Barivo Now Brings Drinks, Meals, and Kitchen Control Into One POS

Running a snack bar restaurant is not the same as running a drinks-only bar. Alongside bottles, crates, waiter orders, and payments, you also need to know what the kitchen prepared, how many plates were sold, what is still available, and how much revenue came from food.
That is why Barivo now brings restaurant and kitchen control into the same POS your team uses to manage drinks, orders, stock, shifts, and sales.
With this update, snack bars and restaurant-bars can manage drinks and prepared meals in one connected workflow—giving waiters a faster way to serve customers and giving managers clearer visibility into the business.

Drinks and Meals in One Order

Waiters no longer need separate notebooks, verbal messages, or disconnected systems for food and drinks. They can add beverages and prepared meals to the same customer order, select the correct table, room, or service point, and submit everything through Barivo.
The cashier or accountant sees the order immediately and can process checkout with a clear record of what the customer received.

This helps reduce:
Missed or incomplete orders,
Confusion between the floor, cash desk, and kitchen,
Unpaid items,
Delays during busy service hours,
End-of-shift disagreements,
Track What the Kitchen Prepared.

Preparing meals is only one part of kitchen control. Managers also need to know how many plates should be available for sale.

Barivo lets your team create prepared-meal batches and record the number of plates available from each batch. As waiters sell meals, the available quantity is reduced, helping the team see what is still ready to serve.

Instead of repeatedly asking the kitchen whether a meal is available, staff can work from clearer information and avoid promising customers plates that have already run out.

See Plates Sold and Plates Left

At any point during the shift, managers can follow:
The meals prepared by the kitchen,
The number of plates sold,
The number of plates still available,
The best-selling menu items,
The revenue generated by restaurant sales,
This makes it easier to spot fast-moving meals, reduce unnecessary waste, and make better preparation decisions for the next shift.

Separate Restaurant Revenue From Drink Revenue

When drinks and meals are sold together, a single sales total does not tell the whole story.
Barivo provides a clearer breakdown so owners and managers can compare revenue from the bar with revenue from the restaurant. This helps answer practical questions such as:
Are food sales growing?
Which plates bring in the most revenue?
Is the kitchen preparing the right quantities?
How much of the shift’s performance came from drinks versus meals?
With better visibility, decisions are based on real sales activity—not guesswork.
A Clearer Workflow for Every Role

The restaurant update supports the people responsible for each part of the operation:
Waiters can submit drinks and meals in one order and follow the order status.
Cashiers and accountants can see pending orders, process payments, and close orders with a complete sales record. Kitchen teams get clearer information about prepared meals and remaining availability.
Managers can monitor stock, plates sold, plates left, pending orders, and shift performance.
Owners can compare restaurant and drink revenue, identify top-selling items, and improve accountability across the business.

Built for Real African Hospitality Operations

Barivo is designed for the realities of busy snack bars, lounges, and restaurant-bars: loud music, peak-hour pressure, mobile-first teams, and the need for simple tools that staff can learn quickly.
The new restaurant and kitchen controls extend that practical approach beyond the bar. Your team can now manage every bottle, plate, order, payment, and shift from one system—without special hardware or a complicated setup.
Run Drinks and Meals From One POS

If your business serves both drinks and food, Barivo gives you one connected view of the floor, cash desk, stock room, and kitchen.
Keep orders moving, know what is available, track what was sold, and close every shift with clearer numbers.