MODULE 6

Food & Beverage & Restaurant Management

A complete F&B ecosystem from POS and kitchen management to menu engineering, inventory, and catering. HANS Global unifies every food and beverage touchpoint — restaurant, bar, in-room dining, pool service, banquets, and online ordering — into one intelligent platform.

Point of Sale (POS) — Front of House

Full-featured POS with mobile ordering and multi-outlet support.

Touch-screen POS terminal with intuitive UI

Mobile / tablet POS (handheld ordering at tableside)

Table and floor plan management (drag-and-drop layout editor)

Table status tracking (Available, Occupied, Reserved, Dirty, VIP)

Table merge and split functionality

Course-by-course ordering with kitchen fire control

Modifier and customization support per menu item

Allergy and dietary flag capture per item/guest

Menu item 86 (sold-out) real-time update

Happy hour and time-based pricing automation

Combo and set menu management

Promotional pricing and discount codes at POS

Discount authorization levels (manager override)

Void and refund workflow with reason codes

Split bill by item, by guest, or by percentage

Room charge posting to guest folio

Pay-at-table with portable payment terminal

QR code scan-and-pay at table

Self-ordering kiosk integration

Digital menu board display

Online ordering and delivery integration (Uber Eats, DoorDash, etc.)

In-room dining order management

Pool / beach / terrace ordering via mobile app

Bar tab management and pre-authorization

Age verification flag for alcohol items

Tips / gratuity distribution management

Receipt printing (thermal, email, SMS)

Multi-outlet order routing from single POS

Offline mode with automatic sync on reconnect

Customer-facing display (CFD) integration

Kitchen Management — Back of House

Kitchen display systems, ticket routing, and production management.

Kitchen Display System (KDS) with ticket routing by station

Course timing and bump-bar controls

Prep time tracking and average ticket time reporting

Multi-station routing (hot kitchen, cold station, pastry, bar)

Expediter screen / pass-through management

Kitchen printer integration with item-level routing rules

Order bump and recall workflow

Visual alerts for aging tickets

Allergen flag display on KDS tickets

Staff performance by station (covers per hour, average prep time)

Batch cooking / production order management

Recipe card display on KDS

Menu & Recipe Management

Centralized menu engineering with recipe costing and nutrition tracking.

Centralized menu library with version control

Recipe costing (ingredient-level cost vs. menu price)

Food cost percentage calculation per dish

Menu engineering matrix (Stars, Plowhorses, Puzzles, Dogs)

Gross profit margin analysis per menu item

Seasonal menu planning and publication scheduling

Multi-language menu support

Allergy matrix (gluten, nuts, dairy, shellfish, etc.) per menu item

Nutritional information and calorie counts

Portion size and yield management

Modifier and substitution impact on recipe cost

Menu item photo library

Digital menu (QR code, app, kiosk) content management

Suggested wine and beverage pairing per dish

Chef's special / daily specials management

Inventory & Procurement — F&B

End-to-end F&B inventory, procurement, and waste management.

Raw material and beverage inventory tracking (par levels, actual, variance)

Real-time stock depletion as items are sold via POS

Stock count / physical inventory workflow (mobile scan)

Variance reporting (theoretical vs. actual usage)

Automatic reorder point alerts and purchase order generation

Supplier catalog management with pricing

Purchase order workflow (draft, approved, sent, received)

Three-way matching (PO, delivery note, invoice)

Receiving and quality control logging

Batch and lot number tracking

Expiry date tracking and FEFO (First Expired, First Out) alerts

Waste and spoilage logging with cost impact

Wastage analysis by category and period

Beverage controls: pour cost, bottle consumption, variance

Inter-outlet transfer of stock

Yield testing and butchery yield logs

Dry goods and non-food supplies procurement

Vendor performance tracking (on-time delivery, quality scores)

Approved vendor list (AVL) management

Contract pricing and price change alerts

Reservations & Table Management (Restaurant)

Restaurant booking and table optimization.

Online reservation widget for restaurant website

Third-party reservation platform integration (OpenTable, Resy, SevenRooms)

Reservation wait-time estimation and waitlist

Pre-order capture at reservation stage

Dietary and allergy collection at reservation

Event and private dining booking workflow

Table availability and turn-time optimization

No-show and cancellation tracking with deposit/fee management

Group dining and function space reservation

In-house guest dining privilege (room charge on reservation)

Guest dining history and preference recall

Catering & Banquets

Full event catering lifecycle from inquiry to post-event billing.

Function / event enquiry and quote management

Banquet Event Orders (BEOs) generation

Function space availability calendar

Menu selection and custom menu builder per event

Guest count management and final guarantee workflow

Audio-visual and equipment requirements tracking

Floor plan / seating layout designer

Event timeline and run-of-show management

Deposit and payment schedule tracking

Post-event billing with food, beverage, AV, and service charges

Event staff scheduling and briefing sheets

Client portal for event approvals and document sharing

Post-event survey and feedback collection

Repeat business / recurring event management

Food & Beverage & Restaurant Management

Point of Sale (POS) — Front of House

Kitchen Management — Back of House

Menu & Recipe Management

Inventory & Procurement — F&B

Reservations & Table Management (Restaurant)

Catering & Banquets

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