ChinarPOS
ChinarPOS
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How it works

One order. Followed from the table to the report.

The till, the kitchen, payments, stock and reports aren't five separate tools. They all work from the same order, so nobody has to repeat it, and nothing ever disagrees.

The Unified Order Lifecycle

Experience how one order flows across every station.

Step through each operational stage in real time: watch how table taps, kitchen multi-station routing, raw ingredient deductions, and accounting ledgers synchronize with zero manual re-entry.

Interactive Guided Tour & Camera Zoom

How ChinarPOS Works: Step-by-Step Interactive Experience

ACTION 01 · ORDER INCEPTION1 / 6

Live modifier selection with zero price drift.

A guest at Table 4 customizes their Artisan Burger Combo. When they check Extra Smoked Cheese (+₹25) and substitute Barista Almond Milk (+₹30), the pricing engine computes tax and totals in 14ms without a page reload.

Look at the Zoomed Canvas

The modifier checkboxes and the live subtotal card on the right.

Legacy Pain

Waiters forget to charge for premium add-ons or write illegible modifiers on paper chits. Prices between printed cards and the counter till drift apart.

ChinarPOS Standard

Forced modifier rules apply uniformly across tills and QR tables. The price updates live, tax calculates automatically, and the kitchen payload is pre-formatted.

System Payload & Telemetry
Action EventCART_MODIFIER_MUTATE
Execution Time14ms
SynchronizationInstant Cloud Catalog
Target NodeGuest Mobile Safari / Chrome
Human Psychology on the Shift

Guest: Guests explore customized cravings privately without feeling awkward asking for special dietary adjustments.

Floor & Kitchen: Cashiers don't have to calculate add-on math in their heads during peak rush queues.

Owner ROI: Systematic modifier upselling adds ₹55 to this check alone—increasing Average Order Value by 21%.

Table 04 · QR Ordering
Live Catalog

Artisan Burger Combo

Brioche bun, crisp patty, fries & drink

Interactive Add-ons (Tap to test):
Base Combo₹260
Modifiers Added₹55
Total Due₹331
Till Payment Settlement
No Keying Error
Amount Due to Register
₹165.50 (Split 50%)
Dynamic Ref #1043 · ₹165.50
KDS Ticket #A28 · Table 4 (3 Station Split)
Zero Shouting
GRILL STATION02:45

1 × Artisan Burger

Extra Cheese · Toasted

FRYER STATION01:10

1 × Seasoned Fries

Peri-peri · Large

BEVERAGE BARReady

1 × Iced Latte

Almond Milk · Low ice

Recipe BOM Stock Decrement
Grams & Milliliters
Brioche Burger Buns47 pcs (-1)
Barista Almond Milk9.80 L (-200ml)
Espresso Coffee Beans3.18 kg (-18g)
Plate Cost (COGS)₹68.40 (26.3% Margin)
Daily Shift Z-Report Ledger
Balanced ₹0.00
Net Revenue₹48,554+₹294 settled
Gross Margin73.7%Healthy Target
Order #1043 · Table 4Completed ✓

Settled via UPI · Cashier: Rahul · Zero Drawer Variance

At the counter

Take the order in a single shift.

Browse by category, pick options, put it on a table and send it. The kitchen has it before the guest finishes paying.

ChinarPOS EPOS · Main Street · Till 1
Hot drinksCold drinksBakeryMainsDesserts
Masala Chai₹60
Cappuccino₹140
Cold Coffee₹160
Croissant₹90
Paneer Wrap₹180
Brownie₹110
Veg Burger₹150
Lemon Soda₹70
Cheesecake₹190
Current orderDine-in · Table 4
2 × Cappuccino+ oat milk
₹300
1 × Paneer Wrapno onion
₹180
1 × Brownie
₹110
Offer applied: 10% off desserts
Subtotal₹590
Discount−₹11
Tax₹29
Total₹608
Split billPay ₹608
Illustrative screen · sample data
Or on their phone

Let guests order for themselves with zero waiting.

Guests scan the table QR code, browse rich photography, and pay on their phone. The order arrives in the exact same kitchen queue as a counter order.

Table 4Main Street Café
CoffeeBakeryMains
Cappuccino₹140
+
Cold Coffee₹160
+
Masala Chai₹60
+
View cart · 2 items₹300
1 · Scan and browse
Checkout
2 × Cappuccino₹280
Tax₹14
Total₹294
Pay online nowUPI, card or net banking
Pay at the counterPay staff when you collect
Place order
2 · Pay now or at the counter
Your numberA27
✓Order placed
✓Being prepared
3Ready
View receipt
3 · Follow your order
Illustrative screen · sample data
In the kitchen

Every ticket where it needs to be, with zero shouting.

