Tables change during service
Orders can be added, moved, or closed while the invoice trail stays clear.
For restaurants
Fiscal software for restaurants
A restaurant setup has to follow tables, waiters, mobile orders, kitchen printing, and fiscal invoices without slowing service. IVA recommends RestoBar+ when your work depends on keeping the dining room, counter, waiter phone, and kitchen coordinated during busy hours and closing.
Recommended setup
What this workflow needs to solve
The kitchen needs clear orders
Kitchen printing reduces back-and-forth between waiters and preparation.
Waiters take mobile orders
Phone orders move faster toward the counter or kitchen.
Staff work in shifts
Owners need to see who sold, what closed, and what remains open.
Menu and recipes affect stock
Items, portions, and consumption need to be seen as part of the daily flow.
Fiscalization cannot slow service
During peak hours, extra checkout steps create queues and pressure.
RestoBar+
How the day works
1
Before opening
The team starts with the menu, users, and service points ready. Responsibilities are clearer between the dining room, counter, and kitchen.
- Users sign in by role.
- Tables and service points are easy to follow.
2
During rush hours
The waiter opens the table, adds orders from the phone, and the kitchen receives a clear preparation signal. When a guest asks for additions or split payments, the flow stays controlled.
- Orders stay tied to the table.
- Mobile ordering and kitchen printing reduce operational mistakes.
3
At closing
The shift closes with a cleaner view of sales, closed tables, and staff actions, helping the owner understand the day without manual notes.
- Day closing is easier to verify.
- Reports help both owner and accountant.
RestoBar+
Next steps
RestoBar+
See the HORECA setup built around tables, mobile orders, and printers.
View productRequest a restaurant demo
Talk through tables, printers, and how your service team works.
Request DemoPricing
Review plan guidance and next steps for a guided configuration.
View pricingFAQ
Common questions
Is RestoBar+ suitable for a restaurant with many tables?
Yes. This restaurant page treats RestoBar+ as the main fit when tables, orders, and staff need to stay connected during service. This page gives segment guidance; product details, pricing, configuration, device choices, sales context, service flow, and next steps are checked later so the decision stays tied to your real workflow, not a generic answer.
Can it work with kitchen printers?
Yes, the setup can include kitchen or counter printers so orders reach the right team without handwritten notes. This page gives segment guidance; product details, pricing, and configuration are checked in the next step so the decision stays tied to your real workflow.
Can waiters take orders from a phone?
Yes, mobile ordering is also a RestoBar+ differentiator for restaurants. Waiters can take the order near the table and send it to the counter or kitchen, depending on setup. This reduces handwritten notes and helps when service is under pressure.
What if a guest asks to split the bill?
The restaurant workflow should keep orders organized by table so changes and bill closing happen with fewer mistakes. In practice, this is checked against your volume, staff, devices, service flow, and closing routine, so the answer stays tied to how the business actually works.
Do I also need a separate fiscal cash register?
Restaurants usually start with HORECA fiscal software. The final devices and printers depend on how you issue invoices. During guidance, volume, staff roles, devices, service points, sales flow, and closing steps are reviewed so the setup fits your business instead of staying generic.
Can it help my accountant?
Yes. Cleaner sales and document records make daily control and accounting follow-up easier. This page gives segment guidance; product details, pricing, configuration, device choices, sales context, service flow, and next steps are checked later so the decision stays tied to your real workflow, not a generic answer.
How is the setup chosen for my restaurant?
Tables, service points, printers, users, and shift-closing habits are reviewed before the configuration is recommended. This page gives segment guidance; product details, pricing, and configuration are checked in the next step so the decision stays tied to your real workflow.
Choose your business type and feel confident you have the right configuration.
Tell us how your restaurant works and the team will guide you toward the right setup.