Six months on us.
The whole restaurant,
one system.
Till, kitchen pass, live stock and the books that follow them — running on the tablet you already own. No card, no sales call, no second set of numbers to reconcile at midnight.
The full system from day one. No card, no catch.
Android, Windows or iPad. Installs from the browser.
The whole interface mirrors. Money stays left-to-right.
Your own ordering page. The order is yours.
Hire whoever you need. The price does not move.
The operating system
your restaurant
already runs on.
It just isn't software yet. It is in a chef's head, a waiter's notepad, a WhatsApp group and a shoebox of receipts. Culina puts the same order on the table, on the pass and in the ledger — once.
A sale posts to real accounts
Every sale posts to your real accounts as it happens — the invoice is an invoice, not a parallel ledger you reconcile on a Sunday.
Arabic that actually mirrors
Every screen, receipt and kitchen ticket flips right-to-left. Money stays left-to-right, because that is how it is read.
Hosted, backed up, updated
New features arrive without a site visit.
Product in Action
Five captures from a live site, in service, on a Tuesday. Everything below is the shipping product.
One live view of every table, every channel
Dine-in, takeaway, delivery. Cafe floor, second floor, terrace. Each table carries its status, running total and guest count.
Build the order at the pace of the guest
Offers auto-apply, the 10% service charge lands itself, the total moves on every tap.
combination,
priced right
Size, milk, extra shot, "no onions" — each with its own delta, printed to the line as a note.
The pass sees the table,
not just the order.
A ticket carries where it came from, what was asked for, and how long it has waited. Nothing gets shouted across a kitchen. Nothing dies on a docket spike.
Item-wise routing. Only what is cooked reaches the line. Bottled drinks never do.
Stations per branch. Grill, barista and bakery each get a screen of their own.
Coursing. Fire starters, then mains, then dessert — the kitchen paces the table.
Bumped, not guessed. New, preparing, ready, served — timer running from the moment it was sent.
A menu they scan,
and a reason to come back.
The QR on the table opens your real menu, in their language, with your branding on it — and their order joins the same kitchen queue as everything else.
Order without waving
Browse, choose modifiers, send to the kitchen.
Call the waiter, ask for the bill
One tap turns the table amber on the floor plan.
Loyalty without plastic
Points on spend, or a café stamp card — buy five, the sixth is free.
Lives on their phone
Adds to the home screen, opens already signed in.
Four ways an order arrives.
One queue, one set of books.
At the counter
Walk-ins and takeaway rung on the till, with offers, discounts and split payment.
At the table
Waiters work the floor plan; guests can order from the QR menu themselves.
Delivery apps
Talabat orders land tagged, fire to the right station and report status back.
Your own page
Branded pickup and delivery ordering, without a marketplace commission.
Every branch
reports itself.
Each register maps to its own cost centre, so revenue, cost of goods and profit split by location — without anybody building a spreadsheet on a Sunday.
“Amman is down 12% week on week. Covers held steady at 486 — the average ticket fell from 9.77 to 8.60, and almost all of it is Mains: 41 fewer Mixed Grills.” Read from: Sales by Branch · Menu Mix · Hourly Revenue
Priced per till,
not per person you hire.
Billed annually. A plain monthly figure per register — no charge per waiter, no percentage of what you sell.
Culina POS
Counter, takeaway and delivery on one screen.
$660 / YEAR
- —Counter, takeaway and delivery on one screen
- —Offers, coupons and loyalty
- —Inventory, recipes and real food cost
- —Shifts, Z-reports and branch profit
- —English and العربية
More tills, better rate
PER TILL / MONTH · BILLED ANNUALLY
Six months.
No invoice.
No strings.
Instant activation once we verify you own the venue or are authorised to act for it. Usually inside a working day, and never a sales call you have to sit through.
Three fields, then scratch the foil. That is the whole application — the rest is us checking a real business is behind it.
Or book a half-hour demo with your own menu on the till. Bring your chef.