Choose products, add modifiers and keep the bill in view.
Keep stock in view
See what is on hand, reserved and ready to sell, in shops and kitchens.
Close with confidence
Split a bill, record payment and see how the day adds up.
A floor plan that matches the room
Zones, real table shapes, seats that fill as guests sit down.
Courses, modifiers and shared tables
Starters fire before mains, a steak carries its temperature and its side, and two parties at one long table keep two bills.
A kitchen that sees the ticket once
Items route to grill, cold and pastry by station; the pass screen shows every station at once; an age timer turns red before the guest asks.
Split bills without an argument
By seat, by item or by amount; tips, cover charges and card fees in the same flow; the change counted for the server.
Reports a chef and an owner both read
Dish analysis, staff and tips, kitchen times in percentiles rather than averages, and the days you were closed left as gaps in the chart.
Scan it, or tap it
A barcode finds the product; the unbarcoded things (a loaf, a bag, a cut length) sit on tiles in nested categories.
A count that follows the sale
Receive a delivery in one batch with the lot and the reference, count the shelf in a stocktake, and watch the on-hand, reserved and available numbers move as orders open and settle.
Company invoices from the terminal
The contractor who buys on account gets an invoice in the company's name with its tax number, on the roll or on A4, from the same sale.
A drawer that reconciles
Cash rounded the way your country rounds it, X at the shift change, Z at close, over-and-short counted per drawer.
A drink in three taps
Size, milk, extra shot, oat instead of dairy, and the price moves with each choice.
A bar screen or a pickup board
Drinks land on a screen behind the machine in the order they were paid for.
The pastry case, counted
Croissants come in a box of twenty and sell one at a time; the count follows.
Delivery apps on the same screen
Orders from delivery platforms arrive through our order bridge and join the same queue as the counter, with a prep time accepted in one tap.
Fast card, fast cash, tips that add up
Contactless at the counter, tips taken at payment, and the register knows what the drawer should hold at the end of the shift.
Tabs by name, cards held or not
Open a tab on a name, add to it from any terminal behind the bar, close it when they leave.
The bar top is a table
Draw the counter with its stools on the plan.
A bar screen, a kitchen screen
Cocktails route to the bar screen, the burger to the kitchen, and the pass sees both so the food and the drinks reach the table together.
Rounds, splits and the last card of the night
Split a tab by item or by amount across three cards and cash; tips on every one; the register knows the drawer to the coin.
A night that belongs to one day
Your trading day rolls over at the hour you set, so a tab closed at 02:00 is Friday's takings.
One kitchen screen for Bolt Food and Glovo
Orders from every platform arrive through our order bridge as ordinary orders: accepted on the terminal with a prep time, on the kitchen screen beside the last one, cancellations caught, in the close without re-typing.
Brands as a first-class dimension
A brand is stamped onto every line instead of being prefixed onto a category.
Routing by item, not by brand
Five brands share the fryer.
Revenue by brand, by platform, by hour
Which brand earns, on which platform, at which hour; kitchen times in percentiles so the slow station is a fact.
A book that knows chairs and people
A booking claims a chair and a stylist, or just the technician.
Clients you recognise
A phone number finds the client as you type.
From booking to bill in one tap
Add a treatment mid-appointment and it is on the bill; nothing is re-typed at the terminal.
Tips per stylist, deposits recorded
A tip goes to the stylist who earned it, in the report.
Handle orders from multiple platforms on one terminal. Manage your catalog, prices and stock in one place and sync changes to your connected listings. One interface for your team, without a separate device for every platform.
One order inbox
Accept, prepare and hand over orders from the same screen.
Catalog and prices together
Publish your catalog and manage platform prices from your terminal.
Stock and availability in sync
Update stock for stores and sold-out availability for restaurants.
Changes reach each listing through its supported integration.
Live in Georgia
Bolt Food
Glovo
Coming soon
Wolt
Add-on: Delivery order intake. Delivery intake is an add-on to any plan, counted per order your terminal accepts, per active venue, or both, as the pricing table for your region shows. An order you reject is never counted. There is never a revenue share or a cut of the platform order.
Brindola is assembled around the working day of a Georgian venue: the Revenue Service, the bank terminal, the delivery platforms and the lari, all in one system with no middleware or spreadsheet in between.
Look a company up by TIN, get its name and VAT status back, and issue the tax invoice and the waybill straight from the order's own lines, with nothing re-typed by the accountant. Corrections go out as new documents, the way the Revenue Service expects them.
Revenue Service of Georgia
TBC and Bank of Georgia terminals
Brindola works alongside TBC and Bank of Georgia terminals today: the amount is keyed into the terminal, the receipt number goes on the tender, and two banks' terminals sit side by side as separate payment options that report apart. With TBC's fiscal SUNMI P2, a terminal on the Revenue Service's register of certified devices, the same terminal takes the card and issues the fiscal receipt.
Georgian on every receipt
Receipts print in Georgian, and a thermal printer without a Georgian font gets the 2002 national transliteration instead of a row of question marks. Prices are in lari with VAT inside, the way Georgia prices.
Pricing
One price per venue. We never take a cut of your revenue.
Brindola runs on ordinary desktop hardware. Start with a laptop or desktop, using a mouse and keyboard or a touch screen. A receipt printer and cash drawer are optional. Add equipment as your business grows.
What actually happens when the internet drops?
Nothing on the floor. Orders, kitchen tickets, payments, the register close and the reports all run on a device in your building, so a dead line is not something the software has to cope with. Delivery-platform orders and backoffice sync catch up when the line returns.
What does switching from my current POS involve?
Export your products from the old system as a CSV spreadsheet, map its columns in Brindola and check the preview before anything is imported. Then practise a whole day (an order, a payment, a correction and the close) before your first real service. Your old system's sales history stays where it is; Brindola's starts with your first sale.
Is there a free trial?
Yes. You get fourteen days on the full Plus plan, with no card and no account. Install it, run your own menu on it, and decide. Buying down to Essentials afterwards is a perfectly normal outcome.