POS for BBQ and karahi restaurants
A karahi house has a menu structure most POS software handles badly: dishes priced per kilo and half-kilo, long and uneven cook times, and tables of twelve that order in waves across an evening.
What is configured differently for BBQ and karahi restaurants
- Per-kilo and per-half-kilo variants on the same dish, each with its own recipe draw-down.
- Kitchen display prep timers tuned for items with genuinely long cook times, so a karahi is not flagged late at the same threshold as a salad.
- Table sessions that stay open across several rounds of ordering and settle as one bill.
Weight-based pricing
A chicken karahi is not one item. It is a full, a half and sometimes a quarter, each with a different price and a different ingredient draw-down.
Variants model that as one menu item with size options, so the menu stays short and the inventory maths stays right.
Cook times that differ by an order of magnitude
Grilled items and slow-cooked karahi do not belong on the same timer. Station routing sends each to the screen that makes it, and the ageing thresholds reflect what is realistic for that station.
The result is that the colour-coded ticket board means something, instead of everything turning red every service.
Big tables, several rounds
Family tables order in waves. A table session stays open across the whole evening and settles as one bill, with everything that was added visible in order.
Splitting by tender at the end is supported when part of the table pays cash and part pays card — which matters here, because the tax rate differs by tender.
Tender-dependent tax
Sindh applies a reduced rate when the bill is settled by card, wallet or QR rather than cash. GrandPOS applies the correct rate based on how the diner actually paid, and recalculates if the tender changes before the bill is closed.
Serving in courses across an evening
A family table orders starters, then karahi, then more roti, then tea — over ninety minutes. Each round has to reach the kitchen when it is ordered rather than being batched by a server’s trip to the till.
Table sessions keep everything on one bill while each round fires independently, which is the behaviour the kitchen needs and the accounting the table expects.
Roti, naan and the long tail
Breads are ordered constantly, in small quantities, throughout the meal. They are also where the ticket count explodes if every addition is a new order.
Adding to an open table session keeps the tandoor’s queue coherent rather than producing forty single-line tickets across an evening.
Comps at family tables
Comped items are common in this segment — a round of tea, a dessert for a birthday — and they are the easiest place for value to leak invisibly.
Every comp needs a manager and a reason and lands on the shift close, so generosity stays deliberate and visible rather than accumulating unnoticed.
Frequently asked questions
Can I change the price per kilo without rebuilding the menu?
Yes. Variants carry their own price modifiers, so a change to the half-kilo price does not touch the full.
Does the tax change if the customer switches to card at the end?
Yes — the bill recalculates at the reduced Sindh rate when settlement is by card, wallet or QR.
Try it on your own menu
Fourteen days free, no card required. Setup takes about thirty minutes.