How to install and use the software
- Launching and initial settings of the restaurant software
- What kind of restaurants is this software suitable for?
- Installation and activation of software / base currency / language / calendar
- Definition of the menu of the dishes that are prepared in the restaurant
- Definition of the menu of items that are bought from outside and sold directly
- Definition of items that are purchased from outside and used in the kitchen and their inventory must be controlled
- Take photos of foods, groups, and other items
- Notification of initial stock of items that are purchased from outside
- Defining the customers who owe us and determining the amount of their debt
- Defining who we buy from and determining their demand
- Creating report headers
- The balance sheet and see the amount of initial capital
- Preparation of POS or restaurant sales system
- Overview
- Preparing the header of the main page of POS
- Customer receipt printing settings
- Preparation of logo and letterhead on printed receipts for customers
- Definition of Saloons and tables
- Definition of kitchens / in which kitchen each food is prepared
- Definition of best selling products
- Settings of Godowns / cash register / bank card readers
- Daily operation of the restaurant / registration of sales
- At the beginning of the day you have to open a new shift
- Defining a waiter
- First step: Taking the customer's order
- Yellow color / customer waiting time
- Second step: the cook announces that the order is ready and should be served / red color
- Third step: The waiter serves the customer's order / blue color
- Fourth step: The waiter prints the customer's bill and gives it to him
- Step Five: The customer pays the bill in cash / green color
- The customer may pay the bill by card
- The customer may pay the bill partly by cash and partly by card
- The customer pays the bill in foreign currency
- The customer pays the bill partly in base currency and partly in foreign currency
- The customer may not pay the bill and we have to post to his debit account
- Sixth step: The customer leaves the restaurant
- Registration of special daily restaurant sales operations
- How to write a description for a food order
- Canceling all or part of an order
- Row discount
- General discount
- A customer changes his table
- How to register more than one order on one table / two different customers at one table
- Put a printer for the kitchens / after receiving the customer's order, send each line of the order to the printer connected to that kitchen
- Add tax
- Adding service and catering fee
- How to place an order for a customer who doesn't have a table and waits by the cash register and wants to pick up and take away the food
- How to place an order by phone and take out
- How to add delivery cost for an outside order
- How to delete an order
- The operation of the end of the restaurant shift
- At the end of the day, you must close the shift / shift summary / cash register control
- Shift summary reports
- Motor couriers deliver cash received from customers at the end of the shift
- Other daily operations