I count the bottles.
Why bars are different from restaurants
A bar sells the same bottle a hundred ways, fast, with a crowd waiting. That is where stock disappears.
Where the money goes
The four losses every bar owner recognises.
Over-pouring and free rounds
A generous pour, repeated all night, is a bottle you never sold.
Stock that does not match sales
Monday's count does not match the takings, and you cannot tell why.
Voids and discounts nobody owns
On a busy night anything can be voided. If nobody owns it, it keeps happening.
Tabs and splitting bills
Groups run tabs, then split by item at 1am. On paper, that is slow.
Scan at the table. Order. Eat.
The QR already knows the table. Customers order from their own phone and the kitchen gets the ticket.
Every tab, matched.
What Orderly does behind the bar
- Stock per item, deducted as it sells
- Drinks go to the bar printer or screen, food to the kitchen
- Tabs paid by M-Pesa, card or cash
- Every void, discount and refund logged against the staff member who did it
- Sales against stock, so gaps show in days, not months
Bars and pubs are some of my busiest employers. I work late. I don't mind.
Proof: In my pilot, food businesses lost 80% less stock.
“The Orderly system is modern and easy to use. Any new waiter can learn it in minutes, which is crucial for a business like ours where staff change often.”
Which plan fits?
| If you are | Plan (per branch, per month) | Why |
|---|---|---|
| A single bar | Orderly · KSh 5,000 | A fast POS, tabs, M-Pesa matched to every order and reports |
| Serious about stock loss | Orderly Plus · KSh 10,000 | Everything in Orderly, plus an assistant that warns you when something looks wrong |
| Busy bar with several counters | Orderly AI Ultra · KSh 25,000 | More counters and more control |
| A bar group | Enterprise · talk to us | Every site in one package |
Compare all plans · Founding 100: hands-on onboarding · Book a free demo
Bar questions
Yes. It is built for waiters and cashiers, not accountants. Owners consistently say ease of learning matters most, especially with high staff turnover, and most teams are comfortable after one service.
Usually under an hour for basic POS work. Training is included, and we are a phone call away when you hire someone new.
Yes. Split evenly or by item, merge tables into one check, and let each guest pay a different way.
Yes, using the waiter app. Staff take the order on a phone and it reaches the kitchen before they walk away.
Yes. Live sales, top dishes, staff performance and stock, on your phone, wherever you are.
Yes. Modifiers, add-ons and combo deals are captured accurately and priced automatically.