Set up in this order
- Restaurant details - name, address, tax registration, receipt wording.
- Users - your team, each with a role and a PIN.
- Tables - your floor plan, so orders can be seated.
- Menu - categories first, then items with prices.
- Stock items - the ingredients you buy.
- Recipes - what each dish is made of.
You can trade after step 4. Steps 5 and 6 are what turn the system from a till into something that tells you whether you are making money on each dish - do them as soon as service allows.
Users and PINs
Floor and kitchen staff sign in with a PIN. Give everyone their own: a shared PIN means you cannot tell who took an order, who voided it, or whose till was short.
Branches
Branches keeps multiple outlets apart - each with its own menu pricing, stock and takings, with reporting across all of them when you want the group picture.
The customer-facing screens
Two screens are for your guests rather than your staff:
- Customer display shows the order as it is rung up, so a guest sees what they are being charged
before they pay.
- Public menu is a link or QR code guests can open on their own phone.
Both read from the same menu you maintain, so a price change is a price change everywhere.