The season is noticeable
The difference between the busy visitor months and winter shows up in the load chart rather than in the price list. Reports open by day, week and month, so you know what each period brought as a number, not a guess.
Samarkand
Table and room time, bar sales, cashier shifts and a report for any period — in one system, straight from the browser.
Samarkand draws a lot of visitors, and that affects an entertainment business from two sides: there is a season, and there is a steady local guest. A fair share of venues operate inside a cafe, a tea house or an entertainment centre — which means the bar brings in no less than table time.
For accounting that means comparing months against each other is not enough: you need to see the season and the days of the week separately.
Season, bar and which part of the day the venue comes alive — all three need to be visible in the report.
The difference between the busy visitor months and winter shows up in the load chart rather than in the price list. Reports open by day, week and month, so you know what each period brought as a number, not a guess.
Tea, drinks and light food bring in as much as table time in many venues, or more. So the bar is not kept in a separate notebook but on the same order: the report shows table and bar separately, and profit is counted against cost price.
In summer the venue mostly comes alive in the evening and stands empty during the day. Split the day and evening tariffs and the system applies the right price by the clock, while a cheaper rate pulls in the quiet hours.
Where the venue sits changes both the guest and the settings you will need.
A place with many visitors: the guest often comes once, asks questions and expects a clear bill. Closing an order produces a bill showing time, tariff and bar separately — nothing left to argue about.
Regular guests and evenly loaded weekdays. What works here is not an elaborate tariff grid but a simple weekday price and a well-chosen bar range.
Two lines of business at one till: table time and kitchen-plus-bar sales. The system collects both onto one order, while the report shows how much each line brought in.
Timetables and holidays swing the load. The monthly report shows which hours stand empty, and a daytime tariff fills them.
The system runs in the cloud, so the venue needs an internet connection. In return there is no server to keep at the till, no database backups and no updates to install — that is on us. If your connection drops often, tell us up front: we would rather say so than promise too much.
Busy and free places in one list: time runs on every busy one and the total is calculated automatically. Products are added with a scanner or by name.
Revenue, bar profit, cost, net profit, average check and a chart by day. The business day runs from 06:00 to 06:00 the next morning.
Nothing to install: log in from the browser, add tables and rooms, set prices and give the cashier a login. The first shift can be opened the same day.
We help with the setup remotely, over Telegram and screen sharing. If you want to look first, there is a demo club filled with data — open it and look around without entering anything.
Every plan has the same features — only the number of places differs. First 14 days are free.
The first 14 days are free. After a paid period ends, the system keeps working for another 3 days.
The software runs in the cloud, so there is nothing to install — it opens in a browser. Setup and cashier training are done remotely: we get in touch over Telegram and walk you through it by screen sharing.
Yes. Table time and bar sales are collected onto one order and shown separately in the report, so it is clear how much profit each line brings.
Yes, a report opens for any period: day, week or month. Revenue, bar profit and cancelled orders are shown separately.
Leave a request — we will give you free access for 14 days and help you get started.