Open Pantry
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Open Pantry
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POS INTEGRATION

POS Sales Integration: Stop Retyping Yesterday’s Takings

Sales get into Open Pantry three ways. One till connects directly — Triniteq PowerEPOS — and pulls your sales through automatically each day, matched to the recipe each sale belongs to, which is what lets a night of service turn straight into cost of goods, food-cost percentage and profit against the previous period; it is set up per venue, so talk to us. For any other till, download the sales template and import in bulk, or type sales in a line at a time. All three land in the same table and feed the same reports, and nothing is ever written back to your POS. Waste is logged in Open Pantry rather than imported from the till.

  • Triniteq PowerEPOS connects directly and syncs sales daily
  • Any other till: bulk template import or entry by hand
  • One-way — nothing is ever written back to your till
  • Feeds dish costing, profit reporting and waste analysis
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★★★★★  Trusted by 5,000+ venues across Australia

Open Pantry POS Settings dialog with the POS Auto-Sync toggle and last-sync state over the venue Sales screen showing sales by recipe, menu type, quantity, cost, price and total

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Built for hospitality venues of every kindRestaurantsCafesBarsPubsQuick serviceCateringProduction kitchensFine dining

The takings are in the till. The costing is somewhere else.

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Yesterday’s sales are retyped into a second system each morning

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The same dish is entered two ways and reports split in half

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Margin reporting waits on whoever does the typing

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One busy week and the sales entry quietly stops for a month

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Waste is written on paper at 11pm and entered days later, or not at all

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Nobody trusts a food-cost figure built on partial data

From the till to a costed margin

1

Connect the till, if it is Triniteq PowerEPOS

One till connects directly. If your venue runs Triniteq PowerEPOS we set the connection up for you — it is arranged per venue rather than through a self-serve form, so it starts with a conversation — and from then on POS Settings carries a single POS Auto-Sync toggle, with the last sync time and the entry count beside it.

2

Sales arrive against your recipes

Each sale lands with its date, product or recipe, its ID, menu type, quantity sold, cost, price, tax and total — the same shape you would type in by hand, which is what lets it attach to the dish it came from.

3

Any other till: import a file, or type it in

Most venues are not on a connected till, and none of them are blocked. Download the sales template, fill it in and import it in bulk, or enter a line at a time on the same screen. All three routes end in the same table and feed the same reports.

4

Then it turns into margin

Once sales are in, the reports show sales, profit and cost against the previous period with a cost-of-goods percentage per menu category, and dish-level costing has the revenue half of the picture it needs.

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See how Open Pantry works for venues

One till connects directly: Triniteq PowerEPOS

POS integration is deliberately a small screen. Where a venue runs Triniteq PowerEPOS we connect it and switch POS Auto-Sync on, and from then on the day’s sales come through once a day on their own. Above the toggle sits the state you actually need — when the last sync ran, how many sales entries it brought and what they were worth — so if a sync has not happened the panel says so rather than leaving you to guess. It is set up per venue, so ask us and we will arrange it.

  • Triniteq PowerEPOS — the one till we connect to directly
  • Last sync date, sales entry count and value on screen
  • Daily cadence — no live feed to babysit, nothing written back
Open Pantry POS Settings dialog for a venue showing the last sync, the sales entry count and a POS Auto-Sync toggle that brings the day’s sales in from a connected till

Sales land in the shape costing needs

A sale is not just a total. Each line carries the date, the product or recipe, the product or recipe ID, the menu type, quantity sold, cost, price, tax and total — so a night of service arrives already split by menu and already attached to the dishes it came from. Menu-type totals run across the footer, and the whole table exports.

  • Date, recipe, recipe ID, menu type, quantity, cost, price, tax, total
  • Totals per menu type across the period
  • Filterable by period and exportable
Open Pantry sales table for a venue listing recipes with menu type, quantity sold, unit cost, price, tax and line total for the last 90 days

Waste is logged here, with its reason

Waste does not come from the till — it is logged in Open Pantry as it happens, which is the only moment anyone remembers why. Each write-off keeps the date, the product or recipe and its ID, the quantity, the reason it was written off and who reported it. That detail is the whole reason the waste report is worth reading: it splits the cost by reason, by menu, by item and by employee instead of showing one unexplained number. A till total could never carry the reason, which is the part that changes what you do next.

  • Write-offs logged in Open Pantry, not pulled from the till
  • Reason and reporter kept on every write-off
  • Feeds waste by reason, menu, item and employee
Open Pantry wastage entry screen for a venue showing the date, product or recipe, quantity, reason and reporter columns

What it is actually for: current margins

Getting sales in is the plumbing, not the point. With them in, sales, profit and cost report against the equivalent previous period, the menu breakdown carries a cost-of-goods percentage per category, and there are views down to menu item and individual product. Dish costing already knows what you paid your suppliers; sales are what turn that into a margin.

