Lead the relationship.
Identify the operator’s priorities, introduce the opportunity, share the current environment and stay involved in the customer conversation.
PayBOTX Client Solutions Group · Restaurants
One restaurant solution.
One accountable team.
Bring us the restaurant opportunity. PayBOTX Client Solutions Group brings together the operating platform, food management, equipment, installation, training and ongoing support. You lead the relationship. We lead the solution.
ServeEvery ordering
channel
channel
ControlEvery ingredient
and recipe
and recipe
LeadEvery store
and franchise
and franchise
SaborPOS · The staff experienceWORKING DEMO
RESTAURANTS✦PIZZA✦COFFEE✦SEAFOOD MARKETS✦DELI✦CATERING✦MULTI-LOCATION
THE ORGANIZATION BEHIND THE SOLUTION
Restaurant technology.
Owned from start to finish.
Client Solutions Group is PayBOTX’s dedicated team for complex restaurant programs. We connect the software, the equipment, the people and the ongoing service into one coordinated project.
BOTX-Restaurant is the platform. PayBOTX Client Solutions Group is the team that scopes it, installs it, commissions it, trains the restaurant and manages support.
One accountable delivery team
- 01Understand the operation
Workflows, locations, menus, food costs and management priorities.
- 02Make the whole system work
POS devices, kitchen displays, printers, fulfillment and reporting.
- 03Stay with the restaurant
Training, launch coordination, remote support and on-site service when necessary.
Lead the solution.
Validate the requirements, define the scope, coordinate the delivery team, install and test the equipment, train users and manage the service commitment.
Know who owns delivery.
A named project lead connects the restaurant’s operating standards to the people responsible for making the program work.
Experienced leadership
Mark Yelen + Nathan Barnes
The private Client Solutions Group combines large-project management experience with restaurant technology and operational knowledge.
Mark Yelen, Project Director
His project background includes a decade of developing McDonald’s POS, food-costing and product-mix technology, development of McCamera, and McDonald’s OTP3 advanced NP6 troubleshooting training.
Explore the project background →SABORPOS · THE RESTAURANT EXPERIENCE
Fast service.
Complete costing.
Visible accountability.
SaborPOS connects the restaurant experience to food economics, franchise management and accountable service. Explore the register and the Casa del Sabor customer-ordering experience in the working SaborPOS demonstration.
At the counter Single-screen modifiers, every ordering channel and the full kitchen context.
Behind the menu Ingredients, recipes, usable yield, purchasing, production, waste and product mix.
Across the organization Store, region, franchise and crew comparisons, with McCamera service escalation.
THE ORDERING EXPERIENCESaborPOS demonstration
THE CUSTOMER EXPERIENCECasa del Sabor demo
TWO EXPERIENCES. ONE RESTAURANT WORKFLOW.
At the counter.
On the guest’s phone.
Show reps how the staff register and customer portal support the same menu, modifiers and fulfillment process.
- Recognize the guest
Phone verification, six-digit PIN access, SMS recovery, personal or business profiles, delivery addresses and order history.
- Keep the choices consistent
Departments, products, quantities, required and optional modifiers, preparation notes and a saved cart.
- Connect the order to service
Pickup or delivery review, confirmation and a single order record for restaurant execution.
Staff functions require authorized sign-in. The current portal demonstrates card approval; it does not charge a card. Demo details
01 / Executive overview
One operation.
Every order.
BOTX-Restaurant connects the decisions that shape service and profitability—from what can be sold right now to what should be ordered tomorrow.
Start with one counter. Expand across concepts, channels and locations without rebuilding the operating model behind the business.
BOTXOperational coreOne normalized source of truth
01SellPOS · Web · QR
02MakeKDS · Routing
03ControlStock · Cost · Staff
04LearnReports · Margin
Built to scale cleanlyModular PHP / MySQL architecture · API-ready services · multi-web-server and multi-database-server patterns
02 / The platform
The whole restaurant,
in one system.
Every module shares the same operational language—so the menu, stockroom, kitchen, guest and ledger stay aligned.
Point of sale
Fast at the counter.
Precise at close.
Touch-first service with large category and item controls, rapid search, day and dark modes, and manager editing inside the register.
- Counter, table, pickup, phone, web, QR and delivery channels
- Open, save, reopen and edit checks with clear service status
- Table keypad and prominent routing context
- Partial payment, split tender and tips tracked separately
- Explicit, transaction-safe settlement and completed-sale history
ORDER FLOW
OrderedMakingReadyServed
Every check has a state.
