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 restaurant owners.
Most of them show up on the busiest night of the week, which is exactly when they cost the most.
1
Orders reaching the wrong station
Food goes to the bar printer, drinks go to the kitchen, and the table waits while staff sort it out.
2
Slow table turnover
Splitting a bill for eight people takes ten minutes, and the next booking is already waiting at the door.
3
Stock that never matches sales
You know what you sold but not what it cost, so margins stay a guess until stocktake.
How we handle it
A system shaped around how your floor actually works.
We build your floor plan, your menu and your ticket routing before we install, so opening night runs like a normal service.
Get your quoteFloor plan and table management
Your room on screen, so staff see what is seated, what is waiting and what needs clearing.
Kitchen and bar ticket routing
Each station prints only its own items, in the order they need to be cooked.
Bill splitting in seconds
Split by item, by guest or evenly, without recalculating anything by hand.
Recipe level inventory
Stock deducts by ingredient as dishes sell, so you can see true cost per plate.
Staff permissions and void logging
Every discount, void and drawer open is tied to the person who made it.
Connected
Connected to everything else you run.
Reservations, payments and delivery all reach the same system, so your team works in one place.
Buqq reservations
Bookings drop straight into your floor plan from our sister platform.
Delivery platforms
Orders and commissions tracked alongside dine in revenue.
KHQR and card payments
Every payment method reconciled against the till automatically.
Cloud reporting
Sales, stock and staff performance from your phone, anywhere.
A day in the shift
Follow a full service, from prep to cash up.
Every step below is a moment where a weak POS costs you time, covers or margin.
10:30
Prep and menu changes
Specials added and sold out items hidden on every terminal before doors open.
Central menu control
12:15
Lunch covers
The floor plan shows what is seated, what is waiting and what needs clearing.
Table management
19:00
Dinner rush, two stations
Food prints in the kitchen, drinks print at the bar, in the order they are cooked.
Ticket routing
21:30
A table of eight splits the bill
By item, by guest or evenly, with no arithmetic done at the table.
Bill splitting
23:30
Close and count
Sales checked against ingredient level stock, so you see true cost per plate.
Recipe inventory
Starter Pack
Opening a new restaurant?
Our Starter Pack covers a single order point at $999, installed and with your team trained. Larger floors get a custom quote.