A Thursday night at your restaurant, with CashHub
It's 8:30 PM. The floor is full and six guests are at the door. The host adds them to the waitlist with a phone number, they go for a walk, and an alert reaches them when their table is ready.
At table 12, guests order from their phones by QR code. The order splits itself: grills to the grill station's screen, salads to the cold station, juices to the bar. Nobody runs around with paper.
At 9:10 PM the internet drops. The register carries on, invoices print with their QR code and are saved, and they go to ZATCA as soon as the connection returns. The guests never notice.
At 12:30 AM the shift closes. The cashier prints the shift report with any cash difference, and every discount or void from tonight is logged under the name of whoever did it and the manager's PIN. You check tonight's sales on your phone from home.
The floor: from booking to table
Guests book from the CashHub app, or your staff book for them with a phone number, and every booking shows on your floor plan.
- A paperless waitlist: guests follow their turn on their phone instead of waiting at the door.
- A floor plan that shows who sits where, with orders moved or merged between tables.
- Order at the table by QR code, with bill splitting and tips.
- Guest count per table, so you know the average spend per person.
The kitchen: every order reaches its station
Orders split across kitchen stations automatically, on the kitchen display or printed at each station. The cook marks an order ready and the register sees it at once.
- Dine-in, takeout and pickup, each by its type, so the kitchen knows what comes first.
- Hold and fire: keep the main course back until the starters are done, then send it with a tap.
- Pager replacement: the guest scans the QR code on the receipt and gets an alert when the order is ready.
The register: never stops at peak hours
Invoices are signed and printed with their QR code on the device itself, even offline, and go to ZATCA once you're back online.
- Split one bill across cash, card and wallet.
- Certified payment terminals and mada: the amount goes to the terminal automatically, so the drawer matches the system.
- Discounts, voids, refunds and opening the drawer need a manager's PIN.
- Every action is logged under the name of whoever did it, and invoices can't be deleted.
- Cash differences show at the end of every shift.
How CashHub handles e-invoicing
The margin: know what your restaurant earns
Inventory and recipes show the cost and real margin of every dish, so you know which items make you money and which only take up kitchen time. The dashboard shows your sales and branches on your phone as they happen.
Pay per invoice, not a fixed subscription
Restaurants have quiet months and packed months. So there's no monthly subscription: you pay a few halalas per invoice, and every month has a cap you never go past.
| Fixed monthly subscription | CashHub: pay per invoice | |
|---|---|---|
| Quiet days and months | Full amount | Only what they sell |
| Busy months | Same amount | A monthly cap, then the rest of the month is free |
| Contract | Often yearly | None |
| Setup fees | Varies | None |
| Features | By plan | All of them, for every business |
| Balance runs out | Not applicable | Sales carry on, and we remind you to add credit |
Every kind of restaurant works differently
Burger and fast-food spots live on counter speed, takeout and pickup. What matters is a kitchen display that orders tickets by arrival time, offers and combos that apply in a tap, and a pager replacement so guests pick up without crowding the counter.
Family restaurants live on the floor: Thursday-night bookings, tables merged for large groups, and a bill split between guests. What matters is the floor plan, hold and fire so dishes arrive in the right order, and ordering at the table to take pressure off the waiters.
Grill and mandi restaurants cook in bulk and sell by weight or portion. What matters is linking recipes to inventory so you know the true cost per kilo, and splitting orders across the grill, rice and starters stations.
Numbers to follow every day on your phone
The dashboard shows each branch's sales as they happen, including the numbers that shape daily decisions:
- Average bill and average spend per guest, and how they shift between lunch and dinner.
- Sales by hour, so you know when to add staff and when to cut back.
- Best-selling and most profitable items, which are rarely the same.
- Discounts, voids and refunds, with who made them and when.
- Cash differences for every shift and every cashier.
Staff and permissions
Every employee signs in with their own PIN, and the system knows what each one can do. Cashiers sell, supervisors approve discounts and voids with their PIN, and managers see reports and edit the menu and prices.
So you don't need to be in the restaurant to feel at ease. Every action is logged with who did it and when, and invoices can't be deleted, so if the drawer is off you find out why in minutes instead of starting an investigation.
What to look for in a restaurant POS
- It truly sells offline, not just queues orders until the connection returns.
- Phase 2 e-invoicing is built in, not an external service you pay extra for.
- Clear permissions: discounts, voids and refunds need a manager's PIN.
- Kitchen display, tables and reservations in one system, not three separate apps.
- A cost that moves with your sales, with no contract tying you in for a year.
- Support from a real person at peak time, not a ticket that waits two days.
How to get started
- Reserve a founding seat. It's free, with no commitment.
- We contact you before launch and move your menu, items and customers from your current system for free.
- We set up your existing devices and printers, and you start selling the same day.
Frequently asked questions
Does it work for restaurants with several branches?
Yes. Each branch has its own devices, and the dashboard shows every branch's sales in one place.
How long does switching from my current system take?
We move your menu, items and customers for free, and you start selling the same day.
Do I need to buy new hardware?
No. CashHub runs on Android, iPad, iPhone, Windows and the browser, with network, Bluetooth and USB printers.
What if the internet drops at peak time?
Sales carry on. Invoices are signed and printed with their QR code on the device, and go to ZATCA once you're back online.
Can a cashier void an order or give a discount without me knowing?
No. Discounts, voids, refunds and opening the drawer need a manager's PIN, and every action is logged under the name of whoever did it.
Is there a yearly contract?
No. There's no contract and no subscription. You pay per invoice and can stop whenever you like.
Related pages
Founding price, locked in for good.
The first 100 businesses to join get the lowest price per invoice. Free to join, no commitment.