  • Sales, profit and cost against the previous period
  • COGS percentage by menu category, item and product
  • Completes the picture dish costing starts
Open Pantry venue reports showing sales, profit and cost for the last 90 days charted against the previous period

Fits how the venue already works

Triniteq PowerEPOS, connected directlyAny other till, by template import or by handMenu costing and recipesWaste logging and write-off reasonsProfit and cost reportingStocktakes and inventoryPhone, tablet and desktop

Venues that stopped double-entering

Venues Love Open Pantry

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wholesale ordering
Junior Malvern crew x

Thank you OPEN PANTRY, we used to have to use 6 apps to get access to ordering from our suppliers, the fact we can do it all in one has saved an incredible amount of time & effort! We love you!

wholesale ordering
Tom Pearson

We’ve been using Open Pantry for a few months now and it’s been an absolute lifesaver. We’re short staffed so being able to place all of our orders with all of our suppliers in the one spot is a massive help.

wholesale ordering
James Evans

So glad this service exists. Has made it so easy for my manager & chefs to order & all payments are settled in one go. The recurring orders & pantry lists are amazing time savers!!

Why not just type the sales in each morning?

Plenty of venues do, and it works right up until the week it does not. Manual sales entry is the first job dropped when service gets busy, and a month of missing sales does not produce a gap in the reporting — it produces a food-cost percentage that looks fine and is wrong. Getting sales in on a routine instead — pulled through daily from a connected Triniteq PowerEPOS till, or imported from the template in one go on a Monday — costs nobody an hour, keeps the dish names consistent, and means the margin you look at on Tuesday is built on Monday night.

Comparison illustration: retyping yesterday’s takings by hand versus sales arriving on their own each day from a connected till and matched to recipes in Open Pantry

POS sales integration — questions venues ask

What does POS sales integration actually do?＋
It gets your takings into Open Pantry without anyone retyping them, so dish margins, food-cost percentage and profit reporting are built on what you actually sold. One till connects directly — Triniteq PowerEPOS — and pulls the day’s sales through automatically; every other venue uses the bulk sales template or types the figures in. Each sale comes in against the recipe it belongs to, which is what connects a night of service to what those dishes cost you.
Which POS systems do you work with?＋
One till connects directly: Triniteq PowerEPOS. It is set up per venue rather than through a self-serve form, so tell us you run it and we will arrange the connection. If you run anything else you are not blocked and never have been — the bulk template import and manual entry work for every venue, produce exactly the same result, and stay available alongside a connected till.
How often does it sync?＋
Daily, where a Triniteq PowerEPOS till is connected. The POS Settings panel shows when the last sync ran and how many sales entries it brought with it. It is not a live feed and does not need watching — the point is that yesterday’s trading is in this morning without anyone doing anything.
Does Open Pantry send anything back to my POS?＋
No. Sales are read in, and nothing is written back to your till. Your POS stays the system of record for taking money; Open Pantry uses what it recorded to work out what the trading cost you and what it made.
What if my POS is not connected?＋
Then you have two routes that work today. Download the sales template, fill it in and import it in bulk — good for catching up a week at once — or enter sales a line at a time on the Sales screen. Both land in the same table and feed the same reports as a synced sale.
How do sales get matched to the right dish?＋
Every sale carries a product or recipe name and a product or recipe ID, along with its menu type. Keeping those names and IDs consistent with your recipes is what lets a sale attach to the dish it came from, so cost of goods and margin are worked out against the real ingredients rather than an average.
Is waste imported from the POS as well as sales?＋
No — waste is logged in Open Pantry rather than pulled from the till. Each write-off is entered as it happens with the item, the quantity, the reason it was written off and who reported it. That is what makes the waste report useful: it splits the cost by reason, by menu, by item and by employee rather than giving you one number with no explanation, and a till total could never carry the reason.
What can I see once sales are in?＋
Sales, profit and cost for your chosen period against the equivalent period before, a menu breakdown carrying a cost-of-goods percentage per category, and views down to menu item and individual product. On the costing side, dish margins and food-cost percentage finally have the revenue half of the equation.
Is POS integration included with ordering?＋
No. Ordering from your suppliers through Open Pantry is free for restaurants and venues. Sales and waste tracking, menu costing and the profit reporting built on them sit on a paid plan. The restaurant pricing page sets out what each tier includes, as it varies by country.

Works even better with

Sales & Waste Tracking

The screen sales land in, and where write-offs get logged.

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Reporting & Profit Insights

What the sales are for — margin, food cost and profit against last period.

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Restaurant Inventory Management

On-hand balances and par levels behind the numbers.

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Get the takings in without typing them

Sales and waste tracking is part of Menu Profit Manager.

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