POS for Buffet Restaurants — Cover-Based Billing and Food Cost Control

What we hear from operators

• Adult-child-senior pricing gets mis-keyed and refunds happen at the till during checkout.
• Reservations from Facebook, Zalo and walk-ins overlap and the kitchen runs out of premium items by 19:30.
• Food cost moves 12–18% night to night with no one able to say why.
• Refills are tracked in pen-and-paper sheets at each station, then lost.

Why LOOP fits this segment

• Cover-based billing with tiered pricing (adult/child/senior/group) selected at table open, not at checkout.
• Reservation timeline view with kitchen capacity warnings when slots overflow.
• Per-station consumption logging — tap a tile per refill, AI rolls up cost per cover by station.
• Daily food cost % by service period (lunch buffet vs. dinner buffet) so variance is traceable.

What you get

• Tiered cover pricing with promotional codes (early-bird, weekday discount).
• Reservation sync from Facebook Inbox, Zalo OA and direct website.
• Per-station tablet with one-tap refill tracking.
• Drinks bar separated from buffet pricing, tracked on the same bill.
• End-of-service kitchen production report vs. cover count.

Pricing built for chains

Flat per-outlet pricing, unlimited devices per outlet. Free for a single outlet. Growth and Business tiers add multi-outlet sync, AI forecasting and central-kitchen control.

See pricing

Frequently asked

Can I run lunch and dinner with different pricing?

Yes. Define service periods with separate adult/child/senior prices and they switch automatically by time of day.

How do refills get tracked without slowing service?

Each station has a tablet with large tile buttons. Staff tap as items go out — no scanning, no typing. Takes under a second per refill.

Does it handle no-shows and deposits?

Yes. Reservations can require a deposit (paid via VNPay or Momo) which auto-converts to a no-show fee after a grace period.

Can I split a bill across multiple guests in a group?

Yes. Group bills split by cover count or by individual seat, including beverages added during the meal.

How do I see which buffet items are most wasted?

The end-of-service report compares prep volume to refill count per item. Items with high prep and low refill are flagged as waste candidates.

Is there an integration for Misa accounting?

Yes. Daily sales summary exports to MISA-compatible CSV automatically at end-of-day close.

Book a 20-minute walkthrough

We'll map your current stack to LOOP, show you the AI forecast for a real outlet, and answer pricing and migration questions on the call.