Restaurant POS built for the Maldives
One system for the whole restaurant: the counter, the back office, accounting, online ordering, food costing, and the floor and delivery apps. It keeps selling when the internet drops and prepares your GST from the same records that rang the sale.
Everything the restaurant runs on, in one system
Counter
The till for dine-in, takeaway and delivery. Cash, card and transfer can share one bill, and it keeps working when the internet is down.
Taking an orderAdmin
The back office: menu and prices, modifiers, outlets, users and roles, and the settings behind them.
SettingsAccounting
Expenses, suppliers and purchase orders, input and output tax, and the reports your accountant asks for.
ReportsOrdering app
Your own online ordering site. Web orders arrive in the same queue as orders from the till.
Online orderingFood costing
Ingredients and stock, with the cost of a dish worked out from what goes into it. Costing is switched on per organisation.
InventoryFoodops Go
One app for the floor and the road. Waiters take orders at the table and send them to the kitchen.
Delivery app
Riders see their deliveries, mark them on the way, take payment if the order is unpaid, and mark them delivered.
Rider appWhat to look for in a restaurant POS in the Maldives
A till is a till anywhere. What changes here is the setting around it: GST filed with MIRA, customers who pay in MVR and sometimes in dollars, suppliers who invoice in another currency, and a support team you can phone in your own time zone.
Choose on how the system behaves when something goes wrong before you compare features. A system that works well for twenty-nine days and stops on the thirtieth is no use on the day of a full dinner service. Ask what happens during an outage first, then ask what happens on a good day.
The second thing to check is how late you find out about a problem. If margin or stock only shows up at month end, the money is already spent. A system that shows both as you trade lets you act while it still matters.
The counter keeps selling when the internet drops
The counter is offline-first. Orders, payments and kitchen tickets carry on through an outage and sync when the connection comes back. You will not notice this feature on a good day, and on a bad day it decides whether you can take money. Sales sessions
More than one device can work the same session, so a second register or a tablet on the floor does not create a second set of books to reconcile later. Cross-device session sync
The owner can check sales from a phone without standing behind the counter. Mobile access
A shift is something you close
Most gaps between a restaurant's reports and its cash come from shifts that were never closed properly. Sessions are how Foodops deals with that.
A session opens with a float and closes with a cash count. It has a start, an end and an owner. Session lifecycle
Handing a register to the next person is a recorded step, so responsibility for the drawer moves at a known moment. Session handover
Counted cash is compared with what the system expected. The difference is recorded with its reason, so a pattern shows up instead of a one-off argument. Cash variance
The business day closes with a Z-report, and sessions still open are listed as unclosed. Z-report
GST starts at the till
Filing is the easy part. What makes it easy or hard is whether each sale was classified correctly when it happened, by whoever was on the till.
Zero (0%) and GST (8%, the default) ship with the system, and you add any other rate your business is registered for. Every menu item carries its own rate, so bottled water sits at Zero while hot food sits at GST. Input tax on purchases and output tax on sales are tracked separately, and the statements you file from come out of the same records that rang the sale. Taxes
Check this before you buy: tax rates are organisation-wide, not per outlet. The rate belongs to the item and applies at every location. For most groups that means one change instead of six. If your locations hold different registrations, ask how that is handled.
Costs recorded outside a purchase order go into the same ledger, so your tax position is assembled from records instead of reconstructed at year end. Expenses
Set the menu up properly first
The catalogue is the source for everything you sell. Tax rates, online ordering and reporting all hang off it, so time spent here is repaid in every report. Menu items
Groups keep the till fast. A flat list of ninety items slows service every night. Menu groups
No onions, extra cheese, spice level: these are structured choices that reach the kitchen and the bill, instead of a note someone may or may not read. Modifiers
Discounts are recorded as discounts, with an optional reason, so the gap between gross and net can be explained. Discounts
Service charge is configured once and applied automatically, so it is the same on every bill. Service fees
Tables, tickets and the kitchen
A floor layout your staff recognise, with each order attached to a table. Dine-in and tables
The order reaches the kitchen as a ticket as soon as it is saved, so nobody walks it over or retells it. That removes the two places detail gets lost. Kitchen order tickets
A screen can replace or sit beside the printer, so every ticket's state is visible on the wall. Kitchen display
Kitchens differ, so both a display and printers are supported. Printers
One bill can be paid in parts, for example part cash and part card, without voiding and re-ringing the table. Split payments
Selling beyond the counter
Orders placed online arrive in the same system as orders from the till. One queue, one stock position, one set of numbers. Online ordering
The ordering site is yours, so a customer who orders there is a customer you keep. Storefront
A QR code on the receipt gives a guest who was just served a reason to come back. QR on receipt
Delivery orders have their own status flow instead of being dine-in orders with a note attached. Deliveries
The rider has an app, so the answer to "where is it" is not a phone call. Rider app
More than one outlet: what is shared and what is not
Groups tend to ask this late and should ask it first, because the answer decides how much work every menu change costs.
