Can NUA handle course timing and fire orders in sequence?

Yes. Items are mapped to kitchen stations with course sequencing, so entrees and mains fire in the right order rather than all at once. Aging thresholds turn a ticket amber then red at wait times you set.

Does it work if the internet drops mid-service?

The POS supports offline checkout, so you keep taking orders and payments through an outage and everything syncs once connectivity returns.

How long does migrating from our current restaurant POS take?

Most single-venue migrations complete within a day once the menu is ready to import. NUA reads a spreadsheet or PDF export and maps items, modifiers and prices, flagging anything it isn't confident about.

Do we need new hardware?

NUA runs on standard POS terminals and tablets. We can advise on specific hardware during onboarding, but you generally will not need to replace a working terminal fleet.

HomeRestaurant POS

Restaurant POS

Restaurant POS built for the whole service, not just the payment.

Most restaurant POS systems record a transaction and stop there. The floor plan lives somewhere else, the kitchen runs on printed dockets, stock is a spreadsheet, and nothing tells you a table is running late until the guest does.

A server carrying two plates to a table in a sunlit dining room, with the open kitchen working behind her.

Who it's for

Full-service restaurants running table service, courses, and a working kitchen line.

What it replaces

A legacy POS terminal that only handles payments
A separate bookings/reservations platform
Printed kitchen dockets or a standalone KDS
Spreadsheet stocktakes and manual food-cost maths
A disconnected loyalty or gift-card product

What this actually costs you today

Table turn-time is guesswork, so the waitlist is guesswork too

Kitchen tickets bank up the moment service gets busy

Food cost is only known weeks later, once invoices are reconciled

86'ing an item means someone physically walking to the floor

How a service runs on NUA

1
Order taken
Server takes the order at the table on a handheld, or hands-free with Voice POS during a rush.
2
Kitchen routed
Each item fires to its correct station automatically, with course timing and live aging alerts on the pass.
3
Stock decremented
Recipe-level inventory drops as the item is sold, so food cost is current, not reconstructed later.
4
Guest recognised
Loyalty tier and visit history surface at the table, so regulars get recognised without anyone remembering.
5
Paid and split
Bill splits by item, evenly, or by voice instruction, and settles on the same terminal.