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Business types Bar & lounge setup

Business types

Bar & lounge setup

A settings recipe for bars and lounges: open tabs under the guest's name, optional tables, PIN approval for voids and discounts, per-cashier shifts, and a business day that runs past midnight.

5 min read Updated 15 Nov 2026
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This guide is for bars, lounges, and late-night cafés. Guests open a tab under their own name, order again and again through the night, then pay once at the end. With so many transactions and high bill values, controlling voids and discounts is critical. Operations also often run past midnight.

Bar & lounge

Open tabs under the guest’s name, secure until close.

Flow

  1. 1Open a tabCashier
  2. 2Order again and againGuest
  3. 3The bar preparesKitchen
  4. 4PIN-protected voids & discountsSystem
  5. 5Close the tabCashier

Modules

Core POSWaiterKitchen (KDS & kitchen printer)

Sample menu

Kentang GorengPisang GorengMatcha LatteAmericano

Devices

1 cashier tablet + waiter phones + receipt printer & bar printer

There’s no bar-specific preset yet. Choose the Full-service restaurant business type in the setup wizard (it already uses open bills), then adjust.

Setting Value Where
Payment timing Pay later (open bill) Settings › Order flow
Table for dine-in Optional — table not required Settings › Order flow
Orders without a table are called by Guest name Settings › Order flow
Order sources Cashier (+ Waiter if you have floor staff) Settings › Order flow
Actions that need a supervisor PIN Void after sent to kitchen, Void bill, Manual discount, Refund, Open drawer without sale Settings › Approvals & security
Shift mode Per cashier Settings › Shifts & business day
Blind close On Settings › Shifts & business day
Business day cutoff time 05:00 Settings › Shifts & business day

Setup steps#

1. Open tabs without picking a table#

  1. Open Order flow. Back OfficeSettingsOrder flow.
  2. Choose “Eat first, pay later”. Every order goes onto the same tab until the guest pays.
  3. Set tables to “Optional”. Guests on the VIP sofas can be assigned to a table, while guests at the bar counter just need a name.
  4. Call orders by “Guest name”. The cashier fills in Customer name, for example “Kevin – black jacket”.
  5. Save.
order.payment_timingpay_later
The main button on the cashier app becomes Send to kitchen. All tabs without a table appear in the Active orders list, labeled with the guest’s name.
order.table_modeoptional
A tab without a table can be attached to a table later with Assign to table, for example when a guest moves from the counter to a sofa.

2. Control voids, discounts, and the cash drawer#

  1. Open Approvals & security. Back OfficeSettingsApprovals & security.
  2. Tick the sensitive actions: Void after sent to kitchen, Void bill, Manual discount, Refund, Open drawer without sale. Consider Reprint receipt as well.
  3. Check role permissions. In Back OfficeStaff & rolesRoles & permissions, make sure Cashier and Waiter are set to Needs PIN approval for discounts and voids, and only Supervisor/Manager are set to Allowed.
approval.required_actionsvoid_after_sent, void_bill, manual_discount, refund, open_drawer
A bartender who wants to void a drink that’s already been made has to ask for a supervisor PIN. Who asked, who approved, and the reason are all recorded in the audit log.

Floor manager not always near the cashier? Use remote approval: the request goes to the supervisor’s phone or Back Office and gets approved from there.

3. Shifts and a business day past midnight#

  1. Open Shifts & business day. Back OfficeSettingsShifts & business day.
  2. Set the shift mode to “Per cashier”. Each bartender opens their own shift and counts their own cash.
  3. Turn on Blind close. Cashiers count cash without seeing the system’s figure, so variances are more honest.
  4. Set the cutoff time to 05:00. A sale at 02:30 still counts toward the previous business day (allowed range 00:00–08:00).
  5. Open bills at end of day. Choose Block day close so every tab must be closed before the daily summary.
day.business_day_cutoff05:00
Friday night’s report includes every transaction up to 04:59 on Saturday.
shift.modeper_user
Each person is accountable for the money in their own drawer.

4. Menu and bar station#

  • Categories: Cocktail, Mocktail, Beer, Spirits, Bar Bites.
  • Modifiers: Ice Choice (Normal, Less ice, No ice), Spirit Upgrade (+Rp25,000).
  • A Bar station for drinks and a Kitchen station for Bar Bites. Set them up in Back OfficeKitchen stations.
  • Variants for pour sizes, for example Single and Double.

5. Devices and staff#

Device Mode
Cashier iPad at the counter Cashier
Floor staff phones Waiter (outlet device or staff personal phone)
Bar printer Connected to the Bar station

Roles: Cashier for bartenders, Waiter for floor staff, Supervisor for the floor manager.

Example: a busy rush#

Saturday, 23:40.

  1. Kevin sits at the bar counter and orders 2 Gin Tonics. The bartender opens a tab under “Kevin – black jacket” with no table and taps Send to kitchen. The ticket prints on the bar printer.
  2. At 00:30, Kevin moves to sofa V2 with his friends. The bartender opens Kevin’s tab from Active orders and chooses Assign to table → V2. Sofa V2 already has a tab for Kevin’s friends, so the app offers Merge.
  3. One cocktail was made wrong. The bartender chooses Void item, and the app asks for approval. The floor manager enters their PIN on the cashier iPad. The void is recorded with the reason “Cashier input error”.
  4. At 02:15, the group asks for the bill. The total is split evenly between 5 people with Split equally, and each pays by QRIS or card.
  5. At 03:30, the bartender closes the shift with a blind close. A Rp20,000 variance is detected, and the supervisor enters their PIN to approve it. All transactions count toward Saturday’s business day.

Tips and common mistakes#

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