What should a restaurant POS track besides the bill total?
A restaurant POS should log five things beyond the bill: item pairings, table turn time, voided or comped items, ingredient-level stock deduction, and the channel split. Every decent POS already touches this data during a normal shift — the question is whether it gets kept, or thrown away the moment the bill prints.
- Which items sold together, not just what sold — the actual basis for a real combo, not a guessed one
- Table turn time by day-part, which tells you exactly when you’re losing covers to slow service
- Voided and comped items, tagged with a reason — the fastest way to catch both kitchen mistakes and till fraud
- Ingredient-level stock deduction per dish sold, not just “dish sold” — so 40 portions of a special actually debits the prawns
- Channel split — dine-in, takeaway, delivery — since each has a different real margin once packaging and platform fees are counted
Why don’t most restaurant POS systems track this already?
Because the till and the kitchen’s stock were never wired to the same data, not because it’s technically hard to build. Most POS systems can technically capture all of this — but the sale gets logged and nothing downstream updates, so the bill is correct while the ingredient count is already wrong by the time anyone looks at it.
What do you gain once billing and stock are connected?
A menu that reprices itself sensibly because the real cost per dish is known, and a reorder list built from what actually got used this week, not last month’s guess. Storely’s billing and inventory share the same ledger, so every sale at the counter deducts real stock and feeds real reporting — the POS stops being just a till and starts being where the restaurant’s actual numbers come from.