Every action has an owner.
Menu, recipes & product mix
Build the menu once.
Control it everywhere.
Create, edit or archive items across Eatery, Marketplace and Catering menus, with channel-level visibility and pricing foundations.
- Categories, subcategories and item/channel/menu mapping
- Required or optional modifier groups, min/max rules and upcharges
- Recipes and nested sub-recipes tied to actual stock
- Yield, waste, recipe cost rollups, food-cost % and gross margin
- Modifier-driven ingredient changes and automatic availability
RECIPE COSTMargherita Pizza
Theoretical cost$3.82
Food cost23.9%
Gross margin76.1%
Illustrative recipe-cost exampleInventory & purchasing
Know what is on hand.
Know what it can become.
Track master stock, lots, weighted goods and recipe demand with on-hand, committed and truly available quantities.
- Seafood and variable-weight items, grades, types and batches
- Receiving, partial receiving, expiration, waste and yield
- Vendors, vendor-item maps, POs, backorders and cost history
- Par levels, reorder points and permissioned direct receiving
- Manual availability controls with a complete audit trail
ILLUSTRATIVE STOCK VIEW
Cold brew concentrate84%
Mozzarella62%
Live lobster31%
Across location · Lot-awareCustomers, access & value
Recognize the guest.
Protect the operation.
Connect customer history and stored value with permission-driven staff access and manager controls.
- Customer name, email, phone, address verification foundation and order history
- Six-digit PIN access for servers, drivers, managers, inventory and admins
- Manager overrides, employee sales/tips and detailed audit trails
- 16-digit scan-ready gift cards, post-settlement activation and masked display
- Multi-location balances, partial redemption, ledger and liability reporting
ACCESS MODEL
ServerSell · tabs · tips
ManagerOverride · close · report
InventoryReceive · count · waste
AdministratorConfigure · govern
Kitchen, hardware & delivery
One order language.
Every fulfillment path.
Normalize orders from the dining room, web and delivery channels, then route them with the context teams need.
- KDS/KBS queues with order type, table and status
- Ready, served and problem workflows with JSON/API routing
- 80mm thermal receipts and SUNMI cloud-printing architecture
- Queued print jobs, retry handling, test print and controlled reprints
- Scale adapters for Bluetooth, USB, serial, Ethernet, TCP/IP and HTTP
ILLUSTRATIVE DEVICE NETWORK
Order→Kitchen→Ready
SUNMI 80mm · Online
Kitchen display · Synced
Ethernet scale · Stable
Reporting & analytics
From sales totals
to operating truth.
See performance by time, team, product, channel and location—then connect it to the cost of what was actually sold.
- Daily/hourly sales, average ticket, taxes and payment types
- Category, product, order-type, server, driver and table analysis
- Tips, discounts, open checks and finalized sale records
- Weight sold, inventory usage, waste, yield and food margin
- Gift-card liability/redemptions and multi-location reporting foundation
03 / Unified commerce
Meet the guest
wherever they order.
In-store, owned-web and QR flows share one internal order model. DoorDash, Uber Eats and Grubhub use an adapter-ready foundation for scoped channel integrations, external IDs and statuses.
BOTXORDER CORE
Counter
Table
Pickup
Web
QR
DoorDash
Uber Eats
Grubhub
Payments, ready to connect
Cash and credit architecture with partial payments, split tenders, tip separation, audit history and transaction-safe close. Processor certification is scoped during implementation.
Discounts with governance
Configurable eligibility by item and category. Support military 10%, first responder 15%, nurse 10%, teacher 10% and authorized on-shift employee 100% programs—with receipt and reporting visibility.
Gift cards across locations
Scan 16-digit cards, sell in-cart, activate only after settlement, partially redeem or split tender, and track balances through a full ledger. Reload, reversal and refund foundations are built in.
Core platform Operational capabilities built into the product lineageIntegration-ready External provider credentials, certification or adapter scope required
04 / Operational precision
When the ingredient
changes, the menu knows.
BOTX-Restaurant links the recipe to stock and the stock to every selling surface. Required ingredients can block an item; shortable, removable and substitutable components follow explicit rules.
!
STAFF ALERTUNAVAILABLE — No Lettuce
Item disabled on Counter, Table, Pickup, Online and delivery channels.
STOCKRomaine · 0On hand − committed
↓RECIPERequired ingredientBlocking rule triggered
↓EVERY CHANNELItem unavailableOne decision · synchronized
STABLE WEIGHT CAPTURE2.84 lbLot 24A · Device S-04 · $18.99/lb
Built for products sold by weight.
