Who it is for
A bar, a nightclub, a shop. Places where the person at the till is also the person serving, and nobody has a hand free to look something up. How each one uses it
Why SovranPOS
One system, not five.
Your till, your stock, your staff, your purchasing and your books are one system here. One subscription, one login, and one set of numbers that agrees with itself.
What we set out to build
Not a list of features. Three decisions that shape everything else in the system.
What it has to do
Take the payment, keep the stock right, carry the fiscal signature German law asks for, and put the daily close into the books — as part of a normal evening, not as a job afterwards.
How it is sold
One subscription with its limits written on it: how many logins, how many sites, how many tills. Card payments are a separate line, through Adyen. Two lines, both stated before you sign anything.
Four things that must not happen
These are the moments a till is judged on. Each one is the reason a part of the system looks the way it does.
A sale must not wait for anything.
Someone is standing at the counter. The sale goes through in seconds — by touch, by scanner or by keyboard — and the stock goes down behind it. A product the system believes is empty does not stop you selling it.
Nothing may be typed in twice.
The sale takes the stock down and writes the entry into the books. At the end of the month your accountant gets a file to export, not a pile of receipts to copy out by hand.
A broken device must not end the evening.
The software runs in a browser, so any device that opens it becomes the till. If one fails mid-shift, you open SovranPOS on another — your products, your prices and your open orders are already there.
The count must not be a guess.
Point the camera at an open bottle and the level is read off it — in millilitres, not by eye. What you counted and what the system expected sit side by side, so the difference is a number you can see.
Who it is for
The same system, read three different ways.
Bar
The counter is a few steps from the shelf, and the count at the end of the night is the part everyone avoids. The bottle is photographed, not guessed. A tab stays open until the table settles.
Nightclub
Doors at eleven, the rush at two, close at five. The till has to keep up at the worst moment of the night — and you can see at a glance which tables are still open.
Retail
A queue that has to keep moving. Barcode, price, card, receipt. The stock follows the sale by itself, and the day’s figures are waiting for you when you close.
See it on your own products.
Not on a sample menu — we set the till up with your own products and your own prices, and show it to you working. No obligation.