Each outlet has its own registers, kitchens, floor and table layout, dine-in, delivery and takeout toggles, online-ordering switch, bank details, opening hours, logo and payment QR. It runs its own sessions and its own stock. Items, customers and suppliers are shared across the organisation, so a price change is made once and applies everywhere. Outlets
Who can discount, who can refund and who can close a session are set by role. Set them before the first busy night. Users and roles
Stock and food cost
A POS that only records sales shows revenue. Margin depends on what each plate costs, which means the system needs to know what goes into it.
Stock, corrections to it and movements between locations are recorded as separate events, so a month-end difference can be traced instead of guessed at. Inventory
An ingredient that falls below its threshold goes onto a reorder list with a supplier attached. That closes the gap between noticing and ordering. Shopping list
Recipe costing is switched on per organisation. Ask for it in your demo and check the dishes you sell most.
What to check before you buy
These questions work on any vendor, including us. Each one can be shown in a demo.
Pull the network cable and keep ordering. Watch it happen, then reconnect and check that nothing was lost or counted twice.
Ask what is organisation-wide and what is per outlet, and get it as a list. That line decides whether a menu change is one job or six.
Close a shift with a deliberate cash difference. Then find out where that difference is visible tomorrow. If it is not, the reporting is weak.
Ask who files the GST return. A system that prepares input and output statements is doing its job. Be careful with a vendor who says they file for you.
Ask where support is and what the number is. Call it before you sign and see who answers.
Each capability on this page links to the help article that documents it. Platform overview
Setup order is documented too, because the usual failure is going live with the catalogue half built. Onboarding
Common questions
What should a restaurant POS in the Maldives do?
Keep selling when the connection drops, and cover the rest of the restaurant from the same records: GST tracked as input and output tax, kitchen tickets that reach the kitchen without anyone walking them over, online orders in the same queue as the till, and stock that moves when a dish sells.
Does the POS keep working when the internet goes down?
Yes. The counter is offline-first: orders, payments and kitchen tickets continue through an outage and sync automatically when the connection returns. Nothing important sits in a browser tab that a refresh would lose. One thing to know: if an order is paid fully offline, keep the counter open until it has synced.
Does Foodops handle Maldives GST?
Yes. Zero (0%) and GST (8%, the default) ship with the system, and you add any other rate your business is registered for. Input and output tax are tracked separately, and the Input and Output Tax Statements you file from come out of the same records that rang the sale. Foodops prepares the figures. You or your accountant file them with MIRA.
Can I set a different tax rate for each outlet?
No. Tax rates are organisation-wide. What varies is the item: every menu item carries its own rate, so bottled water can sit at Zero while hot food sits at GST, across every outlet at once. A group with different registrations per location needs a different arrangement, so ask before you buy.
What differs between one outlet and another?
Each outlet has its own registers, kitchens, floor and table layout, dine-in, delivery and takeout toggles, online-ordering switch, bank details, opening hours, logo and payment QR, and runs its own sessions and its own stock. Items, customers and suppliers are shared across the organisation, so a menu change is made once.
Can it handle USD as well as MVR?
In the back office, yes. Suppliers, purchase orders, bills and customer invoices can each run in their own currency, with the exchange rate fixed when the document is created so last month never rewrites itself. Currencies are set up per organisation in settings.
What is included besides the counter?
The back office (menu, prices, users, outlets), expenses and purchasing, reports, online ordering, the kitchen display, and the waiter and delivery apps. Food costing and inventory are there too. Costing is switched on per organisation, so ask for it in the demo. Online ordering depends on your plan, see the pricing page.
How do shift handovers and cash counts work?
A session opens with a float, can be handed over, and closes with a cash count. The count is compared with what the system expected and the variance is recorded with its reason. A Z-report closes the business day. Sessions left open show as unclosed, which is the usual reason two reports disagree.
Is support local?
Yes. Support is Maldives-based, on 333 2828, with chat and a tracked ticket for every request. Live service status for every public app is on the status page, so you can check it before you call.