Explore the complete Digital Eatery POS Pro workflow
Move from menu setup and table service through preparation, payment, reporting and manager configuration.
POS Pro tour
- Open the dashboard
Use the application home to see the available operational screens.
- Review the menu
Open Menu Management and confirm products are organised into selectable categories.
- Create ingredient stock
Open the Stock Register and review ingredients, stock units, purchase units, costs, quantities and reorder levels.
- Review measurement units
Open Measurement Units and inspect weight, volume, count, length, packaging and custom conversion factors.
- Map supplier catalogues
Open Supplier Catalogue and review purchase units, pack conversions, supplier SKUs, prices and preferred suppliers.
- Create and receive a purchase order
Generate a suggested order, approve it, send it and receive accepted quantities into Inventory.
- Inspect recipes and cost
Open Recipes & Costing, select a menu product and review its ingredient quantities, waste allowance, margin and makeable portions.
- Start table service
Open Service POS, select a table or seat and add menu items.
- Book and seat a reservation
Open Reservations, create or locate a booking, check the guest in and seat the party into the authoritative POS table.
- Try QR ordering
Open the QR Ordering Demo on a phone or scan its demo QR, choose modifiers and submit an order to the live table.
- Try Online Ordering
Open the public Online Ordering Demo, choose collection or delivery and place a test customer order.
- Send the order
Add preparation notes where required and send new items to preparation.
- Run the station display
Open Kitchen, filter by preparation station and move items through accepted, preparing and ready.
- Coordinate the pass
Use Expo to fire held courses, compare seats and stations, call a waiter and release ready orders.
- Review collection
Open the Collection Board to see takeaway orders preparing, ready and recently collected.
- Track progress
Return to Service POS and confirm preparation progress has flowed back to each order item.
- Manage the table
Try a named tab, guest count, table move, merge or empty close where applicable.
- Split and settle
Split the bill by amount or items, apply an authorised adjustment and record payment.
- Review stock movement
Open the Movement Ledger and confirm the paid order deducted its recipe ingredients exactly once.
- Count and move stock
Use Counts & Transfers to demonstrate a stock count variance and a location transfer.
- Review the result
Open Customers and Reports to inspect the supporting records and sales activity.
- Run table turnaround
After payment, keep the table occupied, request cleaning and use either Service POS or the dedicated Cleaning Terminal to start cleaning and mark it ready.
- Inspect manager tools
Open Floor Designer, Operations Control, Kitchen Setup, Inventory Setup, Restaurant Settings and Hardware & Printing.