A food truck operates out of a vehicle or mobile stand that moves between locations and events rather than staying in one place, working a pared-down menu prepared fast in a very small space. There is no dining room and no tables, so every order is takeaway or immediate delivery, turned around in minutes at the stop.
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Each order is rung up on a mobile Point of Sale as the customer steps up, tagged takeaway or delivery, and sent straight to the compact Kitchen Management station inside the truck for immediate prep. Every time the truck moves on, sales and consumed stock post automatically to the central system, so the numbers stay accurate wherever it parks.
Every order is rung up on a handheld Point of Sale the moment the customer arrives and tagged takeaway or delivery, since the truck has no dining area or fixed tables.
The ticket goes straight to the compact Kitchen Management station inside the truck, which sequences prep steps to suit the limited space and back-to-back orders.
Manufacturing tracks ingredient consumption from the on-board stock with every sale, so remaining quantities stay accurate no matter where the truck is parked.
With every move to a new location, sales invoices and financial activity post automatically to the central ledger, keeping the books accurate with no later manual consolidation.
Departments switched on automatically on top of Sales, Customers and Financials — the core three every business gets anyway — to cover what a Food truck specifically needs.
A complete retail POS system: offline, loyalty, AI
Recipes, bills of materials, and production orders
Kitchen display, prep stations, and their link to recipes
Tables, floors, reservations, and self-ordering
Not a generic invoice template — a Food truck invoice carries the fields you actually need.
The same Artos departments, with fields and screens tuned to how each one works.
Every business in this sector has its own page and its own photo.
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