Floor and orders
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
Solutions · Restaurants & Bars
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.
See every POS feature →Service · Friday 20:15
T1 €84T2 €52T3 4pT4 €126T5 2pT6 €212D1 €164D2 2pD3 €96D4 €48D5 4pD6 €310
Tonight at a glance
Open tickets9Sales so far€2,184Average cover€34.10Average turn52 minWaitlist2 parties
Grill 4 open tickets · longest 4:12 · bar clear No hotel connected. Everything above is the standalone product.
What you get
Six modules, one price per venue.
Nothing here is an upgrade tier. A single restaurant runs the same software a resort outlet does.
Kitchen display
Tickets routed to the station that prepares them.
- Grill, cold, pastry and bar screens
- Course firing and allergy flags
- Preparation time measured per station
Reservations
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
Menu and QR
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
Statistics
The numbers a manager actually asks for.
- Sales by item, category, waiter and hour
- Voids and discounts with reasons
- Payment mix and daily close
Staff and tips
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
One service, start to finish
From the first booking to the tip split.
- 11:00
Bookings for tonight
Tables proposed by party size and service length; the waitlist fills the gaps.
- 17:30
Staff clock in
Shift starts on the POS. Hours and outlet are recorded from the first tap.
- 19:00
Service
Orders from the table, tickets to the right station, courses fired when the table is ready.
- 23:00
Bills and close
Split any way, paid any way, fiscalised where required, cash drawer counted.
- 00:15
Report and tips
Sales by hour and item, voids with reasons, tips split by hours worked.
Growing
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.
Own menu, own hoursPer venue, with its own preparation groups.Shared staff poolOne roster, hours counted across venues.Compare or combineReport per venue or as one business.Rooms later, if everThe PMS is a module, not a new system.
Group report · last month
Bianca · restaurant18 tables · dinner only3,240 covers€142,800
Terrace barSeasonal · 12 tables4,110 covers€61,300
Corner bistroAll day · 9 tables2,860 covers€34,300
Combined revenue€238,400
Average cover, turn time and voids compared across venues.
Before you ask
Four questions restaurants always ask.
Do we get a reduced version because we have no hotel?
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.
Can we keep our existing hardware?
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.
What happens during an internet outage?
Service continues. Orders, tickets and payments are taken locally and reconcile when the connection returns — no paper fallback shift.
How long does setup take?
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.