Documentation

Point of Sale (POS) Guide

Complete documentation for the POS module - manage orders, kitchen operations, deliveries, and cash management.

Watch: POS Module Overview (10 min)

What is the POS Module?

The Point of Sale (POS) module is the heart of your restaurant operations. It handles everything from taking customer orders to managing kitchen workflows, processing payments, and coordinating deliveries.

POS Module showing main dashboard with all operational areas
The POS Module provides a complete view of your restaurant operations
Getting Started

New to the POS system? Start with our Getting Started Guide to learn the basics and set up your first business day.

Core Features

Getting Started

Learn the prerequisites: business days, shifts, and cash drawers. Essential setup for daily operations.

Order Taking

Create orders for dine-in, takeout, and delivery. Add items, apply modifiers, and process payments.

Kitchen Operations

Kitchen Display System (KDS), ticket management, hold/fire items, and order prioritization.

Delivery Management

Configure delivery zones, manage drivers, assign orders, and track delivery status.

Cash Management

Cash drawer operations, drops, pickups, end-of-day reconciliation, and reporting.

Customer Management

Create customer profiles, manage delivery addresses, and track order history.

Menu Management

Configure menu items, categories, modifiers, pricing, and recipes.

Refunds & Comps

Process refunds, comps, and manage customer returns.

Daily Operations Flow

Here's the typical daily workflow for POS operations:

Animated flow of daily POS operations
The daily workflow: Open Day → Start Shift → Take Orders → Close Day
  1. Open Business Day
    Start each day by opening a new business day. This is required before any other POS operations.
  2. Clock In (Start Shift)
    Each staff member clocks into their shift. This tracks work hours and ties transactions to specific users.
  3. Open Cash Drawer
    Open a cash drawer with a starting float. This enables cash transactions and proper reconciliation.
  4. Take Orders
    Start taking customer orders - dine-in, takeout, or delivery. Process payments as needed.
  5. Manage Kitchen
    Monitor the Kitchen Display System, manage ticket flow, and coordinate order preparation.
  6. Close Cash Drawer
    At the end of your shift, close your cash drawer and reconcile the cash count.
  7. Close Business Day
    End the day by closing the business day. Review daily reports and prepare for the next day.

Key Concepts

Order Types

Three order types: Dine-In, Takeout, and Delivery
Choose the appropriate order type for each customer
Type Description Requirements
Dine-In Customer eats at the restaurant Table selection required
Takeout Customer picks up the order Customer name/phone optional
Delivery Order delivered to customer Customer profile with address required

Order Status Flow

Order status progression from Pending to Completed
Orders flow through these statuses as they are processed
Status Meaning
Pending Order created, awaiting kitchen
In Progress Kitchen is preparing the order
Ready Order ready for pickup/delivery
Completed Order delivered/served to customer
Cancelled Order was cancelled

Quick Reference

Keyboard Shortcuts
  • F1 - Open help
  • F2 - New order
  • F3 - Search items
  • F5 - Refresh
  • Esc - Cancel/Close
Important

Always ensure the business day is open and you're clocked into a shift before taking orders. The system will guide you through the setup if any prerequisites are missing.