Order management, for a small restaurant, means: capture the order, change it, see what is still open, and find it later. A POS adds billing hardware, stock, and modules around that.

SpoonCub is the order-management shape. Dine-in tickets stay on a table so two waiters cannot sell the same seats. Parcel tickets stay open together for the takeaway queue, with an optional reference. History is there when a guest asks what they had.

You still need a close

An order that never records payment becomes tomorrow's argument. Checkout is part of the ticket: discount, remark, payment mode, and GST breakup when you have set it. That is not a separate accounts product.

Stay on a full POS if

  • The kitchen must receive a printed or on-screen KOT from the system.
  • Stock must fall when the item is sold.
  • Online app orders and table orders must be one queue.

Related: POS vs order management.

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