Point of Sale

The POS is where the restaurant meets the system. It is built for speed at the counter, but every tap it records — an order, a payment, a discount — flows through to inventory and accounting without re-entry.

Order types#

• Dine-in — table-based orders, optionally with table assignment and per-table running bills.
• Takeaway — counter orders paid and collected.
• Delivery — orders with a customer address and a rider; these stay "on the road" until settled, and the day close is aware of them.
• Third-party platforms — aggregator orders recorded against the platform as the paying party, so commissions and settlements reconcile cleanly.

Payments#

An order can be paid with one tender or split across several — cash, card, bank, wallet. Cash lands on the cashier's register; bank tenders post to the configured bank account (or its clearing account, if tender clearing is enabled). Credit sales stay open against the customer until received.

Discounts and sensitive edits#

Discounts can be percentage or amount, per-item or whole-order, and can be capped per user. Where the branch demands it, applying a discount requires a listed authorizer to enter their credentials at the POS — the same signature pattern used for other money-moving edits. See Authorizations for how authorizations differ from permissions.

Where the money side lives#

Every sale ultimately answers to a cash register — the drawer that took the money. Registers, expected cash, variance limits and blind counting are covered in Registers & Shifts.