Variable-weight pricing, stable capture, device identity and audit data—through an abstraction layer designed for Bluetooth, USB, serial, Ethernet, TCP/IP and HTTP scales. A simulator keeps testing moving before hardware arrives.
COMPLETE FOOD MANAGEMENT
Know the cost.
Explain the difference.
Choose the action.
Follow every ingredient from its supplier pack to the plate—and every restaurant from expected usage to actual results.
Cost ingredients, nested recipes, portions, packaging and optional production labor. Compare current, standard and historical costs by store, region, franchise and company-owned restaurant.
Explore food management in depth →ILLUSTRATIVE YIELD EXAMPLE
A $50 roast.
The cost of what you can serve.
10 lbPurchased
8 lbUsable output
80%Measured yield
- Usable cost per pound
- $6.25
- 32 portions at 4 oz each
- $1.5625 / portion
- Increase over purchase cost per lb
- 25%
Apply measured yield to recipe costs. Separate expected trim and cooking loss from additional waste and production variance.
Recipes & portions
Nested recipes, scaled batches, preparation media, printable cards, allergens, approved substitutions, versions, effective dates and local variations.
Purchasing & supply
Sales-driven ingredient demand, pars, reorder rules, automatic replenishment, multiple warehouses, supplier SKUs, pack conversions, price history and source comparisons.
Prep & commissary
Forecasts, prep lists, actual inputs, measured yields, prepared stock, lots, expiry, storage, shipments, transfers and restaurant receipts.
Inventory & waste
Actual versus theoretical usage, stock counts, spoilage, staff meals, supplier returns, explained losses and transaction-level variance review.
Product mix & margin
Units, net sales, discounts, sizes, modifiers, combos and contribution. Compare popularity with margin and model ingredient, portion, price and volume changes.
Nutrition & preferences
Low-fat, low-salt and no-preference choices, allergy instructions, nutrition sources, edible quantities and reviewed recipe information that follows the meal to the kitchen.
Sell the meal→Calculate ingredient use→Evaluate replenishment→Source ingredients→Receive & reconcile
MANAGEMENT VISIBILITY
A franchise-wide view.
A store-level answer.
Compare a specific store with its region, its franchise, all franchises and company-owned restaurants. Then drill into the transaction behind the result.
Use consistent definitions of sales, food cost and service time. Filter by period, shift, crew, menu category and ordering channel.
All restaurantsFranchise network + company-owned stores
↓Region / franchise / operatorComparable peers and regional totals
↓Store / shift / crewProduct mix, yield, waste and ticket times
↓The underlying transactionOrder, ingredient, batch or inventory movement
Tax
Taxable sales, collected tax and adjustments by store and period.
Food
Purchasing, yield, cost, waste, product mix, contribution and variance.
Marketing
Customer activity, repeat orders, preferences, channels and promotional results.
Operations
Orders, checks, payments, tips, service times, shifts and crew performance.
Accounting
Inventory movements, cost periods, account mappings, journals and exports.
Find the crew that sets the standard.
Compare opening, lunch, dinner and closing shifts. Read food cost, portion consistency, waste and service time alongside sales volume, menu mix and channel. Use the detail to coach other crews and operators.
MCCAMERA · SERVICE EXCEPTIONS INTO ACTION
See the delay.
Coordinate the response.
Connect a slow ticket with the people who can help. McCamera links service-time exceptions, management escalation and authorized camera review.
Notifications, video snippets and live camera views help leaders assess the line, identify a bottleneck and provide guidance while the situation is unfolding.
Explore the McCamera approach →- 01Store personnel
Respond when a ticket exceeds the service threshold.
- 02General Manager
Coordinate an immediate local response to a continuing delay.
- 03Regional Manager
Bring broader management support when needed.
- 04Owner
Review authorized camera views and direct corrective action.
Camera connections, service thresholds and escalation timing are configured to the restaurant’s agreed standards.
05 / One platform, distinct models
Configured for the concept.
Connected at the core.
BOTX-Restaurant adapts to the operating reality of each merchant without fragmenting the data underneath.
01PIZZA & ITALIAN
THE PIZZA BOT
Modifier-rich menus, delivery channels, kitchen routing and precise recipe costing.
View implementation ↗ 02COFFEE SHOPTHE LOCAL GRIND
High-speed counter service, size and milk modifiers, pickup flow, loyalty-ready customer records.
