Restaurants
A till that understands tables and a kitchen.
The restaurant edition adds the things a dining room needs and a shop counter never did — a floor you can see, a screen in the kitchen, and "no pepper" as a tap rather than a shout. It is being built now, and this page tells you exactly where it is.
Early access — not shipped yet
New sale
POS-2026-004813 · Session open · Float GH₵ 200
Voltic 750ml
Milo Tin 400g
Ideal Milk
Key Soap
MTN GH₵5
Indomie Pack
Sugar 1kg
Rice 5kg
Rice 5kg
288.00Milo Tin 400g
77.00Key Soap
26.00Voltic 750ml
24.00What the edition adds
Six things being built for the dining room
A floor you can see
Tables laid out the way your room actually is. Open one, add to it all evening, move a party to a bigger table, split the bill four ways or put two tables on one cheque.
A screen in the kitchen
Orders land in the kitchen the moment they are taken, in the order they were taken. Cooks bump a ticket when it goes out, and the floor sees it done without walking back to ask.
Modifiers, not shouting
No pepper. Extra rice. Well done. Each one a tap, each one able to carry its own price, and each one printed on the kitchen ticket and the customer's receipt.
What a plate actually costs
Build a dish from its ingredients and the kitchen store comes down when the dish sells. You stop guessing the margin on jollof and start reading it.
Order at the table
Waiters take the order on a phone, standing at the table, and it is in the kitchen before they have walked away. No paper docket to lose between the room and the range.
What sells, and when
Covers by hour, the dishes that carry the night, the ones that only ever get ordered once. The same reports the rest of the product gives, asked in a restaurant's words.
Who this suits
Worth your time if
- You run a sit-down room and a paper docket is still how the kitchen finds out
- You have a bar and a kitchen on one bill and no clean way to split them
- You know your food cost is wrong but not by how much
- You have two branches and cannot compare a Friday in one against a Friday in the other
- You would rather tell us what you need now than be sold it later
Questions we get asked
When will it be ready?
We are not going to give you a date we cannot keep. What we can say is what is built and what is not, and this page is kept current — if the kitchen screen ships, this answer changes the same day. Join the waitlist and you will hear before anyone else.
Can I use TallyHubGh for my restaurant right now?
For the counter, yes — a takeaway window, a bar, a bakery or a fast-food till runs on the register exactly as it is today, and the whole back office comes with it. For a dining room, not yet: there is no table plan, no kitchen screen and no modifiers, so ordering would still run on paper.
Will it cost more than the normal plans?
The plans on the pricing page are the plans. The restaurant edition is a different interface over the same platform, not a separate product with its own bill, and if that ever changes it will be said here first.
I already use something else. Is moving worth it?
If your current till does tables and a kitchen screen well, stay where you are until this is finished — we will say so rather than sell over it. If what you actually lack is stock, suppliers and books that agree with the till, that part works today and does not need the restaurant edition at all.
Available today
And this part already runs
None of the six above exist yet. Everything below does, and has for a while — it is the same platform the shops and wholesalers on this site use every day.
It sells with the network down
On the desktop app, sales write to the machine and queue. When the line comes back the queue drains in order, and a replayed sale is still one sale.
Every way people pay here
Cash, Mobile Money through Paystack, card, bank transfer, or any split across them — with the MoMo QR on a customer-facing screen so they pay from their own phone.
Staff who see only their own
Six roles, permission-level control and location scoping, with a manager PIN on voids, refunds and steep discounts.
Suppliers, purchases and stock
Purchase orders, goods received, supplier balances and prepayments — the back-of-house paperwork a kitchen generates more of than a shop.
The books post themselves
Sales, cost of goods, tax and cash movement land as journal entries as they happen. Trial balance, P&L and the ledger are already there when you need them.
Receipts by WhatsApp or SMS
Print on 58mm or 80mm with your branding and tax lines, or send it to the customer's phone with a QR that opens the same receipt on the web.
Early access
Tell us what your room needs
We are building this with the restaurants that answer. Everything on the list above is decided, but the order is not — and the first people on this list are the ones who get asked.
- You are told when it opens, before it is announced anywhere else
- Early access is free while it is in testing
- One person reads every reply. This is not a mailing list.