Sentiami Accounting & Cash Register

Sentiami Accounting & Cash Register — the day's trading posts itself

Restaurant bookkeeping is usually done after the fact: print the sales reports, collect the receipts in an envelope, retype the figures elsewhere. In Sentiami the journal entry is created by the event itself. When an order is paid, refunded or cancelled, the posting hits the right accounts at that moment — as do ingredient cost, purchase orders and Stripe payouts.

Figures that stand up to inspection

The ledger is double-entry and every entry must balance. A posted entry cannot be edited afterwards; a correction is a reversal, so the trail survives. The chart of accounts is configurable and ships with a restaurant template, which is adapted to local practice during setup. P&L, balance sheet, trial balance and general ledger come out at any time, filtered per site, as PDF.

The receipt pile leaves the desk

A receipt or invoice can be photographed or uploaded. AI reads the vendor, date, line items, tax and total and proposes an entry for you to approve. Bills stay in accounts payable for payment tracking, and bank statements import for reconciliation.

At shift close you know what the drawer should hold

A cash shift opens with a float and closes with a note and coin count. The system compares counted cash against recorded transactions and shows the difference. Cash in, cash out and safe drops stay in the log, and shift close can require manager approval. X and Z reports print to a thermal printer.

A payment in a real restaurant

These clips were filmed at a customer restaurant in the United States during normal service. The card payment at the table is the event the posting is created from.

More clips: paying on the Stripe terminal

A good fit for

Restaurants handling cash daily across several shifts, and owners who would rather hand their accountant finished records than an envelope of receipts. The software does not replace an accountant or file tax returns.

During setup we adapt the chart of accounts to your practice, map payment methods to the right accounts, and define fiscal periods, cash stations and denominations. Priced by quote – tell us about your restaurant and needs and we will send a quote.