You know what comes in. Do you know what walks out?

The whole point of sale, on the phones your team already has: tables, kitchen, split bills, tips and the till count. Free with one location. And because every comp and every cancellation carries a name, Friday adds up or you know exactly why it does not.

The whole point of sale, on the phones your team already has: tables, kitchen, split checks, tips and the cash count. Free with one location. And because every comp and every cancellation carries a name, Friday adds up or you know exactly why it does not.

The whole point of sale, on the phones your team already has: tables, kitchen, split bills, tips and the till count. Free with one location. Season staff change and the cash comes from people you will never see again, so every comp and every cancellation carries a name and you can see whose.

Start freeSee how it works

Your card reader and Comandera. Nothing else.

Your card reader and Comandera. Nothing to buy, nothing to ship in.

Example · invented numbers
Taquería La Central
Eastside Kitchen
The Anchor
Blue Water Fish Fry
Sales this week
$186,900
$9,340
€8,400
£7,780
312 checksbills · $599 per table
312 checksbills · $30 per table
312 checksbills · €27 per table
312 checksbills · £25 per table
Cancelled after it was made$4,485
Cancelled after it was made$225
Cancelled after it was made€202
Cancelled after it was made£187
2.4% of sales. The kitchen had already made it.
Carlos

$2,890 across 14 cancellations, more than double anyone else. Worth asking about.

TylerAndre

$145 across 14 cancellations, more than double anyone else. Worth asking about.

Liam

€130 across 14 cancellations, more than double anyone else. Worth asking about.

Liam

£120 across 14 cancellations, more than double anyone else. Worth asking about.

Carlos14 · $2,890
TylerAndre14 · $145
Liam14 · €130
Liam14 · £120
Lupita4 · $820
MeganSimone4 · $41
Chloe4 · €37
Chloe4 · £34
Stock counted9 missing
9 beers short of what was sold. Worth $495.
9 beers short of what was sold. Worth $25.
9 beers short of what was sold. Worth €22.
9 beers short of what was sold. Worth £21.
Download on the App StoreComing soon toAndroid
Works without internet
Free QR menu
No contract, no hardware
The service

A whole Friday, without shouting and without paper slips

From the table sitting down to the drawertill balancing, on the phones your team already carries. Nothing leaves the kitchen without being recorded.

FloorExample
1$420
1$21
1€19
1£17
29 min
3free
4ready
517 min
6$180
6$9
6€8
6£8
Bar$1,240
Bar$62
Bar€56
Bar£52
7free
8 min15 minfood ready
They sit down

The floor, with a clock

Every table with its checkbill and how long it has been waiting. Amber at eight minutes, red at fifteen, and solid green once the food is on the pass going cold.

KitchenExample
4
Tacos al pastor
Table 5 · no onion
17 min
2
Arrachera
Table 2 · medium
9 min
1
Enchiladas suizas
Table 2
9 min
3
Quesadilla de flor
Bar
2 min
4
Smash burgers
Table 5 · no onion
17 min
2
Ribeye
Table 2 · medium
9 min
1
Mac and cheese
Table 2
9 min
3
Wings
Bar
2 min
4
Fish and chips
Table 5 · no peas
17 min
2
Ribeye
Table 2 · medium
9 min
1
Steak pie
Table 2
9 min
3
Halloumi fries
Bar
2 min
4
Grilled snapper
Table 5 · no pepper
17 min
2
Jerk chicken
Table 2 · extra hot
9 min
1
Curry goat
Table 2
9 min
3
Conch fritters
Bar
2 min
They order

A kitchen without shouting

The order arrives on its own, oldest first, with the quantity large enough to read from the grill. The kitchen makes nothing that has no order behind it, which is what makes the number mean anything.

PaymentExample
Split between how many?
23456
They pay

The checkbill, between whoever is there

How many people is asked, never guessed. Each one pays however they like and the rest recalculates itself, so the table cannot close until all the money arrives.

The number

What your current point of sale never shows you

What your current EPOS never shows you

Every cancellation of cooked food, every discount and every reprinted checkbill is recorded with the name of who did it and who approved it. Nothing can be deleted, not even by you.

  • Cancellations with names. Who cancelled, who approved and what it cost, by week and by person.
  • A cash counttill count that checks itself. The system knows how much cash there should be. Whoever counts types their number before seeing it.
  • The product that goes missing. Beers, sodassoft drinksrum and soft drinks and bottles counted against sales. Whatever left without being charged shows up.
  • All your locations. Ranked by percentage rather than by amount, so the busy one does not always look like the worst.
Example · invented numbers
Cash countTill count · Friday
The drawertill checks out
You counted $18,540. It should be $18,540.
You counted $930. It should be $930.
You counted €840. It should be €840.
You counted £775. It should be £775.
Expected cash$18,540
Expected cash$930
Expected cash€840
Expected cash£775
Card$12,310
Card$615
Card€555
Card£510
Cash tips$1,140
Cash tips$57
Cash tips€51
Cash tips£47
Cancellations today$635
Cancellations today$32
Cancellations today€29
Cancellations today£26
4.1% of sales. The kitchen had already made it.
The business

Not just how much you sell. How much you keep.

