Know what is in every cold room
Live stock of meat, vegetables, rice and drinks in every branch, without counting by hand before service.
How stock control works →Restaurants & Cafes POS · Malaysia
Best POS Software for Restaurants & Cafés in Malaysia
Serve every table in the right order, split any bill without crossed items, know the real food cost of every dish, and see the whole night from your phone.
Made for restaurants and cafés in Malaysia: DuitNow, card and cash on every sale, MYR pricing and records ready for RMCD.
- Floor plan with sections, merge & split
- Orders straight to kitchen screens (KDS)
- Bills split by seat, item or amount
- Ingredients deducted by recipe
- Food cost dish by dish
- QR menu & ordering at every table
chicken
ProductMainBranch 2
Chicken Thighs1 kg pack346
Chicken Breast1 kg pack189
Whole ChickenEach122
↻ Transfer 8 packs of thighs to Branch 2 before dinner service
Illustration · example data
Free setup & product importKeeps selling offlineMYR pricing · DuitNow recordedA real person on WhatsApp
What is the best POS software for restaurants and cafés in Malaysia?
EliteTeQ is a strong choice for restaurants and cafés in Malaysia that need a live floor plan where tables are seated, moved, merged and split without crossed bills, orders taken at the table or by table QR and sent to kitchen display screens with every request, bills split by seat, item or amount, and ingredients taken off stock by recipe so food cost is known dish by dish, with an offline mode that keeps service running when the network drops. It records DuitNow, card and cash against each sale and keeps sales records ready for RMCD.
- Seats, moves, merges and splits tables with their items on a live floor plan
- Sends every order and request to the kitchen as a ticket, by course
- Splits the bill by seat, item or amount at payment
- Takes ingredients off stock by recipe and shows food cost dish by dish
Everything EliteTeQ does for a restaurant
The full list, front of house to the kitchen to the books. All of it is in the one system.
Tables & floor
- Live floor plan of every table
- Sections: inside, terrace, upstairs, VIP
- Seat, move, merge and split tables
- Items follow the table when it moves
- An open bill on every table until it is paid
- Bills split by seat, item or amount
Ordering
- Waiters order on a phone or tablet
- A dynamic QR code on every table
- Guests scan to see the menu and order
- Requests and modifiers on every dish
- Orders grouped by course
- Voids and discounts by role
Kitchen
- Kitchen display screens (KDS)
- Orders marked done as they go out
- Printed kitchen tickets where you want paper
- Recipes for every dish
- Ingredients deducted by recipe
- Food cost per dish
Stock & purchasing
- Live ingredient stock per branch and cold room
- Low-stock alerts before service
- Purchases and purchase returns by supplier
- Waste and spoilage recorded as damages
- Stock transfers between kitchens and branches
- Supplier orders on WhatsApp
- Product movement for every ingredient: received, used, moved, wasted
Staff & control
- A login for every waiter, cashier and cook
- Roles that limit voids, discounts and refunds
- Audit log of every change
- Sales by waiter and by shift
- A close for each cashier
- Staff records (HRM)
Money, reports & running
- DuitNow, card and cash recorded on each bill
- Receipts and sales records kept for RMCD
- Accounting in the same system as the till
- Sales, margin and best sellers by dish and hour
- Every branch on your phone
- Works offline, syncs to the cloud
- Orders lost the moment it gets busy?
- Waiters take orders at the table on a phone or tablet, and each one reaches the kitchen as a ticket, in order, with nothing to carry or misread.
- Tables merged and bills crossed?
- A live floor plan shows every table. Move, merge and split tables with their items following them, and split the bill by seat, item or amount.
- The kitchen cooking from shouted orders?
- No onions, sauce on the side, well done: every request shows clearly on the kitchen screen or ticket, grouped by course.
- Not sure what a dish really costs?
- Build each dish from its recipe. Purchases update ingredient costs, every dish sold takes its ingredients off stock, and food cost shows dish by dish.
- Chicken gone at eight in the evening?
- Ingredient stock falls with every dish sold, with low-stock alerts before service and supplier orders confirmed on WhatsApp.
- Can’t leave the restaurant for a night?
- Sales, covers, voids and food cost for every branch are live on your phone, and voids and discounts need a manager’s role.
Know your restaurant in real time
Everything a restaurant or café owner checks in a day, on one screen.
