Run the restaurant and bar like a pro — orders to the kitchen, open tabs, split bills and happy-hour pricing.
A proper hospitality till for your on-site restaurant, bar and terrace — send orders to the kitchen and bar, keep a tab open per table, split the bill any way guests ask, and let happy-hour pricing switch itself on and off by the clock.
Table & tab orders
Open a tab per table or guest, add rounds all evening with the total in view, and fire each order to the kitchen and bar the moment you confirm it.
Split bills, any way
Divide evenly, by item or by guest, take part on Girocard and part on card, and close each share as it pays — no arithmetic at the end of the meal.
Happy-hour pricing
Schedule happy-hour and terrace prices by day and hour, and the till switches menus and rates on its own — the five-to-seven is always right.
Kitchen & bar tickets
Orders route to the right station — hot kitchen, cold bar — on screen or printed, with course timing and modifiers, so the pass never has to guess.
Open tabs per table
Keep a terrace of tabs running at once, move a guest from bar to table without losing their round, and settle when they are ready.
Split & share the bill
Divide a bill evenly, by seat or by item, across cash, card and Girocard, and watch each share close as it clears.
Menus, modifiers & courses
Build menus with modifiers, allergens and courses, flag the daily special, and 86 a sold-out dish in one tap so it vanishes from every till.
A full terrace, and not a single lost order
Table seven wants two spritz and a rösti, the bar is three rounds deep, and the kitchen is flat out. Each order fires to the right station the moment it is confirmed, every table keeps its own open tab, and when the bill comes you split it evenly, by item or by guest across Girocard and card. The evening runs on the till, not on the waiter’s memory.
- Orders fire to kitchen and bar on confirmation
- A running tab per table or per guest
- Split the bill evenly, by item or by guest
Happy hour that runs itself
Set the terrace spritz to two-for-one from five to seven on weekdays and the till simply does it — the right menu, the right price, on and off by the clock. No manager unlocking a discount, no round rung up at the wrong rate, and the same scheduled pricing works for a lunch menu or a weekend brunch.
- Happy-hour and terrace pricing by day and hour
- Menus and prices switch on and off automatically
- No manual discounts, no mis-rung rounds
Pricing & stay rules · Lakeside
Applied at the point of booking
Min. stay · Fri–Sat
2 nights
Arrival day · seasonals
Sat only
Shoulder-season rate
−15%
Peak-date surcharge
+20%
More tools. Even bigger impact.
Restaurant & bar shares one guest, one folio and one calendar with every other module — connect your whole campsite to save time, lift revenue and delight guests.
Restaurant & bar, answered
What German operators ask us most about restaurant & bar.
Is this a real restaurant POS or just a shop till?
It is a proper hospitality till. You can open a tab per table or guest, fire orders to the kitchen and bar, build menus with courses, modifiers and allergens, run happy-hour pricing and split bills — everything a restaurant, bar or terrace needs, sharing the same guest and folio as the rest of Grondia.
How do orders reach the kitchen and bar?
When you confirm an order it routes to the right station — the hot kitchen, the cold bar — as an on-screen ticket or a printed one, with course timing and modifiers. Marking a dish sold out (86) removes it from every till at once.
Can guests split the bill?
Yes, any way they ask: evenly, by item or by guest. Each share can pay on a different method — part Girocard, part card, part cash — and closes as it clears, so nobody does arithmetic at the end of the meal.
How does happy-hour pricing work?
You schedule happy-hour and time-based pricing by day and hour, and the till switches the menu and prices automatically. The five-to-seven spritz, a weekday lunch menu or a weekend brunch rate all apply themselves with no manager unlocking a discount.
Can a restaurant tab go on the guest’s folio?
Yes. A tab can charge to the guest’s pitch and settle with the stay at check-out, or take payment on the spot for day visitors. Either way the sale reconciles back to the till, and residents’ dining lands on the same folio as their pitch and tourist tax.
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