Know what is in the cellar and the cold room
Live counts of wine, prime cuts and fresh fish across the cellar, the bar and every venue, without a clipboard.
How stock control works →Fine Dining POS · Hong Kong
Best POS Software for Fine Dining Restaurants in Hong Kong
Land every course at the right moment, keep the cellar and the books in agreement, make every regular feel remembered, and keep comps and voids under control.
Made for fine dining restaurants in Hong Kong: Octopus, card and cash on every sale, HKD pricing and complete sales records for your accountant.
- Courses held & fired from the floor
- Allergies on every kitchen screen
- Wine by the bottle & the glass
- Floor plan: sections, merge & split
- Reservations linked to guest profiles
- Bills split at the table
cabernet
ProductCellarBar
Cabernet SauvignonBottle 750 ml364
Cabernet SauvignonBy the glass03
Cabernet ReserveBottle 750 ml91
↻ Move 6 bottles from the cellar to the bar before service
Illustration · example data
Free setup & product importKeeps selling offlineHKD pricing · Octopus recordedA real person on WhatsApp
What is the best POS software for fine dining restaurants in Hong Kong?
EliteTeQ is a strong choice for fine dining restaurants in Hong Kong that need courses held and fired from the floor so each plate lands at the right moment, allergies and requests on every kitchen screen, every wine counted by the bottle and by the glass, reservations linked to guest profiles, and comps and voids limited to a manager and logged with a reason, with an offline mode that keeps service running when the network drops. It records Octopus, card and cash against each sale and keeps complete sales records for your accountant.
- Holds each course until the floor fires it, with allergies on every ticket
- Counts every wine by the bottle and the glass, with breakages and tastings
- Links reservations to guest profiles with preferences and occasions
- Limits comps and voids to a manager and logs each one with a reason
Everything EliteTeQ does for a fine dining restaurant
The full list, from the reservation book to the cellar to the bill. All of it is in the one system.
Floor & reservations
- Floor plan with sections: main room, terrace, private room
- Merge and split tables as parties change
- Reservations on the floor plan
- Guest profiles: preferred table, past orders, allergies, occasions
- An open bill on every table until it is paid
Service & kitchen
- Orders taken at the table on a phone or tablet
- Courses held and fired from the floor
- Kitchen display screens (KDS)
- Allergies and requests attached to each dish
- Printed tickets where the kitchen wants paper
- Optional QR code per table for the menu and ordering
Wine & cellar
- Wine by the bottle and by the glass
- Cellar stock by label, vintage and size
- Purchases and purchase returns by supplier
- Breakages and tasting pours recorded as damages
- Transfers between cellar, bar and venues
Kitchen & cost
- Recipes for every dish
- Ingredients deducted by recipe
- Food cost per dish
- Cold-room stock for prime cuts and fresh fish
- Low-stock alerts before service
- Product movement for every bottle and ingredient
Staff & control
- A login for every server
- Comps, voids and discounts by manager role, with a reason
- Audit log of every change
- Sales by server
- Staff records (HRM)
The bill, money & reports
- Bill presented and split at the table by seat, item or amount
- Octopus, card and cash recorded on each bill
- Receipts and clean sales records
- Accounting in the same system
- Sales and margin by dish, wine and server
- Every venue on your phone, and offline mode
- Courses landing at the wrong moment?
- Orders go to the kitchen by course and are held until the floor fires them, so the kitchen knows exactly what to prepare and when.
- One wrong plate, and an expensive one?
- Allergies and requests sit on the guest’s profile and show clearly on the kitchen screen and every ticket, attached to the dish.
- A cellar that never matches the books?
- Every wine is tracked by the bottle and by the glass. Sales, deliveries, breakages and tastings are recorded, and the cellar reconciles bottle by bottle.
- Regulars treated like first-time guests?
- Reservations link to guest profiles with the preferred table, past orders, allergies and occasions, ready when the guest arrives.
- Comps and voids nobody approved?
- Comps, voids and discounts need a manager’s role, and the audit log records each one with the reason, the name and the time.
- The bill breaking the spell?
- Present the bill at the table and split it by seat, item or amount, paid in Octopus, card or cash.
Know your restaurant in real time
Everything a fine dining restaurant owner checks in a day, on one screen.
Today · all branches
Sales todayHK$48,63058 sales · Main 34 · Branch 2 24
Covers tonight96From reservations and walk-ins
Comps today2Each with a reason and a manager
Wine share38%Of tonight’s sales
Best sellers
Tonight’s floor
Table 2 · Grace Mains fired4 covers
Table 5 · Brian Starters2 covers
Table 9 · Amina Reserved 20:30Anniversary
Private room Dessert8 covers
- Check tonight's salesBy dish, course and server
- See every tableFloor plan by section, with reservations
- Check the cellarWine by the bottle and the glass
- See breakages and tastingsWine write-offs with a reason
- Know a guest before they sitGuest profile and past orders
- See every comp and voidAudit log with reason and name
- Know what a dish earnsMargin by dish and wine
- Compare branchesBranch comparison
Everything a fine dining restaurant runs on
01 / 04
Every course at the right moment
Courses held & fired
Orders sent to kitchen display screens (KDS) by course and held until the floor fires them.
