Quick Start Guide

Prerequisites

Choose Your Path

This guide provides two examples to help you understand how POS and Inventory work together:

Example A: Fresh Orange Juice Simple Flow

Learn the basics by creating a product, adding stock, and linking it to a menu item.

Step 1: Set Up Inventory

1.1 Check Unit of Measure

Navigate to Inventory > Unit of Measures.

If Kilogram (kg) is not already available, create it:

1.2 Check Product Category

Navigate to Inventory > Categories.

If not available, create a category:

• Name: Fresh Produce

1.3 Check Supplier & Warehouse

Ensure you have at least one supplier and warehouse. If not available, create:

• Supplier: "Local Fruit Market" (Inventory > Suppliers)
• Warehouse: "Main Store" (Inventory > Warehouses)

1.4 Create Product

Navigate to Inventory > Products > Add New:

1.5 Add Initial Stock

Navigate to Inventory > Stock Movements and click Create:

Click Create to add stock.

Step 2: Set Up POS Menu

2.1 Check Menu Category

Navigate to POS > Menu Categories.

If not available, create a category:

• Name: Beverages

2.2 Create Menu Item

Navigate to POS > Menu Items > Add New:

2.3 Create Recipe

In the menu item edit page, go to the Recipe tab:

Step 3: Place an Order

1. Open Business Day
   Go to POS Dashboard and click Open Business Day
2. Create New Order
   Go to POS > New Order
3. Add Item
   Select Fresh Orange Juice, Quantity: 2
4. Send to Kitchen & Complete Payment
   Send order, mark ready in KDS, complete payment.

Step 4: Check Stock Deduction

Navigate to Inventory > Reports > Stock Level:

Example B: Classic Burger Realistic Flow

Experience real-world inventory with proper packaging, unit conversions, and purchasing units.

The Realistic Concept

In real business, you don't buy cheese by the slice or beef by the gram. You buy in bulk packages!

Phase 1: Inventory Foundation

Estimated time: ~8 minutes

Step 1: Configure Units of Measure

Navigate to Inventory > Unit of Measures

If not already available, create the following base units (smallest tracking unit):

If not already available, create the following package units (how you buy):

Step 2: Create Unit Conversions

Navigate to Inventory > Unit Conversions

This tells the system how to convert between purchase units and base units:

Step 3: Check Category, Supplier & Warehouse

Category (Inventory > Categories) - if not available, create:

• Name: Raw Ingredients

Supplier (Inventory > Suppliers) - if not available, create:

Warehouse (Inventory > Warehouses) - if not available, create:

Step 4: Create Products WITH Packaging

Navigate to Inventory > Products > Add New

This is the key step! Each product has a base unit for tracking and a purchase unit for buying:

Product 1: Ground Beef

Packaging Tab:

Product 2: Burger Buns

Packaging Tab:

Product 3: Cheese Slices

Packaging Tab:

Product 4: Fresh Lettuce

Packaging Tab:

Step 5: Add Initial Stock

Navigate to Inventory > Stock Movements and click Create.

Select Movement Type: Initial to add opening stock.

Add the following items (purchasing in package units as you would from a real supplier):

Click Complete to add stock.

Phase 2: POS Menu Setup

Estimated time: ~7 minutes

Step 6: Check Menu Category

Navigate to POS > Menu Categories. If not available, create:

• Name: Main Course

Step 7: Check/Create Modifier Groups

Navigate to POS > Modifier Groups

Size Modifier Group:

Toppings Modifier Group:

Step 8: Create Menu Item

Navigate to POS > Menu Items > Add New:

Step 9: Link Modifiers

In the menu item, go to the Modifiers tab:

• Size: Required, Select 1
• Toppings: Optional, Select up to 3

Step 10: Create Recipe (In Consumption Units)

Go to the Recipe tab. Enter ingredients in base units (how they're consumed):

Step 11: Configure KDS Assignment

Navigate to POS > Printers and configure your Kitchen Display or printer to receive orders for the "Main Course" category.

Phase 3: Experience the Order Flow

Estimated time: ~5 minutes

Step 12: Open Business Day & Start Shift

1. Open Business Day
   Go to POS Dashboard and click Open Business Day
2. Start Shift
   Click Start Shift and enter opening cash if applicable.

Step 13: Place an Order

1. Create Order
   Go to POS > New Order
2. Add Items
   • Select Classic Burger
   • Size: Medium
   • Toppings: +Extra Cheese
   • Quantity: 2
3. Send to Kitchen
   Click Send to fire the order.

Step 14: Kitchen Display (KDS)

1. View in KDS
   Navigate to POS > Kitchen - order appears with items and modifiers.
2. Mark Ready
   Click Ready or Bump when burgers are done.

Step 15: Complete Payment

1. Checkout
   Back in POS, click Pay, select payment method, complete transaction.

Step 16: View Inventory Impact

Navigate to Inventory > Reports > Stock Level:

Phase 4: Monitor Stock

Estimated time: ~3 minutes

Step 17: Check Dashboard & Reports

1. View Dashboard
   Go to Inventory > Dashboard for summary metrics.
2. Low Stock Report
   Go to Inventory > Reports > Low Stock to see items below reorder point.
3. Stock Valuation
   Go to Inventory > Reports > Stock Valuation to see inventory value.

Phase 5: Reorder Stock (in Package Units)

Estimated time: ~5 minutes

Step 18: Create Purchase Order (in Package Units)

Navigate to Inventory > Purchase Orders > New

Add items in package units:

Step 19: Submit & Approve PO

1. Submit
   Click Submit (Status: Draft → Submitted)
2. Approve
   Click Approve (Status: Submitted → Approved)

Step 20: Receive Goods

Navigate to Inventory > Purchase Orders, find the approved PO and click Receive

1. Enter Received Quantities

   Product	Ordered	Received	Accepted
   Ground Beef	2 bags	2 bags	2 bags
   Burger Buns	3 packs	3 packs	3 packs
   Cheese Slices	2 packs	2 packs	2 packs

2. Complete Receiving
   Click Complete to update inventory. Stock levels will be updated immediately.

Step 21: Verify Updated Stock

Navigate to Inventory > Reports > Stock Level:

Congratulations!

You've experienced the complete realistic POS + Inventory flow:

Key Takeaways

What's Next?