The system charges the buffet per head by itself, times every table, and lets guests scan and order refills all meal long. This page walks through every step, from setup to your first real sale.
The gold-bordered panels are what the system does by itself once the first three steps are set up — staff add nothing.
Open the table
enter the guest count
Per-head charge
added for you
Timer runs
alerts on its own
Close the bill
overtime added
Under half an hour in total, done once and good from then on.
Open Settings › Shop › Business type and choose Buffet / Shabu / Hotpot
The buffet-only tools switch on straight away — the table timer, per-head pricing, the overtime charge, QR self-ordering for refills, and reservations.
The system charges for the buffet through real menu items not a hidden surcharge, so the per-head amount flows into reports, receipts, tax invoices, discounts and stock deduction exactly like every other item.
Open Shop › Menu Management and create three items: Buffet — Adult · Buffet — Child · Overtime charge
Open Settings › Buffet and link the items you just created
Charge the buffet automatically
Tap a free table and the system asks for the guest count — and the number of children if you price them separately. When the first order is sent, the per-head charge is added for that many guests.
The countdown starts when the table opens and the card on the floor plan changes colour by itself — nobody has to note the time down.
A1
45 minTime remaining
A2
10 minNearly up — alerts automatically
A3
+15 minOver time — charge can be added
The heart of a buffet is ordering refills throughout the meal — the system can be set to print a small slip automatically when a table opens, handed to guests together with the confirmed head count on one slip
Sample BBQ Buffet
A1
Buffet charge
Scan to order
21/09/2026 19:20
Guests who scan get the order sheet screen by itself — one row per item, quick plus and minus buttons, and anything included in the buffet shows no price. Orders reach the kitchen at once, with no paper slips to collect.
Choose “Included” for VAT on the per-head items and the totals come out exactly right.
If you sell two tiers — standard and premium, say — make the one you sell most often the automatic price; staff can change the other on the bill.
Avoid editing the buffet price while tables are still open.
Switch hiding on and the bill keeps only the buffet charge and separately priced items, while the kitchen and your reports still see every line.