not in a second system with its own books. The VAT rate for eating in is stored on the item.

Your reports show you, by day, location and time of day, what actually went over the counter – by item and product group, in real time and without Excel. Set that against what the bakehouse delivered and you see in black and white where stock is regularly left in the evening and which quantities are realistic for tomorrow.

We migrate your items, prices and product groups from the old system, build the tile screen around your counter and set up the tills at every location on site. Training takes place before opening or after closing so you don't lose a trading day. Your sales then go to your tax adviser by DATEV export, the way you're used to.