Restaurant POS software in Pakistan
A family restaurant runs three businesses at once: a dining hall, a takeaway counter and a delivery line. ArfaPOS puts all three on one live system, from the waiter's tablet and the kitchen screen to the rider's phone, and shows the owner what was sold, spent and left in the store by closing time.
What makes this trade hard to run.
Handwritten parchis get lost between hall and kitchen
A waiter writes the order, the kitchen reads it wrong or never gets it, and the table waits forty minutes for a daal that was never started. Then the cashier bills from memory.
Nobody knows the real cost of a handi
Chicken, ghee and tomato prices move every week. The menu price was set two years ago, so some dishes quietly lose money while the hall stays full.
Cash leaks at the counter, in petty cash and with riders
Small payments for gas cylinders, ice or a plumber go out of the drawer with no record. Riders come back late with cash nobody matches to orders. The evening count never agrees with sales.
The owner can't be there every shift
When the seth is away for a day, there is no way to see sales, voids or expenses until he comes back and checks the register.
Built around the way you work.
Tables, waiter tablets and QR ordering
Set up every table with its capacity and see which are free or occupied. On the Business plan, waiters take orders on a tablet at the table, and diners can scan a QR card to order from their own phone. Each order arrives tagged with its table number.
Kitchen display and kitchen tickets
Every plan prints kitchen tickets on your thermal printer. From Growth, orders from the counter, tablets and QR go to a kitchen screen with a live timer on each order, and the cook marks it ready in one tap.
Recipes linked to inventory
Each dish has a recipe. When a chicken handi sells, the chicken, ghee and spices in that recipe are deducted from kitchen stock, which gives you a food cost per dish. Inventory and recipes come with Growth and Business.
FBR and PRA e-invoicing
ArfaPOS sends invoices to FBR and prints PRA e-invoice receipts with a QR code, without a separate FBR machine. It is included on Growth and Business, and is a Rs 2,500 a month add-on on Starter.
Delivery with the Rider App
Assign each delivery to a rider. The rider sees the order and address on an Android phone and updates the status as he goes, and the counter sees how much cash each rider has collected.
Owner's view, payroll and accounts
The owner checks live sales, orders and stock from the Admin Portal or the Admin App on his phone. The Business plan adds payroll with salary advances and double-entry accounting with a balance sheet and profit and loss.
From opening to closing.
Morning: stock arrives
Chicken, vegetables, milk and yogurt come in from suppliers. The store manager records the purchase so the supplier ledger and kitchen stock are both updated.
Late morning: prep and opening the till
Cooks start the daal, gravies and dough. Each cashier opens their till with the float in the drawer.
Lunch: office and family orders
Waiters take dine-in orders on tablets while takeaway is billed at the counter. Every order reaches the kitchen screen, and the table plan shows which tables are free.
Afternoon: deliveries and expenses
Delivery orders pick up and are assigned to riders. A gas cylinder and ice are paid from the drawer and entered as expenses on the spot.
Evening: the family rush
The hall fills from 8 pm. The kitchen works through orders by their timers while the cashier splits bills across cash, JazzCash and card.
Closing: till, riders and report
Each cashier closes their till against the day report, and each rider's cash is settled. The owner sees sales by order type, expenses and stock used on the Admin App.
What a restaurant POS has to do in a Pakistani restaurant
A typical desi restaurant in Faisalabad or Multan serves families in the hall, sells takeaway at the counter and sends food out with its own riders. On a busy night the cashier is billing a table of eight, taking a phone order and handing change to a takeaway customer at the same time. A cash register only adds up totals. A restaurant POS has to carry the order to the kitchen, keep track of what that order used from the store, and give the owner a clean report when the shutter comes down.
ArfaPOS is one account with connected apps that share one live database. The ArfaPOS Software runs at the counter on a Windows 10 or 11 PC with a USB or network thermal printer, and keeps billing offline when the internet drops. The Admin Portal is where the owner sets the menu, recipes, staff roles and prices, and reads the reports. Around them sit the waiter's tablet app, the kitchen display, the Rider App, the Admin App for the owner's phone, and a QR menu for diners who want to order from the table.
Worked example: what does a chicken handi really cost?
Say a full chicken handi sells for Rs 2,200. The recipe in ArfaPOS lists what goes into it at this week's purchase prices:
| Ingredient | Quantity | Cost (Rs) |
|---|---|---|
| Chicken | 1 kg | 650 |
| Yogurt and cream | - | 120 |
| Ghee and oil | - | 110 |
| Tomato, onion, ginger, garlic | - | 90 |
| Spices | - | 50 |
| Total | 1,020 |
Rs 1,020 out of Rs 2,200 is a food cost of 46.4%. If chicken goes up to Rs 750 a kg, the cost becomes Rs 1,120 and the food cost rises to 50.9% without anyone changing the menu. Because recipes deduct from stock on every sale, the report shows this as soon as the new purchase price is entered. Our guide on food cost percentage explains how to set a target for each dish.