Allergies on every kitchen screen
Every request and allergy attached to the dish, shown on the kitchen screen and on any printed ticket.
02 / 04
The cellar and the books agree
Wine by the bottle & glass
Each wine sold by the bottle or poured by the glass, and the stock follows both.
A cellar that reconciles
Deliveries, breakages and tastings recorded, so the cellar and the books agree bottle by bottle.
03 / 04
A guest remembered, a bill that ends well
Floor plan, sections & guest profiles
Main room, terrace and private room as sections; tables merged or split as parties change; reservations linked to preferred tables, past orders, allergies and occasions.
Bills split at the table
By seat, item or amount, with every payment type, so the evening ends smoothly.
04 / 04
Every gesture accounted for
Comps & voids by role
Only a manager can comp, void or discount, and each one is logged with a reason.
Service staff, branches & reports
A login for every server, sales by person and course, and every branch on your phone.
Is EliteTeQ the right POS for your fine dining restaurant?
- Fine dining restaurants
- Tasting-menu restaurants
- Steakhouses
- Seafood restaurants
- Hotel signature restaurants
- Chef-owned restaurants
- Restaurants with private dining rooms
- Restaurant groups with several venues
From the first amuse-bouche to the last glass
Tasting menus / Starters / Fish & seafood / Prime cuts / Chef’s specials / Cheese courses / Desserts / Wine by the bottle / Wine by the glass / Coffee & digestifs
What EliteTeQ gives back to your restaurant
Every part of EliteTeQ, described by what it does for a fine dining restaurant.
Costs that follow your suppliers
Every delivery of wine and produce updates your costs, and a corked case or poor fish goes back to the supplier and off their bill.
Reordering without overstocking →Bills that hold up to scrutiny
Every table’s bill is right to the item, and a returned dish is recorded properly with a reason.
The sales reports worth running →Breakages and tastings on the record
A dropped bottle, a tasting pour or a spoiled cut is written off with a reason, so the cellar and the kitchen stay true.
Where lost stock really goes →The cellar stocks the bar, counted
Move bottles from the cellar to the bar, or between venues, with both counts right and nobody guessing.
Running several branches and stores →Servers serve, managers approve
Each person sees what their job needs. Comps, voids and discounts need a manager, and only you see costs and margins.
Fair rules that stop till fraud →Every comp has a name and a reason
Each server has a login, so every comp, void and discount is traced to the person, the table and the time.
Catching shrinkage early →Suppliers and guests, in one thread
Order wine and produce from suppliers, and send receipts to guests on WhatsApp.
Every bottle accounted for
Delivered, poured, sold by the bottle, moved to the bar, tasted or broken: the full story of every wine.
Reading stock turnover →Books that match the evening
Sales, purchases and expenses post to your accounts as they happen, with profit by venue, dish and wine.
Accounting and ERP in one system →Your service team in one place
Staff records, roles and sales by server sit next to your stock and sales, not in a separate file.
Staff, payroll and branches →Your business in your pocket, online or off
Check every branch from your phone, and keep firing courses when the network drops. Everything syncs when it returns.
Cloud vs traditional POS →Still running fine dining on paper and memory?
The notebook & spreadsheet way
- Courses called across the pass
- Allergies on a scrap of paper
- Cellar counted once a month
- Breakages nobody wrote down
- Regulars remembered by one person
- Comps with no record
- Splitting the bill on a calculator
The EliteTeQ way
- Courses held and fired from the floor
- Allergies on every kitchen screen
- Wine tracked by the bottle and the glass
- Breakages and tastings recorded
- Guest profiles linked to reservations
- Comps by manager role, logged with a reason
- Split by seat, item or amount at the table
Stop guessing. Start knowing.
Fine dining POS software in Hong Kong
Built for Hong Kong businesses with Dollar (HK$) pricing, Octopus, FPS and wallet payments recorded against each sale, and fast checkout for dense, high-footfall streets and malls.
There is no VAT or sales tax to charge at the till, so the work is speed and accuracy: Octopus taps, FPS transfers and wallet payments all have to reconcile with stock. Rents are high and shops are small, which puts a premium on tight stock control.
A day in a fine dining restaurant on EliteTeQ
An illustrative day, not a customer story.
The day’s fish and meat arrive. Each delivery is received against the order, and the cost of every dish updates.
Grace checks tonight’s reservations. Two guests have allergies on their profiles, and one table is an anniversary.
Six bottles move from the cellar to the bar, counted on both sides.
Service begins. Brian sends Table 2’s order by course, and mains wait until the floor fires them.
A dessert is comped after a long wait. The manager approves it, and the reason is logged.
A party of eight in the private room asks for the bill. It is split by seat at the table.