Items go to the station that makes them. Colours and timers show what's cooking, due soon, or ready. A refunded dish strikes through instantly with an audio chime.

ChinarPOS KitchenStation: All stations
LiveActive: 4Done today: 31
#104Dine-in · Table 4
NEW1 min
Counter
  • 2 × CappuccinoOat milk
  • 1 × Paneer WrapNo onion
#105Dine-in · Table 7
COOKING6 min
QR order
  • 1 × Veg Burger
  • 1 × Fries
  • STOP — cancelled1 × Brownie
#102Takeaway
DUE SOON9 min
Counter
  • 3 × Masala Chai
  • 2 × Croissant
#099Dine-in · Table 2
LATE15 min
Counter
  • 2 × Grilled SandwichExtra cheese
Illustrative screen · sample data
Real situations

What it's like on a normal, busy, imperfect day.

These are illustrative examples built from what ChinarPOS does today, not customer testimonials.

1 pm, and the queue is out the door

Half your guests are at the counter. The rest are sitting down, waiting for someone to take their order.

  • Guests at tables scan the QR code and order from their phones, your staff don't have to walk over.
  • Every order, from counter or QR, appears on the same kitchen board, with each item at the right station.
  • Orders running late turn amber, then red, so the kitchen sees trouble before the guest complains.
  • If the kitchen is swamped, one tap pauses new orders.
Ordering & POSKitchen

You've just run out of paneer

The bestseller is gone, and three guests are about to order it.

  • You mark the item unavailable in one tap.
  • It stops being orderable, so guests aren't promised something you can't make.
  • Later, the stock history shows when it ran out, and Items to Reorder lists it with a suggested quantity.
Menu & OffersPurchasing & SuppliersInventory & Recipes

A guest says the dish was wrong

One dish on a bill of five needs to be refunded, and the guest paid by UPI.

  • You open the order and refund just that item. The amount, tax and any discount are worked out for you.
  • The money goes back to the original payment, or to store credit if the guest prefers.
  • The kitchen screen shows the item as stopped, so nobody keeps cooking it.
  • The guest gets a refund receipt, and the refund shows in your reports with who did it and why.
Payments & RefundsOrdering & POSReporting

The drawer is ₹300 short

It's closing time, and the cash count doesn't match.

  • The till shows what it expected against what was counted, and by how much it's off.
  • Because every cash-in, cash-out and drop was recorded with a reason, you can see exactly where to look.
  • A big gap needs a manager's approval before the till closes.
  • Next morning, the session is still there in the Back Office with every movement.
Cash & ControlTeam & WorkforceReporting

Monday morning ordering

You need to restock for the week and you don't want to walk the shelves.

  • Items to Reorder lists what's low or out, with suggested quantities.
  • One click turns it into draft purchase orders, grouped by supplier.
  • A manager approves them. You send them.
  • When the delivery arrives, you receive it, in full or in part. Stock and cost update.
Purchasing & SuppliersInventory & Recipes

Opening a second branch

The first branch is doing well and a second location is ready to open.

  • You add the branch, set its opening hours and kitchen stations.
  • You invite its team and limit each person to that branch.
  • You send starter stock across from branch one. Both branches' stock updates when it's received.
  • Reports show each branch separately, or together.
Multi-branchPurchasing & SuppliersTeam & Workforce

A table of six wants to split the bill

Some want to pay cash, some by phone, and one has store credit from last week.

  • You open the split screen and divide equally, or by amount.
  • Each person pays their own share their own way.
  • If someone steps away mid-payment, the bill remembers what's paid.
  • If a refund is needed later, each part goes back the way it was paid.
Payments & Refunds

Monday review with your accountant

You want to know how last week really went, sales, tax, profit, and whether payments match.

  • Open last week's sales and download it as a PDF or CSV.
  • Check your profit against real costs, not just takings.
  • Check that what you were due is what arrived.
  • Send the tax report to your accountant.
ReportingMenu & OffersPayments & Refunds
Browse every feature

Ready to try it in your own business?

Set up your business yourself, or book a demo and we'll walk through it with you.

Prefer to talk? Call or WhatsApp +91 94693 83765

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