Can LOOP handle a 60-table restaurant?

Yes. LOOP runs Vietnamese restaurants with 80+ tables and 6+ kitchen stations on a single floor without performance issues.

Does it support service charge and VAT separately?

Yes. Service charge (typically 5%) and VAT (8 or 10%) are configured per outlet and shown as separate lines on the receipt and HĐĐT.

How is the KDS different from a kitchen printer?

KDS shows live order status with timers, lets the kitchen mark items ready (which notifies the server), and reroutes if a station goes down. A printer just prints once.

Can I run multiple outlets from one account?

Yes. The Growth and Business tiers add unlimited outlets, central recipe and price control, and a single dashboard rolling up all locations in real time.

What if I already use MISA for accounting?

LOOP exports daily sales to MISA-compatible CSV and integrates HĐĐT directly. Your accountant keeps MISA; the floor runs on LOOP.

How long does migration take?

A single restaurant typically goes live in 5–10 days: 1 day data import, 2–3 days menu/recipe setup, 1 day training, and a shadow weekend before full cutover.

F&B segment

LOOP runs the full restaurant floor — table map, course-paced firing to multi-station KDS, split and merge bills, e-invoice on the same receipt — and closes the loop with recipe-level inventory so food cost is a daily number, not a monthly surprise.

POS for Restaurants — Service, Kitchen & Inventory in One System

Last updated: May 21, 2026

What we hear from operators

Food cost variance only shows up at month-end stocktake — by then it's six weeks of leakage.
Kitchen tickets pile up at one station while another idles, because the POS routes everything to one printer.
Splitting a 12-cover bill across 4 cards still takes 7 minutes and 3 reprints.
HĐĐT (e-invoice) is a separate workflow, generated after the fact from a different app.

Why LOOP fits this segment

Multi-station KDS routes hot/cold/grill independently, with course pacing so apps arrive before mains.
Recipe-level inventory deducts ingredients on order, not on stocktake — variance is visible by 11 PM each night.
Split, merge and move bills across tables in one screen, no reprints, server-name persisted.
HĐĐT issued on the same receipt, no second app, no duplicate data entry.

What you get

Visual table map with status, server, time-on-table and last-order timer.
Course-paced firing to multi-station KDS with bump times.
Split-by-item, split-by-seat, split-by-amount in one panel.
Recipe deduction with low-stock alerts before service.
Daily P&L per outlet by 23:30 with food cost as a single line.

In-depth analysis

Table turn time is your real revenue lever

Sit-down restaurants in VN obsess over menu engineering and ignore table turn time — yet a 6-minute reduction in average turn at a 28-seat restaurant doing 2.4 turns/night adds ~₫4.8M/day at a ₫280K AOV. LOOP's KDS-to-server-tablet feedback loop is built around turn time: when a course leaves the pass, the server tablet pings; when the bill is requested, the kitchen sees it and stops accepting modifiers. iPOS has this; KiotViet's F&B plan partially does; POSAPP largely doesn't. The difference is in calibration — LOOP ships with a default 4-stage flow (seat → order → fire → close) that maps to how Vietnamese FOH actually works, not a localised translation of a Western restaurant model.

Modifier hell, and why your kitchen prints look like a ransom note

Vietnamese restaurants modify aggressively: 'không hành', 'ít cay', 'thêm rau', 'riêng nước chấm', 'trẻ em chia 2'. Most VN POS systems list these as free-text comments — the kitchen receives a print where the modifiers compete with the SKU name for attention, leading to a 3–5% error rate on tickets with 2+ modifiers. LOOP enforces structured modifiers per item with priority rendering (allergens and major preparation changes top, presentation preferences bottom). Combined with kitchen-bar splitting (cold kitchen, hot kitchen, beverage station each get only their relevant lines), error rate on multi-modifier tickets drops below 1%.

Reservations, deposits, and the 22% no-show problem

Mid-tier and premium VN restaurants run 18–25% reservation no-show rates on weekends without deposits — meaning ~1 in 5 reserved tables sits empty during the busiest revenue window. LOOP's reservation module ties deposits to Zalo Pay / VNPay QR at the booking step; the customer either pays a ₫100K–₫500K deposit (refundable on arrival, deducted from final bill) or accepts the booking without one. Operators report no-show rates dropping to 4–8% within the first month, primarily because the deposit step filters out low-intent bookings before they hit the calendar. KiotViet and POSAPP don't ship a reservation engine at this depth; iPOS does, but with manual deposit reconciliation.

