From first seating to last call
A POS that understands covers, coursing, and closing out a 12-top at 9pm on a Saturday. Manage your floor, route tickets to the right station, and let your servers focus on hospitality — not technology.
What your front-of-house and back-of-house both need
Restaurants move fast. Your tools should keep up without getting in the way. Here's what BANA handles for you.
Floor plan & covers
See your dining room as a live map. Which tables are on their mains, which are waiting for dessert, and where that walk-in party of 6 can sit.
Tickets & coursing
Fire apps, hold the entrees until table 7 finishes their starters. The kitchen sees what to prep and when — grouped by station, timed by course.
Checks & tabs
Split by seat, by item, or by amount. Move drinks from the bar tab to a dinner check. Close out 20 tabs at last call without missing one.
Your dining room, as a live map
Drag tables together for a large party. Mark a deuce as reserved for 8pm. See at a glance which tables are on dessert and which haven't ordered yet. When a table pays and leaves, the status resets and your host knows it's ready.
- Drag to merge tables for large parties
- Reservation markers with time slots
- Color-coded status: ordering, eating, paying, cleared
Tickets that route themselves
Your server fires an order. Apps go to the cold station, mains to the grill, drinks to the bar — automatically. Each station sees only their items, in the right sequence. When a dish is ready, the server gets a bump notification to run the food.
- Station-based routing (grill, cold, bar, dessert)
- Course hold and fire controls
- Bump-to-ready notifications for servers
Modifiers, combos, and easy check splitting
Build your menu with modifiers your staff already knows — extra shot, no ice, medium-rare, substitute fries. Group items into combos for lunch sets. When the table asks to split, do it by seat, by item, or just let them say how much each person owes.
- Nested modifiers (size → temp → extras)
- Split by seat, by item, or by custom amount
- Lunch combos and happy hour auto-pricing
From door to door
Guests arrive
Host checks the live floor plan, sees table 4 just cleared, seats the party of 4
Order goes in
Server enters the order tableside. Modifiers included. Ticket splits to grill and bar stations.
Kitchen fires
Grill station preps the mains, bar pours the drinks. Server gets bumped when food is ready to run.
Table closes out
Split the check three ways, add a 10% tip, print or text the receipt. Table resets to 'open' on the map.
Restaurants on BANA
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