02 — Bar & Kitchen

POS & Inventory

Off-the-shelf POS systems were built for cafes. Live venues need split bills across tables, bottle service on house tabs, minimum-spend running totals and pour-level inventory tied to every till. Tech Crowd POS is built for the speed of a Friday night at 1 am — not a lunchtime restaurant.

What's inside

How POS & Inventory works.

Bar & Kitchen POS

Multi-station ordering, split bills, comp & void with manager approval, dual-screen tip prompt for staff and guest.

Inventory & Pour Costing

Bottle and keg tracking down to ml. Par levels per bar. Purchase orders, receiving and stocktake on the same tablet.

Payments

FPX, GrabPay, TNG eWallet, Visa, Mastercard and Amex routed through your acquirer. Surcharge and tip handling configurable.

Outcomes

What customers usually take away.

Bottle service tied to table minimum spend automatically
Stocktake reconciled to till in minutes, not hours
Pour-level recipes flag shrinkage before it hurts margin
GST / SST tax handling configured for MY regulations

Case study

One venue, anonymised.

Rooftop Lounge

KLCC area · 280 cap.

Legacy POS made bottle service on a house tab a 4-step manual process. Stocktake reconciliation was a weekly Friday loss.

Migrated to Tech Crowd POS with bottle-service workflows pinned to table minimum spend. Pour-level inventory with twice-weekly stocktake on the same tablet.

1.4%

Pour-cost variance — down from 6.8%

15 min

Stocktake cycle — down from 3 hours

22%

Lift in bottle-service attach rate

POS & Inventory

See POS & Inventory on a sample floor.

A short demo on a tenant sized like your venue. Bring the GM and the bar lead.

Book a Demo Back to Product