Kaypoh POS is the restaurant and bar till, built by the same team as FOYER and wired into the hotel — tables and courses, fiscal receipts, and “charge to room” that lands on the folio while the guests are still at the table.
Kaypoh POS Table 1 · #1 Sent
Payment · 31.00 EUR
Charge to which room?
Room number or guest name 204 In house 204 Room 204 · J. Weber 104 Room 104 · Maria MarchettiYour waiters take the order where the guest is sitting, your manager watches the day as it happens, and the bar knows what is left in every bottle. One menu, one stock, one set of numbers — and every euro of it lands on the same folio.
A handheld ordering companion that sends orders straight to the kitchen — fewer trips, fewer mistakes, happier tables.
Sales, labour, tills and end-of-day — a manager’s dashboard that turns every shift into numbers you can act on.
Guided stock counts, recipe-level costing and low-stock alerts — so you always know what you have and what it is worth.
Rooms, restaurant, bar and the spa — one week of a house running on FOYER, counted the same way and settled the same night.
An illustrative week, not a measured result.
Who is entitled, who has eaten and who just walked in — on one screen at the door. The rate decides what is included, and anything beyond it reaches the folio before the plate reaches the table.
Pick the guest, tap charge to room, hand the check back. The folio has it before dessert — no paper chit walked to reception.
Table 6€13.50 Room 204Terrace, salon, bar — lay the tables out as they actually stand, and open a check by tapping one.
TerraceKosovo and Albania both want a fiscalised receipt. The till prints it on every sale — no second device to remember.
FISCALFour friends, four cards — split by item or by head. Two tables become one bill when the guests push them together.
Table 6 · 4 guests €6.75 €6.75Starters now, mains when you say — orders print in the kitchen and at the bar, each on its own printer.
KitchenDishes, modifiers, “no onions”, half portions, happy-hour prices — change the menu yourself, in the afternoon, from the till.
€5.00€5.50Every order carries a name. Waiters see their own tables; the manager sees all of them.
AKArben Shift openThe day starts with the in-house list already on the till, and a mark against everyone whose breakfast is in the rate — half board too. Anyone else pays.
Breakfast · 12 101×2201×4302×3Cash counted, card totals summed, room charges listed — the waiter’s shift closes before anyone goes home.
Drawer € 640€ 1,180 Shift closedNot features in a list — a real service, from the first table of the day to the drawer count.
The in-house list is already on the till, with the room number and a mark against everyone whose breakfast is in the rate. Whoever walks in off the street pays.
Open a table on the floor plan, send the order to the kitchen, print the fiscal receipt when they pay cash.
The waiter picks the guest right at the table — name, room, stay dates. No call to reception to check.
Tap charge to room. The bill is on the folio before dessert, and reception can see it while the guests are still at the table.
They pushed the tables together at nine. Merge the checks, split €96 four ways — three cards and one to room 118.
Each waiter closes their own shift — cash counted, cards totalled, room charges listed. Nothing to re-type at reception in the morning.
The full inventory — so there are no surprises after the demo.
Our team can come to your property and set FOYER up at your reception — with your rooms, your rates, your channels — or walk you through everything online. Reach out whichever way suits you.
Usually within a day · No commitment · We come to you
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