Why it matters
Every dollar, every revenue line, one register.
You earn across food, beverage, retail, gates, parking and games — and every one of those dollars has to land, get counted, and add up the same way by close. The way guests pay has changed for good: most reach for a tap, not cash, and a slow or stalled line is a sale that walks away. The Park Operations Platform puts every sale on one register and one record — fast contactless checkout that keeps the line moving, tied straight to inventory, labor and finance — so capturing the next dollar never depends on which system the guest walked up to.
Sources: Mastercard, Q3 2024 earnings (contactless = 70% of in-person transactions); Federal Reserve Financial Services, 2025 Diary of Consumer Payment Choice (cash = 14% of payments, 2024); Waitwhile, The State of Waiting in Line, 2022 (line-abandonment survey).
Who uses it
- F&B managers
- Cashiers and order-takers
- Bartenders
- Kitchen staff
- Finance
What it does
Everything a transaction needs, in one flow.
Station configuration
Stand up a register anywhere you sell, set up for that outlet from day one.
- Stations assigned to a location and outlet
- Station-specific menus
- Tablets, terminals, and mobile devices
- Receipt and kitchen printers, kitchen displays
Session management
Know exactly who rang what, so the drawer balances every time.
- Cashier sign-in to sign-out sessions
- Clear cashier accountability
- Mid-session handoffs
- Session close with reconciliation
Order processing
Ring complex orders fast and accurately, even at peak rush.
- Touch-optimized menu navigation
- Required and optional modifiers, combos, substitutions
- Allergen flagging during the order
- Hold and recall, split-routing to the kitchen
Cashless payments
Take payment however the guest wants to pay, and keep the line moving.
- Chip, swipe, and contactless cards
- Mobile wallets — Apple Pay, Google Pay
- Gift cards and stored-value accounts
- Configurable tips and split tender
Refunds & adjustments
Fix mistakes cleanly, with a record that protects the till.
- Pre-tender voids during the order
- Post-tender refunds with manager authorization
- Partial refunds
- Refund reason tracking and reporting
Comp authorization
Give staff room to make it right, without giving away the margin.
- Comp request workflow
- Supervisor authorization
- Reason tracking and per-role limits
- Comp analysis and reporting
Alcohol service
Catch the ID check at the register, before it becomes a liability.
- ID-check prompts with automatic age calculation
- Server certification verified at the sale
- Per-guest and per-visit limit enforcement
- Refusal recording and state ABC compliance
Receipt handling
Give every guest the receipt they want — and a touchpoint you can use.
- Printed, email, or text receipts
- No-receipt option that defaults to email
- Branding and marketing messages on receipts
Tax & employee meals
Get the tax right at the register and stay clean at audit time.
- Multi-jurisdiction tax — food, beverage, and alcohol
- Tax-exempt sales for qualifying guests and events
- Employee discount and meal-allowance programs
- Benefit tax handling and payroll reporting
Built for parks
The details a generic POS gets wrong.
Hardware recommendations, sun-readable screens, and weather-resistant configurations for stations that live outside.
A peak hour at a single snack bar can run 200+ orders. The platform is built to keep your line moving when it counts.
Orders route automatically to the right kitchen stations, with every modification shown clearly.
At order time the system flags potential allergen conflicts against the guest profile, or prompts for a declaration.
Catered events and group buyouts are handled with their own appropriate workflows.
How it works in practice
Sample workflows.
- The cashier selects a Cheeseburger Combo and configures it — no pickle, add bacon, fries instead of side salad, large fountain drink.
- A second item is added — kids chicken nuggets, no fries flagged for an allergen.
- The cashier reviews the total with the guest, taps Pay, and the guest taps a card; the receipt is offered by email.
- The order routes automatically — burger to the grill station with its notes, nuggets to the fry station with the no-fries allergen note.
- The kitchen prepares and calls the order number; the guest collects. About 45 seconds, with inventory, labor, sales analytics, and kitchen tracking all updated.
- A guest orders a beer and the POS prompts the cashier to check ID.
- The cashier enters the birth year or scans the ID; the system calculates age and verifies the guest is 21 or over.
- The ID check is recorded and the sale is allowed.
- If the guest already had drinks earlier in the day — logged via their account or pass — the system can flag the sale for a service-limit review.
Connected by design
Point of sale doesn't work alone.
Connects to your other systems
- Card payment processors
- Payment gateway processors
- Terminals, readers & receipt printers
- Kitchen display systems
See Point of Sale in action.
A 30-minute working conversation — we'll walk through the POS with scenarios drawn from operations like yours.
Book a demo