A POS that runs the whole restaurant.
You do not need a hotel to use Leonbee.
Floor plan, tablet ordering, kitchen screens, reservations, statistics, staff hours and tips — the complete product, not a cut-down version of a hotel module. If a hotel ever joins later, the same account grows into it.
Six modules, one price per venue.
Nothing here is an upgrade tier. A single restaurant runs the same software a resort outlet does.
Your real room on screen, with orders taken at the table.
- ✓Tablet ordering with courses and modifiers
- ✓Split, transfer and merge bills
- ✓Cash, card, voucher and company account
Tickets routed to the station that prepares them.
- ✓Grill, cold, pastry and bar screens
- ✓Course firing and allergy flags
- ✓Preparation time measured per station
A booking system that understands turn times.
- ✓Tables proposed by party size and service length
- ✓Waitlist and no-show history
- ✓Notes and preferences on the guest
The digital menu is the same menu the till charges.
- ✓Twenty languages, allergens per item
- ✓Sold out hides the item everywhere
- ✓Order from the table without an app
The numbers a manager actually asks for.
- ✓Sales by item, category, waiter and hour
- ✓Voids and discounts with reasons
- ✓Payment mix and daily close
Hours and tips handled where the work happens.
- ✓Clock-in on the POS, roster and overtime
- ✓Tip pooling by your house rules
- ✓HR export ready for payroll
From the first booking to the tip split.
Tables proposed by party size and service length; the waitlist fills the gaps.
Shift starts on the POS. Hours and outlet are recorded from the first tap.
Orders from the table, tickets to the right station, courses fired when the table is ready.
Split any way, paid any way, fiscalised where required, cash drawer counted.
Sales by hour and item, voids with reasons, tips split by hours worked.
Second venue? Same account.
Add a bar, a summer terrace or a second restaurant as an outlet. Menus, staff and reports stay separate where they should be and consolidate where you want them to. If you open rooms one day, the PMS switches on beside it — no migration, no second vendor.
Four questions restaurants always ask.
No. The floor plan, kitchen screens, reservations, statistics, staff hours and tips are the same product a resort outlet runs. Only charge-to-room does not apply, because there are no rooms.
Usually yes. The POS runs on tablets and standard terminals, with common receipt printers, kitchen screens and payment devices. We check your list before onboarding.
A single venue is typically live within two weeks: menu and preparation groups, floor plan, staff and roles, hardware, then a live service with us on the floor.
Bring your menu and your floor plan.
Half an hour and your venue is set up on screen — tables, preparation groups, prices and a live order through to the kitchen.