Serving Cambodia's hospitality since 2017
400+ active venues
Certified SambaPOS reseller for Cambodia
Support team in Phnom Penh
What we hear
The problems we hear from café and bakery owners.
Small tickets and high volume, which means small inefficiencies add up fast.
1
Modifiers slowing the till
Oat milk, extra shot, less ice. If each one takes three taps, the morning queue backs out of the door.
2
Waste nobody measures
Unsold pastries get written off in someone's head, so you never learn how much to bake tomorrow.
3
New staff training slowly
High turnover means you retrain constantly, and a confusing till makes every new hire slower.
How we handle it
Fast at the counter, clear in the back office.
We set up your menu so the common orders are one or two taps, and your production numbers are waiting for you each morning.
Get your quoteOne screen modifiers
Milk, size, shots and syrups on the same screen as the drink, no menu digging.
Takeaway and dine in pricing
Different prices and tax handling applied automatically by order type.
Daily production reporting
See exactly what sold and when, so tomorrow's bake is based on numbers not memory.
Recipe level stock
Ingredients deduct as items sell, which makes waste visible instead of invisible.
Simple enough to learn fast
New staff take orders confidently on their first shift, which matters when turnover is high.
Connected
Joined up with how people pay and order.
Counter, phone and delivery all reaching the same system.
KHQR and card payments
Fast contactless settlement, reconciled automatically.
Delivery platforms
Delivery orders and commissions tracked alongside counter sales.
Self order kiosk
Let guests order themselves at peak times and keep the queue short.
Cloud reporting
Yesterday's sales and waste on your phone before opening.
A day in the shift
Follow a morning, from open to the afternoon lull.
Small tickets at high volume, so every saved tap and every measured pastry counts.
06:30
Open with yesterday's numbers
Sales and waste are already on your phone, so today's bake is a decision not a guess.
Daily production reporting
07:45
The morning queue
Milk, size and shots sit on the same screen as the drink. A coffee is two taps.
One screen modifiers
10:00
Takeaway and dine in together
The right price and tax applied automatically by order type, with no staff decision.
Order type pricing
13:00
A new starter takes the till
They take orders confidently on shift one without a supervisor at their shoulder.
Built to learn fast
16:00
Pastries run down
Ingredients deducted as items sell, so waste becomes a number you can act on.
Recipe level stock
Starter Pack
This is exactly what the Starter Pack is for.
A single counter, one till, installed and your team trained for $999. Most cafés and bakeries need nothing more on day one.