Closing. Cash, Octopus and card reconcile against the night's sales, and a broken bottle is written off before the cellar is locked.
Up and running in three steps
- 1
Send us your menu and wine list
Your dishes by course, your wine list by the bottle and the glass, and your table layout.
- 2
We set it up and import it for free
We load your menu by course, your cellar and your floor plan, set up guest profiles and create a login for each person.
- 3
Train your team and run service
One short training session, then courses, the cellar, comps and guest history update from the very first cover, online or offline.
Simple pricing
From USD 499 per year
No setup fee. Your product list imported for you.
Every plan includes
- POS and inventory software
- Courses held and fired
- Wine by the bottle and the glass
- Reservations and guest profiles
- Free setup and menu import
- Support from a real person on WhatsApp
Questions owners ask us
Not answered here? A real person replies on WhatsApp.
What POS system is best for fine dining restaurants in Hong Kong?
The best fit in Hong Kong is POS software that runs your courses, cellar and guests, not just payments. EliteTeQ holds and fires courses from the floor, tracks wine by the bottle and the glass, links reservations to guest profiles, controls comps by role, prices in HKD and keeps working offline. It records Octopus, card and cash against each sale and keeps complete sales records for your accountant.
Can the kitchen fire courses when the table is ready?
Yes. Orders go to the kitchen by course and are held until the floor fires them.
Can I track wine by the bottle and the glass?
Yes. Each wine is tracked by the bottle and by the glass, with deliveries, breakages and tastings recorded, so the cellar reconciles bottle by bottle.
Can I keep guest preferences and allergies?
Yes. Reservations link to guest profiles with preferred tables, allergies, past orders and occasions, and allergies print on every kitchen ticket.
How are comps and voids controlled?
They need a manager’s role, and every one is recorded in the audit log with the reason, the name and the time.
Can guests split the bill at the table?
Yes. Bills can be split by seat, item or amount and paid at the table with every payment type.
Can customers pay with Octopus?
Yes. EliteTeQ records Octopus, card and cash against each sale, so every payment method is accounted for and reconciles at closing.
Can I run more than one venue?
Yes. Each venue keeps its own cellar, stock and sales, transfers are confirmed on arrival, and you see everything from one account.
Does it work offline?
Yes. You keep firing courses and printing bills when the internet or power drops, and everything syncs when the connection returns.
Can I see which dishes and wines earn the most?
Yes. Purchase costs and sales together show the margin on every dish and wine, by venue and server.
Does EliteTeQ work with kitchen display screens (KDS)?
Yes. Each course appears on the kitchen display screen when the floor fires it, with allergies and requests attached to the dish, and is marked done as it goes out. Printed tickets still work if your kitchen prefers paper.
Can I manage sections, merge or split tables, and offer a table QR menu?
Yes. Set up the main room, terrace and private room as sections, merge tables for a larger party and split them again afterwards. Each table can also have its own QR code for guests to browse the menu and wine list and order, if you want it; many dining rooms keep ordering with the server.
Is there support for fine dining restaurants in Hong Kong?
Yes. Setup, product import, staff training and day-to-day support for businesses in Hong Kong are done remotely, over WhatsApp, phone and screen-share, so you talk to a real person without waiting for a visit. Prices, payments and tax records are set up for Hong Kong.
How much does fine dining POS software cost in Hong Kong?
EliteTeQ starts from USD 499 per year and scales with your branches, products and users. Setup and importing your product list are free.
Stop guessing. Start knowing.
Bring your menu and wine list to a free demo and see EliteTeQ running a fine dining restaurant like yours in Hong Kong.
Other industries you might be interested in
Trades close to yours in Hong Kong, each with the problem it sorts out first.
- Food and drink businessesRestaurants & Cafes POSOrders lost the moment it gets busy?Floor plan with sections, merge & split
- Bars and drinks retailPubs & Bars POSThe bar count never matches the till?Stock by the bottle, tot, keg & case
- Bars and drinks retailWine Spirit Stores POSVintages and sizes that blur together?Every label by vintage & bottle size
- Food and drink businessesCoffee Shops POSCustom drinks holding up the queue?Drink builder for sizes, milks & shots
- Food and drink businessesBakeries POSToo much in the bin, or empty shelves by ten?Bake plans from sales & leftovers
- Food and drink businessesFast Food Restaurants POSA queue to the door at lunchtime?One-tap combos & add-ons
Tax and compliance facts for fine dining businesses in Hong Kong
EliteTeQ POS calculates tax on every sale and keeps the records you file, and records Octopus, FPS, PayMe, AlipayHK, cards and cash against each sale.
Related guides for Hong Kong
- Tax-compliant POS in Hong Kong
- How customers pay in Hong Kong
- Inventory and stock control
- How to choose a POS in Hong Kong
- EliteTeQ vs Lightspeed POS
- EliteTeQ vs Square POS
- POS glossary: Restaurant and hospitality terms
Reviewed by the EliteTeQ team.
· Fine Dining POS in Hong Kong