Selling a lot and earning little is the easiest thing there is in a restaurant. Comandera knows what goes into each dish, so it also knows which one pays and which one does not.

  • Which dish pays and which does not. Ranked by what they bring in, not by how many left the kitchen. Sometimes the bestseller is the one keeping least.
  • Stock comes off on its own. You put the recipe on the dish once. Every time it leaves the kitchen, the fish, the bread and the beers go down by themselves.
  • What it cost, not what you think it cost. Log the delivery with its price, and the product that went missing stops being nine beers and becomes money.
  • What is about to run out. At the pace of the last few days, what will not make the weekend. And today’s bookings, on the same screen as the floor.
Example · invented numbers
Keeps the most
Grilled snapper312 sold · keeps 68%
Beer210 sold · keeps 74%
Ribeye96 sold · keeps 41%
Ranked by what each dish keeps, not by how many went out.
About to run out
Beer2 days
Breadtoday
The point of sale

The whole point of sale, free

The whole EPOS, free

Tables, orders, kitchen, split checksbills, tips and cash countstill counts. With one location it is free forever, because what Comandera sells is knowing, not charging.

The floor, live

You draw your zones and tables once. After that every serverwaiter sees the whole room on their own phone, with what each checkbill is carrying.

The kitchen, in order

Orders sorted oldest first, quantity huge. You can send the drinks now and the food when the table is ready to eat.

Split checksbills

By person, by amount or all together. Cash and card on the same checkbill, so the cash counttill count cannot be thrown off on purpose.

PINs, not passwords

Six digits per person. Every sale, cancellation and payment carries a name. No accounts, no emails, no training.

PINs, not passwords

Six digits per person, given out in a minute when the season staff arrive and taken back the day they leave. Every sale, cancellation and payment carries a name.

No internet needed

The wifi dies mid rush and selling continues: everything is saved on the device and sent on its own when the signal returns.

Storms and power cuts

The line goes down in the middle of a full room and selling continues: everything is saved on the device and sent on its own when the signal comes back.

Extras that get charged

Extra cheese, half portion, no onion. Each one carries its own price and shows separately on the checkbill, so nobody gives away money for lack of a way to record it.

Tables that move

Move a table or merge two checksbills without cancelling anything. Cancelling and ringing the order again is exactly the pattern the report flags.

What should be there, against what is Pro

Mark the beers and bottles that get counted at close. Every sale takes them off by itself, and counting the bar tells you what is missing and what it is worth. When you are the one counting, nobody else writes that number.

Tips kept apart

Cash tips are in the drawer, card tips are owed by the restaurant. They are never added into one figure, which is how they end up paid twice or not at all.

Your menu online, with a QR

A public page with your dishes and prices, always current. Print the QR for the tables or put it in your bio, and the menu you typed already does two jobs. And if you write a dish in another language, everyone reads it in theirs: the customer’s phone picks on its own.

The house rule

It never accuses. It shows what happened and you decide.

A logged breakage is not theft. Your own cash withdrawal is not a shortfall. Comandera records the normal so it never muddies the number, and only points at someone when at least three people have activity and one is running at double the rest. A number you cannot argue with is a number you will actually use.

Getting started

One afternoon and you are selling

No installation, no technician visit and nothing to buy. Three steps, in the order you actually do them.

Paste your menu

Copy your list of dishes with their prices and paste it in one go. Comandera splits it on its own and shows you the whole thing before saving anything.

Connect the devices

A six digit code on each phone or tablet. Each one keeps its own letter, so two orders never carry the same number even when the internet drops.

Give everyone a PIN

Six digits per person plus their role. From that moment every sale and every cancellation carries a name, with nobody having to learn anything new.

Pricing

Two plans, no fine print

No limit on tables, staff, devices or dishes. The only thing separating the plans is how many locations you run and how far back you can look.

Free
$0€0$0£0 Forever, with one location
No card, no trial that runs out.
  • The whole point of sale: floor, orders, kitchen, split checksbills, tips, discounts and receipts
  • The cash counttill count, every day
  • Today's numbers and today's cancellations, never hidden behind a paywall
  • Your menu and your prices, changed whenever you like
  • Your public menu with a QR, its printable poster and in several languages
  • Staff, tables, devices and dishes with no limit
Pro
$599€29$49£25 MXN a month, per location. €29 in Europe, R$ 150 in Brazil.a month, per locationUSD a month, per locationa month, per location
$5,990 a year, which is two months free. Cancel anytime.
€290 a year, which is two months free. Cancel anytime.
$490 a year, which is two months free. Cancel anytime.
£250 a year, which is two months free. Cancel anytime.
  • The history: the 7 and 30 day reports, and the day by day
  • Location comparison, ranked by percentage of sales
  • Per person patterns over time
  • What sells and what it earns, over any period
  • Supplies, recipes and stock with variance and history
  • Purchases and suppliers, so you know what is costing you more
  • Reservations, and customers booking a table from your menu
  • CSV export for your accountant

A point of sale in Mexico costs between 900 and 3,200 pesos a month per location, and inventory is nearly always charged separately. Here it is included. Billing is not switched on yet: today you can use all of it and we will tell you before it starts.

