A waiter takes an order at table 6, the kitchen gets a clear ticket, and when the group asks to pay separately the bill can be split at the till. SmartBiashara runs your floor, kitchen orders, payments and stock from one browser login on a tablet, phone or laptop.
Restaurant · Floor
Orders
Open tables
9 of 16
Kitchen tickets
5
Sales tonight
TSh 1.1M
New2
Table 4 · 2 × pilau, 1 × chips mayai
Takeaway · 3 × chapati
In the kitchen2
Table 7 · grilled fish, ugali
Table 2 · 2 × biryani
Served · to bill2
Table 9 · split bill ×3
Table 1 · paid M-Pesa
The problems we hear most often from owners in this trade.
A waiter shouts an order or scribbles it on a pad, the cook reads it differently, and the wrong plate goes out. Every remake is food cost you pay twice.
When orders are not tied to a table and a bill, a dish can leave the kitchen without ever being charged. Nobody notices until the takings feel low.
Eight colleagues on a Friday lunch each want to pay their own share, some by cash and some by M-Pesa. Working it out on a calculator holds up the table and the till.
The chips run out at 1 pm because nobody checked the potato sacks. Without stock on record, buying depends on whoever remembers to look in the store.
Dozens of small mobile money payments arrive during lunch. At night, matching each one to a bill by scrolling through SMS messages takes longer than the shift.
Open an order on a table, add dishes and drinks as guests ask, and keep it running until they are ready to pay. A manager can see which tables still have open bills before the shift ends. Waiters work on any phone or tablet with a browser.
Once an order is placed, the kitchen receives a ticket with the dishes for that table. Cooks work from the same record the waiter entered, which cuts down on wrong plates and forgotten sides.
When a table asks to pay separately, split the bill and take each share with cash, M-Pesa, Tigo Pesa, Airtel Money or a recorded card payment. Tips can be recorded as well. The receipt can go to the guest on WhatsApp.
Takeaway and delivery customers can be served from the same system as dine-in. Online orders for pickup or delivery are recorded alongside counter sales, so the kitchen and the cashier see one list.
Track the stock of drinks and key ingredients, receive supplier deliveries against purchase orders and record daily market expenses. Low-stock alerts warn you before the store runs empty. Businesses that prepare items in batches, such as sauces or juices, can use the manufacturing module, available from the Enterprise plan.
Run more than one outlet and compare their sales from one dashboard. Give waiters, cashiers and managers their own logins with Admin, Manager or Cashier roles. The Basic plan covers 3 locations and Standard covers 5.
Picture a 20-table restaurant near the Arusha clock tower that does dine-in, takeaway and a few deliveries. This illustrative example shows how service can flow through one system.
The manager sees soft drinks and cooking oil below reorder level. She records the market purchase as an expense and receives the drinks delivery against a purchase order.
Waiters open orders on their phones for tables 3, 6 and 11. Each order sends a kitchen ticket, and the cooks plate in the order they receive them.
Six office workers at table 6 pay separately. The cashier splits the bill into six, four pay by M-Pesa and two in cash, and one guest adds a tip that the cashier records.
Two delivery orders and a takeaway come in during the rush. They sit on the same list as the dine-in tables, so nothing is missed.
Open tables are checked and closed. The closing report shows cash and each mobile money total for the day, and the owner reviews top-selling dishes before planning tomorrow's buying.
Restaurant · Floor
Orders
Open tables
9 of 16
Kitchen tickets
5
Sales tonight
TSh 1.1M
New2
Table 4 · 2 × pilau, 1 × chips mayai
Takeaway · 3 × chapati
In the kitchen2
Table 7 · grilled fish, ugali
Table 2 · 2 × biryani
Served · to bill2
Table 9 · split bill ×3
Table 1 · paid M-Pesa
Table view with open orders, a kitchen ticket and a bill being split between guests.
Because each dish is ordered against a table, food leaving the kitchen is tied to a payment. Unpaid plates become rare and easy to trace.
Splitting a bill and taking several payment types happens at the till without a calculator. Tables clear sooner at peak hours.
Sales reports by dish and live stock of ingredients tell you what to buy and what to drop from the menu.
Cash and each mobile money type are recorded on every bill, so closing does not mean scrolling through SMS messages.
Still have a question? Ask our team on WhatsApp, phone or email.
A good restaurant POS in Tanzania handles table orders, kitchen tickets, split bills and mobile money, and keeps working when the internet is unreliable. It should also track drinks and ingredient stock so you are not running a separate book. SmartBiashara covers these from TSh 15,000 a month, and the 14-day free trial lets you run real service on it before paying.
The waiter opens an order on a table and adds dishes, which sends a ticket to the kitchen. When guests are ready, the cashier closes the bill, splitting it if needed, and records each payment by cash, mobile money or card. Every sale then feeds stock, reports and the end-of-day closing.
Yes. A single table bill can be split into several payments, each with its own payment method. Tips can be recorded when the guest pays.
Yes. Hotels can use the hotel management module, available from the Standard plan, which handles rooms, bookings and guest folios with restaurant billing. A stand-alone restaurant does not need that module.
No special hardware is required. SmartBiashara runs in a browser on a phone, tablet or laptop, and works with standard barcode scanners for bottled drinks and packaged items. Waiters can take orders on their own phones if you allow it.
SmartBiashara also offers Smart QR Menu, a digital menu customers open by scanning a code at the table. Ask our team how it fits with your restaurant setup before you plan around it.
Plans start at TSh 15,000 a month for one location, with Basic at TSh 35,000 for up to 3 locations and Standard at TSh 45,000 for up to 5. Prices exclude VAT, and yearly billing costs 10 months' price for 12 months.
Start the 14-day free trial with no credit card, load your menu from Excel and open your first table order today. If you want us to set up your tables and kitchen flow with you, book a demo or WhatsApp +255 749 900 050.
