The POS Screen

POS in the main menu opens the selling screen. It has three working areas: the order tabs across the top, the running orders board on the left, and the order entry panel on the right. Different POS layouts arrange these differently (pick yours under the top-bar Options), but the parts are the same.

The order tabs#

The tab strip is the order lifecycle laid flat:

• New Order — the entry screen (where you'll live).
• Dine In / Take Away / Delivery / Third Party / Car Service — running orders filtered by channel; All shows everything open.
• Online Orders — orders arriving from the customer app and website, waiting to be accepted.
• Prepared — kitchen-ready orders awaiting handover.
• Done Orders — completed bills; Cancelled and Draft hold what their names say.
• Due Orders — credit sales still owed.
• Dine In List / Delivery List / Dispatcher List — full-screen boards for the floor, the delivery queue, and the dispatcher assigning riders.
• Sales and Reports — in-POS shortcuts: quick sales views (overall and per channel, discount and complimentary reports) and the reports a shift actually needs (daily sale, register, product/item sold, rider views, hourly trends) without leaving the till.

Taking an order#

1. Pick the order type — Dine-In, Take-Away, Delivery, Third Party or Car Service. The panel adapts: Dine-In asks for a table, waiter and covers; Delivery asks for phone, address and area; Third Party asks for the platform reference.
2. Identify the customer — type the phone number and the customer's history fills in (first order, last order, order count); new numbers create a customer on the fly. Walk-ins can stay anonymous.
3. Add items — the search field finds items by name or food number, grouped by category, showing the price as you type. Selecting one adds a cart line with a quantity stepper (fractional quantities appear for items that allow them), an Add Notes link for the canned order notes, and a pencil to change variant or addons. Items with required addons ask for the choice as they're added.
4. Check the totals — subtotal, discount, and tax. Tax is tender-aware: the cash rate and card rate both show (e.g. 16% cash / 8% card), and the grand total updates when payment is taken.
5. Place it — Place Order sends it to the kitchen; Place & Print also prints the bill; Draft parks it; Discount applies an order discount (authorization rules apply — see Authorizations); Remarks attaches a note; Clear abandons the cart after a confirmation.

The running orders board#

Every open order is a row grouped by channel, showing token, unique ID, table, time, amount, waiter, customer and a live status chip. Late orders show their age in red. Row actions:

• Split the bill;
• confirm / mark done as it progresses;
• view, edit and print the order;
• take payment;
• and on the left, cancel, flag, and lock controls for exceptional cases.

Keyboard shortcuts#

The till is built to run without a mouse: Shift+D edit discount, B view bill, Shift+V view order, Shift+E edit order, F8 print bill, F10 make payment — plus a shortcut sheet on the keyboard icon in the top bar.

Payments#

Make Payment (F10) settles the order with one tender or a split — cash, card, bank, wallet — and each tender lands where the accounting expects it (cash on the register, bank tenders on their account). Credit sales move to Due Orders against the customer. The money side — registers, expected cash, handovers — is covered in Registers & Shifts.

The Others menu#

On delivery-heavy screens the top bar adds Others: assign riders to areas, blacklist a problem customer, and manage customers' saved delivery addresses.