View implementation ↗ 03SEAFOOD MARKET + EATERYLOBSTER
Weighted inventory, market pricing, lots, yields and a combined retail/eatery operation.
View implementation ↗Also built forRestaurantsDeli & marketsCateringMulti-location groups
06 / Strategic advantage
Stop stitching tools together.
Start running one operation.
A fragmented stack creates handoffs, duplicate data and blind spots. BOTX-Restaurant creates an operating model you can control, extend and own.
Fragmented stackBOTX-Restaurant
Operational databaseSeveral disconnectedOne connected core
AvailabilityManual by channelRecipe-aware
Menu + purchasingSeparate workflowsUnified
Gift cardsSiloed balancesMulti-location
ConfigurationVendor-limitedDeeply adaptable
OwnershipPlatform dependencyPortable & extensible
07 / Architecture & continuity
Practical technology.
Long-term control.
A modular Apache, PHP and MySQL lineage provides portability and a broad support ecosystem. Normalized data, API-ready boundaries and multi-location patterns support clean growth without unverifiable promises.
POS, menu, inventory, purchasing, fulfillment and reporting evolve as connected capabilities—not one brittle monolith.
Ready for multiple locations, web servers and database roles, with transactional and reporting patterns separated where the operating model requires it.
Merchant-accessible architecture prioritizes portability, recoverability and extensibility over lock-in.
Common internal models support future payment, delivery, hardware, EDI and operational adapters.
08 / Implementation
A controlled path
from current state to live.
PayBOTX Client Solutions Group coordinates the full rollout around the restaurant’s workflows, equipment, people and operating standards.
- 01DiscoveryWorkflows, network, menus, recipe standards, warehouses and reporting.
- 02Data migrationMenus, items, customer records, permissions and operating standards.
- 03Hardware setupEvery POS device and peripheral, kitchen display, kitchen printer and receipt printer.
- 04CommissioningValidate entry, modifiers, fulfillment, kitchen, payment, printing and handoff.
- 05Pilot locationTrain cashiers, kitchen staff and managers using real operating tasks.
- 06RolloutA named project lead owns go-live and the transition into managed support.
THE CLIENT SOLUTIONS GROUP COMMITMENT
Support that stays
with the restaurant.
Client Solutions Group owns remote assistance, escalation and on-site service when necessary as part of the restaurant support program.
Web-based applications allow most diagnosis and support to happen remotely. When the issue requires a site visit, the group arranges and manages the service.
Read the support commitment →24/7/365Every hour. Every day of the year.
30 minutesResponse and ownership of the support issue.
The service commitment covers an initial response and ownership of the issue. The customer proposal confirms the applicable coverage and support scope.
FOR PAYBOTX REPRESENTATIVES
Bring the opportunity.
We’ll build the plan.
Start with the operator’s business problem. Then connect the right people and the right restaurant workflow.
YOUR 30-SECOND INTRODUCTION
“PayBOTX Client Solutions Group brings your restaurant systems and service team together—from POS and online ordering to food costing, kitchen execution and management reporting. Our group scopes the project, installs the equipment, trains your people and manages ongoing support.”
Five questions that open the conversation
- How many restaurants—and who owns them?
Single store, region, franchise network or company-owned estate.
- Where does service slow down?
Counter entry, modifiers, online ordering, kitchen tickets or handoff.
- Can you explain your food cost?
Recipes, portions, yields, purchasing, waste and actual versus theoretical use.
- What does management need to see?
Product mix, tax, marketing, shift/crew performance or service exceptions.
- What needs to connect—and by when?
Current POS, payments, delivery marketplaces, printers, scales, cameras and launch dates.
Make the handoff useful.
Share the merchant, your rep contact details, location count, operating priorities, current systems and desired timing. Client Solutions Group can then define the discovery and demonstration scope.
How do I position Client Solutions Group?
As PayBOTX’s team for defining and delivering the complete restaurant program. Explain the platform, installation, training and support together, with a named project lead and clearly agreed scope.
What should I confirm before promising a capability?
Confirm the customer’s exact devices, payment processor, marketplace connections, camera integration, multi-location needs and service agreement with the group. The program guide distinguishes the complete restaurant scope from the current demonstration environment.
Where should I start a demonstration?
Use a working model that matches the merchant’s operating needs, then use the full program guide to discuss food management, reporting and delivery. Login-protected staff functions require authorized access.
Connect with Client Solutions Group
Let’s understand the opportunity.
Request a restaurant demonstration or introduce a merchant opportunity. PayBOTX reps: include your name and contact details, the restaurant’s priorities and its target timeline.