Today · all branches
Sales todayRM4,863184 sales · Main 112 · Branch 2 72
Covers served362Dinner is the busier service
Voids today3All approved by a manager
Food cost31%Of sales, from recipes
Best sellers
Tables right now
Table 4 Ordering4 guests
Table 7 + 8 Merged6 guests
Table 11 Bill askedSplit by seat
Terrace 2 FreeJust cleared
- Check tonight's salesBy dish, hour and branch
- See every tableLive floor plan
- Check what the kitchen hasLow-stock list for ingredients
- Know what a dish costsFood cost per dish
- See which dishes sellBest sellers by dish
- See what was wastedWaste recorded at closing
- See every void and discountAudit log with name and time
- Compare branchesBranch comparison
Everything a restaurant or café runs on
01 / 04
Every table on one floor plan
Floor plan with sections
Seat, move, merge and split tables across your sections, inside, terrace or upstairs, with every table’s bill kept open until it is paid.
Split bills, any way
By seat, item or amount, with every share paid in its own way and nothing crossed.
02 / 04
From the table to the kitchen, as written
Orders at the table, or by QR
Waiters order on a phone or tablet, or guests scan the table’s own QR code to see the menu and order themselves.
Kitchen display screens (KDS)
Every dish and request appears on the kitchen screen, grouped by course, and is marked done as it goes out. Tickets can still print where you want paper.
03 / 04
Know what every dish really costs
Recipes & ingredient stock
Dishes built from recipes, so ingredients come off stock with every plate sold.
Food cost per dish
Purchases update costs, and waste is recorded at closing, so every dish shows what it really costs.
04 / 04
A night off, and every number on your phone
Waiter, cashier & manager roles
Each person on their own login, voids and discounts limited to a manager, every change logged.
Branches & reports
Sales, covers and food cost for every branch, live on your phone.
Is EliteTeQ the right POS for your restaurant or café?
- Sit-down restaurants
- Cafés
- Family restaurants
- Bistros
- Hotel restaurants
- Restaurants with a terrace
- Café-restaurants
- Multi-branch restaurant groups
From the first breakfast to the last dessert
Breakfasts / Starters & soups / Grills / Stews & curries / Rice & pasta dishes / Fish dishes / Salads / Desserts / Coffee & tea / Juices & soft drinks
What EliteTeQ gives back to your restaurant
Every part of EliteTeQ, described by what it does for a restaurant or café.
Costs that follow the market
Every purchase updates your food cost, and a bad delivery goes back to the supplier and off their bill.
Reordering without overstocking →Bills that add up at the end of the night
Every table’s bill stays open until paid, and a refunded dish is recorded properly instead of taken from the drawer.
The sales reports worth running →See what goes in the bin
Spoiled ingredients and sent-back plates are written off with a reason, so stock stays true and you see where the waste comes from.
Where lost stock really goes →Ingredients where the service is
Send stock from the main kitchen to a branch that is running short before dinner, with both counts right.
Running several branches and stores →Waiters serve, managers approve
Each person sees what their job needs. Voids and discounts need a manager, and only you see food cost and margins.
Fair rules that stop till fraud →Every void has a name and a time
Each waiter and cashier has a login, so any gap in the bills or the stock is traced to the shift and the person.
Catching shrinkage early →Supplier orders without phone tag
Order ingredients and confirm deliveries with suppliers, and send receipts to guests on WhatsApp.
Every ingredient accounted for
Bought, cooked and sold, transferred or wasted: the full story of every ingredient.
Reading stock turnover →Books that keep up with service
Sales, purchases and expenses post to your accounts as they happen, with profit by branch and dish.
Accounting and ERP in one system →Waiters and kitchen staff in one place
Staff records, roles and sales by waiter 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 taking orders when the network drops. Everything syncs when it returns.
Cloud vs traditional POS →Still running your restaurant on order pads?
The notebook & spreadsheet way
- Orders walked to the kitchen on paper
- Special requests shouted across the pass
- Crossed bills when tables merge
- Splitting a bill on a calculator
- Running out of chicken mid-service
- Food cost found at month end
- You have to be there to know
The EliteTeQ way
- Orders on kitchen screens, from staff or table QR
- Every request on the ticket, by course
- Floor plan with items that follow the table
- Split by seat, item or amount
- Ingredient low-stock alerts
- Food cost per dish from recipes
- Every branch live on your phone
Stop guessing. Start knowing.
Restaurant POS software in Malaysia
Built for Malaysian businesses with SST-ready sales records, Ringgit (RM) pricing, DuitNow QR and e-wallet payments recorded against each sale, and stock tracked across outlets in different states.
Customers move freely between cash, cards, DuitNow QR and e-wallets, and many operators run outlets in more than one state. Sales and service tax (SST) is administered by the Royal Malaysian Customs Department, while e-invoicing through LHDN MyInvois is being phased in by business size.
A day in a restaurant on EliteTeQ
An illustrative day, not a customer story.
The café side opens. Grace logs in, and coffees and breakfasts go through the till.
