How it works
One core. Everything else clips on.
Storey starts with a core every business needs — selling, customers, stock, sales history and reporting. Everything beyond that is a separate module you switch on when you want it and off when you don't. All of it is free: switching a module on is a decision about how you work, never a charge. Card processing is the only thing we charge for, it's optional, and it's backed by match-or-beat pricing and a rate guarantee.
One core. Every storey stacks on it.
Sale, customer, inventory, team, accounting — each one a real floor of your business, added when you need it. Turn one off and the building doesn't fall; it's just one storey shorter. The core is always there, and always free.
Tap any piece. Off means it's gone from your screens entirely — not greyed out, not upselling you, just not there. And if one of them has a bad day, the register keeps taking money.
What that gets you day to day
Four practical differences, in the order most owners notice them.
Turn things on. Turn things off.
Every part of Storey — tables, kitchen tickets, invoices, loyalty, payroll — is a separate piece you switch on when you want it. Switch it off and it disappears from your screens completely.
Nothing you don't need on your screen
A coffee counter never sees table maps. A contractor never sees a kitchen display. Your staff only look at the buttons your business actually uses.
One bad module doesn't break your register
The pieces run apart from each other. If something goes wrong in one of them, the till keeps taking money and the rest of the day carries on.
One system, not one product per industry
Most companies sell a restaurant build and a separate retail build. Storey is a single system, so a business that is a bit of both doesn't have to pick a side.
Businesses that are more than one thing
Most point-of-sale software makes you pick a lane. Two real examples of not having to.
A bakery that also invoices
Morning counter sales run on the register. Wedding-cake orders go out as invoices with a deposit and a balance due. Same catalog, same customers, same books — one system, two modules on.
A restaurant with a retail shelf
Table service and a kitchen display for the dining room, plus straight counter sales for the bottles and jars by the door. Nothing gets forced into the wrong screen.