Stock by the crate and the kilo
Beer is bought by the crate and sold by the bottle. Meat is bought by the kilo and sold as mshikaki, portion or half — the system knows what each one takes from the store.
POS for bars and grills
Every bottle.Every skewer.Every shilling.
Open a bill, add drinks and nyama choma, take cash or M-Pesa — stock counts itself down and every shilling lands in its own bucket.
Your bar
Music, cold beer, nyama choma - and clean books
Customers see the counter, the grill and the fun. Behind it, Midland tracks every bottle, every skewer and every shilling - no ledger books.
One night, four steps
From the first bill to the last
01Open a bill
Every table or guest gets a numbered bill. An unpaid bill stays open, even into tomorrow.
02Add to it
Castle Lite, mshikaki, a portion, ndizi — any quantity. Stock is checked before it sells.
03Pay
Cash, M-Pesa, Tigo, Airtel or bank — or a mix. Change is worked out, a receipt prints.
04Split
Each sale is split at once between staff, owner, TRA, rent, LUKU and the rest.
The split
Every shilling has a job
Each item carries its own percentage split. Sell a portion and the money for TRA, rent, the loan and the next delivery is set aside before it can be spent.
1 × Portion ng'ombeTshs 10,000
- Owner4,000
- Restocking1,800
- Staff1,000
- Rent1,000
- TRA500
- Loan500
- LUKU300
- Maintenance300
- Water200
- Emergency200
- Other200
Inside
Built for a bar, not a shop
Bills and receipts
Print the bill before paying, and the full receipt after.
Staff and permissions
Everyone sees only what they need — waiter, manager or owner.
Daily reports
Sales, stock used and money buckets — by day, week or month.
Many branches
One account for all your bars, each branch with its own stock.
Last call
The bar is open. Come in.
Pick up where you left off — your open bills are waiting.