Visual floor plan
Place square and circle tables, label them, and see occupied versus free from live ticket assignments.
All industries
Restaurants
One ticket from table to kitchen.
Workcel restaurant POS is built for Bangladesh cafés and restaurants. Seat guests on a live floor, keep the ticket open while the kitchen cooks, then settle in BDT—with stock, purchasing, and staff in the same system.
টেবিল থেকে কিচেন—এক টিকিটে।
Keep every table, ticket, and kitchen station moving—without shouting across the pass at rush hour.
Dhanmondi branch · Floor
Workcel
Table 04Dining · ৳1,840
Table 08Ready · Kitchen
Kitchen5 tickets · Cook
CounterTakeaway open
Live floor occupancy
A table is occupied only while a ticket is assigned. Free the moment the check is paid or cancelled.
Split checks
One seated table can hold several open tickets, so a group can settle separately without a workaround.
Table performance
See net sales in BDT, turns per day, refunds, and how long each table was occupied.
Service flow
How a service actually runs
- 01
Seat the table
Lay out square and circle tables on a floor plan you control. Occupied means a live ticket is assigned. A bar counter is layout only—it never holds an order.
- 02
Keep the ticket open
Dine-in opens a draft POS ticket, assigns it to the table, and lets staff add, change, or remove lines while food is prepared. A station keeps every table's ticket open at once, so a full floor never queues behind one order. Walk-in or a named guest. Move a ticket if guests change seats.
- 03
Cook on the chef board
Opening a ticket creates a kitchen ticket automatically, routed to a named station—Kitchen, Bar, or any station you set up. Each dish keeps its own quantity and notes, so a request like extra spicy reaches the chef with the order. Chefs move a ticket from cooking to ready; only payment or cancel on the POS side closes it out.
- 04
Settle in BDT
Take payment, print a receipt or invoice, and cash in or out on the register session. Takeaway uses the same menu with a fast checkout that skips the table.
Built for restaurants
Everything that keeps daily operations moving
Open tickets through service
Restaurant service needs an unpaid ticket while food is prepped. Staff can add, edit, or remove lines on that ticket while the kitchen keeps cooking.
Chef board by station
Every station you run—Kitchen, Bar, or more—gets its own board and its own kitchen ticket the moment an order goes in. Each dish carries its quantity and notes, so the chef sees exactly what and how much to cook. Chefs move a ticket from cooking to ready; only the POS ticket being paid or cancelled completes it.
Many tickets running at once
A station keeps every open ticket live at the same time, so one table cooking and another paying never block each other. Each cashier and station runs its own session, so a busy floor keeps moving on every table at once.
Split checks and table moves
A seated table can carry more than one ticket. Move a check to another table when a group splits or guests change seats.
Counter and takeaway
Quick checkout still works for walk-up and takeaway. The floor and the counter share one catalog, one session, and the same receipts.
Cash, receipts, and refunds
Open and close cashier sessions, record cash in and out, print invoices, and refund a settled check when service needs it.
Stock at the station
Each POS station sells from its own stock location. Purchases and receipts cover ingredients and resold drinks against the same catalog you ring up.
Floor team and permissions
Attendance, leave, and roles so a cashier, chef, and manager each see the screens they need—across one outlet or several branches.
Recommended setup
Modules that fit restaurants
- Restaurant
- POS
- Inventory
- Purchases
- HR
FAQ
Questions about restaurants
- Is Workcel restaurant POS built for Bangladesh cafés and restaurants?
- Yes. Workcel restaurant POS is a Bangladesh-ready add-on on the same POS your cashiers already use. Amounts are in BDT, and a demo walks through your floor, kitchen, and outlets.
- Can we run dine-in and takeaway together?
- Yes. Seat dine-in on square or circle tables and keep the ticket open while food is prepared. Counter service and takeaway use the same catalog with a fast checkout that does not need a table. A bar counter on the floor is layout only and never holds a ticket.
- Does the kitchen see orders automatically, with per-dish notes?
- Yes. Opening a ticket creates a chef-board ticket routed to a named station—Kitchen, Bar, or any station you set up. Each dish keeps its own quantity and notes, so a request like extra spicy reaches the chef with the order. Chefs move tickets from cooking to ready; only settling or cancelling the POS ticket completes the kitchen ticket.
- Can one table have more than one check?
- Yes. A seated table can hold several open tickets, so a group can split the bill. Staff can move a ticket to another table if guests change seats.
- Can managers see how tables performed?
- Yes. Table performance shows closed checks: net sales in BDT, turns per day, refunds, and how long tables were occupied. A check is credited to the table it settled on.
- Does restaurant POS include stock and staff?
- Each POS station sells from its stock location, so the menu you ring up is the stock you keep. Purchases and receipts cover ingredients and resold items. HR handles employee records, attendance, and leave with role-based screens.
See Workcel for restaurants
Tell us how you operate today. We’ll show the modules that fit.