Ingredients auto-deduct on every plate, low-stock items pre-fill your supplier order, counts happen on your phone — and every count shows you the dollars that leaked. Less Excel, more time cooking and looking after guests.
EN / 繁 / 简 · Multi-location · Mobile-friendly
2026/05/21 · FlickStock
Daily pain points for small restaurant owners
Staff scribbles are impossible to read, then you re-type it all into Excel after closing — and still miss items.
POS takes the pasta order but stock doesn't drop. By Sunday you find out the tomato sauce ran out Thursday.
You guess each week's supplier order — too much expires, too little stocks out, cash flow gets stuck.
Link menu items to recipes. Sell one steak and beef, olive oil, and herbs come off stock automatically. Pull up Analytics on Sunday and you know exactly what to order.
Full feature set
Floor plan, dine-in / takeaway, seat splits, item splits, modifiers, price overrides, notes — runs on an iPad.
Orders go straight to the kitchen screen, sorted by station (cold / hot / pastry), cards update in real time. Prefer paper? Print tickets from the browser.
Count on your phone. Progress bar, auto-jump to next field, low-stock color flags, duplicate-submit warning, no negative numbers.
Low-stock items pre-fill with suggested quantities in your order units, grouped by supplier — copy as text or export to Excel / CSV, then receive against the order and stock adds back automatically.
Speed ranking, Weeks Left (red / amber / green), weekly trend chart — know what runs out and what sits.
One account, all stores. Admin/Manager/Staff roles. Archive (soft-delete) — never lose data.
Every stock count compares what the system expected with what you actually counted — and prices the gap in dollars. Over-pouring, waste, or a recipe that needs fixing: see exactly where money leaked.
A tablet at the counter becomes the punch clock: staff clock in/out with a PIN, breaks are tracked, day/week timesheets are exact to the second, and managers can fix entries.
Open the drawer with a float, close against an expected-vs-actual cash count (refunds included), and pull a Z-Report: sales, tax, tips, payment breakdown, top sellers.
Product Tour
Phone, tablet, or desktop
Category tabs, modifier popups (doneness, add-ons), seat splits. Staff are productive on day one — no half-day training.
| Item | Previous | Current Stock |
|---|---|---|
| Chicken Breast (kg) | 10 | |
| Beef Tenderloin (kg) | 3 | |
| Olive Oil (L) | 4 | |
| Tomato Sauce (L) | 1.5 |
Progress bar nudges you, Continue jumps to the next blank, red/amber/green flags low stock. No more clipboard laps around the kitchen.
Every ingredient gets a Weeks Left badge — red < 2w, amber < 4w, green ≥ 4w. See what runs out at a glance.
| Item | Stock | Avg/wk | Weeks left |
|---|---|---|---|
| Beef Tenderloin | 1.2 | 3.0 | 0.4w |
| Tomato Sauce | 0.5 | 0.4 | 1.3w |
| Olive Oil | 2.5 | 0.7 | 3.6w |
| Chicken Breast | 8 | 1.3 | 6.0w |
Why us
About us
Most restaurant POS systems are built for chains — complex UI, high fees, long contracts. We built this for everyone else.
Clean, fairly-priced, designed around how small shops actually work. Book a demo if that sounds like a fit.
FAQ
No. It runs in your browser on the iPad, phone, or laptop you already have. You can print receipts and tickets straight from the browser to any printer your device can reach.
Email us to book a demo and we'll personally walk you through it. The trial is free and no card is required.
Your data is yours. Inventory items and purchase orders can be exported to Excel or CSV at any time.
The system currently needs an internet connection. If your shop has unreliable WiFi, let us know — we can help you think through the setup.
One account manages all your locations. Each location has its own menu, inventory, and staff permissions — switch between them without logging out.
Email us to book a demo — we'll walk you through the system and figure out the right setup for your restaurant.
We're putting it together now. In the meantime, email us and we'll do a personal walkthrough.
Email us