Where to start
Five steps from an empty account to the first shift: venue, menu, equipment, people, stock.
The system has three parts, and each has its own job.
| Part | Where it opens | Who works in it |
|---|---|---|
| Back office | In a browser on a laptop | Owner, manager, accountant |
| Register | An app on an Android tablet | Waiter, cashier, admin |
| “Plus” | On the owner’s phone | Owner and manager |
The launch order below has been tested in real venues. It is built so that on the first working day there is not a single unanswered “where do I press” question left.
Step 1. Account, venue and people
You create the account yourself in a minute: venue name, your name, email, password — and you are in the back office, with the store, accounts and payment methods already created. The first 14 days are free. In detail: Sign-up and free trial.
Next — time zone, currency and opening hours, then staff and their roles: waiter, bartender, admin, manager. Each person gets a PIN for the register and, if they need the back office, a password. The list of these steps stays in the back office in the “Getting started” section until they are done.
In detail: First venue setup and Roles and permissions.
Step 2. Menu
Categories first, then dishes. Price and category are required; the rest can be added gradually: photo, print station, modifiers, variants.
Set up one category completely and go through the whole path with it: the tile at the register, the receipt, the kitchen ticket. That way you understand the logic and set up the rest twice as fast.
In detail: Categories, Dishes.
Step 3. Equipment
The register is installed on a tablet via a link. Printers are connected to the same Wi-Fi network, and the system finds them by itself; each one is assigned a role — receipts, kitchen, bar.
In detail: Printers and printing.
Step 4. The first shift
A shift is opened at the register with the cash float entered. Then normal work: orders, payment, printing. At the end of the shift — counting the cash and the Z-report.
In detail: Sales screen, Shifts and the Z-report.
Step 5. Stock — when you are ready
Stock tracking is not switched on all at once, but product by product. A sensible order: add the ingredients of the category you started the menu with → make the recipes → do the first stock count → turn tracking on.
In detail: How stock works, Turning tracking on step by step.
Common first-day questions
The register asks for a PIN and I do not know mine. The PIN is issued by the owner or manager in the “Access” section of the back office. It can be changed there too.
A dish did not appear at the register. Check three things: whether the dish has a price, whether it is on the stop list, whether it is hidden from the menu. All three are visible in the dish list in the back office.
The receipt does not print. Open the printer settings and press “Test”. If the test fails, the tablet and the printer are on different Wi-Fi networks — this is the most common cause.
The cash does not add up at the end of the shift. Look at the cash withdrawals and deposits for the shift: most often they are the cause, not the receipts. In detail — in closing a shift.