Restaurant operating platform · SaaS

Restaurant operations, in one orbit.

POS, table QR ordering, kitchen display, purchasing, inventory and full accounting, connected in one system for every company and branch you run. In Arabic and English.

تشغيل مطعمك… في مدار واحد.

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  • POS
  • QR ordering
  • Kitchen display
  • Inventory
  • Accounting
  • العربية + English
Why RestoMadar

A restaurant runs in a loop. Your software should too.

Madar (مدار) means orbit. A guest orders, the kitchen fires, stock is consumed, suppliers refill it, and every step lands in the books. RestoMadar keeps all of it moving around one core, so nobody re-types an order, a delivery or a journal.

  1. 1Front of house. Guests order by QR or with a waiter, in the same visit.
  2. 2Kitchen. Tickets route to stations; the chef holds, fires and releases.
  3. 3Back office. Recipes consume stock, purchasing refills it, and sales and bills post to the ledger.
The platform

Seven modules. One record of every order.

Each role sees the same order, purchase order or bill from its own seat. Start with what you need; everything is designed to connect.

Waiter & cashier POS

Fast ordering at the table or the counter, with clean bills and shifts.

  • Modifiers, allergies, notes and courses
  • Split by item, quantity, guest or amount
  • Mixed payments, shifts and reconciliation

Floor plan & QR ordering

Design your floors and let guests order from their table.

  • Drag-and-drop tables, sections and versions
  • Live occupancy and table transfers
  • Revocable table QR with private visit sessions

Kitchen display

Chef, station and pickup screens that keep service in sequence.

  • Courses with hold and fire
  • Auto-routing or chef dispatch to stations
  • Delay thresholds and recalls

Purchasing

From requisition to supplier payment, with approvals at every step.

  • Requisitions, approvals and purchase orders
  • Partial receiving and three-way matching
  • Aged payables and due-date alerts

Inventory & recipe costing

Know what every dish costs and where stock went.

  • Recipes, sub-recipes and yields
  • Transfers, counts, waste and reorder levels
  • Theoretical vs actual usage and menu margin

Full accounting

Double-entry books that fill themselves from operations.

  • Automatic posting from sales, bills and stock
  • Bank reconciliation, fixed assets and period locks
  • P&L, balance sheet, cash flow and trial balance

Feedback & reports

Hear from guests and measure every minute of service.

  • Post-service ratings and low-rating alerts
  • Kitchen timing from order to table
  • Sales, stock, supplier and margin reports

Built-in governance

The foundation under every module.

  • Companies and branches with isolated data
  • Roles, permissions and approval limits
  • Full audit history on every change
Front of house

Your floor, live. Your menu, on every table.

Draw indoor, outdoor, family and VIP sections the way they really are. Each table gets its own QR code; guests scan, order and track their food, while staff stay in control of the visit.

  • Status you can read at a glance: available, occupied, bill requested, cleaning.
  • Private by design: each visit is its own session, so a new guest never sees the last one's order or phone number.
  • Guest and waiter, one bill: QR orders and staff orders join the same visit.
  • Your brand on guest screens: the QR menu and receipts carry your restaurant's logo and colours.
Kitchen display

Starters out, mains on hold, nothing forgotten.

Guests choose to have everything together or in courses. The head chef sees every ticket, routes items to the right stations and fires each course when the table is ready.

  • Two serving modes: full order together, or sequenced starters, mains and desserts with hold and fire.
  • Stations that only see their work: grill, cold, bar or pastry. One station finishing doesn't close the order.
  • Waiter pickup screen: released food is collected and served, and the quantities are confirmed.
  • Calm warnings: "T04 has waited 14 min" when a ticket passes its target, and an alert when prepared food is held too long.
Purchasing · Inventory · Accounting

From supplier delivery to balanced books.

A purchase order doesn't touch stock or create a liability. Receiving does stock; posting the bill does the payable. RestoMadar follows the rules your accountant expects, then posts the journals for you.

  • Three-way match: order, receipt and supplier bill are compared, and variances go for approval.
  • Real dish costs: recipes and sub-recipes with weighted-average costing show the margin on every menu item.
  • Books that can't be quietly changed: posted entries are reversed, never edited, and closed periods stay locked.
Feedback & reports

Every minute of service, measured.

RestoMadar records when an order is accepted, prepared, released, collected and served. Guests rate food, service, speed and cleanliness after the meal, and low ratings reach a manager right away.

  • Kitchen timing: acceptance delay, station queue, holding time, pickup and total customer waiting, with medians and percentiles.
  • Business reports: sales, payments, voids, occupancy, suppliers, stock, waste and margins. Export to Excel or PDF, subject to permissions.
How it works

One visit, start to finish.

Every step is recorded once, with who did it and when, and then flows to the next seat.

  1. 1

    Scan

    The guest scans the table QR and confirms the branch and table.