When LOOP is the wrong fit for your restaurant

Single-outlet street-food quán (bún, phở, cơm tấm) under 60 seats with cash-dominant payment and no reservation flow — KiotViet Free or a basic Sapo F&B plan is sufficient. The depth LOOP offers (modifier priority, deposit-based reservations, KDS-to-server feedback) is built for sit-down restaurants with full service, not high-velocity street food where the operational pattern is fundamentally different. We'll tell you this on the sales call.

Operator economics (2026)

Avg cover (mid-tier restaurant)	₫280,000	VND, food + beverage, weekday dinner. Urban VN, 2026.
Modifier-driven ticket error rate	3–5% → <1%	Before/after LOOP structured-modifier rollout. Multi-modifier tickets only.
Weekend no-show rate	18–25% → 4–8%	After enabling deposit-gated reservations via Zalo Pay / VNPay.
Table turn improvement	4–7 minutes	Median reduction in average turn time within 60 days of KDS-server feedback.

Migration playbook

01
Map your floor + table structure
Floor plan, table numbers, capacity per table, station assignments (which server covers which section). 60 minutes with the FOH manager.
02
Define modifier groups + priorities
Allergens first, prep changes second, presentation third. We seed common Vietnamese F&B modifiers (không hành, ít cay, thêm rau, riêng nước chấm) and you customise.
03
Wire kitchen + bar printer splitting
Each station receives only its lines. Cold kitchen, hot kitchen, beverage station, dessert station each get a label printer or KDS. Day 1 of service.
04
Enable deposit-gated reservations
Zalo Pay or VNPay merchant account required (we help you apply if you don't have one — 5–7 business days). Deposit threshold configurable per daypart.
05
Train FOH + BOH together
2 hours of cross-team training. Servers learn the tablet flow, kitchen learns the priority rendering, both learn what the bill-request signal means. Doing FOH and BOH separately causes ticket-flow misalignment in week 1.

Which plan, by persona

Mid-tier sit-down, 40–80 seats, weekend-heavy
LOOP Growth with reservation module enabled from day 1. The no-show reduction alone typically pays for the tier.
Premium fine-dining, deposit + tasting menu
LOOP Business. The tasting-menu pacing tools (course-by-course KDS sync) and deposit handling for ₫1M+ bookings are the deciding feature set.
Street food quán, <60 seats, cash-dominant
Stay on KiotViet Free or basic Sapo F&B. LOOP's depth is over-engineered for your operational model — buy the right tool for the job.

Deeper questions

Can LOOP handle tasting menus with timed course pacing?: Yes — course-by-course fire timers with configurable intervals (e.g. 8 min between amuse and starter, 12 min between starter and main). KDS shows next-course countdown to the kitchen.
Do servers need a personal tablet, or one shared per section?: Both patterns work. Personal tablets give faster ordering at the table; shared section tablets are cheaper and work well for restaurants where servers also cover host duty. LOOP doesn't charge per device, so you choose based on workflow, not licensing cost.
Does the reservation module integrate with Google reservations or TheFork?: Google reservations integration is live (Reserve with Google). TheFork integration is on the roadmap for Q3 2026. Direct Zalo OA reservation flow is included today.

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

Evaluating alternatives? See LOOP vs POS365 or all comparisons.

Frequently asked

Can LOOP handle a 60-table restaurant?: Yes. LOOP runs Vietnamese restaurants with 80+ tables and 6+ kitchen stations on a single floor without performance issues.
Does it support service charge and VAT separately?: Yes. Service charge (typically 5%) and VAT (8 or 10%) are configured per outlet and shown as separate lines on the receipt and HĐĐT.
How is the KDS different from a kitchen printer?: KDS shows live order status with timers, lets the kitchen mark items ready (which notifies the server), and reroutes if a station goes down. A printer just prints once.
Can I run multiple outlets from one account?: Yes. The Growth and Business tiers add unlimited outlets, central recipe and price control, and a single dashboard rolling up all locations in real time.
What if I already use MISA for accounting?: LOOP exports daily sales to MISA-compatible CSV and integrates HĐĐT directly. Your accountant keeps MISA; the floor runs on LOOP.
How long does migration take?: A single restaurant typically goes live in 5–10 days: 1 day data import, 2–3 days menu/recipe setup, 1 day training, and a shadow weekend before full cutover.

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.