CashHub for restaurants at a glance
CashHub is a point-of-sale and cashier system for restaurants that brings the floor, the kitchen and the register into one system, and keeps selling when the internet drops.
- Runs on Android, iPhone and iPad (apps on Google Play and the App Store), with the back-office dashboard in the browser.
- Each invoice is signed and gets its QR code on the device itself, and is built on the Phase 2 e-invoicing requirements.
- Discounts, voids and refunds are permission-based or need a manager's PIN, and every action is logged under the name of whoever did it.
- Price: 5 halalas per invoice including VAT, capped at SAR 149 a month per branch, first 30 days free, no contract and no setup fee.
- CashHub is a brand of Rkeb Office Commercial.
A Thursday night at your restaurant, with CashHub
It's 8:30 PM and the floor is full. The cashier opens an order for table 7, and when the party moves to a bigger table, the order moves with them in a tap, with nothing re-entered.
At table 12, 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, and invoices print signed, with their QR code, and are saved on the device. Sales at the register never stop for a minute.
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 anything approved by a manager also records that manager. You check tonight's sales on your phone from home.
The floor: your tables and their orders
Every table and its order in front of you on screen.
- Move an order from one table to another in a tap when guests change seats.
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.
- Every order is marked dine-in, takeout or pickup, so the kitchen knows what comes first.
The register: never stops at peak hours
Invoices are signed and printed with their QR code on the device itself, even offline, in the e-invoice format. Connecting to the Fatoora platform is done with you during setup, with no technical configuration on your side.
- Split one bill across cash, card and wallet.
- Discounts, voids and refunds are permission-based: staff without the permission need a manager's approval with their PIN. The drawer opens only with a sale or a refund.
- 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.
| CashHub: pay per invoice | Fixed monthly subscription | |
|---|---|---|
| Quiet days and months | Only their invoices | Full amount |
| Busy months | You pay up to the monthly cap, then the rest of the month is free | Same amount |
| Contract | None | Often yearly |
| Setup fees | None | Varies |
| Features | All of them, for every business | By plan |
| Balance runs out | You finish your day, with a grace period to add credit | Not applicable |
Every kind of restaurant works differently
Burger and fast-food spots live on counter speed, takeout and pickup. The key is a kitchen display that orders tickets by arrival time, and offers and combos that apply in a tap.
Family restaurants live on the floor: many tables, orders added through the meal, and guests who change seats. You need every table and its order in front of you, an order that moves between tables, and every order reaching its kitchen station.
Grill and mandi restaurants cook in bulk and sell by the portion. Here the key is linking recipes to inventory so you know the true cost per portion, 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 how it shifts 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, and managers approve discounts and voids with their PIN, 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. Connecting to the Fatoora platform is done with you during setup, with no technical configuration on your side.
- Clear permissions: discounts, voids and refunds are permission-based, and staff without the permission need a manager's approval with their PIN.
- Kitchen display, tables and register 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 within 10 minutes during business hours, not a ticket that waits two days.
How to get started
- Reserve a founding seat. It's free, with no commitment.
- We contact you and move your menu and items 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 and items for free, and you start selling the same day.
Do I need to buy new hardware for the restaurant?
Usually not. CashHub runs on Android, iPhone, iPad and Windows and on POS terminals with built-in printers, and the back-office dashboard opens in a Mac browser. It works 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, saved there, and sync to your account once you're back online.
Can a cashier void an order or give a discount without me knowing?
No. Discounts, voids and refunds are permission-based, and staff without the permission need a manager's approval with their PIN. The drawer opens only with a sale or a refund, and every action is logged under the name of whoever did it.
How much does a restaurant POS cost with CashHub, and is there a yearly contract?
There's no contract and no setup fee, and you can stop whenever you like. You top up a balance (minimum SAR 50) and each invoice costs 5 halalas, capped at SAR 149 a month per branch including VAT, after which the rest of the month is free. Your first 30 days from sign-up are free, and the first 500 founding businesses get a SAR 99 cap per branch for a year.
What is CashHub?
A Saudi point-of-sale and cashier system, a brand of Rkeb Office Commercial, for restaurants, cafés and shops. It sells offline, and each e-invoice is signed and gets its QR code on the device itself.
Related pages
First 500 restaurants, cafés, bakeries and sweet shops: a SAR 99 monthly cap.
Instead of SAR 149, per branch, for a full year. Free to join, no commitment.