ls, kitchen screens, stock & payroll for restaurants, takeaways & shops in SA ๐ฟ๐ฆ & Namibia ๐ณ๐ฆ. Built in East London by people who've worked the counter.
@Aaron_JamesZA Proper shisanyama at fair prices is how you build a queue ๐ฅ Big respect to teams like Maka Nana keeping orders moving when it's packed. That's the hardest part of the job.
@ThamsanqaLM@mteton Agreed, a small shop shouldn't need a full admin team just to stay compliant. What helps most is having sales, stock and staff hours in one place, so SARS and UIF time isn't a week of digging through files.
@BurgerTimeYes Exciting times, good luck with the new store! A tip from working with restaurants: load the full menu and prices on the till early and do a dry run with the team, so the first real rush isn't the training session. ๐
@technews_nam This hits home. Most owners we meet already know their craft โ the hard part is the admin after a rush. Anything that keeps the know-how in the business, not stuck in someoneโs head, is worth celebrating.
@SimplybizSA Weโre PosiTack โ tills, kitchen screens, stock and payroll for restaurants, takeaways and shops across SA and Namibia. Built in East London by people whoโve worked the counter. Small wins count: a smooth rush, a clean cash-up, a team that isnโt fighting the system.
@SMESouthAfrica Real founder stories beat glossy ads every time. The ones whoโve worked the floor know what actually breaks on a busy day โ more of this, please.
@MidrandHub Love this. The best breakfast spots are usually the ones with a queue of regulars and a till that never stops ringing. Midrand foodies, drop your hidden gems โ weโre listening.
@Bakedby_Bonnie Welcome back to X, Bonnie. Kitchen chaos and big dreams is exactly the combo that keeps a bakery alive. Rooting for Baked By Bonnie from the PosiTack crew.
@SMESouthAfrica Stock visibility is half the battle when deliveries run late. Knowing what's actually on the shelf, not just what the spreadsheet says, saves a lot of scramble during service.
@BizEvolutionSA That 31 Oct deadline sneaks up fast when you're running payroll alongside a busy floor. Reconciling before you submit saves a proper headache later. Good reminder.
@HaimboS Ha, Swakop on a weekend is no joke ๐ From behind the counter it's the same story: full house, a queue at the door and a kitchen trying to keep up. Book early and be kind to the waiters!
@jabulani_kaZulu@SB_BusinessZA Respect ๐ Load-shedding cost a lot of us fridges and trading days. Turning that into a shop that keeps the ice cold and the lights on is proper kasi thinking.
@RichmanMthembu Felt this. Some months it's just about keeping the doors open and the staff paid. What helped me most behind the counter was knowing my real numbers every night instead of guessing at month end. Hang in there ๐ช
@MidrandHub Love this. Shout-out to every cafรฉ and restaurant owner who unlocks before sunrise, cashes up after closing and still remembers the regulars' orders. That's the real work โ
Hi X ๐ We're PosiTack: till, kitchen screen, stock & payroll in one system for restaurants, takeaways & shops in SA and Namibia. Built by someone who's worked the counter. What drives you mad about your current till? ๐ #PosiTack#SmallBusinessSA#RestaurantTech
๐ Meet PosiTack
A modern Point of Sale built for speed, simplicity, and real-world businesses.
No clutter. No headaches.
Just smarter selling โ in-store & beyond.
Weโre building in public. Follow the journey ๐
#POS#Startup#RetailTech#Hospitality#SouthAfrica