Worked example: a day's sales split
A mid-sized restaurant closes a Saturday with Rs 210,000 in sales. The day report splits it like this: dine-in Rs 145,000, takeaway Rs 38,000 and delivery Rs 27,000. Dine-in is 69% of the day. If the owner is paying three riders to bring in 13% of sales, that is a question worth asking. The rider performance report shows how many deliveries each rider made and how much cash he brought back, so the answer is in front of you.
Petty cash and the evening count
Most restaurants pay small bills straight from the drawer: Rs 3,200 for a gas cylinder, Rs 400 for ice, Rs 1,500 for a plumber. When these are entered as expenses in ArfaPOS, the closing count becomes simple arithmetic. Cash sales, minus recorded expenses, plus the opening float, should equal what is in the drawer. Because each cashier opens and closes their own till, any difference is a number with a shift and a person attached to it.
Tax receipts without a separate machine
Restaurants in Punjab need PRA e-invoice receipts, and many also report to FBR. ArfaPOS sends invoices to FBR and prints the PRA receipt with its QR code from the same counter software. On Starter, adding FBR costs Rs 2,500, so Starter with FBR comes to Rs 7,499 a month. Growth is Rs 9,999 and already includes FBR, along with the kitchen display, inventory, loyalty, customer credit and rider management. For most sit-down restaurants Growth is the better fit. See FBR-integrated POS for how it works.
Getting started
Plans are Starter at Rs 4,999, Growth at Rs 9,999 and Business at Rs 14,999 a month, billed monthly with no yearly lock-in. The 7-day free trial opens the full Business plan with no credit card. The AiroxLab team loads your menu, helps you write the first recipes and trains your cashiers over WhatsApp, phone and video call, and most restaurants go live the same day. See the full plan list on the ArfaPOS page.
Questions people ask
Can ArfaPOS handle dine-in, takeaway and delivery together?
Yes. The cashier chooses walk-in, takeaway, dine-in or delivery for each order. Dine-in orders are tagged to a table, delivery orders go to a rider, and reports show sales for each type separately.
What hardware do I need?
A Windows 10 or 11 PC and a USB or network thermal printer (58mm or 80mm). Waiter tablets, a kitchen screen, a customer display or a TV for the order status board can be added when you want them.
Is ArfaPOS FBR and PRA integrated?
Yes. It sends invoices to FBR and prints PRA e-invoice receipts with a QR code, without a separate FBR machine. FBR is included on Growth and Business, and costs Rs 2,500 a month on Starter.
Can waiters take orders at the table?
Yes, on the Business plan. Waiters use the Order Taker tablet app, and orders go to the kitchen and counter and print through the counter PC. Discounts and deletions need a manager PIN.
How do recipes reduce stock?
Each menu item has a recipe of ingredients and quantities. When the item sells, those quantities are deducted from kitchen inventory, so stock on hand and food cost stay current.
Who sets up the system?
The AiroxLab team sets it up and trains your staff over WhatsApp, phone and video call. Onboarding is free on every plan, and Growth and Business get a dedicated onboarding session.
Similar businesses
BBQ and karahi restaurants
A BBQ and karahi restaurant sells meat by the piece and by the kilo, mostly after dark, to big families who order in rounds. ArfaPOS shows which tables are free, lets waiters add each round from a tablet, sends it to the kitchen and tracks the meat that comes in each morning.
Fast food outlets
Burger, broast and shawarma outlets live on speed and deals. ArfaPOS bills a combo in seconds, sends it to the kitchen screen, shows waiting customers when their order is ready, and counts every bun, fillet and box of fries against the recipe.
Food chains and multi-branch restaurants
Once a restaurant opens its second and third branch, the owner can no longer stand at every counter. ArfaPOS puts every branch under one login, compares branches side by side, moves stock from the warehouse, and runs payroll and accounts for the whole chain.
Hotel restaurants
The restaurant in a hotel serves house guests at breakfast, outside diners at lunch and dinner, and the odd wedding party in between. ArfaPOS runs the restaurant side: tables, billing, kitchen orders, recipes, store, expenses and staff, so the restaurant's own numbers are clear.
Tell us about your business.
We reply with a price, a demo time and the setup that fits your branches, counters and users.