Everything included, with no modules charged separately. Billing is not switched on yet: today you can use all of it and we will tell you before it starts.

Your menu can read in English, Spanish, Dutch or French at the same table, and nothing here needs a printer or a till. Everything included, with no modules charged separately. Billing is not switched on yet: today you can use all of it and we will tell you before it starts.

Where it works

Forty five countries, each in its own currency

Your country decides the currency you charge in and where your data is kept, and neither can be changed later. If yours is missing, write to us.

Questions

What everyone asks

How do you actually use Comandera day to day?

Two things and nothing else: your card reader for taking money and Comandera for the restaurant. The reader is whichever one you already have, say SumUp, Stripe Terminal or your bank’s. Comandera runs the tables, the kitchen, split bills, tips and the cash count. Cash goes in your till and Comandera tells you how much should be in it. You do not need a second system, a cash register, or anything signed with us to take money.

Two things and nothing else: your card reader for taking money and Comandera for the restaurant. The reader is whichever one you already have, say SumUp, Zettle or Dojo. Comandera runs the tables, the kitchen, split bills, tips and the cash count. Cash goes in your till and Comandera tells you how much should be in it. You do not need a second system, a cash register, or anything signed with us to take money.

Two things and nothing else: your card reader for taking money and Comandera for the restaurant. The reader is whichever one you already have, say SumUp, Zettle or your bank’s. Comandera runs the tables, the kitchen, split bills, tips and the cash count. Cash goes in your till and Comandera tells you how much should be in it. You do not need a second system, a cash register, or anything signed with us to take money.

Two things and nothing else: your card reader for taking money and Comandera for the restaurant. The reader is whichever one you already have, usually your bank’s, and WiPay works across most of the islands. Comandera runs the tables, the kitchen, split bills, tips and the cash count. Cash goes in your till and Comandera tells you how much should be in it. You do not need a second system, a cash register, or anything signed with us to take money.

Two things and nothing else: your card reader for taking money and Comandera for the restaurant. The reader is whichever one you already have, from your bank or from anyone else. Comandera runs the tables, the kitchen, split bills, tips and the cash count. Cash goes in your till and Comandera tells you how much should be in it. You do not need a second system, a cash register, or anything signed with us to take money.

There are three of us and I do the cooking. Is this for me?

It is exactly for someone running their own restaurant. With two or three people you already know who they are, and that is not the problem: the problem is the three hours in the kitchen with no view of the registertill. The cash counttill count, the named list of cancellations and the stock count all work the same with two employees. What you will not see often is Comandera pointing at somebody, because that needs more people and more activity, and we would rather stay quiet than accuse the wrong person.

Do I need to buy anything?

No. Comandera runs on the phones and tablets you already have. No printers, no terminals, no paper rolls.No. Comandera runs on the phones and tablets you already have. No printers, no terminals, no paper rolls, and nothing that has to be shipped to the island and cleared. The customer's checkbill is shared over WhatsApp. The app is on the App Store and Android is coming soon. In the meantime it also runs in the browser, which is what most tills have.

What happens if the internet goes down?

Work continues as normal: tables, orders and payments are stored on the device and sent on their own when the signal returns.Nothing stops. Tables, orders and payments are stored on the device and sent on their own when the line comes back, which is the point of it running on a phone rather than on a machine plugged into the wall. The one thing that cannot travel offline is an order reaching the kitchen screen, and there Comandera says so in red, so you tell the kitchen out loud instead of assuming it arrived.

Do my serverswaiters need accounts or emails?

No. Each person has a six digit PIN. That puts their name on every sale, every cancellation and every payment. You sign in with your phone.

Is it really free?

With one location, yes, forever, and you see today's numbers. What you pay for is Pro: the history, the location comparison, the per person patterns, stock with recipes and purchasing. We never hide what happened today behind a paywall, because an owner being robbed right now has to be able to see it right now.

Do you issue tax invoices?

No. Comandera does not issue fiscal documents. The receipt you share is a record for your customer, not a tax invoice, so you keep invoicing wherever you invoice today.

How long does it take to start?

One afternoon. You paste your menu, connect the devices with a code and you are selling. We will walk through it with you if you want.

Will my team feel watched?

Your team has to know it exists, and that works for you: a record people know about is respected, and one they discover by accident feels like a trap. Comandera accuses nobody, it shows what happened and who was there. Most days there is nothing to review.

What if I already have a point of sale?What if I already have an EPOS?

Nearly everyone does, and nearly none of them show this. Start with one location free, run a full service and compare the cash counttill count against the one you already do. If it tells you nothing you did not know, it cost you nothing.

Try it this Friday

One location, free forever. No contract and no card.

Start free
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