Tomatoes and chicken are low for tonight. The supplier order goes out on WhatsApp, and the delivery updates the cost of every dish that uses them.
Lunch. Brian takes orders at the table on a phone, and each ticket reaches the kitchen with every request.
A few packs of chicken are transferred to Branch 2, which is running short before dinner.
A party of four becomes six. Two tables are merged on the floor plan, and the bill is later split by seat.
Waste is recorded at closing, and you check food cost per dish on your phone from home.
Closing. Cash, DuitNow and card reconcile against the night's sales, with every void and discount in the audit log.
Up and running in three steps
- 1
Send us your menu and tables
Your dishes and drinks with prices, your table layout and, if you have them, your recipes. A photo of the menu is enough to start.
- 2
We set it up and import it for free
We load your menu with its requests and recipes, draw your floor plan and sections, set up kitchen screens, table QR codes and create a login for each person.
- 3
Train your team and run service
One short training session, then tickets, bills, ingredient stock and food cost update from the very first order, 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
- Floor plan, sections, merge and split
- Kitchen display screens (KDS) and tickets
- Recipes and food cost
- 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 restaurants and cafés in Malaysia?
The best fit in Malaysia is POS software that runs your tables, kitchen and stock, not just payments. EliteTeQ keeps a live floor plan with sections, sends orders to kitchen display screens, splits bills any way, deducts ingredients by recipe, prices in MYR and keeps working offline. It records DuitNow, card and cash against each sale and keeps sales records ready for RMCD.
Can waiters take orders at the table?
Yes. Orders are taken on a phone or tablet at the table and go straight to the kitchen as a ticket, with every request.
Can I merge and split tables, and set up sections?
Yes. The floor plan is organised into sections, and you can move, merge and split tables with their items following them. Bills can be split by seat, item or amount at payment.
Does it send orders to the kitchen by course?
Yes. Orders appear on kitchen display screens (KDS), grouped by course with every request, and are marked done as they go out. Kitchen tickets can print too.
Does EliteTeQ track food cost?
Yes. Dishes are built from recipes, so every sale deducts its ingredients and shows its food cost, using the latest cost from your purchases.
Can I control voids and discounts?
Yes. Each person has their own login and role, voids and discounts need a manager’s role, and every change is recorded in the audit log.
Can customers pay with DuitNow?
Yes. EliteTeQ records DuitNow, card and cash against each sale, so every payment method is accounted for and reconciles at closing.
Can I run more than one restaurant?
Yes. Each branch keeps its own stock and sales, transfers are confirmed on arrival, and you see everything from one account.
Does it work offline?
Yes. You keep taking orders, sending tickets and printing bills when the internet or power drops, and everything syncs when the connection returns.
Can I see which dishes make the most money?
Yes. Recipe costs and sales together show the margin on every dish, by branch and service.
Can guests order by scanning a QR code at the table?
Yes. Each table gets its own dynamic QR code. Guests scan it to see the menu and place their order, which reaches the kitchen screen with the table number, so waiters spend less time running back and forth.
Is there support for restaurants and cafés in Malaysia?
Yes. Setup, product import, staff training and day-to-day support for businesses in Malaysia 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 Malaysia.
How much does restaurant POS software cost in Malaysia?
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 to a free demo and see EliteTeQ running a restaurant like yours in Malaysia.
Other industries you might be interested in
Trades close to yours in Malaysia, each with the problem it sorts out first.
- Food and drink businessesFine Dining POSCourses landing at the wrong moment?Courses held & fired from the floor
- Food and drink businessesFast Food Restaurants POSA queue to the door at lunchtime?One-tap combos & add-ons
- Food and drink businessesCoffee Shops POSCustom drinks holding up the queue?Drink builder for sizes, milks & shots
- Bars and drinks retailPubs & Bars POSThe bar count never matches the till?Stock by the bottle, tot, keg & case
- Food and drink businessesBakeries POSToo much in the bin, or empty shelves by ten?Bake plans from sales & leftovers
- Food and drink businessesSmoothie Shops POSNo two orders the same?Blend builder with priced boosters
Tax and compliance facts for restaurants and cafes in Malaysia
EliteTeQ POS calculates tax on every sale and keeps the records you file, and records DuitNow QR, Touch 'n Go eWallet, GrabPay, cards and cash against each sale.
Related guides for Malaysia
- Tax-compliant POS in Malaysia
- How customers pay in Malaysia
- Inventory and stock control
- How to choose a POS in Malaysia
- EliteTeQ vs Lightspeed POS
- EliteTeQ vs Square POS
- POS glossary: Restaurant and hospitality terms
Reviewed by the EliteTeQ team.
· Restaurants & Cafes POS in Malaysia