What it looks like in service
Screens and counters from outlets running MealNix today.
This is the full list, grouped the way the software itself is organised — from the billing screen your cashier uses to the payroll run at the end of the month.
The screen your counter staff live in. Built so a full order can be punched, printed and paid in seconds.
Build the menu once and reuse it across branches, QR ordering and delivery.
Tickets reach the section that cooks them, and nothing gets lost between counter and pass.
Map the room the way it is actually laid out, and see its state at a glance.
Let guests order from their own phone, and keep a record of who is buying.
Track what you bought, what you used and what it cost — down to the recipe.
Every action traceable to a person, and the wage run built from the same data.
Close the day with the drawer counted and the outgoings recorded.
Twenty-odd reports, all filterable by date range and branch.
One account, however many outlets — plus the plumbing that keeps it running.
Screens and counters from outlets running MealNix today.
What operators ask when they are working out whether this covers their setup.
The core point of sale, menu, table, KOT, reporting and staff features come with a restaurant account. Inventory, Cash Register and Kitchen are separate modules that can be enabled for your account. Check the pricing page for what each plan includes, or ask us and we will confirm against your requirement.
No. MealNix runs in a web browser, so any reasonably modern POS terminal, laptop or tablet works. For printing you need a standard 58mm or 80mm ESC/POS thermal printer, connected by USB or network. Cash drawers that trigger from the printer work as normal.
A small desktop print agent runs on the billing machine and receives print jobs in real time, so bills and kitchen tickets print without a browser dialog. Every job is logged, and the print job report shows what was sent, to which counter, and whether it completed.
Yes. Permissions are role-based, so a cashier, a kitchen user, a manager and the owner each see only what they should. Actions are recorded against the logged-in user.
Yes, through recipes. You define which ingredients and quantities make up a menu item, and selling that item draws the ingredients down from stock. Batch recipes cover prep made in advance, so a sauce produced on Monday is consumed correctly all week.
Yes. Start a free trial, set up your real menu and run a few test bills. Nothing is charged until you choose a plan, and we can help import your existing menu and staff so the trial reflects your actual operation.
Start a free trial and load your real items, or let us walk you through the parts that matter to your operation.