Day-to-day routine — User Guide

Do this once, in this order, and everything afterwards is easy. Set aside an afternoon before service.

1 Sign in as the administrator and change the PIN and password that came with the account.
2 Fill in Settings → Restaurant Info and upload your logo on Settings → Logo & Receipt.
3 Pick your country, language and time zone on Settings → Region & Language.
4 Set up your printer on Settings → Thermal Receipt and send a Test Print to each one.
5 Set your tax rates on Settings → Tax & Discount.
6 Switch on only the modules you will actually use on Settings → Modules.
7 Build your Categories, then your Menu Items with their sizes, then your Deals.
8 Add your Tables with their numbers and capacities.
9 Create at least one cash account under Cash / Bank / Card.
10 Create a role for each kind of staff member, then create the Users with their PINs.
11 Ring up one test order of each type, print it, and check the receipt reads correctly.
12 Cancel the test orders, and open for business.

Stock control, recipes and loyalty can all wait until week two. Get the till, the menu and the printer right first.

A short routine before service stops most of the problems people ring support about.

1 Check the Print Agent is running on the restaurant PC — the dot on Settings → Thermal Receipt should be green.
2 Open the Kitchen Display on the kitchen screen and leave it there.
3 If you use cash sessions, open the till with the float you put in the drawer.
4 If you use waiter shifts, have each waiter start their shift with their PIN.
5 Untick Available for sale on anything the kitchen has run out of.
6 Glance at the Dashboard's Low Stock Alert and order what is short.

Watch the minutes ticking on the POS Order Tab — that number is the honest measure of how long a table has been waiting.

Take the temporary bill to a table before they pay, so any discount is agreed once rather than argued about twice.

Record small cash spending with the POS Add Expense button as it happens. Nobody remembers it at midnight.

Mark deliveries delivered as the riders come back, so the Deliveries screen shows what is genuinely still out.

Ten minutes at the end of service, in this order, and the books close themselves.

1 Settle or cancel everything left in the POS Order Tab — nothing should still be open.
2 Clear any stale parked carts with Cancel all held orders.
3 Have each waiter end their shift, then count their cash in on the Waiter Shifts page and mark each shift settled.
4 Approve each rider's ledger on the Riders Ledger page, after checking the cash they handed over.
5 Record any expenses that have not been entered yet.
6 Close the cash session, typing the cash you actually counted.
7 Read the Sales Report for today, and the Order History if a figure surprises you.
8 Log out of the counter screen.

Run the Inventory Report with Stock Status set to Low / Reorder before you go buying.

Record your goods receipts so stock and supplier balances stay honest.

Read the Wastage Log Report and see whether the same item keeps appearing.

Check the Suppliers Report for what you owe.

Read the Sales Report and the Expense Report for the month side by side.

Do a physical stock count and correct the differences with Adjust Stock, writing a real reason on each one.

Mark the attendance sheet complete, then pay salaries from each employee's ledger.

Look at the item-wise sales and take the dishes nobody orders off the menu.

Open Settings → What's New and see what the last update added.