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Servire – The POS system for your hospitality business
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About Us

Modern technology should empower restaurateurs, not burden them.

We've seen firsthand how POS systems hold restaurateurs back: expensive hardware, complicated contracts, software that looks like it's from the 90s. That's why we founded Servire in 2020: a POS system that's as intuitive as a smartphone and as flexible as your business. Our goal: give small and medium-sized hospitality businesses digital tools without tying them to expensive hardware or complex contracts.

Servire has been developed in Germany since 2020, founded by Georg Strieder. Today, over 3,000 restaurateurs work with it every day.

3,000+Restaurateurs
4.6 ★App Store
€59per month
100%Made in Germany
The Founder
I wanted to build a POS system I'd actually enjoy using: no contract traps, no expensive hardware, no compromises.

Georg Strieder

Founder & CEO

Over 20 years of experience in software development: from native apps to web frontends to backend architecture. Georg built complex systems for renowned companies in the industry before founding Servire in 2020. His drive: hospitality software has to be simpler, more affordable and more honest than anything that came before.

Our Values

What drives us and how we work

  • Freedom

    Restaurateurs should be able to get started with minimal effort. No constraints from devices or long contract periods.

  • Transparency

    No hidden costs, no sales pitches, no fine print. You see the price, you know what you get, done.

  • Security

    Legal requirements and data privacy are consistently implemented. Data in German data centers.

  • Openness

    Servire is built together with restaurateurs. We listen, respond to individual needs and build the system you've been looking for.

  • Simplicity

    Every feature must be intuitive from the start. If something needs explaining, it's not good enough yet.

  • Cutting-Edge Technology

    Native app development with interaction patterns you know from your smartphone. Cloud architecture that scales, real-time sync across all devices and AI assistance in daily operations.

Our Story

From idea to POS system for hospitality

2020

Founded

Servire is founded with the vision of making hospitality simpler.

2021

App Store, Web desk & TSE

The POS App goes live, the admin dashboard and fiskaly's cloud TSE are integrated, KassenSichV-compliant from day one.

2022

From Pilot to Daily Use

More and more businesses go live and their feedback flows directly into development. Vouchers, discounts, employee management and many more features are born from real-world use.

2023

DATEV Export & Shift Management

Seamless DATEV export for accountants, register reports with Z-reports and full shift management are added.

2024

Tap-to-Pay & Digital Receipts

The iPhone becomes a payment terminal. Digital receipts via QR code and email replace paper receipts.

2025

Hub Launch

Kitchen monitor, customer display, digital menu and Print Hub extend the system, all in the browser.

2026

AI & Growth

AI menu import, 24/7 AI support and automated register reporting. Over 3,000 restaurateurs use Servire daily.

Technologies We Use

Servire relies on proven products from leading manufacturers

fiskaly

fiskaly

Certified cloud TSE for fiscal compliance under KassenSichV

Apple

Apple

iPhones and iPads as register devices for the native POS App

Epson

Epson

Network-capable receipt printers for receipts and kitchen orders

SumUp

SumUp

Card terminals and Tap-to-Pay for cashless payments

DATEV

DATEV

Export format for seamless handover to the accountant

Google

Google

Cloud infrastructure, translations and analytics

Responsibility & Sustainability

  • All data is stored exclusively in German data centers.
  • Encrypted transmission of all data between app, cloud and third-party services.
  • Use your existing iPhones and iPads: older devices are also supported, no special hardware required.
  • Certified cloud TSE from fiskaly for digitally signed transactions.
  • No sharing of customer data with third parties.
I used to run to the kitchen myself when things got mixed up. Now the courses come out when they should: the chefs are more relaxed, and so am I.
Jürgen Haas, Managing Director, Gasthof Schwabenstüble, Stuttgart

Read all testimonials

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