Point of sale · Forn
Forty manaeesh before eight,and half of them are 'no thyme'.
A forn sells fast, cheap and with a hundred small variations. Table keeps the morning moving — one tap per item, add-ons without typing, and dough cost that comes from your real flour price.
The real problems
What actually goes wrong without the right system.
The rush is the whole business
Between seven and nine you either serve everyone or you lose them. A till that takes four taps per manoushe is a till that costs you the morning.
Every order has a change to it
Extra cheese, no thyme, half and half, well done. If those live in the server's head, the oven gets it wrong and you eat the cost.
You don't know what the dough costs
Flour, oil and cheese all move separately. Without a real recipe cost you're pricing on a feeling from last year, and the margin quietly disappears.
Built for this
What you actually get.
One tap per item
Colour your manaeesh, sandwiches and pastries onto the grid so the common ones are a single tap. No searching at the counter during the rush.
Add-ons without typing
Extra cheese, no thyme, well done — preset per item, tapped in a second, and printed on the ticket that goes to the oven.
Trays and by the dozen
Packs let you sell a single piece or a whole tray from the same product, with stock counted in pieces either way.
Real dough cost
Build each item from ingredients — flour, oil, cheese, zaatar — with live costs. Every sale deducts them, so your margin is measured, not guessed.
Delivery and phone orders
Take the address, the zone fee and the driver on the order, then track it through to cashed on the dispatch board.
Dual currency, live rate
Price in dollars, take lira, give change in either. The rate is fixed at the moment of sale.
Your forn,through the rush.
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