Grow Revenue
Light F&B for Sim Lounges
Tabs on the bay, a short menu, one payment. Deliberately lite — because you run bays, not a kitchen.
Birdie’s F&B is deliberately lite: open a tab on the bay, ring up drinks and snacks from a simple menu, and settle it through the same Square or Stripe payment as the session. It covers a fridge and a beer tap, not a kitchen — a full restaurant should run a dedicated POS alongside.
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Two checkouts for one visit.
The bay gets paid in one system and the beers on a separate card reader. Two receipts, two reports, and nothing ties out at close.
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The tab is a bar napkin.
"Just add it to my bay" turns into a scribble behind the counter. On a packed Saturday, drinks walk out the door unpaid and nobody notices until Monday.
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A restaurant POS is overkill for a fridge.
You sell cans, drafts, and snacks. Every POS quote assumes coursing, kitchen printers, and a 40-item menu you do not have — priced like you run a kitchen.
Tabs that live on the bay
Open a tab against the booking, not a barstool. Drinks and snacks land on it as the night goes, and everything closes out with the session — one check, no napkin math.
- Tab tied to the bay and booking
- Add items in seconds mid-session
- Closes when the session closes
Simple menus and add-ons, nothing more
A flat menu of what you actually sell — cans, drafts, snacks — plus add-ons customers can grab at booking. No modifiers three screens deep, because a pretzel does not need them.
- Short menus you set up in minutes
- Add-ons sold in the booking flow
- No kitchen workflow to configure
One payment through Square or Stripe
The tab settles through the same Square or Stripe payment as the bay itself. One charge on the customer’s card, one payout, one report — F&B stops being a second business at close.
- Bay and tab on a single charge
- Same processor you already use
- One number to reconcile at night
Pairs with
Common Questions
1 Is this a full restaurant POS?
No, and it is not trying to be. There is no kitchen display, no coursing, no table maps. If you run a full kitchen, run a dedicated restaurant POS alongside Birdie — this is built for the fridge-and-tap operation.
2 Can customers run a tab during their session?
Yes. Open a tab against the bay when the session starts. Drinks and snacks land on it as they are rung up, and the whole thing settles when the session does.
3 How does the tab get paid?
Through the same Square or Stripe payment as the bay itself. One charge, one receipt, one line in your payout report — not a second reader living on the bar.
4 Can we sell add-ons when a customer books?
Yes. Attach simple add-ons — a snack bundle, a pitcher — to the booking flow so the sale happens before they walk in, not while they are mid-swing.