  2. 2

    Order

    They choose dishes, modifiers and how to be served. Waiters can add to the same visit.

  3. 3

    Kitchen

    The chef accepts and routes the order. Stations cook, and courses are fired on time.

  4. 4

    Serve

    Released food goes to the pickup screen and the waiter confirms it was served.

  5. 5

    Bill

    Split it any way, take mixed payments and print an Arabic or English receipt.

  6. 6

    Feedback

    The guest rates the visit. Sales, stock use and journals are already recorded.

Built for the Gulf

Made for restaurant groups, not just one till.

Multi-company, multi-branch

Run several companies and as many branches, kitchens, warehouses and registers as you need. Data is isolated per company, and every user sees only the branches they are allowed to see.

MadarIsolated data
Al KhuwairQurumSoharCentral warehouse
Second companyIsolated data

Arabic and English, natively

Full right-to-left layouts, bilingual menus, and Arabic or English thermal and A4 receipts.

Mixed grill5.800 OMR
مشاوي مشكلة5.800 ر.ع.

OMR to three decimals

Money uses exact decimal arithmetic, with the currency always shown. Each company has its own base currency, tax and branch timezones.

12.450OMR

Governed money

Approval limits for voids, discounts, purchases and variances. Every change is in the audit history.

Approval limitsAudit trailPeriod locks

Live across every screen

Orders, tickets and tables update in real time. If a screen reconnects, its queue is restored without losing or duplicating a ticket.

Real-time syncNo duplicate orders
Who it's for

One orbit, many seats.

Everyone works on the same record, from the screen that fits their job.

Owner

Dashboard & approvals
  • Sales and costs across every branch
  • One inbox for approvals
  • Company financial statements

Cashier

POS & shifts
  • Split bills and mixed payments
  • Open and close shifts with reconciliation
  • Audited receipt reprints

Waiter

Tables & pickup
  • Live floor plan and table transfers
  • Add to a guest's QR order
  • Ready alerts and service confirmation

Chef

Kitchen display
  • Accept, route and prioritise tickets
  • Hold and fire courses
  • Recipes, waste and production batches

Accountant

Ledger & reports
  • Automatic, reviewed posting rules
  • Bank and supplier reconciliation
  • Period close and locks

Also: branch managers, purchasing officers, storekeepers, approvers and auditors, each with their own permissions.

Plans

Plans that grow with your group.

Placeholder plans, to be confirmed. Plan names, inclusions and prices are not final. Book a demo for a quote based on your branches.

Single branch

For one restaurant getting started.

Price to be confirmed
  • POS, floor plan and QR ordering
  • Kitchen display
  • Feedback and core reports
Talk to us

Multi-branch

For groups running several branches and a central kitchen or store.

Price to be confirmed
  • Everything in Single branch
  • Purchasing, inventory and recipe costing
  • Full accounting
Book a demo

Group

For several companies under one owner.

Price to be confirmed
  • Everything in Multi-branch
  • Multiple companies with isolated data
  • Guided onboarding with a pilot branch
Talk to us
FAQ

Questions, answered plainly.

Can't find what you need? Ask us during your demo.

Does RestoMadar work in Arabic and English?
Yes. Every screen supports Arabic (right to left) and English. Menus, receipts and reports are bilingual, and money, quantities and IDs stay in Latin digits so amounts never flip.
Can I run several branches or companies?
Yes. You can run several independent companies, each with its own branches, kitchens, warehouses, registers and bank accounts. Company data is isolated, and users only see the branches they are permitted to.
Which currencies and taxes are supported?
Each company has one base currency, including OMR with three decimal places. Taxes, tax-inclusive or exclusive pricing and receipt details are configured per company. Multi-currency accounting is planned as a separate extension, and posting rules for your jurisdiction are reviewed with your accountant before go-live.
Does the POS work offline?
The first release needs an internet connection. Screens recover their queues safely after a reconnect, and a retried order is never duplicated. If you need full offline selling, tell us during the demo so we can scope it.
Which printers and payment terminals can I use?
Printers and payment providers connect through adapters, and we confirm the exact models and provider during onboarding. RestoMadar never stores raw card details.
Is guest data kept private?
Yes. Each table visit is a separate session, so a new guest can't see the previous guest's details or orders. Marketing consent is separate from ordering, and customer contacts never appear on kitchen screens.
How do we get started?
Book a demo. We agree your setup, start with one pilot branch, train your team, and then roll out to the rest of your branches.
Get in touch

See your restaurant in one orbit.

Tell us about your restaurants and we'll walk you through RestoMadar with your own menu and branches in mind.

  • A guided demoPOS, kitchen and back office, in Arabic or English.
  • Built in the GulfBy Arab Programmers for IT Solutions.
  • A pilot branch firstWe prove it in one branch before rolling out to the rest.

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